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Chicken and Dumplings Recipe

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This recipe for Chicken and Dumplings, by , is from The Mitchell/Mays Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Pam Mays

Category:
Category:

Ingredients:  
Ingredients:  
2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/3 cup shortening
1/2 cup milk**
Chicken

Directions:
Directions:
Using either a whole chicken that has been disjointed or chicken breasts, cover with water and add 1 1/2 teaspoons salt. Simmer until meat is tender, 2-4 hours, depending on size of chicken. Remove chicken from broth and set aside to cool. Once cool enough, cut up into bite size pieces. To chicken broth in pot, add another half measure of milk, stick of butter, can of cream of chicken soup, salt and pepper to taste. Bring all to a boil. **Use this liquid to add to dumplings instead of just milk.

Combine flour, baking powder and salt. Cut in shortening. Add the broth mixture to make a stiff dough. Roll out to about 1/8 - 1/4 inch thickness, and cut into strips. Sprinkle lightly with flour and drop into the boiling chicken stock. Cover closely and boil gently for about 15 minutes. (I usually double this recipe.)

 

 

 

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