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Chicken and Dumplings Recipe

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This recipe for Chicken and Dumplings, by , is from It's in the Kitchen where the warmth of shared memories, laughter, and life, 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!



Chicken breast (boneless & skinless) Note: can use whole chicken or 3 large cans of chicken breast. I usually use cans
1 can of cream of chicken
2 cups of chicken broth
1 cup of water
Salt and pepper

2 cups all-purpose flour
1 teaspoon salt
Ice water
Or do easy lazy way and use large flour tortilla - cut into strips

If not using cans of chicken, you need to cook chicken. Add 4 quarts of water to cut up chicken breast, bring to a boil; then simmer over medium heat. Simmer the chicken until it is tender, about 40 minutes. If you boil a whole chicken you need to de-bone and remove skin.
Add chicken to large pot
Add soup, broth, water, salt and pepper
Bring to a boil and simmer
If using flour tortilla add strips to pot a little at a time. Push into chicken mixture and continue adding.
Simmer on low for about 10 - 15 minutes

To prepare the dumplings: Mix the flour with the salt and mound together in a mixing bowl. Beginning at the center of the mound, drizzle a small amount of ice water over the flour. Using your fingers, and moving from the center to the sides of the bowl, gradually incorporate about 3/4 cup of ice water. Knead the dough and form it into ball.
Dust a good amount of flour onto a clean work surface. Roll out the dough (it will be firm), working from center to 1/8-inch thick. Let the dough relax for several minutes.
Cut the dough into 1-inch pieces. Pull a piece in half and drop the halves into the simmering soup. Repeat.
Do not stir the chicken once the dumplings have been added. Gently move the pot in a circular motion so the dumplings become submerged and cook evenly. Cook until the dumplings float and are no longer doughy, 10 - 15 minutes.




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