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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Chicken and Dumplings Recipe

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This recipe for Chicken and Dumplings 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!
Category:
Category:
Ingredients:  
Ingredients:  
Whole chicken or 4 chicken breasts
1 can cream of chicken soup
1 stick butter
Milk

Dumplings:
4 cups all-purpose flour
4 teaspoons baking powder
2 teaspoons salt
2/3 cup shortening
1 cup of broth mixture from cooking chicken
Directions:
Directions:
Stew chicken with cream of chicken soup, butter, and a combination of water and milk. Once cooked, debone chicken if necessary and then cut into large pieces. Return broth to stove and simmer until ready to drop dumplings.

Dumplings:
Combine flour, baking powder and salt. Add shortening. Add broth from chicken pot enough to make a stiff dough. Roll out dough on a floured counter top. Dust top of dumplings with additional flour. (This will help broth to thicken some.) Cut dough into long strips. Tear strips with hands and drop dumplings into stock. Stir gently as you go. Cover and boil gently for about 15 minutes. Add the cut chicken.
Personal Notes:
Personal Notes:
Small English peas can be added near the end of the cooking time.

 

 

 

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