Velvety Chicken N’ Dumplings

  • 6 chicken thighs or 3 breast
  • 1 large carrot, peeled and halved
  • 1 stem celery, halved
  • 1 small onion, halved
  • 1 bay leaf
  • 6 1/2 C. water
  • 1 chicken bullion cube

Place all ingredients in a large dutch oven, bring up to a boil then reduce the heat to low, cover and cook for approx. 45 minutes until chicken is cooked through. Remove the chicken and veggies, set aside to slightly cool then shred the chicken. Meanwhile, make the dumplings as the chicken is cooking.

  • 2 C. self rising flour
  • 1/4 C. shortening
  • 3/4 C. + 1 T. milk

Cut the shortening into the flour using a pastry blender or fork. Stir in the milk to form a soft dough. Turn out onto a well floured surface and roll the dough out very thin. Use a pizza cutter to cut into strips then into squares and place the dumplings on a well floured plate.

You should have 6 C. of broth in the pot. To this add…

  • 2 T. butter
  • 1 C. milk
  • 1/4 tsp. poultry seasoning
  • salt and pepper to taste

Bring up to a low boil and drop the dumplings in, stirring as you go. Allow the dumplings to cook for about 12-15 minutes, until they are no longer doughy. Add in the shredded chicken and stir to warm through. Adjust salt and pepper seasoning as needed before serving.

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Velvety Chicken N’ Dumplings