Chicken & Dumplings = A warm, comfort food, and one I love to make on a cold winter’s day. Good rich broth, delicious chicken, and delightful dumplings! The recipe is here, with pictures below if you’d like to check them out! I hope you make some soon. (Be sure to refer to the recipe often, the pictures are just to help, but don’t cover every step.)
(Better than Bouillon), butter, and salt and pepper.
Refer to recipe for exact amounts.
Dumplings:
3 Cups White-Lily self-rising flour
2 teaspoons Kosher salt
1/2 Cup of Crisco shortening
2/3 Cup of buttermilk
Once you get your dumplings made, divide the dough into two portions. It just makes it easier to roll out and handle. Dumplings are tougher than biscuits. Don’t be afraid to work the dough! It needs to hold up in the boiling broth.
Roll into two thin sheets and let the dough dry while your chicken is cooking.
Cut the dumplings into strips. I have a dough cutter tool I bought from Williams Sonoma. You can use a knife or a pizza cutter just as easily. I like to make the dumplings about 1″ x 3″ wide/long, but you do you.
This is a happy sight! It’s good for some of the flour to stick to the dumplings. This helps your broth thicken a bit. (That’s my fancy dough cutter.)
These two ingredients are keepers! You will stir the cream of chicken soup into the strained hot broth after you’ve removed the cooked chicken, but before you add the dumplings in.
The half & half is added at the very end. It makes a wonderful rich broth even better!
We like a mixture of both white and dark meat chicken. Just be sure to use “skin-on, bone-in” chicken for your broth. Remove it to a plate to cool and cut in bite-size pieces (discarding skin and bones).
After you’ve strained the broth and stirred in the cream of chicken soup, allowing it to mix well, it’s time to drop the dumplings into the hot boiling broth. I drop them in one or two at a time, stir very gently with a wooden spoon, and then let them cook about 20 minutes.
You’re almost there now!
Turn the heat off when the dumplings are done. When down to a simmer, add in the cup of half & half, then add the cut-up chicken.
Let everything rest for a half hour or more to a pot of COMFORT & JOY!
Gran Jan
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