Very Basic Chicken and Dumplings |
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Prep Time: 20 Minutes Cook Time: 2 Minutes |
Ready In: 22 Minutes Servings: 8 |
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May substitute frozen biscuits for dumplings Ingredients:
1 large chicken |
2 stalks celery, coarsely chopped |
2 carrots, coarsely chopped |
1 onion, cut into eighths |
3 garlic cloves |
salt and pepper, to taste |
herbs, as desired (such as thyme, rosemary, oregano, etc) |
1 (10 1/2 ounce) can condensed cream of mushroom soup |
6 tablespoons butter |
2 eggs, hard boiled and chopped |
1/3 cup shortening |
2/3 cup milk |
1 1/2-2 cups all-purpose flour |
Directions:
1. Place chicken, celery, carrots, onion, garlic, salt and pepper and herbs in Dutch oven and cover with water. Bring to a boil. Reduce heat and simmer for 2 hours. Remove from heat.
2. Allow chicken to cool; shred.
3. Strain broth and return to Dutch oven. If necessary, add water or additional (packaged) broth to make 2 quarts. Add soup, butter, and salt and pepper to broth. Return to a boil.
4. Meanwhile, make dumplings: Place flour in large bowl. Add shortening and milk. Stir until moistened. Add more flour as necessary to make a soft dough.
5. Roll out dough on floured surface and cut into strips. Drop strips into boiling chicken stock. Boil 2-3 minutes, stirring gently. Fold in chicken and eggs. Simmer 20-30 minutes.
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