For as long as I can remember, my moms chicken and dumplings have been part of my holiday dinner tables, and many of my Sunday Suppers as well. This Thanksgiving I decided that I was going to try a different recipe for them. Yes, I know. Mom might not think it was the best thing I could do, but she is 1000 miles away, so I hope to get away with it. Plus, she doesn’t have the internet so chances are, she won’t be seeing this post.
You see, I went and stayed with a dear friend recently, and on my first day there she made me her chicken and dumplings. Y’all, they were amazing. If you follow me on facebook, you will see them all rolled out and drying in this post I did from her home. To my amazement, she had already started writing out the recipe for me before I had arrived. She made enough of the dumplings that we also made dumplings and butter beans another night. I had never had this combination before, but like her chicken and dumpling recipe, they will be part of my Sunday dinners now as well. So when I was planning my meal this Thanksgiving and came to the chicken and dumplings, I thought I’d give hers a try. Y’all they are as I said, amazing. I hope y’all give them a try as well.
- 4 quarts water
- 2 chicken breasts (skinless/boneless)
- 1 chicken bouillon cube (or 1 teaspoon chicken base)
- 1 can cream of mushroom soup
- 1 can cream of celery soup
- 1 large onion (diced)
- 1 stalk celery (diced)
- 3 cups flour
- Salt , pepper and garlic powder to taste (we all like different amounts)
- 2 teaspoons dried parsley
(I changed out the water and bouillon cube for 4 quarts of home made chicken stock I had)
In a large stock pot add water, salt, pepper and garlic to taste. Then add 1 bouillon cube, onion and celery stalk along with chicken breasts. Cook until chicken is tender, then remove to cool somewhat and reduce stock to a simmer.
While chicken is cooling, place flour, parsley and about 1/2 teaspoon pepper in large bowl and start adding about 2 cups of the broth the chicken was cooking in. Add a bit at a time and mix till the flour comes together to a workable ball of dough. Roll out on a floured surface to about a quarter of an inch. Using a sharp knife or pizza cutter, cut into squares. Allow to dry 30-60 minutes.
Shred chicken and place back in stock. Bring stock back to a slow boil and add the dumplings a few at a time, slowly stirring to keep from sticking. Once all are added, reduce heat to low and let dumpling simmer for about 30 minutes. Taste your broth. Re-season. If it’s too thick, add a bit of water or canned broth. If it’s too thin, don’t worry, it will thicken up in a few minutes. If it doesn’t, just mix together a few spoonful’s of flour with some water in a cup to make a runny paste, then whisk it into your sauce- it will thicken right up.