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Sunday, January 10, 2016

Chicken dumplings

Chicken Dumplings

First I use chicken tenderloins and boil them in a pan of water for at least an hour...I like the chicken to fall apart.  Then I take the chicken out and take out any chicken pieces that don't look "good." I'm picky about my chicken... 

Pour the chicken broth that it was cooking in into another large pan (or clean the chicken pieces that coat the pan out so you start out again with just the chicken and broth.) You should have at least 10 cups water/broth, put the chicken back in, then I add at least 3 chicken boullion cubes, and a can or two of cream of chicken soup. Sometimes I add the dry pack of cream of chicken soup (it is by the Lipton chicken noodle soup boxes at the store.) because I don't want the little pieces of chicken from the can.  Add as much carrots as you love!

5-6 chicken tenderloins
1/2 pan of water
chicken bullions
2 cans cream of chicken soup

For the dumplings:

1 cup flour
2 tsp baking powder
1 tsp white sugar
1/2 tsp salt
1 Tbsp butter
1/2 cup milk

Mix all together to make a soft dough.  Drop by spoonfuls into boiling pan of chicken and broth.  Cover with lid and continue to cook for 15-20 minutes, then cook on low with lid off for another 15 minutes.  I flip my dumplings over half way through cooking. 
Easy and delicious!!  And usually in the PNW with its cold/rainy/dreary weather...this is a must have recipe!  :)   

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