Chicken and Dumplings

Chicken and Dumplings

24 mins

Directions

  1. 1.

    Add 8 cups of water to the Dutch oven.

  2. 2.

    Throw in 3 stalks of celery, 1 bouillon cube, and half of a whole onion to help flavor your broth for your chicken.

  3. 3.

    Add onion powder, poultry seasoning, salt, and pepper.

  4. 4.

    Add 6 bone in skin on chicken thighs. You need the skin on to get flavor.

  5. 5.

    Add a little white pepper.

  6. 6.

    Cook on low for a few hours until the chicken is falling off the bone.

  7. 7.

    Remove the chicken from the pot and shred the chicken, removing the skin and bones.

  8. 8.

    Return the shredded chicken to the pot.

  9. 9.

    In a bowl, mix 2 cups of self rising flour with salt and pepper to taste.

  10. 10.

    Add milk and mix until it gets to the consistency you want it to be. It will be like biscuit dough that you can roll out.

  11. 11.

    Flour a clean counter and roll out the dumpling dough.

  12. 12.

    Cut into strips and then into small bite size dumplings.

  13. 13.

    Drop the dumplings into the boiling chicken broth.

  14. 14.

    Cook until dumplings are done. Add more water or broth if it gets too thick.

  15. 15.

    Add a can of cream of chicken soup.

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Ingredients

  • 8 cups water
  • 3 stalks celery
  • 1 bouillon cube
  • 0.5 whole onion
  • 1 tsp onion powder
  • 1 tsp poultry seasoning
  • 1 tsp salt
  • 1 tsp pepper
  • 6 bone in skin on chicken thighs
  • 1 tsp white pepper
  • 2 cups self rising flour
  • 1 cup milk
  • 1 can cream of chicken soup

Equipment

Dutch oven rolling pin knife measuring cup fork spoon bowl

Tips

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