Homemade chicken and dumplings

Gin Lee

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Homemade chicken and dumplings/Gin Lee

Homemade chicken and dumplings

Chicken and dumplings have always been a traditional family recipe that's been a popular favorite of mine and many others for years.

Today may be cloudy and wet outside, but a pot of good, wholesome, stick-to-your-ribs chicken and dumplings simmering on the stovetop can brighten up any day.

Ingredients:

  • 4-5 pounds of chicken cooked and chopped
  • 4 quarts water
  • 1 large chopped onion

Instructions for cooking the chicken:

In a large stockpot, add four quarts of water, chopped onion, and the pieces of raw chicken. Boil the chicken for about one hour on medium-high heat.

Allow the chicken to cool, then take it off the bone, and chop it into bite-sized pieces.

Leave the chicken broth in the stockpot.

Notes:

I don't add any seasoning to the pot at this time. I wait until I make the gravy.

Ingredients for the gravy:

  • 3 quarts chicken broth (from the chicken that was boiled)
  • 1 can of cream of chicken soup
  • 1 can of evaporated milk (for the gravy)
  • 2 tablespoons of flour (for thickening the gravy)
  • 1 tablespoon of canola oil
  • 2 teaspoons of pepper
  • 2 teaspoons of seasoning salt

Instructions for making the gravy:

In a skillet, add the canola oil and flour, slowly add a cup of the chicken broth, stir well. Slowly pour in the evaporated milk. Allow the mixture to thicken. Then add the gravy mixture to the stockpot, stir well.

Next, add the cream of chicken soup to the liquid (gravy). Add the seasoning salt and pepper; combine and stir well. Then add the chopped pieces of chicken to the pot. Simmer on medium-low heat. Stir occasionally.

Ingredients for the dumplings:

  • 2 cups of self-rising flour
  • 2 tablespoons of softened butter
  • ⅔ cup of water or milk

Instructions:

In a bowl, add the self-rising flour and butter together. The butter should be incorporated well with the flour, then add the water or milk. Combine well.

Now, roll the dough out onto a floured surface about ½ inch thick.

Next, cut the dough into squares, circles, or in rectangular shapes. Sprinkle flour over the cutout dough, flip and do the same to the other side. Making sure to sprinkle a coating of flour on both sides.

Marrying the chicken and dumplings together:

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Homemade chicken and dumplings/Gin Lee

Bring the liquid mixture to a rapid boil. Drop the dumpling cutouts one at a time into the stockpot. Allow the dumplings to cook for fifteen to twenty minutes with a lid over the pot. Do not raise the lid or stir the dumplings while they're cooking. Doing so will make the dumplings fall apart.

Serve and enjoy!

Notes:

For my recipe, you can use leftover chicken and even use canned chicken if that is what you have on hand.

Turkey or other types of meat can also be used as a substitute for chicken. My grandparents often used squirrel and rabbit meat in their dumpling recipe.

Add chopped carrots and diced celery to the chicken broth if you prefer additional vegetables in with the meat and dumplings.

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It is within my mission to ensure that readers will receive original and valuable news content. The content will be written about a large variety of topics. I find my inspiration in the art of design, illustrations, as well as writing content for viewers like you! As an author, designer, artist, animal rescuer, food blogger, organic gardener, freelance journalist, and contributor, I strive to encourage my readers to learn about topics that they may not be fluent in, as well as share my common knowledge about important elements of interest. Because, as circumstances have it, I do live in an extraordinarily rural area, of which I'm proud to profess. Writing for NewsBreak is an enlightened and enjoyable experience. It's been a collection of milestones for me. Concurrently, you (as well as I) have touched base on so many news levels, and we have all learned from the research I've done on a variety of topics. Although this is just a small token of my appreciation to all of my readers and followers, I want to say with a happy heart, and my arms wide open- Thank you for being you! And thank you for liking, subscribing, and following me! It means more to me than mere words can say! Addressing the rudeness in the room (in a way of speaking). Rudeness and hatefulness is why I turn the comments off on the articles in which I write. The world has enough vulgarity, hatefulness, and arrogance without it having any help. Since having the simple courtesy of manners is lacking, and sharing words of kindness does not abide in a few people. Those few people ruin what's supposed to be educational and an enjoyable experience for all others. I don't have the comments turned off because I can't handle ill manners. I turn them off because I do have children and young adults that are followers. Potty mouths, vulgarity, and hate are not acceptable. Sometimes I get busy and I don't get to turn off the comment notifications until a few hours have passed. This is why sometimes a few comments squeak through. I apologize to those of you who generally are very sweet and I also apologize to my followers who have been a witness to others being rude and malicious. I hope that as my followers, you'll be understanding of the measures that I have to take. Please be kind to one another.

Hickory Ridge, AR
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