Chicken and Dumplings Recipe
2020-03-10- Cuisine: American, Appalachian, Country, Northern Appalachian, Southern Appalachian
- Course: Dinner
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Average Member Rating
(5 / 5)
3 People rated this recipe
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When the chickin and dumplings recipe comes up it brings a warm comforting meal to the table. With this recipe the Dumplings need to be made the day before. And plan to make a double batch if your family is a hungry for them as mine.
Ingredients
- Dumplings:
- 1/2 - 1 teaspoons of Oregano
- pinch Thyme
- Salt & Pepper
- Chicken Stock, enough to bind well
- 2 cups flour
- SOUP:
- 4 Tablespoons Butter
- 2-3 carrots, cut up
- 1-2 celeray stalks, cut up
- 1-2 onions, cut up
- 1/4 - 1/2 cup flour
- 3-4 cups chicken stock
- 1/2 - 1 cup heavy whipping cream
- salt, to taste
- pepper, to taste
- Chicken (Rotisserie from the local store works well)
Method
Step 1
DUMPLINGS: Mix dry ingredients, add enough stock to bind. It should still be a bit sticky.
Step 2
Roll out on floured surface, cut into strips, place on cookie sheet or plate and freeze overnight.
Step 3
Next day break off chunks of the frozen dough strips and boil in pot for 30-45 minutes.
Step 4
SOUP: Start melting butter in large pot over, medium high heat.
Step 5
Add carrots, celery and onion.
Step 6
Add flour and make rue.
Step 7
Add chicken stock, mix.
Step 8
Add cream, mix.
Step 9
Slow simmer for 20-30 minutes.
Step 10
Add Dumplings, then and Chicken.