Chicken and Dumplings 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.


    • 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)


    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.

    Recipe Type: Ingredients: ,

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