Chicken and Dumplings Recipe
I haven’t made chicken n dumplings in years. I don’t feel like cooking since my husband passed away 6 years ago, but when I do make them, they taste really good. I hate canned biscuit dumplings or flat rolled-out dumplings—I try and make ‘em like my momma used to.
Ok, I’m gonna try and share the recipe, lol.
Ingredients:
- 1 family-size pack of chicken legs or thighs
- 1 heaping tablespoon of Better Than Bouillon chicken flavor
- 2 tablespoons Mrs. Dash
- 2 cans of cream of chicken soup
- 1 can of cream of celery soup
- 1 can of milk
- Salt n pepper, to taste
- 3-4 cups of all-purpose flour or Bisquick (I used this flour called Formula L—it’s hard to find but it’s great)
- 1 egg
- About a cup and a half of water
Instructions:
- Boil the chicken until done.
- Remove the chicken from the bone, then return it to the broth.
- Add the bouillon, soups, and milk. Let it sit at a low simmer.
- For the dumplings, mix 3-4 cups of flour (or Bisquick) with about a cup and a half of water and 1 egg. You want the dough to be stiff, but don’t knead it or the dumplings will be hard and waxy.
- Bring the chicken mixture back to a low boil. Drop the dough by spoonfuls into the pot. Dunk them but do not stir.
- When all the dumplings are in, dunk them once more, cover with a lid, and let them sit for one hour. Then, enjoy!
I hope I wrote this so you can understand it. Lol.
