-
-
My review
Chicken and Dumplings IV
Carri
"The best dumplings are made with baking mix! I've never written down a recipe before so please use your own judgment on the thickening. My husband's mother always did the milk and flour balls in the chicken, he liked mine much better and always asks me to make it. He also loves it when I add more water and rice!"
Added to shopping list.
Go to shopping list.
Ingredients
1 h 15 m servings 361Original recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- In a large pot over medium heat, simmer chicken in 6 cups water until no longer pink. Remove chicken, cool and shred.
- Return shredded chicken to pot and stir in butter, salt and pepper. Cook until chicken reaches desired tenderness, 15 to 60 minutes.
- In a bowl, stir together baking mix and milk until smooth. In a separate bowl, stir together flour and 1/2 cup cold water until smooth. Stir flour mixture into soup; bring soup to a rolling boil.
- Drop baking mix mixture by tablespoonfuls into the boiling water, neatly around the chicken. Reduce heat to a simmer and cook, uncovered, 10 minutes. Then cover and cook 10 minutes more. (Sneak a spatula under the dumplings to prevent chicken from sticking to the bottom of the pot.) Serve hot.
You might also like
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 210267 Ratings
-
-
-
-
-
Most helpful positive review
9/10/2006
Absolutely wonderful recipe! I did change a couple of things and it made it a lot easier. First, I used a large can of chicken broth (48 oz)and then added water to make the 6 cups of liquid. The...
Most helpful critical review
7/2/2005
Boneless skinless breasts are quick and convenient, but they make a pretty bad broth by themselves. I used canned chicken broth instead of water to help that issue. A few carrots and celery don'...
Most helpful
Most positive
Least positive
Newest
9/10/2006
Absolutely wonderful recipe! I did change a couple of things and it made it a lot easier. First, I used a large can of chicken broth (48 oz)and then added water to make the 6 cups of liquid. The...
1/24/2007
This was great! I have been looking for a recipe like my mom's southern chicken and dumplings, and this is it! I used 3 chicken breasts with ribs instead of breasts, and boiled them with an on...
8/10/2007
OH MY YUMMIES!!! First of all, I live in Texas and as I am writing this it is 100 degrees. However, we wanted some comfort food so I made this recipe! HOLY GOSH was it TERRIFIC!! As others, I di...
10/15/2006
I used this recipe and my family loved it. Upon expermenting, I used pancake mix for all-purpose mix. It was obviously a little sweeter, but had more taste than just the flour. My family loves...
7/2/2005
Boneless skinless breasts are quick and convenient, but they make a pretty bad broth by themselves. I used canned chicken broth instead of water to help that issue. A few carrots and celery don'...
10/24/2005
I boiled a whole chicken so I'd have more stock to cook in. Other than that, I didn't change a thing. I used LOTS of salt and pepper and I didn't think it was bland at all. This is the first t...
4/7/2002
Thanks for this recipe!!! I made it a few steps faster using 2 large cans of canned chicken breast meat and 2 cans of chicken broth (then added water to make 6 cups). I was in a time bind for ...
12/2/2005
My husband loved this which is a huge plus since I love dumplings. I did add carrots and celery, 6 bouillon cubes and some garlic powder to the dumplings. It turned out beautifully. Thank you...
5/31/2005
LOVE this recipe! It is sooo easy. I happened to have made (from allrecipes.com) 'beer butt chicken' the night before so I had the remaining chicken carcase. I boiled the chicken for about 30 mi...