Comfort Food

[tpack]

It`s that time of year. I only make this a few time a year and it is not quite chili time yet so I wanted "Chicken and Dumplings". I never ate this growing up but I made some about 10 years ago and they are great. The dumplings are really tender. It is one of my wife`s favorite dishes.

[sierracharlie338]

Dang that looks good! Post up the recipe if it aint a secret!

[HoustonHunter94]

Man that does look good. My mom cheated growing up, she just used the canned biscuits torn up into pieces. We rarely had home made dumplings but I know they are good. I love chicken n dumplings either way and yours look great!

[twosixteens]

Love home made dumplings squirrel is my favorite though

[tdwinklr]

man I love those things and my Grandma could make the best !!!!

[tpack]

Dang that looks good! Post up the recipe if it aint a secret!

I have been using Paula Dean`s recipe that I got on line several years ago and we really like it. The dumplings are super simple and easy to make. Enjoy.

https://www.pauladeen.com/recipe/chicken-dumplings/

Ingredients
4 quarts water
1 (10 3/4 oz) can condensed cream of celery or cream of chicken soup(I add one of each)
1 teaspoon Paula Deen's House Seasoning(salt, pepper and garlic)
2 chicken bouillon cubes(I use Better Than Bouillon chicken base)
2 bay leaves
1 large chopped onion
3 ribs chopped celery
1 2 1/2 lb chicken(I use boneless chicken breast)
2 tablespoons (optional) corn starch

Dumplings
2 cups all purpose flour mixed with 1 teaspoon salt.
3/4 cup ice water

Directions
Chicken:
Cut up chicken, but do not remove skin. The skin and bones can be removed later. Place chicken, celery, onion, bay leaves, bouillon and House Seasoning in water and cook at a low boil for 30 to 45 minutes, until meat begins to fall off the bones. Remove skin and bones at this point, along with bay leaves. Return chicken to pan. Prepare dumplings and set them aside for a few minutes. Add cream soup to chicken and continue to boil. If desired, you can thicken the stock at little by mixing 2 tablespoons cornstarch with 1/4 cup of water and adding it to the stock. Drop dumplings into boiling stock. Never stir dumplings. Shake the pot gently in a circular motion to submerge dumplings in stock. Cook until the dumplings float and are no longer doughy, 3 to 4 minutes. Do not overcook.

Dumplings:
Put flour/salt mixture in a mixing bowl. Beginning in center of flour, dribble a small amount of ice water. Work mixture with fingers from center of bowl to sides of bowl, incorporating small amounts of water at a time. Continue until all flour is used up. Batter will feel as if it is going to be tough. Knead dough and form into ball. Dust a good amount of flour onto dough board and rolling pin. Roll out dough, working from center. Dough will be firm. Roll to 1/8 inch thinness. Let it air-dry for a minute or two while you return your attention to the boiling pot at the point at which you add the canned soup to the chicken mixture. Cut dumplings into 1-inch strips. Working with one strip at a time, hold strip over pot, pull it in half, and drop into the boiling stock. Remember, do not stir after dumplings have been added to pot.

[Louis]

Been eating homade chicken and dumplins foe over 50 years. Grandma taught my mom and she taught my wife. **** good eating on a cold day. Rabbit and squirrel dumplins pretty dang good too.

[sierracharlie338]

Heck yeah I know what I’ll be making this week!


Sierracharlie out…

[Jason85]

It's hard to beat a pot of chicken and dumplings on a cold night. Looks great!

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[Strummer]

Sounds goods .

[diamonde40]

That looks delicious.

[sierracharlie338]

Going down tonight!!


Sierracharlie out...

[sierracharlie338]

I love dumplings


Sierracharlie out...

[sierracharlie338]

Came out great. Thanks for sharing OP!


Sierracharlie out...

[deerwatcher51]

That looks great.