Chicken Dumplings

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Chicken Dumplings

Subjects > ... > Food > Recipes > Chicken Recipes

Chicken 'n Dumplings are always a favorite at this time of year. This delicious chicken dish goes back through generations as many families have traditional hand-me-down recipes. There are probably gazillion varieties of this same dish.

While I consider myself to be a good cook, the one thing I could not conquer was making soft, fluffy dumplings. Does anyone else make hard white rocks propped atop the steaming chicken stew? Or.. how about so-called dumplings that are pretty as a picture, but tough as cowhide to chew? There is also the variety that does not rise and is puny globs of heavy dough sinking into the chicken broth or roux. My experience with dumplings brought about everything wrong in dumpling making until...

One day at the KOC where I volunteer, we were serving chicken and dumplings. Right away I offered my services that day to set the table, do anything but be in the kitchen because I well knew I'd mess up the dumplings. But short on help, there was no choice, I found myself in the kitchen. But alas! We had two dumpling experts amid the group. And this is how I learned to make perfect dumplings every time ~ and it's so easy. I'll share the secret with you.

Start with a box of Jiffy Buttermilk Biscuit Mix. Follow the directions on the box to mix biscuits, but always, always use milk as the liquid.

It is equally important that after adding the dumplings to the stock to immediately cover the pan tightly. Then reduce the heat to a simmer. Do NOT open the lid as the accumulating steam is necessary for the dumplings to rise. Set your timer for 15 minutes and walk away. Do not be tempted to peek at the biscuits ~ that's the secret ~ leave that lid tightly on the pot for 15 minutes.

When the timer goes "Ding!", guaranteed ~ you'll have light, fluffy biscuits to die for!

Happy Day! ~Barb~

DirectRecipes ™ "Recipe of the Week"

Chicken 'n Dumplings

• 2 cans Chicken broth (14-oz each)
• 2 cans Cream of Chicken soup (undiluted, important!)
• 2 cans Cream of Mushroom soup (undiluted, important!)
• 1 cup carrots (peeled and sliced)
• 1/2 cup celery (cut into bite size pieces)
• 2 cups cooked chicken (cut into bite size pieces)
• 2 cups potatoes (peeled & cut into bite size pieces)
• 1 cup onions (cut into bite size pieces)
• 1/2 cup frozen peas
• 1 bay leaf
• 1/4 teaspoon Thyme
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt

Combine soups (undiluted), carrots, chicken broth, celery and potatoes into very large cooking pot, which has a tight fitting lid. Stir to mix undiluted soup around. Cook over medium heat for 20 minutes. Add chicken and peas; then stir and put cover on pan; cook for another 15 minutes. Meanwhile prepare biscuit dough:

• 2 cups Jiffy Buttermilk Biscuit Mix
• 2/3 cup milk (can be buttermilk, if desired)

Chicken Recipe Sites

• [Chicken Recipe Books]

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