↞ recipe box start page
Category: email
Prep Time: Cook Time: Total Time:
Serves 6
2 Tablespoons butter
1 onion, diced
3 large bone-in chicken breast halves with skin
1 (32 oz) can chicken broth
3 cups all purpose flour
1 Tablespoon baking powder
1 1/2 teaspoons salt
1/3 cup vegetable shortening, plus
2 Tablespoons vegetable shortening
3/4 cup milk
1 (10.75 oz) can condensed cream of chicken soup
2 cups water
1/2 teaspoons salt
1/4 teaspoon ground black pepper
Melt the butter in a large pot over medium heat. Stir in the onion, and cook until the onion has softened and turned translucent, about 5 minutes. Place the chicken breasts into the pot, skin side down. Pour in the chicken broth and enough water to just cover the breasts. Bring to a simmer over high heat, then reduce heat to medium low, cover, and simmer until the chicken breasts from the pot. Remove and discard the skin and bone; allow the meat to cool, then tear apart into bite sized chunks.
While chicken breast are simmering, prepare the dumpling dough by whisking the flour, baking powder, and 1 1/2 teaspoons of salt together in a mixing bowl. Work the vegetable shortening in with your fingers until the mixture resembles coarse cornmeal. Make a well in the middle and pour in the milk. Stir together until a stiff dough forms. Turn out onto a floured surface, and knead until smooth. Form the dough into 12 pieces and set aside.
After you've shredded the chicken, stir the cream of chicken soup, 2 cups water, salt, pepper and shredded chicken back into the pot. Return to a simmer over medium high heat. Drop the dumplings into the simmering broth one at a time to keep them from sticking together. Cover, reduce heat to medium low and simmer until the dumplings have puffed and are no longer doughy in the center, 10-12 minutes.
chicken and dumplins
view my recipes
print
save
Category: email
Prep Time: Cook Time: Total Time:
Serves 6
2 Tablespoons butter
1 onion, diced
3 large bone-in chicken breast halves with skin
1 (32 oz) can chicken broth
3 cups all purpose flour
1 Tablespoon baking powder
1 1/2 teaspoons salt
1/3 cup vegetable shortening, plus
2 Tablespoons vegetable shortening
3/4 cup milk
1 (10.75 oz) can condensed cream of chicken soup
2 cups water
1/2 teaspoons salt
1/4 teaspoon ground black pepper
Melt the butter in a large pot over medium heat. Stir in the onion, and cook until the onion has softened and turned translucent, about 5 minutes. Place the chicken breasts into the pot, skin side down. Pour in the chicken broth and enough water to just cover the breasts. Bring to a simmer over high heat, then reduce heat to medium low, cover, and simmer until the chicken breasts from the pot. Remove and discard the skin and bone; allow the meat to cool, then tear apart into bite sized chunks.
While chicken breast are simmering, prepare the dumpling dough by whisking the flour, baking powder, and 1 1/2 teaspoons of salt together in a mixing bowl. Work the vegetable shortening in with your fingers until the mixture resembles coarse cornmeal. Make a well in the middle and pour in the milk. Stir together until a stiff dough forms. Turn out onto a floured surface, and knead until smooth. Form the dough into 12 pieces and set aside.
After you've shredded the chicken, stir the cream of chicken soup, 2 cups water, salt, pepper and shredded chicken back into the pot. Return to a simmer over medium high heat. Drop the dumplings into the simmering broth one at a time to keep them from sticking together. Cover, reduce heat to medium low and simmer until the dumplings have puffed and are no longer doughy in the center, 10-12 minutes.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.