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Category: Recipes
Prep Time: Cook Time: Total Time:
Ingredients:
Soup-
1 1/2 Split chicken breasts, washed thoroughly, skin removed from two of the halves.
10 cups water
12 chicken bullion cubes
1/3 cup finely chopped onion
1 1/2 Tbsp. minced garlic
1 1/2 tsp.cracked black pepper
1/4 cup fresh parsley, chopped fine
3 cups mixed vegetables fresh or frozen (peas, carrots, corn. cut green beans)
Dumplings-
1 1/4 cups flour
1 tsp. salt
2 1/2 tsp. baking powder
2 Tbsp. softened butter
About 8 Tbsp. milk
Roux-
1 stick butter (melted)
Flour
Directions:
Put water and bullion cubes into a large pot and bring to a boil. Add chicken breasts to the broth, bring back to a boil, reduce heat, cover and simmer about 45 min. While chicken is simmering, make the roux and the dumpling mixtures.
For the dumplings, sift together the flour,salt and baking powder in a bowl, work the butter into the mixtures with your fingers, leaving no big pieces. Add the milk one Tbsp. at a time until a soft but still semi-sticky dough is formed. Cover and put aside in refrigerator until later.
For the roux, add flour to the melted (clarified) butter until a semi-loose paste is formed, set aside.
When the chicken is done simmering, remove the breasts from the broth and set aside. Strain the broth through a strainer or cheese cloth to remove any debris. Return the broth to the pot,add the garlic, onion and black pepper and return to a slow boil simmer uncovered while stripping the chicken.
Strip the chicken from the bones being careful to remove any cartilage, skin, or dark spots, leaving only clean, white meat.
Add the cleaned chicken and vegetables to the broth and return to a slow boil.
Wisc the roux into the broth about 1 Tbsp. at a time until your desired thickness is reached while maintaining a slow boil.
Last, drop the dumpling mixture into the thickened soup by the Tbsp. spacing the drops evenly around the pot and in the center. Cover tightly and simmer for about 15 min. The dumplings should firm and the vegetables soften evenly, by the end of this time.
After the simmering is complete, remove from the heat, uncover and let stand for 3 to 5 min. Serve.
Serves about 8
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Chicken N' Dumplings
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Category: Recipes
Prep Time: Cook Time: Total Time:
Ingredients:
Soup-
1 1/2 Split chicken breasts, washed thoroughly, skin removed from two of the halves.
10 cups water
12 chicken bullion cubes
1/3 cup finely chopped onion
1 1/2 Tbsp. minced garlic
1 1/2 tsp.cracked black pepper
1/4 cup fresh parsley, chopped fine
3 cups mixed vegetables fresh or frozen (peas, carrots, corn. cut green beans)
Dumplings-
1 1/4 cups flour
1 tsp. salt
2 1/2 tsp. baking powder
2 Tbsp. softened butter
About 8 Tbsp. milk
Roux-
1 stick butter (melted)
Flour
Directions:
Put water and bullion cubes into a large pot and bring to a boil. Add chicken breasts to the broth, bring back to a boil, reduce heat, cover and simmer about 45 min. While chicken is simmering, make the roux and the dumpling mixtures.
For the dumplings, sift together the flour,salt and baking powder in a bowl, work the butter into the mixtures with your fingers, leaving no big pieces. Add the milk one Tbsp. at a time until a soft but still semi-sticky dough is formed. Cover and put aside in refrigerator until later.
For the roux, add flour to the melted (clarified) butter until a semi-loose paste is formed, set aside.
When the chicken is done simmering, remove the breasts from the broth and set aside. Strain the broth through a strainer or cheese cloth to remove any debris. Return the broth to the pot,add the garlic, onion and black pepper and return to a slow boil simmer uncovered while stripping the chicken.
Strip the chicken from the bones being careful to remove any cartilage, skin, or dark spots, leaving only clean, white meat.
Add the cleaned chicken and vegetables to the broth and return to a slow boil.
Wisc the roux into the broth about 1 Tbsp. at a time until your desired thickness is reached while maintaining a slow boil.
Last, drop the dumpling mixture into the thickened soup by the Tbsp. spacing the drops evenly around the pot and in the center. Cover tightly and simmer for about 15 min. The dumplings should firm and the vegetables soften evenly, by the end of this time.
After the simmering is complete, remove from the heat, uncover and let stand for 3 to 5 min. Serve.
Serves about 8
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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