Yesterday, RT and I flew to Georgia to visit my mother for awhile.  Out of our seven siblings (of which I’m the median one) – five were there.  My sister-in-law, Vicki, made a HUGE pot of chicken and dumplings.  I love chicken and dumplings.  It’s the ultimate comfort food, and it’s really good for  you.   Here’s an easy recipe for homemade chicken and dumplings.

You’ll need:

1 can refrigerated biscuit dough  (If you really like dumplings, you can use 2 cans.  It just depends on how much  you’re making.  There’s no hard and fast rule here.  Vicki made such a huge pot of chicken and dumplings, she probably used five or more cans!)

chicken (a package or two of boneless chicken or a whole chicken)

chicken stock (one or two cans of chicken broth)

salt, pepper, poultry seasoning

1 onion

2 carrots

2 stalks celery

1 cup plain flour

Place the chicken in a large pot and cover with water.  Add the chopped onion, grated carrot and finely chopped celery to the water.  Season to taste with salt, pepper and poultry seasoning.  Simmer until the chicken is well cooked.  Remove the chicken from the pot and let the chicken cool.  Leave the vegetables in the pot with the liquid.  Once the chicken is cool, remove the meat from the bone and cut or tear into bite size pieces.  Set the chicken aside.

Place the flour in a small bowl.  Open the can of biscuits and cut/break each biscuit into about 8 pieces.   Put the pieces into the flour and coat well.  The flour is what thickens the liquid.  So use it generously.

Bring the reserved liquid to a boil.  Add additional chicken stock, if desired.  It depends on how much chicken and dumplings you are making.  Sometimes I add a drop or two of yellow food coloring to make it “prettier.”

Once it is at a rolling boil, drop the biscuit pieces into the liquid one at a time.  Stir gently to keep them from sticking to the bottom.  Make sure each biscuit piece is well coated with flour before dropping it into the liquid.  After it has simmered for awhile, add the chicken back to the liquid, and it’s ready to serve.  Prepare a salad or vegetable, and you’ve got a perfect meal. 

I’m looking for a good recipe for whole wheat dumplings so that RT will eat them.  Since he is pre-diabetic, he doesn’t eat hardly anything that has plain flour in it.  When I get a good recipe for whole wheat chicken and dumplings, I’ll let you know.

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One Response to “Chicken and Dumplings”

  1. Ruth Says:

    I make dumplings by mixing self rising flour with chicken broth or plain flour with a little baking powder.(leanred this from Mrs Turrentine) You can use a can of broth if you wish… mix it to the consistancy of dough , roll it out , cut into strips and put into the boiling chiken broth as in your recipe. You can “experiment” by substituting whole wheat flour for the white flour. They may not be as tasty as Vicki’s were yestrday but the whole wheat dumplings should be delicious,also. One nice thing about the ones made with just flour and chicken broth… (whether you use whole wheat or white flour is no extra shortening that biscuits have…(You might just try a little at a time as the consistencey of whole wheat and white flour is different as I have learned in in making whole wheat rolls …

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