Put on a lid and cook on low for about 1-1/2 hours. I first cook a whole chicken in a large pot of water that completely covers the chicken. My receipt is somewhat different than the one here. Cook them for about 15-20 minutes or until they not doughy tasting.Īdd the cooked chicken to the pot and you’re done! The extra flour on them will help thicken the broth. Drop the dumplings in one at a time, stirring while you add them. You can also freeze them like this and then transfer them to a ziplock bag. If I’m going to cook them later in the day I layer them on a cookie sheet with wax paper between and lots of flour. If they will be cooked soon, this method works well. Just keep flouring between the layers of dumplings. Use the floured spatula to put them on a heavily floured plate. Some will be bigger, some smaller, some shaped funny. Roll the dough out thin with a heavily floured rolling pin.ĭip your cutter in flour and cut the dumplings in squares about 2″x2″. I also like to use a small spatula to lift the dumplings off the cutting surface.
You’ll need a rolling pin and something to cut the dumplings with. Stir in the milk, mixing with a fork until the dough forms a ball. In a bowl, combine the flour, baking powder, and salt.Ĭut the butter into the dry ingredients with a fork or pastry blender. You probably have all the ingredients for these dumplings in your kitchen right now.Īnd you don’t have to be a great cook to make them.įirst, here’s what you’ll need to make your old fashioned, homemade chicken and dumplings: It’s a meal any Kentuckian would be proud to fix and danged happy to sit down to.Īnd it’s not hard to make. You can store chicken and dumplings in the fridge for up to three months.A bowl of homemade chicken and dumplings. It is better to prepare fresh dumplings when you reheat the frozen chicken soup.Īlso, you can freeze the uncooked dumplings and cook them while reheating the chicken soup. Remove dumplings from the pot and freeze only the chicken soup in an airtight container or in a freezer bag. Let the chicken and dumpling cool completely. Yes, chicken and dumplings can be frozen. But it also tastes good with potatoes, rice, and beans. Most of all I like to serve chicken and dumplings with vegetable salad and fresh bread. Be sure to place the dumplings with some distance between them in a pot, because they will increase in size.
QUICK CHICKEN AND DUMPLINGS PLUS
Add 2 cups all-purpose flour, 1 tbsp plus 1 tsp baking powder, 1 tsp black pepper, 1 tsp salt, and 1 tbsp fresh or 1 tsp dried thyme to a large bowl. Bring to a simmer and cook for 5 minutes. Add 4 cups shredded cooked chicken, 1 tsp dried or 1 tbsp fresh thyme, 2 tsp freshly ground black pepper, and 1 tsp salt. Pour 12 oz evaporated milk and 32 oz chicken stock into the pot. Add 3 tbsp all-purpose flour to the veggies. Add 4 cloves of minced garlic to the pot.
Cook for 5-7 minutes or until veggies are soft. Add 1 cup chopped onion, 1 cup matchsticks carrots, and 1 cup celery to the melted butter.
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