CHICKEN AND DUMPLINGS, MILLIE'S
This recipe makes big fluffy "drop" dumplings. Made from scratch has never been easier! We like alot of pepper so I add extra pepper when I make it for just my husband and I.
Provided by Millie Johnson
Categories Other Soups
Time 1h15m
Number Of Ingredients 10
Steps:
- 1. In 6-8 qt. pot add chicken, 1 tsp. dried parsley, 1/4 tsp. garlic powder, 3/4 tsp.salt, 1 tsp.onion powder, 1/2 tsp. black pepper, and enough water to cover whole chicken or 4-5 qts.water with chicken breast. Bring to a boil then reduce heat and simmer for 1 hour.
- 2. Remove chicken from pot and set aside to cool alittle. Meanwhile, strain liquid and return to pot and cover. Remove 1/2 cup of liquid and cool in fridge. Pull chicken off the bone. Cover and set aside.
- 3. Next, bring liquid to a boil while you mix dumplings up. Take the reserved 1/2 cup of cold liquid and with a fork beat in 2 tbsp. flour. Pour into boiling liquid, stirring it in.
- 4. DUMPLINGS In med. bowl add 3 cups self rising flour, 1/4 tsp. garlic powder, 1/4 tsp.onion powder, 1/4 tsp. black pepper, 1/2 tsp. dried parsley, and 1/4 tsp. salt. Mix together then add 1 1/2 cups milk and stir.
- 5. Drop dough into boiling liquid by the heaping teaspoons, pushing it off spoon with your finger. Try not to drop in same spot so the dumplings won't stick together. You may have to dunk a few as pot fills. Cover and cook 1-2 minutes then slide chicken in on one side of pot. Add tabasco sauce, Stir gently. Cover and turn heat off. Let sit 3-5 minutes. serve
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