OLD FASHIONED CHICKEN & DUMPLINGS
This recipe is easy and inexpensive to make. I have no idea where this recipe came from. My mom made it, her mom made it, and so on and no idea how far back that goes. We've modernized the recipe a bit by adding chicken soup base for flavor and using boneless skinless chicken breasts and/or thighs, although you can use a whole...
Provided by Amy H.
Categories Chicken
Time 45m
Number Of Ingredients 12
Steps:
- 1. Melt butter in the bottom of a dutch oven, add chicken and saute until just done. Set aside.
- 2. Meanwhile, sift together flour, salt and baking powder. Cut in shorting, mix by hand until mixture resembles a coarse meal, should be somewhat lumpy. Pour in milk and blend until soft (biscuit) dough forms. Shape into 2" balls.
- 3. Add 6-7cups of water to the chicken. Add chicken soup base, salt & pepper. Bring to a boil, and drop dough balls, gently into pot so they float across the top. Do not stir.
- 4. Cover tightly; reduce heat and simmer over medium heat for 15-20 minutes. If mixture is not thick enough, add more flour paste and stir very gently until broth reaches desired thickness.
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