Chicken and Dumplings

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Please Pass the Chicken and Dumplings
(from Elizabeth Walden)

1 pack chicken

2 cans cream of chicken soup
3 Tbs flour
1 tsp salt
1/8 tsp paprika
pinch sage
pepper to taste
1/2 cup milk

1 1/3 cup flour
2 tsp baking powder
1 tsp salt
1/2 cup milk

Simmer chicken in water until done – 1 to 1/2 hours. Bone chicken and set aside.

To make broth:
Measure about 1 quart of broth (add water to make it a quart if necessary) into a large heavy saucepan with a tight-fitting lid. Bring to a rolling boil. Add cans of cream of chicken soup and return to a boil.
Mix flour, salt, paprika, sage, and pepper together. Add milk, stirring with a fork so it won’t lump. Add to the saucepan and let it return to a boil again so flour can thicken then turn down until gently bubbling.

To make dumplings:
Sift together flour, salt, baking powder, and pinch of pepper. Add 1/2 cup milk. Stir just enough to mix together. If you want drop dumplings, drop by 1/2 or whole teaspoons into bubbling broth. If you like the neater rolled-out dumplings, remove dough from bowl and pat out on flour coated wax paper. Handle as little as possible or dumplings will be tough. When desired thickness, cut into squares with flour coated chef’s knife. Drop quickly into bubbling broth.

Spoon or drop dumplings on top of gently bubbling chicken miture very quickly and cover. Cook for 15 minutes without removing the lid. Remove dumplings to platter. If you really like the dumplings you can make another “run” of dumplings. Then stir in chicken and serve at once.

Hint: If you are not counting calories, use half and half instead of whole milk. The key to dumplings is steam. Drop quick and cover tight. Shoot anyone who tries to lift the lid while your dumplings are cooking. If your dumplings cook without rising (steam makes them rise) you will have hard little flour rocks.

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I usually double the dumplings and make a “double run” but the pan I use is big enough to cook a double batch all at once.

This is the way Beth wrote the recipe – I just formatted it a little to make it easier for me to follow!

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