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Chicken and Dumplings I
SUBMITTED BY:
Lillian
"A traditional, classic soup dish - mouthwatering and simple to make!"
RECIPE RATING:
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SERVINGS
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 (2 to 3 pound) whole chicken
2 cups all-purpose flour
1 teaspoon baking powder
1 cup hot chicken broth
1 egg
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DIRECTIONS
In a large stockpot or Dutch oven cover the chicken with salted water and simmer until cooked through. When tender, remove chicken from pot. Remove meat from bones and keep warm while making the dumplings.
TO MAKE DUMPLINGS: Sift about 2 cups of flour and 1 teaspoon baking powder into a large mixing bowl. Make a well in the flour/powder mixture; pour in 1 cup of hot chicken broth, mixing first with a fork, then with your fingers. Add the egg and mix well again.
Knead the dough for a few seconds on a floured board. Separate the dough into 4 or 5 parts and roll as thin as possible. Cut into 1 1/2 or 2 inch wide pieces. Break these into 2 inch long strips. Drop into boiling chicken broth and simmer for 10 to 15 minutes. Serve with previously prepared meat.
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REVIEWS
Reviewed on Oct. 9, 2003 by
BaysChick
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BaysChick
Oct. 9, 2003
The dumplings are quick and easy to make as well as tasty! I made them to go in my own chicken soup recipe and the family loved them!
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16 users found this review helpful
The dumplings are quick and easy to make as well as tasty! I made them to go in my own...
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Reviewed on Oct. 4, 2003 by TRENDSCOM
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TRENDSCOM
Oct. 4, 2003
Dumpling part of this recipe does not work,WAY! to much liquid for two cups of flour!, I only printed this recipe to get dumpling recipe, because I always add carrots, celery, onions, and a small amount of potato, to my recipe, and garlic,rosemary,salt,pepper and thyme.This recipe basically is very bland, sorry :-)
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11 users found this review helpful
Dumpling part of this recipe does not work,WAY! to much liquid for two cups of flour!, I only...
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Reviewed on Jun. 22, 2003 by MAMMAMO
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MAMMAMO
Jun. 22, 2003
I was quite pleased to at long last discover a recipe which when produced matched my memories of the 1950's and the dumplings my Aunt made for me. This recipe is only missing her sweet presence to make it a duplicate. Thanks.MammaMO
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11 users found this review helpful
I was quite pleased to at long last discover a recipe which when produced matched my memories...
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Reviewed on Oct. 4, 2003 by ANAKIN
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ANAKIN
Oct. 4, 2003
This is a great recipe, I have used is several times. It does make a lot, (I am usually only feeding 2 people) but it freezes really well. I make a double batch divide it in fourths and freeze 3 of them for later use. It is best to let it thaw for about 15 minutes.
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9 users found this review helpful
This is a great recipe, I have used is several times. It does make a lot, (I am usually only...
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Reviewed on Aug. 30, 2003 by GOGOGADGET
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GOGOGADGET
Aug. 30, 2003
Just needed to tweak the water in which the chicken is cooked. Add onion,celery,carrots,garlic and anything else you would use to make a good broth.Drain before making the dumplings. Heather
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9 users found this review helpful
Just needed to tweak the water in which the chicken is cooked. Add onion,celery,carrots,garlic...
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Reviewed on Oct. 4, 2003 by
JOSIE
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JOSIE
Oct. 4, 2003
Again, I have to rave about another wonderful southern dish. I grew up on this stuff and have always had an appreciation for chicken and dumplings. Instead of making dumplings from scratch, try tearing biscuits into peices and using that instead...much quicker and tastes wonderful. Good Job Lillian.
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8 users found this review helpful
Again, I have to rave about another wonderful southern dish. I grew up on this stuff and have...
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Reviewed on Oct. 4, 2003 by NOX
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NOX
Oct. 4, 2003
I used chicken tenderloin instead of a whole chicken and cooked it in broth instead of salted water. I also added thickener, celery, carrots and some pepper to the broth and a little more flour to the dumplings so I could roll them out. It was a good basic recipe.
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7 users found this review helpful
I used chicken tenderloin instead of a whole chicken and cooked it in broth instead of salted...
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Reviewed on Aug. 3, 2005 by Angie
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Angie
Aug. 3, 2005
This recipe was wonderful! The only thing was that I rolled it out as thin as possible thinking it would thicken up a little; it may have been even better if I hadn't rolled it so thin!
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5 users found this review helpful
This recipe was wonderful! The only thing was that I rolled it out as thin as possible...
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Reviewed on Oct. 4, 2003 by _GORGEOUS1
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_GORGEOUS1
Oct. 4, 2003
In a word! DELICOUS!
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5 users found this review helpful
In a word! DELICOUS!
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Reviewed on Oct. 4, 2003 by REDBEANSIDHE
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REDBEANSIDHE
Oct. 4, 2003
It tasted so good, and even my pickiest of kids ate and asked for more! (That's a serious compliment!) Thank you! Although I did end up spooning the dumplings in, it still tasted wonderful, just like mom, and granny used to make!
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4 users found this review helpful
It tasted so good, and even my pickiest of kids ate and asked for more! (That's a serious...
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