Recipe by Michelle
"A hearty, thick soup bursting with flavor."
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1 (4 pound)
ground black pepper
1 1/2 cups
chopped green bell pepper
1 (10.75 ounce) can
condensed chicken broth
salt and pepper to taste
buttermilk baking mix
chopped fresh parsley
ground black pepper
First I would like to ask, why do people change the recipe and then rate it? That is not fair to the person that submitted the recipe. Second I would like to say that to omit something simply because you have not heard of it being used in traditional recipes is silly. The tomato and bell pepper enhance the flavor but in no way overwhelm it. This is the best Chicken and Dumplings recipe I've found, I'll look no further. My husband also gave it a 5 star and I would say so did my 2 year old grand daughter since she gobbled it up!!! Thanks for such a wonderful winter time comfort food!
I thought it was pretty odd to have tomatoes and peppers in chcken and dumplings so I left them out. The seasonings for the broth are good though. I brought the chicken to a boil and skimmed off the foam and "stuff" that came to the top until it boiled clear before adding the vegetables. It makes sense to take the chicken off the bone and return it to the broth BEFORE you add the dumplings so I switched steps 2 and 3. The Bisquick box says 2 cups of baking mix and 2/3 cup of milk so I went with those proportions. It also says cook uncovered 10 minutes and then cover and cook 10 minutes more. I didn't want doughy dumplings so I cooked the full 20 minutes and they came out nice, though I imagine it depends on the size you make, I made 10 dumplings.
The ultimate comfort food! The kids didn't like the green pepper(I did)-I would use green beans for them next time. I also deboned and added the chicken before adding the dumplings. Cover the pot after adding the dumpling and let simmer-the dumplings cook through and the broth gets thick.Yum!
AWESOME! My family is addicted. Use a rotisserie chicken from the grocery store for ease, so all you have to do is take the meat right off and toss it in the pot. Also, dumplings need more water. Here's a huge tip: when you are dropping the dumplings into the pot, use your fingers and just kind of plop them in one by one. If you use a fork/spoon/etc, the dough just kind of seems to come apart and the dumplings won't hold shape. Don't stir until the dumplings have firmed up or it will break all apart.
Very good 'un! I was a little surprised though, that the dumplings go in so soon? When I make it, I wait until the chicken is de-boned and back in the pot, then the last step is to drop in the dumplings (& cook 10 minutes covered, 8 to 10 more unconvered).. Still, your recipe had really great home-cookin' ingredients!
Excellent recipe. This recipe produced the best chicken stock I had ever tasted...My boyfriend had 4 helpings the first night.
I made the following changes: added garlic and a cap full of Mrs. Dash for some extra flavor, omitted the tomatoes/green peppers, added frozen peas right before I put the dumplings in and I cooked the dumplings for 5 minutes covered and 5 minutes uncovered.
Poor instruction. No where does it indicate what to do with the can of broth.
A well-crafted recipe! I would remove and clean the whole chicken before dropping in the dough the next time I made it.
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken and Dumplings II
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 675
** Calories from Fat: 264
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