"This is comfort food that can't be beat!" — Karena
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cut up chicken pieces
1 1/2 cups
1 1/2 teaspoons
chopped fresh parsley
ground black pepper
This was a good basic recipe but I did change a few things. First of all, I never, EVER boil a chicken. That's the quickest way of drying it out. Although it takes longer, I roast my chicken the day before, shred the meat and then make my stock with the bones. I placed my vegies into a clean pot with oil and sauteed. I then added flour to make a roux, so that I wouldn't have to thicken later on. After simmering the stew I made my own dumplings using buttermilk and eggs mixed together and then folded the liquid into the self rising flour. The folding process kept the dumplings light and airy. Just before I placed the dumplings into the stew I added my meat back in. This was so comforting and the gang absolutely loved it on yet another snowy N.J. spring? day. Thank you Karena!
I think this makes a good "base" for chicken and dumplings. It was very good, but I did make several changes, which I know changes the whole recipe. Instead of using canned stock, I made my own by adding water enough to cover the chicken in the pot. I also added a few whole peeled potatoes, some peeled carrots, a whole peeled onion and a few pieces of whole peeled celery. When my stock was done I disgarded the veggies (I just don't think they belong in chicken and dumplings, but they give an EXCELLENT flavor). Then I went on making my stew as directed.
I also made one mistake, which was my own fault of course. Instead of making my own dumplings I bought frozen ones, something I will never do again..nothing like making your own (smile)
This tasted so good!! I have tried other dumpling recipies and this is the first that has turned out. I used half the amount of chicken, salted butter and about 1/2 tsp dried parsley. I didn't understand what veggie liquid is. I just left the veggies and chicken in, took out the dumplings, and added the water/flour mixture. I LOVED this and my picky 2 year old even ate the dumpling.
My Family really enjoyed this wonderful meal, I added Two chopped med. sized carrots which brought out more color and flavor. I'm sure going to make this agian. :-)
I thought this was good and easy. Most dumpling recipes are too salty this one is not. But when making the gravy it says to add remaining flour, what remaining flour? I used it all for the dumplings, not a big problem I just used 1/2 cup more.
I love dumplings...I don't know why. This is a good recipe. I make this often. want to remind everyone that recipes are not set in stone especially soup recipes. Feel free to add or remove vegtables that YOU like. Have fun cooking and enjoy eating!
I actually used a bit over four pounds of chicken. It turned out great! I'm not sure if it's the addition of baking powder or unsalted butter in the dumplings, but these were the best I've tried. It was added to my recipe box and will get a lot of attention in my house. Very, very good! Enjoy it.
The dumplings got to be a little dry...
* Percent Daily Values are based on a 2,000 calorie diet.
Old Fashioned Chicken and Dumplings
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
** Calories: 397
** Calories from Fat: 230
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