FANTABULOUS! This is the most requested recipe by my teenage boys. I have made this WEEKLY for the last two months if you can believe that. First, I am a vegetable smuggler-- trying in any way, shape, or form to add/hide veggies in meals. In this recipe, I GRATE 8 carrots (cheese grater), use both finely chopped white onion (1) & green onions (4 or so). I increase the celery to 4 of the leafiest stalks (again finely chop-- leaves and all to wear they are nearly minced!). I boil the chicken adding 6 boullion cubes, and all the seasonings. I remove the chicken, then add all of my minced & grated veggies. I use the broth to make the dumplings, but increase the dumpling recipe using 3 cups broth, 5 cups flour...etc. I add a box of chicken stock to the broth, bring to a low boil, and drop my dumplings in. My daughter helps me at this point, as the veggies rise to the top creating a dumpling drop nightmare. She pushes the veggies aside creating a hole for the dumplings; or where the veggies net them she stirs them down. Once dumplings are all dropped, I add back in the chopped up chicken, add in a few tosses of Franks Red Hot, a little cayenne, lots of paprika, and I end up with a large stock pot filled to the brim with chicken and dumplings. We prefer ours thick, which will happen after a few hours after making. Sometimes I pull out broth and reserve until day 2, to slightly thin to the perfect consistency. An entire huge stock-pot lasts 2 days in my house! WONDERFUL RECIPE!!!
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FANTABULOUS! This is the most requested recipe by my teenage boys. I have made this WEEKLY for...