Jun 14 2009
Chicken & Dumplings
Makes enough to feed a family of 7 (with hungry teenage boys!) but is easy to adjust.. just use your own judgment on cutting everything in 1/2.
Ingredients:
6 cups self-rising flour
3 cups milk
2 large cans premium chunk chicken breast- 9.75 oz cans *
1 can (10.5 oz) chicken broth
10 cups hot water
1/2 to 1 palm salt
12 turns of pepper mill- black peppercorn
(or salt and pepper to taste)
In large boiler, combine broth, chunk chicken (not drained) or boiled chicken, and water. Add salt and pepper and bring to a boil.
In mixing bowl, add flour and milk. Stir until mixed.
Drop dough into boiling water; about 1 tablespoon at a time.
Boil on medium heat for 30-45 minutes, stirring often. (Stir carefully- dumplings can fall apart easily. Be sure to watch closely as it will scorch very easily.) Let cool before eating. The longer it cools, the thicker the soup will be.
*Optional directions (more time consuming): instead of chunk chicken- boil 3-4 skinless split chicken breasts in the water and cut into bite size pieces. Do not use the canned broth; use the stock from the boiled chicken instead. Add the salt and pepper then drop the dough into the boiling stock. Takes a little longer this way, but is much tastier.
An even faster way of making this is to use canned biscuits or pre-made dough along with the chunk chicken. All you have to do is pull pieces of dough off and drop into the boiling water. Any size is ok, but the bigger the piece, the fluffier the dumpling will be. Experiment and have fun!
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