Friday, May 20, 2011

Chicken and Dumplings

Chicken and broth:
3 lb whole chicken OR 3 lbs chicken pieces
1 med. onion
3-4 cloves chopped garlic
1 tbsp. dried rosemary
2 cans cream of chicken or cream of mushroom soup

Put the chicken in a pot and cover with water. Add whole, peeled onion, garlic, rosemary and salt and pepper to taste (1-2 tbsp each). Bring to a boil and let simmer 1-1 1/2 hours until chicken is cooked through. Remove chicken to cool, save cooking water. Once chicken is cooled enough to touch, remove the skin and bones and shred or chop the meat. Add back to the pot. Whisk together the cream soup w/ some of the cooking water until smooth, then add to the pot. Bring everything up to a boil.

1 1/2 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
3 tbsp. shortening, butter, or margarine
3/4 c. milk

Mix together the first three ingredients, then cut in the shortening (or butter or margarine). Stir in the milk. Drop by spoonfuls into the boiling pot. Simmer 10 minutes uncovered, then 10 minutes covered.

Recipe Posted by: Erika

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