This easy Homemade Chicken and Dumpling Recipe will warm you up and keep a smile on your face year-round. I changed my mother in laws recipe and made it a little less fattening and added more fresh herbs and veggies from my home garden.
Easy Homemade Chicken and Dumpling Recipe
Inspired by my mother in law Janet Haas Chicken and Dumplings.
Favorite Photos From The Kitchen
I love cooking it up from scratch. In this recipe, I use flour and milk to make an easy biscuit that is tossed into the stockpot. Carrots and celery are easy to grow and will help boost your immune system. I recommend blanching the celery you grow in your home garden to remove the strong bitter taste that some varieties take on when the temperature rises.
Keeping the Parsley Fresh
The secret to good meals with great flavor is fresh herbs. Below I share a product review to help you keep your herbs fresh year-round. I also recommend growing your own parsley. This herb has got to be the easiest to grow in a greenhouse or on your kitchen counter in a growing system like Aerogarden.
Easy Homemade Chicken and Dumpling Recipe
Course: MainCuisine: AmericanDifficulty: Medium8
servings8
minutes40
minutesIngredients
1 large skinless, boneless cooked chicken breast or use 2 cups of chopped rotisserie chicken.
4 celery ribs chopped and handful of celery leaves diced
2 large carrots (shredded)
1 medium yellow onion (diced)
1 garlic clove (minced)
2 tablespoons of olive oil
1/2 cup of fresh washed and chopped parsley
salt and pepper to taste
4 cups of water
2 tablespoons of chicken base (Bouillon)
raw basic biscuit dough
- Dumplings
2 cups of flour
1 teaspoon of salt
3/4 cup milk
4 tablespoon of shortening
Directions
In large stock pot warm olive oil to saute onions and garlic
Add the celery, carrots with 1 cup of water to the pot. Be sure to stir continuously bringing to a boil.
Add the cooked chicken ( roasted chicken works nice!) and the remaining water. Gently stir in about 2 tablespoons of Chicken Bouillon Base.
Bring the contents of the stock pot to a boil before reducing heat to simmer about 10 minutes.
Make the biscuit dough up or break off 2" pieces of pre-made biscuit dough. Lay the pieces of dough on top of the pot without mixing. Put lid on and let biscuit dough stem for about 10 minutes. This will 'cook' the dough into dumplings. Once they aren't too sticky you can mix into the stock pot.
Serve when done or add to crock pot to enjoy at family get togethers.
