Chicken and Dumplings
Directions
- 1Add 8 cups of water to the Dutch oven.
- 2Throw in 3 stalks of celery, 1 bouillon cube, and half of a whole onion to help flavor your broth for your chicken.
- 3Add onion powder, poultry seasoning, salt, and pepper.
- 4Add 6 bone in skin on chicken thighs. You need the skin on to get flavor.
- 5Add a little white pepper.
- 6Cook on low for a few hours until the chicken is falling off the bone.
- 7Remove the chicken from the pot and shred the chicken, removing the skin and bones.
- 8Return the shredded chicken to the pot.
- 9In a bowl, mix 2 cups of self rising flour with salt and pepper to taste.
- 10Add milk and mix until it gets to the consistency you want it to be. It will be like biscuit dough that you can roll out.
- 11Flour a clean counter and roll out the dumpling dough.
- 12Cut into strips and then into small bite size dumplings.
- 13Drop the dumplings into the boiling chicken broth.
- 14Cook until dumplings are done. Add more water or broth if it gets too thick.
- 15Add a can of cream of chicken soup.
Ingredients
- 8 cups water
- 3 stalks celery
- 1 bouillon cube
- 0.5 whole onion
- 1 tsp onion powder
- 1 tsp poultry seasoning
- 1 tsp salt
- 1 tsp pepper
- 6 bone in skin on chicken thighs
- 1 tsp white pepper
- 2 cups self rising flour
- 1 cup milk
- 1 can cream of chicken soup
Equipment
Dutch ovenrolling pinknifemeasuring cupforkspoonbowl