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CHICKEN - Chicken and Dumplings :]>
Nb persons: 0
Yield: 8 cups
Preparation time:
Total time: 30 min
Source:
This one is quicker than my normal recipe. Prefer the other but this one works in a pinch. 30-MINUTE CHICKEN AND DUMPLINGS by: Donna Elick of TheSlowRoastedItalian.com The Simple Kitchen | |
4 cups | chicken broth |
1 cup | water |
2 Tbsp | unsalted butter |
2 tsp | poultry seasoning |
1 tsp | onion powder |
1 tsp | garlic powder |
1 tsp | kosher salt |
1 tsp | dried parsley |
1 tsp | dried basil |
½ tsp | black pepper |
1 lb | boneless, skinless chicken breast |
1/2 cup | all-purpose flour |
3 cups | milk |
2 cups | frozen peas |
carrots | |
Dumplings: | |
2 cups | flour |
1 Tbsp | baking powder |
1/2 tsp | kosher salt |
1 Tbsp | butter, softened |
1 cup | milk |
SERVINGS: Makes 8 cups
DIRECTIONS:
1. In heavy bottomed Dutch oven or large wide pot, over medium heat, add chicken broth, water, butter and all seasonings. Cover and bring to a boil.
2. Meanwhile, cut chicken breast into bite sized pieces. Add to soup mixture. Stir to combine and cover.
3. In a sealable container combine flour and milk. Seal tightly and shake vigorously to combine well. You will create a smooth flour mixture for thickening your sauce called a slurry. Slowly pour the slurry into broth, stirring constantly. Add frozen vegetables. Cover.
4. Combine dumpling ingredients in a medium bowl. Mix well with a fork. Remove cover from stew and stir well. Drop dumplings into stew one tablespoon at a time, use a 1 tablespoon scoop to make it even easier. Reduce heat to simmer, cover and cook for 10 minutes.
Makes 8 cups.
Donna and Chad Elick are authors of the blog The Slow Roasted Italian. Donna is the recipe developer, cook and party planner, and Chad is the resident taste tester, photographer and designer. Creating delicious meals in a snap is what they do best, so pull up a chair and join them! For more, visit TheSlowRoastedItalian.com, and follow their weekly blog on dash, The Simple Kitchen.
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