Easy Chicken and Dumplings
See this cute recipe box? It was my mom’s. I love that most of the recipes in the box are in her own handwriting. The recipe I’m sharing with you came from that little box and is a very simple one. Sometimes I just want some comfort food (don’t you?), and it’s definitely that.
You will need:
A cut up chicken (or some chicken breasts) Chicken with the skin will make it more flavorful.
1 can chicken broth (14 1/2 oz) I use 1/2 carton Trader Joe’s Organic Chicken Broth instead.
1 onion, chopped
2 ribs of celery, sliced
Chicken bouillon cube (I don’t use it, and it’s still good.)
Salt and Pepper to taste (1 or 2 teaspoons salt, about 1/2 teaspoon pepper) Less salt if you use the bouillon. I start with 1 teaspoon salt and almost always add more before serving.
For the dumplings:
1 1/2 cups flour I use gluten free flour, and I think the dumplings come out a little less fluffy, but still good.
2 teaspoons baking powder
3/4 teaspoon salt
3 tablespoons shortening I use a natural, non-hydrogenated shortening.
3/4 cup milk I use almond milk or rice milk.
First, place the chicken, chicken broth, onion, celery, and salt and pepper in a large pot with enough water to cover the chicken, and bring to a boil. Then, reduce the heat, cover, and simmer until the inside of the chicken is no longer pink (165 degrees internal temperature. I go by color.) Cooking time will vary — boneless breasts may take only 25 minutes, while a whole cut up chicken might take 45 minutes. (Hint–If you’re in a hurry, using boneless, skinless chicken breasts eliminates the tedious process of pulling the meat from the bones. Not quite as tasty, since it’s lower fat that way, though!)
When the chicken is cooked through, remove it from the pot, let it cool, remove the bones and skin, pull or cut the chicken into pieces, and return it to the pot.
Now, mix up the dumplings:
Measure the flour, baking powder, and salt into bowl. Cut in the shortening thoroughly until the mixture looks like meal. Stir in the milk. Drop the dough by spoonfuls onto the hot meat. Cook uncovered for 10 minutes. Cover and cook a few minutes longer.
That’s it! See, I told you it was easy. Even the picky eater in our family likes this, and I hope you enjoy it too. Are you feeling the need for some warm comfort food today?
Inspire Me Monday at Create with Joy
Made By You Monday at Skip to My Lou
A Morning Cup of Joe at The Cottage Market
I haven't had chicken and dumplings in such a long time … I'm almost drooling. I'm going to make a pot here this week!
It's so good. I love comfort food when it's freezing outside. Enjoy!
This is definitely one of my favorite recipes ever. Cassidy actually made it for me when I was pregnant – it was a craving, I'm sure!
Although what's my excuse now that I'm not pregnant? Winter!
What a sweet memory. (I craved cheeseburgers–not quite as healthy!) Yes, there's nothing like a warm pot of chicken and dumplings on a winter evening!
Thank you for sharing this from your mom's recipe box! I wish that I had a pot of it cooking on the stove right now. My family will be happy that you posted this because I will make plans to cook some soon. Have a great weekend, Pam!
I'm glad my recipe reminded you, Mrs. Smith! And I hope you had a great weekend too!
This sounds so good right now! What a cute little box. Do you remember where you Mom got it?
It's really good! No, I'm sorry, I don't know where my mom got it, but I do know it was many years ago. It is made from metal.