We only have about a week and a half before school starts again, and I’m already gearing up for fall. That means I’m starting to crave more soups and stews. We decided to make a batch of Chicken ‘n Dumplings and man was it good!
My mom grew up on a ranch out in the country in Montana. Literally in the middle of nowhere. They were hard workers. My mom’s job from the time she was 5 was to go out and get a chicken from the yard for dinner. She plucked the feathers and prepared the chicken for baking. Their meals were always hearty and full of yummy goodness. The ultimate comfort foods for a hard working family.
My mom told me that my grandma made the best Chicken ‘n Dumplings. Unfortunately her recipes were never written down or saved. Boooo. I wish I had them. I know this recipe is not like hers because it uses some modern shortcuts, but we really liked it and thought it was delicious.
Chicken ‘n Dumplings
Soup:
- 3 large chicken breasts boiled and shredded
- 3 large carrots sliced thinly
- 4 celery stalks sliced thinly
- 1/2 onion diced
- 1 tablespoon butter
- 1 cup frozen peas
- 1- 26 oz can cream of chicken soup
- 2- 10 oz cans cream of celery soup
- 4 cups chicken broth
- 1 tablespoon chopped parsley
Dumplings:
- 3 cups Self-Rising Flour
- 2 tablespoon chopped fresh parsley
- 6 tablespoons butter, melted
- 6 tablespoons milk or buttermilk
- 2 large egg
Make the dumplings first so they can rest a bit before they are added to the soup.
Combine flour, parsley, butter, milk and egg until dough forms. Turn onto lightly floured surface; knead 5 times. ROLL out dough to 1/4 inch thickness. Cut into 2-inch wide strips, then into 2-inch pieces; set aside.
Add butter, onion, carrots and celery to a large stock pot and cook on medium high until onions are transparent. Add the peas, soups broth and parsley to the pot and heat over medium high heat until simmering. Simmer on medium heat stirring every so often for 10 minutes. Add the dumplings to the mix and cook for another 15 minutes. Serve and top with more chopped parsley.
Ingredients
- Chicken 'n Dumplings
- Soup:
- 3 large chicken breasts boiled and shredded
- 3 large carrots sliced thinly
- 4 celery stalks sliced thinly
- 1/2 onion diced
- 1 tablespoon butter
- 1 cup frozen peas
- 1 can cream of chicken soup
- 1 cans cream of celery soup
- 4 cups chicken broth
- 1 tablespoon chopped parsley
- Dumplings:
- 3 cups Self-Rising Flour
- 2 tablespoon chopped fresh parsley
- 6 tablespoons butter, melted
- 6 tablespoons milk or buttermilk
- 2 large egg
Instructions
- Make the dumplings first so they can rest a bit before they are added to the soup.
- Combine flour, parsley, butter, milk and egg until dough forms. Turn onto lightly floured surface; knead 5 times. ROLL out dough to 1/4 inch thickness. Cut into 2-inch wide strips, then into 2-inch pieces; set aside.
- Add butter, onion, carrots and celery to a large stock pot and cook on medium high until onions are transparent. Add the peas, soups broth and parsley to the pot and heat over medium high heat until simmering. Simmer on medium heat stirring every so often for 10 minutes. Add the dumplings to the mix and cook for another 15 minutes. Serve and top with more chopped parsley.
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