Chicken and Dumplings

This Chicken and Dumplings Recipe may remind you of your great grandma's cooking! But you won't put in all of the hard work like your dear old granny. You also won't have to hover over the stove for hours and hours.

It's one of the fastest of it's kind and very inexpensive with that rich cooked-all-day taste! If you decide to use fresh vegetables, just increase your cooking time until veggies are tender and continue as directed.

3-4 lbs chicken thighs
2 cans carrots
2 cans green beans
5 russet potatoes, peeled and quartered
1 small can cream of chicken soup
2 chicken bouillon cubes
1 tsp dried parsley

Cook thighs in stock pot covered with water until done. Drain. Remove skin and bones. In fresh pot of water, add cooked thighs, potatoes, carrots and green beans. Bring to a boil. Mix bouillon cubes with 1/2 cup hot water. Add to pot. Add remaining ingredients and stir thoroughly. Return to boil and add dumplings. Simmer for 15-20 minutes. Serves 6-8.

Dumpling Batter

2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
2 Tbsp butter, melted
3/4 cup milk

Whisk dry ingredients together in small mixing bowl. Add melted butter and milk all at once. Stir just until batter comes together. Do not over mix. Drop by spoonfuls into simmering liquid.



You can make these dumplings in tomato or butternut squash soup and even spicy gumbo! They also taste great in ham and white bean soups!

Chicken and Dumplings to Appetizer Recipes

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