Monday, March 15, 2010

Chicken and Dumplings

I love chicken and dumplings. My dad really loves chicken and dumplings, but no one in my family has learned how to make them for him. (I think he tried to learn once when we lived in GA)
Now, one day, I will learn how to make them from scratch, but until then this recipe will do. It is really very good.
So good in fact that I made it on a Tuesday, and Matt ate all the leftovers that week and requested I make it again for dinner on Monday. Which I did ( I did manage to get some leftover this time)
I have been torturing my dad with texts and taunts of this yummy yum, I am making them on Friday so I can take him his own big bowl of CnD. :-D Best daughter ever.
This recipe is adapted from Kevin and Amanda's Recipes
[Printable Recipe]
1lb of chicken breasts (I used about 3 breasts)
10 bouillon cubes
2 qts water
2 c. bisquick
2/3 c. milk
2 tbsp butter
4 eggs
2 stalks of celery
1 small onion
20-25 baby carrots
Put 10 bouillon cubes, chicken and water in a large pot and bring to a boil.
Then reduce the heat to medium and simmer until the chicken is cooked through.
While chicken is cooking boil the eggs. I do this by placing the eggs in a pot, covering with cold water and bringing to a boil. I boil for 1 min and then cover the pot and remove from heat. I let sit in the hot water for 17 mins then immediately place into a bowl of ice water and let cool completely.
When chicken is cooked, removed from pot.
In a small bowl mix together the bisquick and milk until a dough forms.
Drop spoonfuls of dough into the chicken stock.
Simmer over low heat for 10 minutes covered, then uncover and cook for another 10 mins.
While dough is cooking, cut veggies and sauté in a pan with the butter on a low heat. Let the veggies slowly become tender. Season with  a little pepper (avoid salt because the bouillon cubes add a lot of salt)
Cut the chicken into small pieces.
Add to the veggies and season with a little pepper.
Stir everything to combine.
Add the chicken and veggies to the stock.
Shell the eggs, and remove the yolks.
Chop the egg whites and add to the soup.
Stir everything to combine.

This takes about an hour start to finish but is totally worth the time. The original recipe didn’t call for onion and carrot, but I figured why not sneak in more veggies. I really like it with the added flavors.

When you go to reheat – sometimes you need to add a little water to thin it. I reheated mine in the microwave, 30 seconds at a time stirring in between. Matt reheated his on the stove. Both worked fine.  This is a must make!


  1. Boy, does that ever look like feel good food?!!!

  2. Gotta try this, sound so good. I'm the only one here the really likes dumplings but hey, I fix their meals they like they can eat mine too.
    Thanks of sharing. I'm going to print out the recipe and give it a whirl.
    Take care and God Bless!!!


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