wilkes

add Cream of Chicken soup to brooth, it really makes it good

if I may embellish your recipe...

Quick and Easy Chicken and Dumplins2 cans of Chicken (white and dark meat)2 cans of Chicken Broth2 cans of water
add 1 cup of milk and butter to your liking
bring above ingredients to a rolling boil...have on hand 1-2 cans of ready made buttermilk biscuits...cut or pinch each biscuit into quarters...and drop into boiling chicken, salt and pepper to taste...mm,mm good!!!

Quick and Easy Chicken and Dumplins

2 cans of Chicken (white and dark meat)
2 cans of Chicken Broth
2 cans of water
1 bag of ex wide noodles

Empty the chicken and broth into dutch oven and bring to boil
reduce heat to med heat and Add noodles and stir -cook approx 5 mins.
remove from burner and cover pot until noodles are done
Add salt and pepper at serving

Old Style Chicken and Dumplings
Broth
21/2 To 3 Lbs Whole Chicken
2 Cups Chicken Broth
1 Teaspoon Butter
1/2 cup minced onion
1 tsp Black Pepper
1 tsp Salt
Water
Dumplings
2 Cups All Purpose Flour
1/2 Teaspoon Salt
5 Tablespoons Butter
1 Egg
1/2 Cup Whole Milk

Place the chicken into a large boiling pot. Add chicken broth and water. Make sure the chicken is covered with water. Bring to a boil and reduce heat to simmering. Throughout cooking skim away any foam that forms in your pot. Simmer for 1-1/2 hours until chicken is done and tender. Remove chicken from the broth and allow to cool.
Preheat oven to 350º. Place wire rack in large shallow baking pan and arrange chicken on the wire rack. Evenly space the chicken so that it's not touching. Bake for 25 to 30 minutes on the oven center rack.
Now it's time to prepare your dumplings. Preparing the dumplings is easy. Mix your flour, salt, egg, butter and milk in a mixing bowl.
A hand mixer will do the job. Continue to mix until a ball forms.
Form your dumplings by rolling out the dough to about 1/8 inch on a cutting board. Use a sharp knife or pizza cutter to cut your dough into bite size pieces. If you feel creative try cutting out small circles, squares or diamond patterns.
Bring the chicken broth to a boil. Drop dumplings into boiling broth, ensuring that they submerge. Add all of your dumplings to the broth. You can keep dumplings from sticking together by adding butter and dunk dumplings one final time.
You can drop dumplings into broth with a spoon for small round dumplings.
Reduce heat to medium-low and cook for 8 to 10 minutes your dumplings are now ready to serve.
Serve dumplings with baked chicken.

I remember people in mountains would cut up the chicken, boil it, then salt and pepper it and bake it in the oven to brown it. Then they would make up dough for dumplings and drop in the hot chicken broth to which had been added some red pepper. Seems like the dumplings were made with milk too.

Then the dumplings were served beside the baked chicken. Thats all I know. Boy, that was the best chicken and dumplings I ever 'et! Wish I could find someone who could give me the correct recipe for these chicken and dumplings.

She is gone now but kudos and thanks to Lena for making it so good!

Mary

GRAB YOU A OLD CHICKEN OUT OF THE YARD RING ITS DARN NECK. THROW IT IN THE BIG OLE POT AND THROW IN SOME DOUGH.
HOWEVER YOU MAY WANT TO DE-FEATHER IT AND GUT IT BEFORE YOU THROW IT IN THE POT

AND BY THE WAY, WHAT DO I KNOW!!!! I HATE CHICKEN AND DUMPLINGS

BY THE WAY, DOES HADLEYS STILL HAVE DUMPLING DAY ON THURSDAY????

These both sound good. Thanks...

Chicken and Dumplings
4 cups chicken broth
1/2-1 1/2 cups chicken or turkey, cooked
1/2 cup celery, sliced
1/2 cup carrots, sliced
1 bay leaf
1 tsp. parsley flakes
Dumplings
2 cups baking mix
1/4 tsp. thyme, dried (optional)
tsp. parsley flakes (optional)
2/3 cup milk
In a Dutch oven, combine broth, chicken, celery, carrots, bay leaf and parsley. Bring to a boil. In a bowl, combine baking mix, thyme, and parsley. Stir in milk just until moistened. Drop by tablespoonfuls into the boiling broth. Cook uncovered for 10 minutes and then cover and cook an additional 10 minutes.
DO NOT PEEK or your dumplings will be soggy. Remove dumplings with a slotted spoon and serve in bowls. Remove bay leaf and spoon broth over the top of the dumplings. Serves 4.

i take skin on chicken and cook it then let it cool and then take the meat off the bone, put chicken back in the pot, make sure there is about inch and a half of water/broth over the chicken. i then add lots of pepper salt and a stick of real butter. then i mix up bisquix batter and drop into the chicken/broth mix with a small spoon when i finish dropping the batter in turn the chicken down to simmer shut the lid and leave it shut for 12 minutes dont open the lid... works everytime.... i use about 2 cups bisquix mix for the average size pot....

How do you make chicken and dumplings?