Chicken and dumplings come together in about half an hour and make a delicious, hearty dinner.
Course: Main Course
Keyword: chicken, dumplings
Ingredients
Soup Ingredients
4cupschicken broth
1cupwater
2tablespoonsbutter
1teaspoonsage
1teaspoonoregano
1teaspoonbasil
2teaspoonsonion powder
2teaspoonsgarlic powder
1teaspoondried parsley
salt and pepper to taste
1poundbonelessskinless chicken breasts
1cupflour
3cupsmilkI used skim
2cupsfresh or frozen peas and diced carrots
Dumplings Ingredients
2cupsflour
1tablespoonbaking powder
1/2teaspoonsalt
1tablespoonbutter
1cupmilkI used skim
Instructions
In a large pot with a lid, heat the chicken broth, water, butter and seasonings over medium. Cover the pot and let it come to a boil.
Cut the chicken into about one-inch pieces and add them to the pot and cover again.
In a large sealable container, combine the flour and milk. Seal and shake until the mixture is smooth. Add the flour mixture to the pot slowly, stirring as you do so. Add the vegetables to the pot as well and put the lid back on.
While the soup is cooking, combine all the dumpling ingredients in a bowl and mix well.
Stir the soup really well, scraping the bottom with your spoon to make sure the flour mixture isn't sticking to the bottom.
Then, using a tablespoon-sized scoop (or eye-balling about that amount with a normal spoon), add scoops of the dumpling mixture to the soup. They'll sink like rocks, but don't worry, that's what they're supposed to do.
Once all the dumpling mixture is in the pot, cover it again and reduce heat to a low simmer. Let the soup cook for 10 minutes. It's done when the soup coats the back of a spoon.