Chicken & Dumplings

My daughter will not eat this dish if she sees any vegetables. I strain the vegetables, puree them and then add back to the broth for a creamy dish. I've also been known to eliminate the strained vegetables all together (dog loves them mixed with his food). I use pie crusts from the refrigerated section of the grocery store for the dumplings but can be exchanged for refrigerated biscuits if you prefer fluffier dumplings.

Updated at: Thu, 17 Aug 2023 04:47:25 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories1535.5 kcal (77%)

Total Fat89.6 g (128%)

Carbs111.5 g (43%)

Sugars15.3 g (17%)

Protein69.8 g (140%)

Sodium2264.3 mg (113%)

Fiber6.1 g (22%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2 qtsChicken stock

2 ribscelery

8 clovesgarlic

1 tsppoultry seasoning

1whole chicken

cut up, 4 bone-in chicken breasts, or 6 bone-in chicken thighs

1can cream of chicken soup

2Pie Crusts

refrigerated

½ cupall purpose flour

¼ cupbutter

½ cupgreen onions

½ cupparsley

Instructions

Step 1

Pour chicken stock in a 4 or 5 quart stockpot with a good tight-fitting lid.

Step 2

On medium high heat drop in the onion, celery, carrot, bay leaves, garlic, and poultry seasoning. Salt and pepper to taste.

Step 3

Bring to a gentle boil and cook until the vegetables are fully softened and release their individual flavors into the stock.

Step 4

Ease the chicken down into the bubbling broth (you want to make sure it is completely submerged) and cook it at a "slow boil" for about an hour or until the meat begins to fall off the bone.

Step 5

At this point, you can either de-fat the broth or move on to step 6. De-fatted broth (1) Remove the chicken from the broth and set it on a platter to cool; and (2) Chill down the broth so that the excess fat congeals.

Step 6

Remove/strain vegetables so you only have the stock, place it back on the fire, stir in the can of Cream of Chicken Soup and bring the mixture back to a slow boil.

Step 7

Puree the strained vegetables then add back to the broth.

Step 8

Pick the chicken meat from the bones and set it aside.

Step 9

Take the two pie crusts, unroll them from the packaging onto a floured surface, dust them liberally with all-purpose flour, and then cut them into "dumplings" about 2" x 4" squares.

Step 10

Make certain you have at least a full quart or so of the broth remaining in the pot, if not add more chicken broth and bring to a boil.

Step 11

Drop the dumplings, a few at a time, into the boiling broth and cook them all together for about 10 minutes until they are done.

Step 12

When the dumplings are plump and tender, turn up the fire slightly, add the chicken, green onions, and the parsley, and reheat to piping hot (which should take about 10 minutes).

Step 13

Just before you serve the dish quickly stir into the broth the quarter stick of margarine (or butter, if you prefer!).