I love Chicken N’ Dumplings. They are pure comfort food for me! What I like about them too, is the fact that they taste even better the next day if that’s even possible. I had to make this twice for my family (back to back) before they had enough. I hope you enjoy them as much as my family.
Chicken N Dumplings
1 Whole Chicken
1 large Onion, diced
4 Stalks Celery, diced
1 Cup Mini Carrots, diced
3 Medium Potatoes, Cubed (Optional, if desired) (Sometimes I put potato in mine, today I didn’t)
2 Tbsp. Butter
1 Tbsp. Olive Oil
Seasoning Salt (to taste)
Salad Supreme Seasoning
1 Can (10 3/4 oz.) Cream of Celery Soup
1 Can (10 3/4 oz.) Cream of Chicken Soup
Minor’s Chicken Base (I used 2 spoonfuls) (to taste)
4 Cups Flour
1 tsp. Salt
1/2 tsp. Pepper
10 Tbsp. Butter
1 Cup Whole Milk
I didn’t thaw my chicken. I just took a whole frozen chicken and placed it in a pan, and added water to cover. Bring to a boil and than simmer for about 1 1/2 hours. Remove chicken to a cookie sheet to cool. Reserve Broth. In a skillet, melt the butter and add the olive oil. Sweat the Onion, celery and carrots until tender. Add Seasoning salt, Pepper, and salad supreme seasoning to taste. In the meantime, debone chicken and shred. In the same pan you cooked your chicken in, add the deboned chicken, vegetables, and enough reserved broth to cover. Add cream of celery and cream of chicken soup and stir well. Add the Minor’s Chicken Base to taste. (If you can’t find Minors, use Better than boullion Chicken flavor). Simmer for 30-40 minutes. While the chicken is simmering, make the dumplings.
In a bowl, combine flour, salt and pepper. Stir with a whisk until mixed well. Cut in the butter. Add 2 eggs and the milk and stir until you have a dough. Roll dough out on a floured surface until desired thickness. (The thinner the dough the more tender the noodles. If you want tender thin noodles, roll thin. If you prefer a little more chewy dumplings roll thicker, or you could make drop dumplings. I rolled my dough out to about 1/4 inch thickness. With a pastry cutter, I cut them in squares). Add the dumplings, and stir until incorporated in the broth. Simmer for 30 minutes, stirring occasionally to prevent sticking, and serve.
This tastes even better the next day.
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