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Homemade Chicken and Dumplings

Kraft Memeber Recipe
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kraft
Makes: 4-6 servings Total Time: 3 hr 30 min
Category: Dinner Entrees Sub Category: Chicken & Turkey Entrees

what you need
  • 1 large broiler-fryer chicken, cut up
  • 2 celery ribs, sliced
  • 4 carrots, peeled and sliced
  • 1 medium onion, diced
  • 1 can (14 1/2 ounce) chicken broth
  • 2 tablespoons dried parsley
  • 2 teaspoons chicken bouillon granules
  • 1 1/2 teaspoons salt
  • 1/2-1 teaspoon pepper
  • Water
  • DUMPLINGS
  • 2 cups flour
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 3/4 cup milk
  • 4 tablespoons oil
make it
1. Combine chicken, celery, carrots, onion, chicken broth, parsley, chicken bouillon granules, salt and pepper in a large pan or Dutch oven; add enough water to cover chicken. Bring to a boil; reduce heat, cover and simmer for 2 hours or until chicken is done.

3 Remove chicken and let stand until cool enough to handle. Remove skin from chicken and tear meat away from bones. Return meat to soup; discard skin and bones. Add more salt and pepper to taste, if desired. Return soup to a simmer.

3. In a mixing bowl, combine dumpling ingredients and mix well to form a stiff dough. Drop by tablespoonfuls into simmering soup. Cover and simmer for 15 to 20 minutes. Serve immediately.
Notes
*SOUTHERN STYLE DUMPLINGS (heavier and chewier) 2 cups flour, 1 cup chicken broth, 2 tsp baking powder, 2 beaten eggs. Combine flour, broth, baking powder and eggs; mix well to form a stiff batter. Drop by tablespoonfuls into simmering soup. Cover and simmer for 15 to 20 minutes.
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