Chicken & Dumplings for Two with Canned Chicken
An easy way to enjoy an old favorite!
Ingredients:
4 cups water
2 tablespoons butter
½ teaspoon onion powder
2 teaspoons garlic powder
2 tablespoons chicken bouillon
1/8 teaspoon celery seed
1/8 teaspoon black pepper
1 can chicken
Dumplings:
1 cup self-rising flour (add 1 ½ teaspoons baking powder if using AP flour)
1/16 teaspoon celery seed
1/2 teaspoon Chicken Bouillon
Dash of black pepper
2 tablespoons shortening
1/3 to ½ cup milk
Quick and Easy Chicken and Dumplings Using Flour Tortillas
Last week we opened a can of chicken the wife and I canned a couple years ago. We did that to show you that home canning does have its place in long term food storage even though I would not recommend keeping your food for that long.
Today I will show you one of my favorite recipes for using canned chicken as well as a tip for making EASY chicken and dumplings that I learned from my mother.
Ingredients:
Chicken
Either you can boil a whole chicken and pick the meat off, or you can use chicken you canned at any amount you desire
Chicken Stock
Flour Tortilla Shells
Cream of Chicken Soup
Salt and Pepper
Cheese (if desired)
Equipment:
Stock pot
Ladle
Procedure:
1.Fill pot 2/3 full of Chicken stock and bring to a boil
1.If you using chicken you have picked from a whole chicken use the water you cooked it in, otherwise use the water from your canned chicken. Add additional water to fill pot to desired level.
2.Add chicken
3.Add soup
4.Rip (or cut depending on your levels of neatness) several flour tortillas into pieces approximately the size of a business card.
5.Drop tortilla pieces into the boiling water until the surface is covered with tortillas. Let cook 20 seconds or so before pushing them under the water with your ladle.
6.Repeat step 5 until you reach your preferred dumplings to chicken ratio.
1.Remember that tortillas will swell as they cook.
7.Add seasonings if desired
8.I like to add cheese to the mix, as it cooks, but you can throw some on the top of each bowl or leave it out entirely.
Alternatives:
Sometimes I use cold stock to make dumplings by mixing in All Purpose flour and stock until I get a dough and then dump spoonfuls of the dough into the coiling water.
I also make a lot of chicken and rice by cooking the rice in the stock instead of adding dumplings.
At my house I make this a lot and then eat it at work. A big pot lasts me a week.
Old Fashion Chicken and Dumplings from Scratch | Easy Chicken and Dumpling Recipe | Mattie’s Kitchen
#MattiesKitchen, in this video Mattie will be showing you how easy it is to make Chicken and Dumplings from scratch. If you are looking for an easy chicken and dumplings recipe, you found it! This might just be one of my favorite comfort food recipes. This smell of the soup reminds me of Sunday Dinners at my mother's house. Remember you can always tweak this recipe and add the vegetables you like. Make the broth thick or thin it's all up to you. Now, sit back and relax as you enjoy this cooking show from start to finish! If you have a question, feel free to leave a comment. Mattie's Kitchen ????????
✨ Chicken Ingredients: Chicken Thighs, Chicken Broth, Whipping Cream, Carrots, Frozen Peas, Celery, Garlic, White Pearl Onions, Yellow Onions, Green Peppers, Butter, Basil Leaf, Salt and Pepper.
✨ Dumpling Ingredients: All Purpose Flour, Butter Milk, Baking Power, Shortening, and Salt.
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How To Make Chicken & Dumplings | Quick & Easy Recipe
It's comfort food season - and Chicken & Dumplings is a shining star in the category. Today, I'm showing you guys a quick and easy version that you can make in less than an hour. Let's #makeithappen
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Shopping List:
3/4 cup all purpose flour
3 tbsps butter
1 rotisserie chicken
1 onion
2-3 celery stalks
2-3 carrots
4-6 cups chicken broth
1/2 cup heavy cream
diced parsley
1 tsp better than bouillon chicken base
salt, pepper, garlic, onion powder, red pepper flakes
italian seasoning
1/2 cup dry white wine
thyme and 1 bay leaf
Dumplings:
1 1/3 cup all purpose flour
2 tsps baking powder
salt to taste
2/3 cup milk
2 tbsps melted butter
2-3 tbsps diced parsley