Easy Chicken and Dumplings
PREP TIME: 10 min
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COOK TIME: 15 min
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YIELD: 8 servings |
INGREDIENTS:
| DUMPLINGS | 1 cup diced onion |
| 1 1/2 cups White Lily® Enriched Bleached Self-Rising Flour | 1 cup chopped celery |
| 1 tbsp. chopped fresh parsley | 1 1/2 lbs. boneless skinless chicken breasts cubed |
| 3 tbsps. butter melted | 2 cans chicken broth |
| 2 tbsps. milk or buttermilk | 2 cups water |
| 1 large egg lightly beaten | 1/2 tsp. coarsely ground black pepper |
| BASE | 1/4 tsp. salt |
| 2 tbsps. Crisco® Pure Vegetable Oil | 1 cup thinly sliced carrots |
- DUMPLINGS
- 1 1/2 cups White Lily® Enriched Bleached Self-Rising Flour
- 1 tablespoon chopped fresh parsley
- 3 tablespoons butter, melted
- 2 tablespoons milk or buttermilk
- 1 large egg, lightly beaten
- BASE
- 2 tablespoons Crisco® Pure Vegetable Oil
- 1 cup diced onion
- 1 cup chopped celery
- 1 1/2 pounds boneless skinless chicken breasts, cubed
- 2 cans chicken broth
- 2 cups water
- 1/2 teaspoon coarsely ground black pepper
- 1/4 teaspoon salt
- 1 cup thinly sliced carrots
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PREPARATION DIRECTIONS:
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1.
COMBINE flour, parsley, butter, milk and egg until dough forms. Turn onto lightly floured surface; knead 5 times.
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2.
ROLL out dough to 1/4 inch thickness. Cut into 2-inch wide strips, then into 2-inch pieces; set aside.
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3.
HEAT oil over medium-high heat in Dutch oven. Add onion and celery; cook and stir 5 minutes. Add chicken; cook and stir 3 to 5 minutes or until chicken is no longer pink inside.
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4.
ADD broth, water, pepper and salt; heat to boiling. Cover; reduce heat and simmer 5 minutes.
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5.
INCREASE heat to bring chicken mixture to full rolling boil; add carrots. Add dumplings one at a time. Cook, stirring gently, 10 minutes or until dumplings are cooked and carrots are tender.
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