Chicken and Dumplings, Good Old Fashioned Southern Cooking
Chicken and Dumplings – Cook Like Mama Did – Collard Valley Cooks
Tonight we are eating Chicken and Dumplings and watching the Atlanta Braves in the first game of the 2021 World Series. We are super excited to have some viewers visiting from North Carolina and we are also frying up some okra and we made them some homemade peanut brittle. I know you will enjoy this recipe. Scroll to bottom of the post for full recipe.
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Chicken & Dumplings
BOIL A FRYER
1 1/2 TSP. SALT
1/2 TSP. PEPPER
1 CHICKEN BOUILLON KNORR
Boil chicken with salt, pepper, and bouillon breast down on medium/low for 1 hour. Take chicken out with two large spoons and place on platter. (take chicken off bones after it cools) discard bones and fat. Keep broth for our meal.
MAKE A BATCH OF DUMPLINGS (SEE BREADS)
2-10.5 OZ CANS OF CREAM OF CHICKEN
1 TSP. SALT
1/2 TSP. PEPPER
Turn broth on and bring to a boil. Add cream of chicken, salt, and pepper. Stir well. Drop dumplings in to boiling broth. Stir occasionally. Turn element down to low once all dumplings are in. Put a lid on it for 10 minutes. Open and stir every 2-3 minutes to make sure they are not sticking to bottom of pot. Broth should thicken. If it does not add thickening agent below. Add your cooked chicken. Serve when dumplings shrink in size and are done. Takes about 15 minutes total.
4 HEAPING TBSP SELF-RISING FLOUR
1 CUP MILK
Mix the flour and milk very well with a whisk and add to your pot to thicken the broth.
“My childhood favorite” Tammy