chicken and dumplings with vegetables - dee dee's

How To Make chicken and dumplings with vegetables - dee dee's

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  PREPARING CHICKEN AND VEGETABLES: In a large soup pot; add 2 quarts water, onions, celery and carrots, salt, pepper, thyme, bouilon cubes and chicken. Boil until chicken is falling away from the bone. Meanwhile prepare dumplings as instructed below. NOTE: you can used chicken breast
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  When chicken is done, remove and let cool. Pick the chicken in pieces away from the bone and add back to soup pot. Discard the skin and bones. Bring back to a boil when ready to add dumplings. NOTE: if using chicken breaast, cut into bite size pieces
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  DIRECTIONS FOR DUMPLING: Combine flour, soda and 1/4 tsp salt; cut in shortening with fork until dry ingredients resembles course meal. Add buttermilk, stirring with fork until the dry ingredients are moistened. Turn dough out onto a well-floured surface, and knead lightly 4 or 5 times, making a stiff dough. Form a disk similar to the way you would make a pie crust.
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  On a floured surface, roll out to about 1/8 inch thickness and cut into 2 inch squares. Dust lightly with flour and drop into boiling chicken stock. Boil gently for 8 to 10 minutes. Stir in parsley and serve.
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  TO THICKEN: I use about 2 Tbsp flour with a little milk or water and make a paste, then add enough milk or water to make about 1 cup, pour slowly into boiling broth and stir until thick. Also, remember as the Chicken and Dumplings cool, they will thicken some.
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