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chicken - n - dumplins - cassies

(3 ratings)
1lovetocook1x avatar
Recipe by
Cassie *
@1lovetocook1x
Somewhere, PA

There is nothing better than a big pot of Chicken N Dumplins. I don't let the weather dictate what I cook...LOL! This is too good not to eat year round! Enjoy! My photos

(3 ratings)
yield serving(s)
prep time 45 Min
cook time 30 Min
method Stove Top

Ingredients For chicken - n - dumplins - cassies

  • 1
    3 - 4 pound chicken - plus i add a few thighs
  • 88 oz
    chicken broth, (one 48 ounce box plus 2 - 16 ounce cans)
  • 2
    carrots, chopped
  • 2 stalk
    celery, chopped
  • 1 lg
    onion, large chopped
  • 6 clove
    garlic,minced
  • 1 can
    evaporated milk
  • 2 Tbsp
    chicken boullion paste
  • salt and pepper to taste
  • a few
    bay leaves, dried
  • DUMPLINGS - I USUALLY DOUBLE THE RECIPE
  • 1 1/2 - 2 c
    flour, more for dusting
  • 1/3 c
    milk
  • 1 tsp
    salt
  • 1 tsp
    fresh ground pepper
  • 1/2 tsp
    baking powder
  • 1
    egg, beaten lightly

How To Make chicken - n - dumplins - cassies

  • 1
    Put the chicken in a large stock pot. Cover with chicken broth; and add the cut up vegetable, bay leaves. Bring liquid to a boil, place on a lid, and reduce the heat to simmer. Cook until chicken and vegetables are done. (about 55 minutes or so) Make your dumplings while chicken cooks.
  • 2
    Dumplings: Stir together 1 1/2 cups of flour, salt, pepper, and baking powder. In another dish mix the egg and milk. Add the liquid to the flour and stir until a workable dough forms. (You can experiment with more or less flour or milk until you find the exact consistency you want)
  • 3
    Dust your workspace with flour and roll out the dough to about 1/4 of an inch..
  • 4
    Use a pizza cutter or knife to cut the dough into strips an inch wide and the length you’d like. The strips do NOT have to be perfect.
  • 5
    Loosen the dumplings from work space and sprinkle with flour. (Use the flour you rolled the dough out on) Toss lightly to coat.
  • 6
    Remove the chicken to a platter to cool. Strain the broth, and return to stock pot along with the vegetables. Remove bay leaves. Add the bullion; stir well. Taste the broth for seasoning and add salt if necessary. Bring back to a slow boil. Add the dumplings to the boiling broth. Cover with a lid and reduce the heat to simmer. Cook 20 minutes. Meanwhile pull chicken off bones into preferred size. Set aside.
  • 7
    After 20 minutes, remove the lid and stir in the evaporated milk, and the shredded chicken. Taste the broth and add more salt if necessary along with a generous amount of fresh ground black pepper.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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