feather dumplings for chicken & dumplings

Name: Feather Dumplings for Chicken & Dumplings
Prep time: 10 min
Cook time: 40 min
Yield: 6
Cuisine: American
Ingredients: 2 - chicken breasts, boneless and skinless; 10 cup(s) chicken stock, or 10 small chicken boullion cubes w/ 10 cups water; - parsley flakes; 1 stalk(s) celery chopped; 1/2 medium onion chopped; DUMPLINGS; 2 cup(s) self-rising flour; 1/4 teaspoon(s) pepper; 2 - eggs, well beaten; 3 tablespoon(s) melted butter; 2/3 cup(s) milk

(6 ratings)

review

Blue Ribbon Recipe by

Cathy Smith

@cathy127

Edgewater, FL

My mom gave me a cookbook years ago when I was 21. This recipe is my family's favorite. Now it's my grandson's favorite thing that I cook. These dumplings are like little clouds. I hope you enjoy them as much as we have.

Blue Ribbon Recipe

Feather dumplings are a crowd-pleaser and are made relatively easy with this recipe. The homemade chicken broth is rich in flavor. The dumplings are made with real butter allowing them to fluff up nicely when cooked and gives them a wonderful buttery flavor. It's fun to watch the dumplings come together and your family will love them. This is an old-fashioned dumpling that never goes out of style.

— The Test Kitchen @kitchencrew

(6 ratings)

yield 6 serving(s)

prep time 10 Min

cook time 40 Min

method Stove Top

Ingredients For feather dumplings for chicken & dumplings

2

chicken breasts, boneless and skinless
10 c

chicken stock, or 10 small chicken boullion cubes w/ 10 cups water
parsley flakes
1 stalk

celery chopped
1/2 md

onion chopped
DUMPLINGS
2 c

self-rising flour
1/4 tsp

pepper
2

eggs, well beaten
3 Tbsp

melted butter
2/3 c

milk

How To Make feather dumplings for chicken & dumplings

1
In a large pot boil the chicken in chicken stock or add 8 chicken bouillon cubes to the water. To add some flavor, add parsley, onion, and celery.

2
When done, take the chicken out and shred.
3
Return to pot.
4
Dumplings: In a large bowl, sift dry ingredients.
5
Add egg and melted butter.
6
Then add enough milk to make a moist stiff batter.
7
Drop by small teaspoons into the boiling chicken stock.
8
Reduce heat, cover tightly and cook 18 minutes.
9
Some people like to eat like a stew in a bowl, but we like them with mashed potatoes and a vegetable. The stock thickens to make gravy for the potatoes. Enjoy!
10
Just an added note: AFTER the dumplings have cooked, I recently added a can of cream of mushroom soup mixed with a packet of McCormick's chicken gravy. (Make sure you wait until the dumplings are done.) I gently added it between the dumplings. Stir gently and it made the creamiest gravy we have ever had. My husband and grandson just raved that this was the best chicken and dumplings I had ever made.
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