Chicken ‘n Dumplings is hands down a family favorite. True comfort food in a bowl. Everyone in my immediate and extended family loves this! My kids literally jump for joy when I tell them this is what’s for dinner. It is time-consuming but not difficult. I make my own dumplings because whenever it’s suggested to try frozen ones, Allen freaks out and says absolutely not!
- 3-4 split chicken breast
- 4 quarts of water
- 3 chicken bouillon cubes
- 1 tbsp salt
- 1/2 tbsp garlic powder
- 1/2 tbsp pepper
- 1 bay leaf
- 1 can of cream of celery or cream of chicken condensed soup
- Put the first 7 ingredients in a large pot and cook over medium heat until the juices run clear from the chicken. Usually 45 mins to 1 hour.
- When chicken is cooked through, remove from pot and turn down to a slow simmer. Let chicken cool so that you can easily remove the skin and bones and discard.
- While cooling/shredding the chicken, add the can of condensed soup and stir well. Add chicken back to pot.
In a Small Bowl Mix:
- 1 tbsp cornstarch
- 1/4 cup ice-cold water until cornstarch dissolved into water. Add to pot. Stir well.
For the Dumplings:
- 2 cups all-purpose flour
- 3/4 cup ice water
- Slowly combine the water with the flour in a bowl, using your hands. When combined into dough, make a ball and let it sit and rest in bowl for 15-20 mins.
- Flour your rolling pin and your clean countertop. Roll the dough out very thin. Using a knife slice into 1 inch long strips of dough. Pull those strips apart into 3-4 pieces and add to pot, stirring carefully. Do this until you’ve added all of the dough. Simmer, stirring regularly until dough is cooked through. I like mine cooked really well and not at all al dente.
- Serve with extra ground pepper or hot sauce, if you like!