Chicken- Chicken and Dumplings

By bnpolley

Ingredients

• Dumplings:
• Stew-
• 6 - Large Chicken Breasts + 1 t Badia Poultry Seasoning (or you could use a store bought rotisserie)
• 2 T Vegetable Oil
• 2 C Matchstick Carrots
• 4 Ribs Celery Cut Length wise and then chopped
• 1/4 t Salt
• 12 C Chicken Stock- Preferably homemade
• 1 Can of condensed Cream of chicken soup (not diluted)
• 3 C Milk - Preferably whole milk
• 2 T Badia Poultry seasoning
• 2 t Black Pepper
• 1 T Lawrys Garlic and Parsley Salt
• 1 t Garlic powder
• 2 C Frozen Peas
• 1/4 C Corn Starch
• 3 C All purpose Flour
• 1.5 T Baking Powder
• 1.5 t Salt
• 1/2 t Dried Parsley
• 1.5 C Whole Milk
• 4.5 T Unsalted Butter

Details

Adapted from keyingredient.com

Preparation

Step 1

Preheat oven to 375 Degrees. Place Chicken Breasts on a cookie sheet and Coat with a liberal dusting of Badia Poultry Seasoning. Place in preheated oven and Cook for approximately 40 minutes or until an instant read thermometer registers 170 degrees. Remove Chicken from Oven and Set Aside.

Heat 2 T vegetable Oil in a large Pot or Dutch oven over medium High heat, just until smoking. Add carrots, Celery and 1/4 t Salt. Cook until softened, about 7 minutes. Stir in the 12 Cups of Chicken Stock,3 Cups of milk, 1 Can cream of chicken soup, 2 Tablespoons poultry seasoning, 2 teaspoons black pepper, 1 Tablespoon Lawrys Garlic and Parsley Salt, and 1 teaspoon of garlic powder. Bring to a boil then Reduce to simmer stirring occasionally. Skim fat from top. Now I add just enough cold water to my corn starch to dissolve it. I slowly add it to the broth. You can add more if you like a little thicker broth.

While the soup base is simmering use your hands to shred your chicken breasts into large chunks, about an inch wide. Skim fat from the top, then Nestle the shredded chicken into the soup base. Now is the time to test your soup base for flavor. I usually end up adding additional garlic salt and pepper at this point. I sprinkle-taste, sprinkle-taste until it's perfect!

For the Dumplings:
Stir the flour, baking powder, salt and parsley together. In a microwave safe bowl add milk and butter. Place in the microwave on high until just warm. You want the butter melted, but be careful not to over heat. I microwave for approximate 1 1/2 minutes but microwaves vary greatly so use your best judgement. Stir the warmed milk mixture into the flour mixture and stir until combined. Add 2 Cups of frozen peas to the simmering soup base and do another taste test to the broth. Drop ping pong ball sized dumplings on top of the simmering stew. Reduce the heat slightly, cover and cook until the dumplings have doubled in size. Approximately 12 minutes. It is unlikely you will be able to fit all the dumplings in to the pan at once. I usually cook one batch, pull them out with a slotted spoon and drop the second batch. After the second batch has finished cooking I return the first dumplings back to the pan. Now you're ready to serve!