Chicken and Dumplings / Mom Knight's

Chicken and Dumplings /  Mom Knight's
Chicken and Dumplings /  Mom Knight's

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    (3 LB) whole chicken, cut up

  • 4

    TBSP chicken bouillon granules

  • 1

    TSP pepper

  • 2

    C flour

  • 1

    TBSP Baking powder

  • 1

    TSP salt

  • 1/4

    C shortening

  • 3/4

    C milk

  • 4

    Hard boiled eggs, chopped (optional)

Directions

1. cover chicken and water in large dutch oven and bring to boil, reduce heat and simmer 1 hour. 2. remove chicken, cool. 3. Pour broth through wire mesh strainer 4. Skim off fat 5. return broth to dutch oven, bring to simmer 6. skin and bone chicken, cut into bite size pieces 7. add chicken, bouillon granules, pepper to broth, then return to simmer 8. Combine flour, BP, salt in medium bowl 9. Cut in shortening with a pastry blender until mixture is crumbly 10. Add milk, stirring until dry ingredients are moistened. 11. Turn dough out onto lightly floured surface 12. Roll out to 1/8 inch thickness, sprinkle lightly with flour, and cut into 3 x 2 inch strips 13. Bring broth mixture to boil 14. Drop strips in 1 at a time, into boiling broth, stirring gently, until all are added. 15. Reduce heat and simmer, stirring often, 20 minutes. 16. Stir in eggs just before serving.

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