By Sharon Fox
1 large chicken
1 onion, chopped
3-4 carrots, chopped
2-3 celery stalks
1 Tbsp. chicken bouillon crystals
1 quart chicken stock
1 can cream of chicken soup
Place the chicken, onion, carrots, celery, bouillon crystals, and stock in a large pot. Fill with enough water to just cover the chicken. Bring to a boil and then reduce heat to just simmer. Cover the pot and cook for about 1 hour, until chicken is tender.
**Make your dumplings while chicken is cooking.
When chicken is done, remove from pot and set aside to cool. Strain the broth and wash the pot. (I just like a CLEAN, fresh stock for my dumplings). At this point you can add some fresh veggies if you like. I like carrots. Just simmer for 15 minutes in the broth.
Tear the chicken in bite size pieces and return to pot. Bring to a boil over medium heat. Add cream of chicken soup and return to a boil. Reduce heat to simmer. Drop in your dumplings, a few at a time, stirring after adding. Cover the pot and cook about 15-20 minutes, until dumplings are tender, not doughy. Adjust seasoning, adding salt and pepper as needed.
DUMPLINGS:
2 cups all purpose flour
1 tsp. salt
1/2 tsp. baking powder
2 Tbsp. butter
about 1 cup milk
In a medium size bowl add the flour, salt, and baking powder. Cut in the butter with a fork to make a crumbly looking mixture. Make a well in the center and stir in the milk, just enough to make a dough that comes together without crumbling up. Roll out on a floured surface to about 1/8 inch thickness. Cut into long strips and then crosswise into squares (or diamonds). It may seem like way too many, but believe me…you’ll be glad you used them all!! Drop into simmering chicken stock/soup mixture in the pot. Cover and cook 15- 20 minutes, until they are tender.
Enjoy!!
Sharon Fox is the author of COMFORT FOOD FOR THE MIND, BODY, AND SOUL and she has a series of eBooks for Kindle.
She’s also Food Editor for several online magazines and host of a new TV show based in Atlanta, GA “The
Healthy Living Show”.
For more information please visit her website.
Please log on to www.tncp.net or www.elementsofanewday.com for more recipes.
This was printed in the January 12, 2014 – January 25, 2014 edition.
