Chicken & Dumplings

Chicken & Dumplings

Ingredients
1 (2 1/2-pound) chicken, cut into 8 pieces
2 ribs celery, chopped
1 large onion, chopped
2 chicken bouillon cubes
1 (10 3/4-ounce) can condensed cream of celery or cream of chicken soup
Grands Biscuits
To start the chicken: Place the chicken, celery, onion, bay leaves, bouillon, and House Seasoning in a large pot. Add 4 quarts of water and in water and bring to a simmer over medium heat. Simmer the chicken until it is tender and the thigh juices run clear, about 40 minutes. Remove the chicken from the pot and, when it is cool enough to handle, remove the skin and separate the meat from the bones. Return the chicken meat to the pot. Keep warm over low heat.

Add the cream of celery soup to the pot with the chicken and simmer gently over medium-low heat.

Cut the dough into 1-inch pieces. Pull a piece in half and drop the halves into the simmering soup. Repeat. Do not stir the chicken once the dumplings have been added. Gently move the pot in a circular motion so the dumplings become submerged and cook evenly. Cook until the dumplings float and are no longer doughy, 3 to 4 minutes.

To serve, ladle chicken, gravy, and dumplings into warm bowls.

~ by accordingtoleanne on November 10, 2015.

One Response to “Chicken & Dumplings”

  1. Another delicious meal! Very creamy, nice big chunks of chicken! Very tasty!

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