Chicken and Dumplings

Chicken and Dumplings
Chicken and Dumplings

Ready In: 1 hores 20 min

Preparation time: 30 min



  • Chicken cut into 8 peces 1(2 ½ pound)
  • Ribs celery, chopped 3
  • Large onion, chopped 1
  • Bay leaves 2
  • Chicken bouillon cubes 2
  • House Seasoning, recipe follows 1 culleradeta
  • 1 (10 3/4-ounce) can condensed cream of celery or cream of chicken soup

boles de massa bullida:

  • All-purpose flour 2 cups
  • sal 1 culleradeta
  • Ice water



boles de massa bullida:

  1. Start the chicken: Place the chicken, celery, onion, bay leaves, bouillon, and House Seasoning in a large pot.
  2. afegir 4 quarts of water and in water and bring to a cook over medium-heat. Simmer the chicken until it is tender and the thigh juices run clear, about 40 acta.
  3. Remove the chicken from the pot and, when it is cool enough to handle, remove the skin and separate the meat from the bones.
  4. Return the chicken meat to the pot. Keep it warm over low heat.
  1. To prepare the dumplings: Add the flour with the salt and mound together in a mixing bowl.
  2. At the start center of the mound, sprinkle a small amount of ice water over the flour.
  3. Using your fingers and moving from the center to the edges of the bowl, step by step add in about 3/4 cup of ice water. Mold the dough and form it into ball.
  4. Dust a good amount of flour onto a clean work place. Roll out the dough (it will be firm), working from center to 1/8-inch thick. Let the dough relax for some minutes.
  5. Mix the cream of celery soup to the pot with the chicken and cook gently over medium-low heat.
  6. Cut the dough into 1-inch pieces. Tug a piece in half and drop the halves into the cooking soup. repetició.
  7. Do not mix the chicken once the dumplings have been added. Gently move the pot in a circular motion so the dumplings become submerged and cook evenly.
  8. Cook until the dumplings float and are no longer doughy, 3 per 4 acta.
  9. Serve into warm bowls.


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