Thick Chicken and Dumplings (Not Soup!) |
| Name: |
Eva Businsky |
| Base: |
DMAFB |
| Recipe: |
6 skinless, boneless chicken breast halves ( you can use chicken with bone; preferred)
6 cups of water
1 tablespoon butter
salt and pepper to taste
2 cups of All-Purpose baking mix
2/3 cup milk
1/2 cup all-purpose flour
1/2 cup cold water
1.In a large pot over medium heat, simmer chicken in 6 cups of water until completely cooked, remove chicken only with tongs, cool, then shred or debone chicken then set aside.
2.Add butter, salt and pepper into the remaining water that chicken was originally boiled in.
3.In a bowl , stir together baking mix and milk until smooth. In a seperate bowl, stir together flour and 1/2 cup cold water until smooth. Stir flour mixture into soup; bring soup to a rolling boil.
4.Drop baking mix mixture by tablespoonfuls into boiling water, neatly around the pot. Reduce heat to a simmer and cook, uncovered, 10 minutes. Then cover and cook 10 minutes more. (Sneak a spatula under the dumplings to prevent sticking on the bottom of the pot). Add the cut or shredded chicken, simmer for 5 to 10 mins. more (making sure to keep using the spatula so the dumplings and chicken doesn't stick to the bottom). Serve hot. Enjoy :)
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