Tuesday, January 24, 2012

Chicken and Dumplings Paula Style

This recipe comes from Paula Deen. We usually have the biscuit kind of dumplings. These are more like fat noodles. They made for a nice change.


Chicken and Dumplings
1 small fryer chicken
Celery
Onion
Carrots
2 bay leaves
1 t. Salt
1 t. Pepper
2 T. chicken noodle base
1 can cream of celery soup
2 c. Flour + 1 t. Salt
Put the chicken in a large stockpot. Just barely cover it with water. Rough chop the veggies and throw in (you will take them out later). Add in salt, pepper, bay leaves, and base. Bring to boil, reduce heat and cook for an hour. Remove chicken. Debone. Remove veggies and bay leaves. Add in chicken and celery soup and bring to a boil. Reduce heat to simmer. In the meantime, put the flour and salt in a bowl. Sprinkle it with about 3/4 c. ice water. Knead into a ball. Roll out 1/8 inch thick. Let it rest for 5 minutes or so. Cut into 1 inch squares using a pizza cutter. Throw them in the soup. Let cook for 4 or 5 minutes until they float.

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