A couple nights ago, Spencer and I had 2 of our friends over for dinner. And boy did we have fun!
Spencer and Chris stole our work area… so Dani and I had them bring in an end table from the living room so we could make dinner.
Ok… let’s get started with this recipe! There are a few extra steps to the recipe I used because I made my own cream of chicken soup and dumplings.
What you will need:
For the Chicken:
- 4 cups Chicken Broth
- 3 cups Shredded Cooked Chicken
- 1 can Cream of Chicken Soup (see recipe below to make your own– better for you than from the can!)
- 1/2 teaspoon Poultry Seasoning (any kind– I used Montreal Chicken Seasoning)
- 1 cup Carrots, chopped
- 3 Celery Sticks, chopped
For the Cream of Chicken Soup: (this recipe yields about 1 can)
- 1 1/4 cup Chicken Stock
- 1/2 + 1/4 cup Milk
- 1/4 cup + 2 tablespoons Flour
- 1/2 tablespoon Seasoning Mix (1/4 tsp. Onion Powder, 1/4 tsp. Garlic Powder, 1/2 tsp. Black Pepper, 1/2 tsp. Salt, 1/4 tsp. Parsley)
For the Dumplings:
- 2 cups All-Purpose Flour
- 1 teaspoon Salt
- 3/4 cup Cold Water
Step 1: Boil your chicken until no longer pink in the middle… about 15-20 minutes (depending on how big your pieces are).
Step 2: While your chicken is boiling, start making your cream of chicken soup! (If you are using a can, then you can skip this part) Bring the chicken broth and 1/4 cup of the milk to a low boil in a medium saucepan.
Step 3: In a small bowl, whisk together your flour, seasoning mix, and 1/2 cup of milk until smooth. (Should be thick)
Step 4: Pour the flour and milk mixture into your broth and whisk until it thickens up (5-10 minutes). Once done, set to the side.
Step 5: Shred your chicken! The chicken finished cooking when I was still working on the cream of chicken soup, so Dani went ahead and started shredding the chicken for me! It was a team effort, and we finished at about the same time!
Step 6: In a large pot combine your chicken broth, chicken, cream of chicken soup, and poultry seasoning. Bring to boiling over on medium-high heat. Reduce heat to low, cover, and let simmer for 5 minutes. Stirring occasionally. Then increase to medium heat and return to a low boil.
Step 7: While you are waiting for your chicken to boil over start on the dumplings! Mix the flour and salt together in a large bowl. Add in your water and mix together! A firm ball of dough will form. Kneed the dough in the bowl for a minute until all the flour is picked up from the sides. Let the dough sit for a couple of minutes (get started on the next step)
Step 8: Chop up your celery and carrots! As you can see, we are still working on the end table! But it was fun. 🙂
Step 9: (back to the dumplings) Pinch off pieces of the dough and roll them into medium size balls (bite size pieces). Once you have all your veggies chopped and your dumplings ready, toss them into the pot of chicken! Keep the heat at medium-low (maintain a simmer). Cover, and simmer for 15-20 minutes (or until dumplings are cooked through). Stir occasionally to prevent sticking. Add more seasoning to taste (or smell) I ended up adding more black pepper and more poultry seasoning at the end.
We finished our soup while the guys ran out to the store, so we switched bowls on them!
It took a lot of will-power to not eat our guy’s chicken and dumplings too! I can’t say that we didn’t take a few nibbles though…