Easiest Way to Make Yummy I have been hungry for Chicken and dumplings I very rarely follow a recipe

I have been hungry for Chicken and dumplings I very rarely follow a recipe. Easy, creamy chicken and dumplings made from refrigerator biscuits, slow cooked to comfort-food perfection. This recipe is AWESOME with a few modifications. This was very tasty with my changes.

Without a doubt, the most requested recipe I had coming my way was Chicken & Dumplings. And seeing as I live with a Southerner who loves his Now this Southern staple is something that always confused this Yankee by name. When I hear the word "dumpling" I think of Chinese dumplings filled. (In a pinch, Bisquick dumplings are also very good). You can have I have been hungry for Chicken and dumplings I very rarely follow a recipe using 11 ingredients and 10 steps. Here is how you cook that.

Ingredients of I have been hungry for Chicken and dumplings I very rarely follow a recipe

1. It's 3 of large boneless skinless chicken breast, (I poached mine) with.
2. You need 3 cloves of garlic sliced.
3. You need 1 of large sweet onion sliced.
4. Prepare 1 of large carrot. Cleaned, peeled and cut into 1-2 inch pieces.
5. It's 3 of medium russet Potatoes, cleaned and cut into quarters, I left the skin on my potatoes.
6. Prepare of Celery tops with leaves (for flavor).
7. You need of Seasonings to taste: cumin, smoked paprika, pinch of cinnamon, allspice, & nutmeg, I used kosher sat and fresh ground pepper to taste.
8. It's of Some organic chicken broth low sodium to add flavor.
9. You need 3 tablespoons of unsalted butter.
10. You need of For the drop dumplings : I poured approximately 2/3 cup of self rising flour unbleached.
11. You need of Enough milk to mix and leave slightly thick and a little sticky.

For those of you, like my good friend Cindy, who like a more Southern style of dumpling My mom made a similar recipe for this comforting dish, and I still remember the wonderful aroma of chicken and dumplings cooking throughout the house. I hate to admit it but I added salt just to be able to finish the dish. I'm going to try the other recipe on EatingWell for Chicken & Dumplings and see how that one goes. This recipe was great and a keeper for me!

I have been hungry for Chicken and dumplings I very rarely follow a recipe instructions

1. I heated my large wok, poured in approximately 1/4 cup plus more of olive oil, allowed it to get hot, carefully placed in three large boneless skinless chicken breast cut almost to butterfly..
2. Sear the chicken breast quickly high heat to seal in the juices. On all sides.
3. Turn the fire Down to medium, add water, (enough to cover chicken) seasonings, garlic, onion, & celery tops and leaves,.
4. Bring to a boil then turn on low to slow cook. Place a tight fitting lid on the pan. If needed add more water..
5. When vegetables were tender I added my drop dumplings.
6. Approximately... 1.5 cups self rising flour, add enough milk to stir and mix the flour. I leave my batter slightly thick and sticky.
7. When batter is mixed well, add more milk if needed. Using a teaspoon, drop batter into wok covering meat and vegetables. I added a pinch of salt and more pepper..
8. When dumplings are cooked through, you can see the difference and very carefully touch the top and there will be no dough on finger or tool used to check.
9. This is easy and delicious it’s not as pretty on my plate. I do not eat very much at a sitting. Believe me :-) it was / is delicious.
10. Enjoy.. if you have any questions feel free to ask.

Used a whole chick that I cooked in crock and used the broth from it. A few months ago, someone asked me if I had a recipe for a vegetarian version of Chicken and Dumplings. There are a lot of dishes on my Making a recipe vegetarian isn't always just about switching out one ingredient for another though. For the Martha Stewart recipe I was adapting, I knew. For the dumplings: While the chicken is simmering, make the dough for the dumplings.

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