Chicken 'n Dumplings (Chicken 'n Pastry)
Chicken 'n Dumplings is a meal that brings back lots of childhood memories for me. My grandmother loved it and so my aunt Sue made it regularly for her. Aunt Sue's chicken 'n dumplings were the best I have ever had to this day and every time I make it, it comes a little closer to hers. Your father calls this recipe chicken 'n pastry. Either name is fine!
Ingredients:
1 whole chicken
1 chicken bullion cube
1 can cream of chicken soup
1 can cream of mushroom soup
1-2 packages of frozen dumplings (I use Mary Hill dumplings)
1 cup frozen peas
Preparation:
Place whole chicken in a large stock pot and just cover with water.
Season the water with some salt, pepper, and garlic powder and add bullion cube.
Bring to a boil, reduce heat and let simmer for 1 hour.
1 chicken bullion cube
1 can cream of chicken soup
1 can cream of mushroom soup
1-2 packages of frozen dumplings (I use Mary Hill dumplings)
1 cup frozen peas
Preparation:
Place whole chicken in a large stock pot and just cover with water.
Season the water with some salt, pepper, and garlic powder and add bullion cube.
Bring to a boil, reduce heat and let simmer for 1 hour.
Remove chicken to a platter to cool. Do no discard the water in the pot! This is the base of your soup and is an awesome homemade chicken stock!
Once cool enough to touch, remove skin from chicken and shred the meat, discarding all bones.
Return the chicken stock to a boil and add in both cans of cream soups stirring until combined.
Add chicken back to the pot.
Break the frozen dumplings into about 2-3 inch pieces and add them to the pot a few at a time while carefully stirring.
(I use 1 and a half packages of dumplings but you can add as many or as few as your like depending on how you like it. Start with one package the first time)
Once all dumplings have been added, reduce heat to low and let simmer for about 10 minutes.
Be sure to keep a check on it and stir occasionally to keep from sticking to the bottom.
After 10 minutes, add in frozen peas, stir and then cover and simmer for 15 more minutes, stirring occasionally.
Taste test to see if it needs additional salt and pepper before serving.
Once cool enough to touch, remove skin from chicken and shred the meat, discarding all bones.
Return the chicken stock to a boil and add in both cans of cream soups stirring until combined.
Add chicken back to the pot.
Break the frozen dumplings into about 2-3 inch pieces and add them to the pot a few at a time while carefully stirring.
(I use 1 and a half packages of dumplings but you can add as many or as few as your like depending on how you like it. Start with one package the first time)
Once all dumplings have been added, reduce heat to low and let simmer for about 10 minutes.
Be sure to keep a check on it and stir occasionally to keep from sticking to the bottom.
After 10 minutes, add in frozen peas, stir and then cover and simmer for 15 more minutes, stirring occasionally.
Taste test to see if it needs additional salt and pepper before serving.
