Roxy15
Cook
These dumplings turned out great!
Chicken & Dumplings:
1 Pkg. Boneless Skinless Chicken Breasts
Onion Powder, To Taste
Garlic Powder, To Taste
Seasoned Salt, To Taste
Black Pepper, To Taste
Chicken Shit Seasoning, To Taste
Large White Onion, Chopped
Garlic Cloves, To Taste
2-(48-oz.)-Cartons Swanson’s Chicken Broth
Put chicken breasts in colander; wash well under cold water and pat dry with a paper towel.
Put chicken breasts in a large bowl; sprinkle seasonings all over the chicken breasts.
Put onions and garlic in large crockpot.
Add seasoned chicken breasts; pour chicken broth in.
Cover and on low all day.
When ready to make the chicken and dumplings, using tongs, remove the chicken breasts.
Take the onions and garlic out.
In stockpot, add 1/2 butter and melt over medium heat.
Stir in 2 chopped onions, 2 green onions, 6 garlic cloves-(thinly sliced)-and 1 T. Poultry Seasoning.
Cook the onions and garlic until they begin to soften-(about 8-10 minutes)-then whisk in 1/2 cup flour.
Add the crockpot chicken broth and bring to a boil, then reduce the heat to a simmer until broth thickens slightly and vegetables soften, about 25 minutes.
Stir in the chicken and bring the soup back to a low simmer.
***I thickened it some. If I would of used more veggies in it, I probably wouldn’t of had to thicken it,
Make Dumplings:
2-1/2 Cups Flour
3/4 Cup Milk
***More, If Needed
2 T. Butter
1 T. Baking Powder
2 Tsp. Salt
2 Large Eggs
1/4 Cup Chopped Fresh Parsley-(Opt.)
In a medium bowl, add 2-1/2 cups all-purpose flour.
Use 2 butter knives to cut in the milk, butter, baking powder. salt and eggs; add additional milk 1 T. at a time, if necessary.
The dough should be moist, but, not wet.
Pull the dough into 1/4 cup pieces and place directly in the simmering soup; cover and cook for 10-12 minutes.
Sprinkle with chopped parsley-(opt.).
Chicken & Dumplings:
1 Pkg. Boneless Skinless Chicken Breasts
Onion Powder, To Taste
Garlic Powder, To Taste
Seasoned Salt, To Taste
Black Pepper, To Taste
Chicken Shit Seasoning, To Taste
Large White Onion, Chopped
Garlic Cloves, To Taste
2-(48-oz.)-Cartons Swanson’s Chicken Broth
Put chicken breasts in colander; wash well under cold water and pat dry with a paper towel.
Put chicken breasts in a large bowl; sprinkle seasonings all over the chicken breasts.
Put onions and garlic in large crockpot.
Add seasoned chicken breasts; pour chicken broth in.
Cover and on low all day.
When ready to make the chicken and dumplings, using tongs, remove the chicken breasts.
Take the onions and garlic out.
In stockpot, add 1/2 butter and melt over medium heat.
Stir in 2 chopped onions, 2 green onions, 6 garlic cloves-(thinly sliced)-and 1 T. Poultry Seasoning.
Cook the onions and garlic until they begin to soften-(about 8-10 minutes)-then whisk in 1/2 cup flour.
Add the crockpot chicken broth and bring to a boil, then reduce the heat to a simmer until broth thickens slightly and vegetables soften, about 25 minutes.
Stir in the chicken and bring the soup back to a low simmer.
***I thickened it some. If I would of used more veggies in it, I probably wouldn’t of had to thicken it,
Make Dumplings:
2-1/2 Cups Flour
3/4 Cup Milk
***More, If Needed
2 T. Butter
1 T. Baking Powder
2 Tsp. Salt
2 Large Eggs
1/4 Cup Chopped Fresh Parsley-(Opt.)
In a medium bowl, add 2-1/2 cups all-purpose flour.
Use 2 butter knives to cut in the milk, butter, baking powder. salt and eggs; add additional milk 1 T. at a time, if necessary.
The dough should be moist, but, not wet.
Pull the dough into 1/4 cup pieces and place directly in the simmering soup; cover and cook for 10-12 minutes.
Sprinkle with chopped parsley-(opt.).
