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Tina's Chicken & Dumplings




Source of Recipe


Tina P.


List of Ingredients




2 lbs. boneless, skinless chicken thighs(do not remove fat)
1 lg. can cream of chicken soup
1 qt. chicken stock
Chicken Base (to taste)
Salt & Pepper (to taste)
Cornstarch (if needed)

For dumplings**:
2 c. flour
1 tsp. salt
2 1/2 tsp. baking powder
1/4 c. oil
1 c. milk


Recipe



In large saucepan, bring chicken to boil in just enough water to cover. Reduce heat and simmer until chicken is done. Remove chicken and cool. To water left in pan, add chicken stock and cream of chicken soup. Season with chicken base and salt and pepper to taste. Tear cooked chicken into bite-size pieces and add to pan. Heat through and bring pan almost to a boil. Add dumpling dough in tsp.-size dollops. Simmer for 30 minutes. If broth has not thickened enough, mix cornstarch mixed with cold water to thicken to desired consistency.

For dumplings:
Mix flour, salt and baking soda in a bowl. Make a well in the center and add oil and milk. Gently fold flour mixture into liquids until just mix. Do NOT overmix. Drop by small teaspoonsful on top of hot liquid in pan.

** Same mixture can be used to make baking powder biscuits.