mama's chicken and dumplings
Source of Recipe
me
Recipe Introduction
The best comfort ever! Served warm and thick with super-sized dumplings, it'll make you feel like you're home.
List of Ingredients
2 cans condensed cream of chicken soup
3/4 cup finely chopped celery
1 large (5 lbs. or so) whole fryer chicken
5 or 6 baby carrots chopped
1 10 oz. package frozen green peas
2 large baking potatoes peeled and cubed
1 can buttermilk Grands biscuits
to cook chicken:
1 1/2 large onion, chopped
2 cloves garlic, smashed
celery tops from a bunch of celery
salt and pepper to taste
(I use a lot of pepper)
Tony Chachere's Cajun seasoning (to taste)
Recipe
Clean chicken and be sure to dispose of any giblets left inside chicken. (They can be added in with the chicken, if you like.) Place whole chicken in large stock pot and surround with chopped onions, celery and garlic cloves. Douse liberally with salt, pepper and cajun seasoning. Cover chicken with water, cover and boil on stovetop until done (usually about an hour). Remove chicken to cutting board to cool, skim vegetables from broth and separate broth, leaving about 3 cups in the stock pot. Add the potatoes, celery and carrots to stock and boil until almost done. Add the cream of chicken soup, stir and continue to boil until potatoes and carrots are tender. Meanwhile, bring remainder of broth to boil in a separate pot. Tear half the biscuits into fourths and place in the boiling stock. Cover and cook for about 10 minutes, then uncover and cook for 5 minutes more. Tear the remaining biscuits into eighths and cook them in the same way. While the last batch of dumplings is cooking, add shredded chicken and frozen peas back to the simmering soup mixture.Cook long enough for peas to thaw and become tender. Add the cooked dumplings, stir and chow down!
I use a separate pot to cook my dumplings, simply because they have more room to plump and are easier to cook.
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