Homemade Chicken and Dumplins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Large potwater to cover chicken3 lbs chicken thighs, bone in and with the skin4 tbs veggie oil4 cups of all purpose floursalt and pepper to taste4 cans (small cans) campbells chicken noodle soup 1 cup Whole Milk
1. Put chicken in a pot with cold water. Top pot with water so chicken is under water. Bring water to boil over med/high heat. Let chicken cook 45 mins to hour until cooked. Remove chicken from water and let it cool off.
2. Remove 2 cups of broth from pot in a measuring cut. In the measuring cup with the 2 cups of broth add 4 tbs of oil.
3. Add chicken noodle soup to pot after removing broth.
4. In large mixing bowl, measure the 4 cups of flour. Add salt and pepper to taste in the flour. Make a hole in the center of the flour to pour in the 2 cups of broth. Mix together until dough forms. You might have to add additional flour to make sure its not too sticky. let the dough rest.
5. while the dough rests for 10 mins go ahead and de-bone and skin your chicken and place in bowl. You will add this at the end.
6. take some flour and put on the counter and roll out your dough to desired thickness. I normally do about 1/4'' thick. cut into 1 inch strips and break off into rolling simmering pot, until all is added.
7. Add all the dough in pot and the chicken you separated. Let this cook over med/low heat for 30-40 mins stirring occasionally. Until dough is cooked. remove from heat and add milk. I hope you enjoy
Serving Size: 12 1-cup servings.
Number of Servings: 12
Recipe submitted by SparkPeople user MILLERB31.
2. Remove 2 cups of broth from pot in a measuring cut. In the measuring cup with the 2 cups of broth add 4 tbs of oil.
3. Add chicken noodle soup to pot after removing broth.
4. In large mixing bowl, measure the 4 cups of flour. Add salt and pepper to taste in the flour. Make a hole in the center of the flour to pour in the 2 cups of broth. Mix together until dough forms. You might have to add additional flour to make sure its not too sticky. let the dough rest.
5. while the dough rests for 10 mins go ahead and de-bone and skin your chicken and place in bowl. You will add this at the end.
6. take some flour and put on the counter and roll out your dough to desired thickness. I normally do about 1/4'' thick. cut into 1 inch strips and break off into rolling simmering pot, until all is added.
7. Add all the dough in pot and the chicken you separated. Let this cook over med/low heat for 30-40 mins stirring occasionally. Until dough is cooked. remove from heat and add milk. I hope you enjoy
Serving Size: 12 1-cup servings.
Number of Servings: 12
Recipe submitted by SparkPeople user MILLERB31.
Nutritional Info Amount Per Serving
- Calories: 266.3
- Total Fat: 7.8 g
- Cholesterol: 22.7 mg
- Sodium: 774.3 mg
- Total Carbs: 39.4 g
- Dietary Fiber: 2.0 g
- Protein: 9.5 g
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