Very Basic Chicken and Dumplings

Name: Very Basic Chicken and Dumplings
Ingredients: 1 large chicken; 2 stalks celery, coarsely chopped; 2 carrots, coarsely chopped; 1 onion, cut into eighths; 3 garlic cloves; salt and pepper, to taste; herbs, as desired (such as thyme, rosemary, oregano, etc); 1 (10 1/2 ounce) can condensed cream of mushroom soup; 6 tablespoons butter; 2 eggs, hard boiled and chopped; 13 cup shortening; 23 cup milk; 1 12-2 cups all-purpose flour

13 ingredients

18 steps

Ingredients

1 large chicken
2 stalks celery, coarsely chopped
2 carrots, coarsely chopped
1 onion, cut into eighths
3 garlic cloves
salt and pepper, to taste
herbs, as desired (such as thyme, rosemary, oregano, etc)
1 (10 1/2 ounce) can condensed cream of mushroom soup
6 tablespoons butter
2 eggs, hard boiled and chopped
13 cup shortening
23 cup milk
1 12-2 cups all-purpose flour

Directions

1

Place chicken, celery, carrots, onion, garlic, salt and pepper and herbs in Dutch oven and cover with water.
2

Bring to a boil.
3

Reduce heat and simmer for 2 hours.
4

Remove from heat.
5

Allow chicken to cool; shred.
6

Strain broth and return to Dutch oven.
7

If necessary, add water or additional (packaged) broth to make 2 quarts.
8

Add soup, butter, and salt and pepper to broth.
9

Return to a boil.
10

Meanwhile, make dumplings: Place flour in large bowl.
11

Add shortening and milk.
12

Stir until moistened.
13

Add more flour as necessary to make a soft dough.
14

Roll out dough on floured surface and cut into strips.
15

Drop strips into boiling chicken stock.
16

Boil 2-3 minutes, stirring gently.
17

Fold in chicken and eggs.
18

Simmer 20-30 minutes.