Chicken and Dumplings
- Celery stocks (up to half a bundle)
- One large onion
- Carrots (I buy a small bag of frozen crinkle cut)
- Chicken (I use 4 to 8 thighs but you can use white meat, other parts or a whole chicken)
- Jiffy Baking Mix (2 cups)
- 2/3 cup milk
- Seasonings; Season salt, salt, chicken broth or chicken bullion cubes
Boil Chicken in large pot with enough water to cover all pieces. The left over water will create the base stock for your dish. You will be adding either bullion cubes or chicken stock to taste so you may want to use less or more water depending on which you plan to use.
I personally like my chicken soup base to be pretty thick so I add as little water to start as possible then add water as needed.
Boil chicken until it is cooked through out. I don’t wait until it’s falling off the bone since after de-boning it I’ll need to cook it longer with all the other ingredients.
Once chicken is separated from all bone and cartilage, cut into bite size pieces and replace back into the stock left over from boiling. Place bullion cubes into the water now.
Cut onions, carrots and celery into small pieces and add to the pot. If you need to add water or chicken stock now is the time to do so.
Turn pot to medium heat and cover. After boiling starts be sure to check regularly for vegetables to be at desired tenderness.
Add spices such as season salt, salt and pepper to taste. Which spices you choose are up to you. I generally don’t add anything beyond the stock or bullion cubes.
When veggies are at desired tenderness then turn to a slow boil, mix jiffy baking mix (two cups mix to 2/3 cup milk). Drop spoonfuls onto broth while it is at a slightly rolling boil. Once all mix has been added cover and simmer on low heat for 12 to 15 minutes. Resist opening the lid at least before the first 11 minutes.
Dumplings will be light and fluffy, not hard and chewy. Trust me they are delicious! Turn pan off and serve. Be sure to dish out at least one or two dumplings with each serving. Allow to cool to desired temperature and enjoy.