Wednesday, November 4, 2015

Chicken 'n' Dumplings

What's Cookin'?

I used THIS recipe for my inspiration but below is what I actually did.  This recipe makes a double batch but somehow we didn't end up with very many leftovers!


2 Tbl butter
2 pre-cooked chicken breasts; cubed
2 quarts organic low-sodium chicken broth (I like to use Real Salt)
1 package frozen mixed vegetables
3 Tbl flour
6 button mushrooms (totally optional - just happened to have some!)
Salt to taste
Adobo seasoning to taste
Pepper to taste

2 C flour
1 teaspoon UNrefined salt
3 teaspoons baking powder
1 C (homemade) buttermilk (After mixing this was a bit dry so I added an extra splash of buttermilk)


1. Melt the butter in a large pot.  If using mushrooms, sautee briefly in the butter. 

2.  Add the 3 tablespoons of flour and stir into the butter. 

3.  Slowly add the chicken broth, stirring constantly. 

4.  Add the chicken and packet of vegetables. 

5.  Turn on medium-high heat to bring to a boil while you make the dumplings.

6.  Make the dumplings -  Mix the dry ingredients; add the buttermilk (more as needed). 

7.  Add spoonfuls of dumplings to the boiling broth.  Cover.  Boil for 20-30 minutes or until the dumplings are done.  I gently stirred after about 10 minutes and mine were done at about 20 minutes.