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Saturday, November 20, 2010

Chicken and Dumplings

This recipe makes people think you kneeded and rolled and cut dumplings all day long.  The great thing is they taste like you were in the kitchen all day, but they are really easy to make.  Just remember the brands I use for the chick broth and the dumplings really make them taste their best.

2 large chicken breasts (bone in with skin)
2 cans College Inn chicken both
2 pkgs. Mrs. Traylor's Frozen Dumplings
dash of Cumin
1/8 tsp. Curry Powder
1 tsp. salt
1 tsp. pepper
1/2 stick butter
1/2 to 1 can Cream of Chicken Soup (optional)

Place chicken in an 8-quart pot and fill about 3/4 full with water.  Add salt and boil until done.   I use a pressure cooker for the most tender chicken. Remove chicken and let cool on a plate.  Once cool, remove ckicken from bone and skin and tear into small pieces.

Add the 2 cans of broth to the pot with salt and pepper.  Bring water to a full boil and add dumplings one by one with water boiling.  Once all the dumplings are in reduce heat and simmer for about 30 minutes. Stir gently and occationally to keep dumplings from sticking.  Add cumin, curry powder, salt, pepper, butter, and chicken and let flavors simmer for about 5 more minutes.

Optional:  If you want thicker dumplings, add 1/2 to 1 can of cream of chicken soup after the dumplings have boiled for about 20 minutes.  We like our dumplings soupy, so I don't thicken them.

No need to double the recipe for a big crowd.  This will feed plenty.