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Chicken & Dumplings

Course: Main Dishes, Poultry
1st Gen Author: Emily Hansen

Ingredients

Soup

  • 1 chicken (or several boneless, skinless breasts…it's easier)
  • ¼ tsp pepper
  • ½ tsp salt
  • ½ tsp onion powder
  • 1 10 oz can cream of chicken soup
  • 2 potatoes, cubed
  • 2 carrots, sliced
  • 1 cup corn, frozen
  • 1 cup peas, frozen

Dumplings

  • 1½ cup flour
  • 2 tsp baking powder
  • ¾ tsp salt
  • 3 Tbsp butter, melted
  • ¾ cup milk

Instructions

Soup

  • Place chicken in large stock pot and cover with water.
  • Boil until chicken is tender (about 1 hour)
  • Remove chicken and debone it.
  • Add cream of mushroom soup
  • Heat until soup is well mixed in with broth
  • Add carrots, potatoes.
  • When they are almost tender, add the chicken
  • Add corn and peas

Dumplings

  • Mix all ingredients together.
  • Drop spoon fulls on top of soup.
  • Cover and cook for 10 minutes
  • Uncover and cook for an additional 10 minutes