Chicken & Dumplings

 

Here in Texas the temperature's have finally dropped some, hallelujah!  August and September have been hot but the last couple of weeks some coolness has come in the mornings and evening, then like today it's in the 70's mid day!

Of course we Texans at the hint of cooler weather get out the stock pots to make something like Chicken and Dumplings.

I found this recipe at least 12-15 years ago, it's been my go to since.  It's pretty easy and if I'm honest I often use a rotisserie chicken. I also generally just use the chicken breast, I know it's a waste but I do that for other things to.  However I always make sure to use that good juice which sometimes turns into a jell consistency at the bottom it adds so much flavor.

I just made this on Monday of this week but decided to make it for a good friend of mine who turns 89 tomorrow.  Her name is Lenora and she loves Chicken & Dumplings so today  I took some chicken breast with the bone in out of the freezer and will use that this time..  I'm going to bake it but you can boil a whole chicken, chicken breast or thighs and legs.  I like the baked flavor and the drippings to incorporate into the soup, makes a great broth when water is added, I still add the chicken base and bouillon cubes.

I also use Chicken Base, I love the flavor it adds, it gives a heartiness to what ever you are making.  I also like Knorr Chicken bouillon cubes too they are soft and crumble easy plus have a good flavor.  I sometimes use both the chicken base and Knorr bouillon cube especially if I am making a big pot of something like Chicken and Dumplings.

 I keep on hand Beef Base plus the Knorr beef bouillon cubes and tomato bouillon cubes plus chicken bouillon always, I add the tomato to things like Tortilla Soup or even Spanish Rice.

This is the Chicken Base from Sam's Club but Costco has some plus pretty much every grocery store.  I just love the Sam's price even like everything it's gone up in price but  I do like the flavor.

Ingredients

• 1 Rotisserie Chicken, cut or shredded OR you can boil or bake 3 chicken breast then cut or shred.  (I shred mine)
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To Make The Dumplings:

• 2 cup all purpose flour
• 1 tsp salt
• 4 heaping tbsp vegetable shortening
• 1 cup HOT water
• 1 cup plus 4 tbsp all purpose flour
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Soup base:

 .  12  cups of water ( you can use chicken broth in carton)

• 3 tbsp Chicken Base or 3 chicken bouillon cubes
• 1 Tablespoon butter
• 3 tbsp flour into 1 cup hot water
• Salt and Pepper to taste 
• Lawry’s Garlic Salt with green lid

If you boil a chicken of course use that chicken stock or  if you use a carton that is fine too however I would still add 1 tbsp of the chicken base or a bouillon cube make it a little bit hardier. 

Instructions

• In a stock pot heat 12 cups of water and put in 3 tbsp of chicken base or 3 chicken bouillon cubes. Take the chicken off the rotisserie chicken and shred it or cut into bite size. If you boiled or baked chicken, do the same, add chicken to the base and let boil. Oh and if using a rotisserie chicken use the good stuff at the bottom for flavor, the juice or jell)

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• While chicken stock is coming to a boil, make the dumplings. In a large bowl, using a pastry blender, mashed potatoes smasher or two knives, cut the shortening and salt into the cup of flour, until shortening is the size of small peas. Add 1 cup HOT water, stir  and work the mixture until a soft dough ball forms firm enough to roll , let the dough rest for 10 minutes. Divide dough into about 4 portions. 
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Generously flour a work surface. Roll each dough ball out one at a time sprinkling with flour if necessary to keep dough from sticking to work surface. Roll out to about the size of a large pie crust. Cut dough into strips about an inch wide using a knife. Repeat process for remaining dough balls.

Drop dumplings a couple at a time into hot boiling chicken/broth mixture until all have been added to pot; add butter, and continue cooking.  Stir so that the dumplings do not stick together.

 To thicken it add 3 tbsp of  flour to about 1 cup of hot water. Stir well to combine, then add to pan, and stir well. Cook an additional 10 minutes on high to fully cook dumplings. Taste test broth, and add additional salt and pepper or I add Lawry's Garlic sea Salt.

Less is more when it comes to salt.  You can always add more but you can’t take it out if you add too much.  So a little salt at a time and taste .  I mainly use the Lawry’s garlic salt just a few sprinkles here and there.

If it isn’t as thick as you want add another 1tbsp of flour to 1/4 or 1/2 cup of hot water, stir then pour in. 

Enjoy!