Entree Chicken & Dumplings
Submitted by msbelle on July 01, 2006 at 12:39 am

DESCRIPTION
Chicken & Dumplings

SUMMARY
Yield 0 File under chicken, Dumplings, Misc. Recipes & Requests, Soup

INGREDIENTS
Chicken:
1 whole Chicken cut up OR 6 Thighs with bone in
1 large Onion, cut into quarters
3 Chicken boullion cubes
Pepper to Taste
Spike Seasoning
Water to completely cover

Dumplings:
1 package Mary B's Open Kettle HOM/ADE Dumplings
(flat raw dumpling dough strips)
If you cannot find these in your grocer's frozen food section, any biscuit recipe can be used. Just reduce by half the amount of baking powder and/or soda and knead the dough longer than you would for a biscuit. Roll it out flat and cut into strips about 1 1/2 inch X 5 inches.

Additional:
1 pint Whipping Cream
1/2 stick (1/4 cup) butter.

INSTRUCTIONS
Chicken:
Place all ingredients in a large sauce pan. Be sure that there is enough water to completely cover the chicken. Bring to a boil, then reduce heat and cover. Let simmer for two hours.

Assembly:
After chicken has cooked tender, remove from pan and debone. Return boneless chicken to the broth. Bring to a boil again and drop dumplings one at a time into the broth. Let come to a boil again. Add whipping cream and butter. Let come to a boil again. Taste and adjust seasonings. Cover and reduce heat to simmer/low. Let simmer approximately 30 minutes until dumplings are tender.