Jessica'S Chicken & Dumplings – a delicious recipe with celery, onion, Carrots, Onion, Garlic, salt/. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
In a good size pot, put in a whole cleaned chicken/ (whole or cut up)
2
fill with water full enough not to boil over.
3
Boil until meat is tender. Take chicken out to cool off and debone.
4
Strain the celery and bay leaves out of the broth.
5
While chicken is cooling make dumplings.
6
2 cups flour
7
1/4 teaspoon salt
8
3/4 cups of cold water.
9
Sit all three ingredients and put onto a floured surface. Knead the dough a bit and roll out. Cut with a pizza slicer in reasonable size/bite size pieces. Drop each into the boiling broth. (the dumplings take a good while to soften up. they are tough if they are not cooked long enough)
10
Add some sliced carrots and celery toward the end so that they do not get overcooked. Add seasonings if you think it needs more. Sometimes I add regular salt at the end. I'm always careful not to over salt the broth in the beginning. You can always add it toward the end.
232
kcal
Calories
1
g
Fat
48
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 13 ingredients. The key ingredients include: 2 sticks of celery, 1/2 an onion, Carrots, Onion powder, and more.
Yes, Jessica'S Chicken & Dumplings falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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