As you can see from the picture, this recipe is NOT trying to create chicken and dumplings soup - the chicken and dumplings will not be swimming in broth. It is more the consistency of a stew. And, this recipe is adapted from this submission on Allrecipes.com (truth in lending).
3 stalks of celery
1 can of cream of chicken
1 1/2 cups of chicken stock
1/2 cup of milk
salt and pepper
2 chicken breasts, cubed
1 teaspoon of celery seed
1 tablespoon of vegetable oil
1 cup of flour
2 teaspoons of baking powder
1 teaspoon of salt
1/2 cup of milk
2 tablespoons of vegetable oil
1. Slice the three stalks of celery.
|Good sized slices, not thin!|
|This is not diced. This is what the start is, but flip the onion flat side down when you cut, then dice|
3. Cube 2 chicken breasts and sprinkle with salt and pepper.
|I like bigger chunks of chicken|
|Do not eat.|
|Cook until onion is translucent.|
7. Add the liquid (chicken stock, cream of chicken and milk) to the Dutch oven with the chicken, onions and celery. Bring to a simmer over low heat for 30 minutes.
8. Prepare your dumplings! Combine the flour, salt and baking powder in one bowl. Combine the milk and oil in another bowl.
9. Add the liquid (milk and oil) to the flour mixture. Stir until all the flour is moistened and it begins to form a doughy ball.
10. After the chicken is done simmering (30 minutes), drop spoonfuls of the dough into the sauce. Cover the pot with a lid and turn up the heat to medium-high so it is lightly boiling. Cook for 12 -15 minutes.
|Raw dough balls, ready for action!|