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Chicken and Dumplings II

  • 6servings
  • 70minutes
  • 675calories

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Source: allrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B3, B9, C, E, P
MineralsNatrium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 (4 pound) whole chicken

  2. 3 cups water

  3. 3 cubes chicken bouillon

  4. 1 pinch poultry seasoning

  5. 1 pinch dried thyme

  6. 1 dash garlic powder

  7. 1 pinch dried sage

  8. 1/8 teaspoon salt

  9. 1/8 teaspoon ground black pepper

  10. 1 onion, chopped

  11. 1 1/2 cups chopped celery

  12. 1 cup chopped carrots

  13. 2 potatoes, cubed

  14. 1/4 cup chopped green bell pepper

  15. 1/4 cup chopped tomatoes

  16. 1 (10 3/4 ounce) can condensed chicken broth

  17. 2 tablespoons all-purpose flour

  18. salt and pepper to taste

  19. 2 cups buttermilk baking mix

  20. 1/8 teaspoon chopped fresh parsley

  21. 1/4 teaspoon ground black pepper

  22. 1 cup milk

Instructions Jump to Ingredients ↑

  1. In a large pot over medium high heat, combine the chicken, water, bouillon, poultry seasoning, thyme, garlic powder, sage and salt and pepper. Bring to a boil, reduce heat to low and allow to simmer. Add the onion, celery, carrots, potatoes, green bell pepper and tomatoes, cover pot and allow to simmer for one hour, or until vegetables are tender and chicken is done.

  2. In a separate small bowl, combine the flour, buttermilk baking mix, parsley, ground black pepper and milk. Mix together well and form into little balls. Drop these balls into the simmering soup. Simmer for 5 more minutes.

  3. Remove chicken, debone, take off skin, chop the chicken meat and return to pot. Heat through and serve.

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