Chicken and Dumplings

Added by Greg West

• 2 split chicken breasts (on the bone with skin, about 3 lbs)
• 8 cups water
• 2 bay leaves
• 1-1/2 tsp salt
• 3 celery stalks, chopped
• 3 carrots, chopped
• 1 medium onion, chopped
• 1 tsp paprika
• 1/2 tsp dried thyme
• 1/2 tsp black pepper
• 1/4 tsp garlic powder
• 1 stick (1/2 cup) butter
• 2/3 cup AP flour
• 1/4 cup cream
• 1/2 cup frozen peas

for the dumplings:

• 1-1/4 cups AP flour
• 2 tsp baking powder
• 1/2 tsp salt
• 2 Tbsp butter
• 1/2 cup milk

My Short Directions.

1. Lightly Boil 3lbs chicken for 45 minutes
   1. 8 cups of water, 1.5 tsp Salt and some bullion
   1. Skim white stuff from top as it goes
2. Chop 3 stalks celery, 3 carrots and medium yellow onion
3. Remove Chicken and set aside
4. Add Vegetables to broth
5. Add spices to broth
   1. 1tsp paprika, .25tsp thyme, .5tsp pepper, .5tsp garlic powder
6. Simmer for 10 minutes
7. Make Dumplings
   1. Mix 1.25 cup flour, 2tsp baking powder and .5 salt
   1. Stir in .5 cup milk and 2Tbsp butter (warmed until butter is melted)
   1. Stir until a soft dough forms
   1. Dust counter and roll to 1/8 inch thick
   1. Cut to 1×3 inch pieces
   1. Cover with damp cloth until ready
8. Make rue
   1. Melt stick of butter and 2/3 cup flour
   1. Whisk adding broth to rue to thin out
9. Add rue to broth and whisk
10. Add 1/4 cup cream to broth
11. Add frozen peas ½ cup to broth and return to bubble
12. Add dumpling one at a time to broth and cook 10 minutes
13. Shred chicken
14. Add shredded chicken to mixture, stir and eat up