Lee's Homemade Chicken and Dumplings

Name: Lee's Homemade Chicken and Dumplings
Cuisine: American
Ingredients: For the chicken stock:; 4-5 Pound Whole Young Chicken; 3-4 Quarts Water; 1 Large Onion Cut Into Quarters; 4 Celery Stalks Cut Into 3" Pieces; 1 1/2 Teaspoons Dried Italian Herbs; 1 Teaspoon Whole Black Peppercorns; 5 Cloves Crushed Garlic Cloves; 2 Tablespoons Kosher Salt; For the chicken soup:; 2 Quarts Chicken Stock; 1 Cup Sliced Celery; 1 Cup Sliced Carrots; 1 Can Condensed Cream of Celery Soup; 4 Cups Cooked Shredded Chicken; 4 Tablespoons Chopped Celery Leaves; 1 \2 Teaspoon Ground Black Pepper; For the Dumplings:; 2 Cups Baking Mix (Bisquick); 1 Teaspoon Seasoning Salt; 1 Tablespoons Chopped Celery Leaves; 2/3 Cup Whole Milk

Lee's @Lees

Texas

I don't think it gets much better than this, on a cold, dreary winter day. Don't let the length of this recipe scare you. It is a process of sorts, but it's not hard to do at all. Substitute store bought chicken stock and a pre-cooked deli style chicken for shortcuts.

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Ingredients

For the chicken stock:
4-5 PoundWhole Young Chicken
3-4 QuartsWater
1Large Onion Cut Into Quarters
4Celery Stalks Cut Into 3" Pieces
1 1/2 TeaspoonsDried Italian Herbs
1 TeaspoonWhole Black Peppercorns
5 ClovesCrushed Garlic Cloves
2 TablespoonsKosher Salt
For the chicken soup:
2 QuartsChicken Stock
1 CupSliced Celery
1 CupSliced Carrots
1 CanCondensed Cream of Celery Soup
4 CupsCooked Shredded Chicken
4 TablespoonsChopped Celery Leaves
1\2 Teaspoon Ground Black Pepper
1 + Tablespoons Kosher Salt to Taste
For the Dumplings:
2 CupsBaking Mix (Bisquick)
1 TeaspoonSeasoning Salt
1 TablespoonsChopped Celery Leaves
2/3 CupWhole Milk

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Steps

1

In a large Stockpot, combine the first 8 ingredients. Bring up just to a slow simmer, cover, and let cook for 1 to 1.5 hours. Stir around every once in a while. Stock will be done when chicken is tender. When cool enough to handle, remove the chicken and hand shred all the meat from the bones. Strain stock through a seive, discarding vegetable pieces and any other unwanted pieces. Set aside until ready for use.
2

To make the soup combine the chicken stock, celery, and carrots. Bring to a low boil and let cook until vegetables are tender. Around 30 minutes. Next add the celery soup and leaves, shredded chicken meat, salt and ground pepper. Bring back to a simmer. Now is the time to adjust the salt!
3

Mix together the baking mix, seasoned salt, and chopped celery leaves. Add the milk into the dry ingredients, and stir together until a dough forms. Dough will be sticky. It helps to put the dough in the refrigerator for a short while and let chill somewhat. Makes it easier to handle.
4

Spoon drop dumpling mixture into the simmering soup. Keep in mind that the dumplings will swell about twice their size as they cook. Let cook covered for 20-30 minutes until dumplings are set and fully cooked. Gently flip over halfway during the cooking time. Add additional stock if needed as the dumplings absorb some of the stock. I hope you and your family enjoy.