Chicken & drop Dumplings

I love Chicken & Dumplings.  I usually use Bisquick, but sometimes I am adventurous and make my own noodle/dumpling dough.  Sometimes I roll it out and cut it into squares, but most of the time I am pressed for time and just drop pieces of dough into the soup and cook it that way.  Not the prettiest but still oh so good.  The base of my chicken and dumplings always starts by simmering a whole chicken, bones and all.  I have used a whole raw chicken and removed it just before it starts to fall apart, let it cool and then de-boned it and used half the meat (then saved the other meat , for lots of stuff, chicken spaghetti, easy quesadillas, chicken salad etc.. ) I have also taken the leftovers of a whole chicken and boiled them with whole carrots, a quartered onion, and 2 whole celery stalks along with seasonings then strained the broth out, cut up the carrots, celery and onion putting them back into the broth along with with any chicken that was leftover.  It is a nice way to use up a chicken without throwing it away, and you get another stretcher dinner out of one chicken, which is a bonus in my book :)  Whatever way you do it, it is a good way to get veggies into your family. I am enclosing both ways to make this... make it soon for your family.   Enjoy


Chicken & drop dumplings

(If using Raw chicken)
1 whole chicken
1/2 package of carrots, cut up
2-3 stalks celery cut up
1 onion, diced
1/2 package frozen mixed vegetables
2 T white wine
1 T worchester sauce
 water
 (**seasonings of your choice, I used parsley flakes, seasoned salt, pepper, onion, garlic powder)



Add all ingredients including the seasonings(EXCEPT frozen mixed veggies & dumpling ingredients) add enough water to cover chicken by 1-2 inches (the water will evaporate during the cooking process.   Bring to a boil over medium high heat turn down to low and cook until the chicken is completely cooked (I cook mine about an hour, sometimes up to 2 hours depending on the size of the chicken, just before it starts to fall apart turn off the heat and let the chicken cool a little to remove from the pan (remember to place in a bowl to catch all the juices).  Remove skin and bones & disgard).  I usually use 1/2 the meat in this recipe and save the other 1/2 for other uses.  Bring soup to boil, and add frozen mixed veggies, cooking at a rolling boil for around 5 minutes, taste and adjust seasonings if necessary.  During this time mix up the dumpling batter, and when the soup has boiled for about 5 minutes, drop the dumplings working quickly into the batter, I use 2 spoons and drop small amounts.  Bring back to a boil, reduce heat and cook until dumplings are done around 5-8 minutes.  Turn off heat & serve.  Enjoy


If using an already cooked chicken (homemade or rotesserie chicken)
I whole leftover cooked chicken
1/2 package of carrots, peeled and left whole (or can use baby carrots too)
2 whole celery stalks, washed & ends trimmed
1 whole onion, peeled & quartered
3 chicken buillon cubes
1/2 bag frozen mixed vegetables
water
2 T white wine
1 T worchester sauce
(**seasonings of your choice, I used parsley flakes, seasoned salt, pepper, onion, garlic powder)


Place all ingredients including the seasonings (except frozen mixed vegetables into a big pot).  Add enough water to just cover the chicken.  Cook for around 30-45 minutes or until the vegetables are tender.  In a large strainer with a large bowl underneath pour the mixture into the strainer saving broth.  Put the broth back into the pan, and on a cutting board cut up the carrots, onion & celery into pieces and put into broth.  Add any leftover chicken too.  Bring to a boil and add frozen mixed veggies, cooking at a rolling boil for around 5 minutes, taste and adjust seasonings if necessary.  During this time mix up the dumpling batter, and when the soup has boiled for about 5 minutes, drop the dumplings working quickly into the batter, I use 2 spoons and drop small amounts.  Bring back to a boil, reduce heat and cook until dumplings are done around 5-8 minutes.  Turn off heat & serve.  Enjoy



Dumplings
2 cups flour
1 1/2 t baking powder
pinch of salt & sugar
1 egg, slightly beaten
1/4 cup cold water
1 T olive oil

Add flour, baking powder, sugar & salt mix well with whisk.  Add remaining ingredients and mix slightly until mixed (might have to add a couple more  tablespoonfuls of water to make the batter mixable start with 1/4 cup and work from there).