Chicken/turkey & dumpling recipe?

justabubba said:

strain and discard everything that is not liquid. strain again and you should now have a beautiful clear golden soup base
add a large (family size) can of cream of chicken soup (some prefer cream of celery, but add a large can of cream soup - your preference)
again, return everything to a boil

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lizzie said:

I have made many a pot of chicken and dumplings, and it's not difficult to do at all, just takes a little practice to refine the technique. I don't have a measured recipe, but I play it by ear. Generally, I use about a quart of broth, and I like to add some garlic and minced onion which have been sauted a little first.

Basically, heat your broth to a simmer. I use evaporated milk to make the "creamy" color for dumplings, and what I do is take a 2 cup measuring container and put about a cup of evaporated milk in it, then I add about a half cup of flour into the evaporated milk and incorporate it well. Add that to the broth and stir with a whisk, and continue to whisk occasionally until the broth mixture starts to thicken.

For the dumplings: (dumplings are very easy to make- similar to a biscuit dough)

2 cups flour
3 tsp baking powder
1 tsp salt
1/4 cup shortening (cut in to dry ingredients)
1 cup milk

I just mix the dumplings and roll them out like biscuit dough, but I like them thin. I use a pizza cutter to cut them into small squares.

When your dough is ready and cut, drop the dumplings into the simmering pot and let them simmer for about 10-15 minutes, then add the diced chicken (or turkey) into the pot, and stir it all together. Turn off heat.
You may need to season to your own taste with salt and pepper. These are pretty plain southern-type dumplings, but are always a big hit in this part of the country.

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justabubba said:

made this monday, boiling a small chicken. here's the process i followed and it turned out the way i had hoped

place the chicken/turkey stock on the stove and bring to a boil
add a quartered onion and about three stalks of celery, diced in large sections. throw in a bay leaf or two. chopped carrots can be added, too, if you enjoy their flavor
add as much pepper as you will like. match that amount with an equal portion of garlic powder. then add (at least) twice that amount of kosher/sea salt
return everything to a boil for about 10-15 minutes
strain and discard everything that is not liquid. strain again and you should now have a beautiful clear golden soup base
add a large (family size) can of cream of chicken soup (some prefer cream of celery, but add a large can of cream soup - your preference)
again, return everything to a boil
add your pastry strips/dumplings and return everything to a boil. 8 minutes for pastry strips; longer for drop dumplings (being thicker, you will need more time for them to fully cook thru the center)
you must tend to them the whole time they are boiling, stirring to make sure they do not stick
once the dumplings have been full cooked, add the turkey/chicken to the batch and continue to cook on moderate heat
enjoy!

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radcen said:

These both sound great. I generally prefer the thicker puffy-like dumplings, myself.

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