Chicken and Dumplings IV

Chicken and Dumplings IV

Chicken is boiled and shredded, then simmered with baking mix dumplings in this simple, thick soup.

Preparation Time
15 mins
Cooking Time
60 mins
Total Time
1 hr 15 mins
Calories
362 Calories

Recipe Instructions

Step 1
In a large pot over medium heat, simmer chicken in 6 cups water until no longer pink. Remove chicken, cool and shred.
Step 2
Return shredded chicken to pot and stir in butter, salt and pepper. Cook until chicken reaches desired tenderness, 15 to 60 minutes.
Step 3
In a bowl, stir together baking mix and milk until smooth. In a separate bowl, stir together flour and 1/2 cup cold water until smooth. Stir flour mixture into soup; bring soup to a rolling boil.
Step 4
Drop baking mix mixture by tablespoonfuls into the boiling water, neatly around the chicken. Reduce heat to a simmer and cook, uncovered, 10 minutes. Then cover and cook 10 minutes more. (Sneak a spatula under the dumplings to prevent chicken from sticking to the bottom of the pot.) Serve hot.

Ingredients

  • 1 tablespoon butter
  • salt and pepper to taste
  • 6 cups water
  • 6 skinless, boneless chicken breast halves
  • 2 cups all-purpose baking mix
  • 0.5 cup all-purpose flour
  • 0.66666668653488 cup milk
  • 0.5 cup cold water

Categories

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