How to Make Chicken and Dumplings

Here's an easy way to make a warm, southern style dinner for those cold and cozy evenings.

Instructions

Difficulty: Easy

Things You’ll Need:

• A large stock pot
• 1 whole chicken, cut into pieces
• 1 carton of Swansons Chicken Broth
• 1 Quart Water
• 4 Large Carrots
• 3 Bay Leaves
• Salt and Pepper
• 1 Can Buttermilk Biscuit Dough
• 1 Cup Chopped Onion
• 1 Cup Chopped Celery

1. In the stock pot, bring the water, chicken broth, bay leaves, salt and pepper to a boil.
2. Add the chicken including the skin and bones to the pot and return to a boil. Allow to boil until the chicken is cooked all the way through. Reduce to a simmer.
3. When the boil has settled down, use a couple of forks to seperate all of the chicken meat and skin from the bones. Discard the bones and skin.
4. Add the onions, celery and carrots then allow this to simmer for another 15 minutes.
5. Okay, so it's not canned. The best I could do at the time.... Take the biscuit dough out of the can and break it into small pieces about the size of the head of a soup spoon. Drop the pieces into the pot and allow them to simmer with the rest of the soup until they are cooked through in the center. This will take about 5 to 10 minutes. Check them by splitting them open with a fork.

Tips & Warnings

• Remove the skin from the chicken for a healthier dish.
• Add your favorite spices to personalize the dish.
• Chicken broth will not last long in the refridgerator, so use it wisely and quickly.
• Don't forget to remove the bay leaves when you are serving the dish.
• Use a home-made biscuit recipe if you prefer not to use canned.
• Always be careful around boiling water and hot stoves.