Chicken With Dumplings

This dish has been a family favorite since I was a kid.  I took the recipe my mom always has used from the Fannie Farmer Cookbook and changed it a bit to add more flavor with moister chicken. 

Chicken with Dumplings

8 Frozen Boneless Chicken Breast Tenders

2 Carrots, sliced thin

2 Ribs Celery, sliced fine

1 Large Onion, chopped

1 teaspoon Thyme, crumbled

1/2 teaspoon Rosemary, crumbled

1/2 teaspoon Freshly Ground Pepper

8-10 Chicken Bouillon cubes

Bring to a boil for 20 minutes in large soup pot.  Meanwhile get your dumpling dough ready.

Dumplings:

2 cups Flour

3 teaspoons Baking Powder

1 teaspoon Salt

2 Tablespoons Minced Parsley

4 Tablespoons Shortening

3/4-1cup milk

After your veggies have cooked for twenty minutes add your frozen chicken tenders, cover  and return to a boil(about 5 minutes).  Once your pot it back to a boil drop spoonfuls of dumpling dough on top of bubbling broth.  Cover for 20 minutes without lifting the lid.

DO NOT LIFT THE LID ONCE YOU HAVE DROPPED THE DOUGH INTO THE POT!!!  No matter how good it smells, no matter how much the lid starts to bounce up, no matter how anxious you are to see what it looks like-DO NOT LIFT THE LID!  Walk away and let it cook.  I can't tell you how many times I have heard people complain to my mom that their dumplings never turn out.  It is because they lifted the lid.

This is what your pot should look like after 20 minutes



 Serve in Soup bowls

Enjoy