Thursday, March 26, 2009

Easy Chicken and Dumplings

In a Dutch oven place; 1 lb. boneless skinless chicken breasts, 2 carrots chopped, 2 ribs celery chopped, 1 medium onion chopped, 4 bouillon cubes and about 6 C water. Let cook for 6 hours on high. Remove the chicken, shred and place back into the pot. Bring to a boil.In a medium bowl combine 1 egg , 3T water, 1/2 tsp. salt and 2 T vegetable oil. Whisk in 1 C all purpose flour. mix until well blended and elastic. Cover and refrigerate for 2 hours. Remove from refrigerator 30 minutes prior to use. Turn dough out onto a floured surface. Roll very thin, approximately 1/16". Cut into small squares with a pizza cutter. Add dumplings a few at a time to pot Cook 3-5 minutes. Add 2T butter, cut up and 1/4 c heavy cream. Serve with cut up hard boiled eggs. I also added frozen peas toward the end because i love peas.

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