Recipe

My Moms Chicken And Fluffy Dumplings Recipe

	Sunflower / All my dishes 1 year, 9 months ago No one can make this like my mom does, but I sure can practice! Wonderful on a cold, dreary winter day - so warm and comforting! Prep:20m Cook:90m Servings:6	Sunflower
	chicken comfort lightandfluffydumplings

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Ingredients

4 – 6 chicken breasts, with bone and skin

1 can cream of chicken soup

Milk (water can also be used)

Salt and pepper

Dumplings: 1 C. buttermilk (whole, not low-fat)

2 C. self-rising flour

3 TBSP mayonnaise

Directions

Place chicken breasts in a large stock pot; cover chicken with water.

Bring to a boil and add salt and pepper.

Reduce heat to low and simmer, covered for 1 hour.

Remove chicken from broth and let cool.

In a small bowl, mix enough milk with cream of chicken soup to form a thick broth; stir broth into chicken stock (water the chicken was cooked in).

Remove skin from cooked chicken;

remove chicken from bone and tear into pieces.

Place chicken pieces back into chicken stock.

Turn heat up to medium and simmer.

Place 2 C. self-rising flour into a small bowl; cut mayonnaise into flour until slightly crumbly;

add buttermilk a little at a time and stir until smooth; set aside for a few minutes.

Increase heat and bring chicken and broth to a full rolling boil. I like to use cornstarch and water to thicken broth slightly at this point, but this can be skipped if thinner broth is preferred.

While chicken and broth continue to boil, quickly add dumpling batter one teaspoonful at a time into boiling broth. (Hint: dip spoon into broth between each spoonful of batter and batter will fall into boiling broth very easily).

Once all batter is in broth, turn heat off and cover pan.

Let chicken and dumplings sit, covered for around 15 – 20 minutes.

Serve and enjoy!

If additional bread is desired, a pan of biscuit can be made using same recipe as dumplings. Pour batter into a hot iron skillet and bake at around 425° until brown.

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