Everyday Meals

Chicken and Dumplings IV


  • 6skinless, boneless chicken breast halves
  • 6 cups water
  • 1 tablespoon butter
  • salt and pepper to taste
  • 2 cups all-purpose baking mix
  • ⅔ cup milk
  • ½ cup all-purpose flour
  • ½ cup cold water
  • Directions

  • 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 thedumplings to prevent chicken from sticking to the bottom of the pot.)Serve hot.

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