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This is my mom's recipe for classic chicken and dumplings. It is simple, hearty, and delicious! I often do the chicken in the slow cooker, and do the rest on the stove when I get home from work.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have chicken and dumplings skunks style using 17 ingredients and 2 steps. Here is how you can achieve it.
Composition needed to make chicken and dumplings skunks style:
- stock
- 6 chicken breast
- 2 1/2 quart water
- 1 tsp granulated garlic powder
- 1/2 tsp white pepper powder
- 1 salt to taste
- 3/4 stick butter
- drop dumplings
- 3 cup self rising flour
- 2 tsp baking powder
- 1/2 tsp white pepper powder
- 1 tsp granulated garlic powder
- 1/2 tsp salt
- 1/2 tsp paprika
- 1/2 tbsp Hungarian paprika
- 1/4 stick butter melted
- 1 1/2 cup chicken broth
Please share how this Chicken and Dumplings recipe turns out for you, I can't wait to hear what you think! This easy recipe for my family's favorite creamy Homemade Chicken and Dumplings is loaded with big fluffy dumplings that are made from scratch in just minutes! This chicken and dumplings soup is super easy to make thanks to Pillsburyâ„¢ biscuit dough, but you can make it even easier! The recipe calls for cooked chicken; instead of cooking the chicken yourself and taking the time to shred it, pick up some shredded rotisserie chicken from the grocery store so all the prep work is already done for you.
Directions to cook chicken and dumplings skunks style:
- boil chicken in water after chicken breast are done take off skin and debone chop the chicken return to pot of boiling water
- mix all the ingrediants well let sit for a bit it will puff up a bit get two spoons which ever size you like dumplings will not stay all together some will break apart this is normal to thicken the broth cook for a while it will thicken let sit with cover on about 5 mins
This recipe is AWESOME with a few modifications. My husband liked it better than his grandma's homemade chicken and dumplings and the gourmet chef who lives next door tasted it and thought it was an old family recipe.:) He loved it! Make sure the bouillon cubes are fully broken up once boiling. Chicken: Cut up chicken, but do not remove skin. The skin and bones can be removed later.
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