Weeknight Chicken and Dumplings
Recipe type: Dinner
Cuisine: Southern
These Weeknight Chicken Dumplings are a southern staple, and take little time to prepare with the help of Campbell's Creamy Herb and Garlic with Chicken Stock.
  • 2 boxes Campbell's Creamy Herb & Garlic with Chicken Stock
  • 2 pounds boneless/skinless chicken thighs (can substitute with breast in a pinch)
  • 2 tablespoons oil
  • 1 cup fresh mushrooms, diced
  • ½ cup sweet onion, sliced
  • ¾ cup carrot, shredded
  • 3 cups milk
  • 2 cups self-rising flour
  • ⅓ cup shortening
  • ¾ cup buttermilk (can substitute regular milk in a pinch)
  • salt and pepper to taste
  • optional
  • 2 sprigs rosemary, finely diced
  • 3 sage leaves
  • 1 tablespoon thyme, diced
  1. Rinse and dry chicken, and salt and pepper to taste
  2. Brown/Cook chicken in the bottom of a large pot with oil.
  3. Remove chicken from the pot and store covered until ready to use.
  4. Add carrots, onions, and desired herbs to the pot.
  5. Cook until nearly softened and add mushrooms to brown.
  6. Lower heat to low/medium
  7. Add soup and milk to pot
  8. Bring to a low boil
  9. Shred or dice previously cooked chicken and add to pot
  10. Add dumplings in small handfuls and stir frequently in one direction
  11. Do not add dumplings all at once
  12. Cook for 10 minutes after last dumplings were added
  13. Dumpling prep:
  14. Mix flour, shortening,and buttermilk in a medium bowl with your hands.
  15. A dough ball will gradually form
  16. Roll out dough on a floured surface to desired thickness
  17. Slice into 1 inch squares with a pizza cutter
Recipe by A Southern Mother at http://www.asouthernmother.com/2015/03/chicken-and-dumplings.html