3 bone in, skin on chicken breasts (Remove the skin of ONLY 1 chicken)
salt
pepper
32 oz box of chicken stock
11/2 cups water (give or take)
1 1/2 tsp garlic powder
1 tsp onion powder
dash of cayenne (literally a dash)
1 TBS fresh minced parsley
about 1/2 tsp sage
2 TBS butter
4 tubes of Phillsbury country biscuit (the cheap ones that come in a for pack, small biscuits)
place the chicken, stock and water (you may have to add more water, just make sure it covers the chicken) in a big pot and boil on med heat until it starts to simmer, then turn to low and let it continue to simmer for about an hour and a half (just makes it more tender the longer you simmer)
remove chicken and place on a plate to cool (remove skin and poke holes so it cools faster)
Add remining ingredients (except biscuits and chicken) to the top and continue to let it simmer...u can turn it up to about medium low.
unwrap biscuits and take one at a time and smash it to flatten a little and cut into 6-8 pieces and drop into simmering water.
Once chicken has cooled shredd and return to the pot (discard skin and bones)
Simmer for a little while longer until it thickens. If it doesn't thicken then do a slurry, but it was really thick for me.
salt
pepper
32 oz box of chicken stock
11/2 cups water (give or take)
1 1/2 tsp garlic powder
1 tsp onion powder
dash of cayenne (literally a dash)
1 TBS fresh minced parsley
about 1/2 tsp sage
2 TBS butter
4 tubes of Phillsbury country biscuit (the cheap ones that come in a for pack, small biscuits)
place the chicken, stock and water (you may have to add more water, just make sure it covers the chicken) in a big pot and boil on med heat until it starts to simmer, then turn to low and let it continue to simmer for about an hour and a half (just makes it more tender the longer you simmer)
remove chicken and place on a plate to cool (remove skin and poke holes so it cools faster)
Add remining ingredients (except biscuits and chicken) to the top and continue to let it simmer...u can turn it up to about medium low.
unwrap biscuits and take one at a time and smash it to flatten a little and cut into 6-8 pieces and drop into simmering water.
Once chicken has cooled shredd and return to the pot (discard skin and bones)
Simmer for a little while longer until it thickens. If it doesn't thicken then do a slurry, but it was really thick for me.
This is a really really good recipe. U absolutely must use chicken w/ bone and skin to begin with or its not as yummy. I've tried to cheat but it doesn't work as well. This is a good base recipe and if u want to add veggies then by all means go for it! My picky fiance won't eat it if it has veggies in it!
3 comments:
Yum, this looks like the perfect comfort food!
Good Lord, I love me some chicken n' dumplings! I don't do veggies in mine, either! I love veggies...just not in my dumplins'! Looks yummy...now I want some. Any leftovers? LOL!
Should have said someting earlier, i ate them for lunch!! It is the perfect comfort food!
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