I have another “I want it to be fall” recipe for you this week. It’s still in the 80s here in Texas, so we pretend a lot. I turn the a/c down and put on my sweatshirt. I light the fake fire in the fireplace, and I make careful note that it won’t be long until we change our clocks back and get an extra hour of sleep. Fall is here and Linda at 2nd Cup of Coffee is hosting the second week of Fall into Flavor. So, if you want some great ideas for make-you-happy food, check out her site today. Or try this, a family favorite, on a cool day soon.
Chicken and Dumplings
Chicken:
1 (2 1/2-pound) chicken, cut into 8 pieces
3 stalks celery, chopped
1 large onion, chopped
1 bay leaf
3 cans chicken stock
salt, pepper to tast
1 (10 3/4-ounce) can condensed cream of chicken soup
Dumplings:
2 cups all-purpose flour
1 teaspoon salt
Ice water
Place the chicken, celery, onion, bay leaf, chicken stock and seasoning in a large pot. Add three quarts of water and in water and bring to a simmer over medium heat. Simmer the chicken until it is tender about 45 minutes. Remove the chicken from the pot and, when it is cool enough to handle, remove the skin and separate the meat from the bones.
For dumplings: Mix the flour with the salt.Work in a small amount of ice water over the flour. Using your fingers, and moving from the center to the sides of the bowl, gradually incorporate about 3/4 cup of ice water. Knead the dough and form it into ball.
Dust a clean surface with flour. Roll out the dough. Let the dough rest for several minutes.
Add the cream of chicken soup to the pot with the chicken and simmer gently over medium-low heat.
Cut the dough into 1-inch pieces. Add to bubbling chicken stock mixture. Do not stir the chicken once the dumplings have been added. Gently move the pot in a circular motion so the dumplings become submerged and cook evenly. Cook until the dumplings float and are no longer doughy, 3 to 4 minutes. Note to Linda J: Watch pot carefully, as it burns easily.
annette geffert 
I want some today! Our high is going to be 56 degrees so it would be perfect! Which aisle can I find it at Kroger? Ha… just kidding! Have a great day!
Love you,
Angie xoxo
I LOVE Chicken n Dumplings…thanks for the recipe!
Sheryl
My kids love chicken and dumplings (at cracker barrel) :)… I’ll have to try making them at home. Sounds so good!
Can I do this?? I’m not all that “techie” in the kitchen! I absolutely ADORE C and D though so I may have to get brave.
I love Fall! 🙂
This recipe looks almost identical to my great grandmother’s (Manmaw) recipe. My grandmother and aunts always tried to write it down as she cooked because she didn’t have any recipes written down.
I went to Hobby Lobby and bought a lot of fall decorations over the weekend. I overspent, I have asked the Lord which ones I can keep and which ones I must return.
Like you, I cannot wait for cooler temps!
Love, Annette
I made cracker barrel chicken and dumplings this weekend. They were really good. I’ll try this recipe next. (after all, it’s time to start fattening up for winter!)
Sounds mouthwatering!
I moved too…moved back…Cover to Cover didn’t work on the new blog cause of the violation block thing so I’m back to my original blog—whatever the name is.
Thanks for sharing the recipe. I love chicken and dumplins! Can’t wait to try it!
Your recipe sounds alot like my MaMa’s! She was known for her chicken and dumplins! I can remember as a child her rolling out the dough and letting it “dry.” I love the thin dumplins the best!!! But now I buy the ones in the freezer section, I’ve never made them from scratch.
I haven’t had good ol’ chicken and dumplings in YEARS. Maybe I’ll attempt this one. Heaven help us.
I made chicken and dumplings last night. Yummy! Have a good week! Connie
chicken and dumplings! you are going to sabotage my diet 🙂 just kidding!
I am always so glad you stop by blog and throw in your wise two cents that always adds so much to the discussion