Southern Chicken and Flat Dumplings

Southern Creamy Chicken and Flat Dumplings has never been easier. Doesn't take many ingredients to make this satisfying meal. I made my own flat dumplings but if you prefer to use a drop dumpling you can. You could use frozen flat dumplings if you don't have time to make your own.

Total Time

1hr

5.0

1 Rating

Author: Cooking with Tovia

Servings:

Ingredients

•

Chicken Breast

•

1 Tbsp

Paprika

•

2 tsp

Simply Organic Garlic Powder

•

4 cups

Chicken Stock , beaten

•

2 cups

Cream of Chicken Soup

•

1/2 cup

Frozen Peas and Carrots

(optional)

•

to taste

Ground Black Pepper

•

to taste

Fresh Parsley

(optional)

•

3 cups

All-Purpose Flour

•

1 cup

Warm Water

•

to taste

Sea Salt

Cooking Instructions

Season Chicken Breast (1) with Sea Salt (to taste) and Ground Black Pepper (to taste) , Paprika (1 Tbsp) and Simply Organic Garlic Powder (2 tsp) and put it in the pressure cooker. Add Chicken Stock (4 cups) . Cook it on the soup setting for 25 minutes.

For the dumplings: Add Sea Salt (to taste) to All-Purpose Flour (3 cups) , and mix with Water (1 cup) . Put the mix on the counter and knead it and roll it. Cut it up into roughly even rectangles. Place the rectangels on a lined tray.

Shred the chicken and add some water to the pressure cooker.

Drop the pastry into the broth. Keep stirring. Add Cream of Chicken Soup (2 cups) and stir it in. Add some more water and season with Sea Salt (to taste) and Ground Black Pepper (to taste) . Add Frozen Peas and Carrots (1/2 cup) . Return the chicken to the soup. Put the lid on and cook for ten minutes on soup setting.

Open the cooker with natural release. Season with Fresh Parsley (to taste) . Serve!

Nutrition Per Serving

CALORIES

668

FAT

17.7 g

PROTEIN

26.0 g

CARBS

99.2 g