Southern Chicken and Flat Dumplings

Recipe

11 INGREDIENTS • 5 STEPS • 1HR

Southern Chicken and Flat Dumplings

5

1 rating

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.

Southern Chicken and Flat Dumplings

Save

Cooking with Tovia

Hi, I'm Tovia! You’ll find an assortment of recipes such as how to make Southern Fried Chicken to Gluten-Free Macaroni and Cheese!

http://cheftovia.blogspot.com/

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.

1HR

Total Time

$2.04

Cost Per Serving

Ingredients

Servings

4

US / Metric

1

1 Tbsp

1/2 Tbsp

McCormick® 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

optional

3 cups

All-Purpose Flour

1 cup

Warm Water

to taste

Nutrition Per Serving

VIEW ALL

Calories

668

Fat

17.7 g

Protein

26.0 g

Carbs

99.2 g

Southern Chicken and Flat Dumplings

Save

Cooking with Tovia

Hi, I'm Tovia! You’ll find an assortment of recipes such as how to make Southern Fried Chicken to Gluten-Free Macaroni and Cheese!

http://cheftovia.blogspot.com/

Cooking InstructionsHide images

step 1

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

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

step 2

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.

step 2 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.

step 3

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

step 3 Shred the chicken and add some water to the pressure cooker.

step 4

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.

step 4 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.

step 5

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

step 5 Open the cooker with natural release. Season with Fresh Parsley (to taste). Serve!

Tags

0 Saved

top