Ingredients:
1 4-5 pound chicken
4 cups water
3 14 oz. cans of chicken broth
1 medium onion, chopped
2-3 stalks celery, chopped
1 can biscuits (this may seem like cheating to dumpling purists, but trust me it’s wonderful and a great time saver)
1 tsp. minced garlic
Salt and pepper to taste
Directions:
Wash chicken, inside and out, removing innards. Place in a large enough pot to cover with water and chicken broth.
Add celery, salt, pepper, onion and garlic. Bring the pot to a boil and then reduce heat immediately to low; simmer for 60-90 minutes until chicken is very tender.
Remove chicken from the broth and set on a dish to cool.
Continue to simmer the broth over low heat while preparing the dumplings.
When chicken becomes cool enough to handle, cut into bite size pieces, removing bones and skin. Set de-boned chicken aside.
Remove biscuits from package, and roll dough out on a work surface which has been lightly sprinkled with with flour to prevent sticking. Roll dough out thinly, about 1/4″ thick, then slice into strips, each about 2 inches in length.
Gently drop the dumplings into the simmering chicken broth. Stir them gently to prevent sticking. Add chicken and simmer for another 10 minutes or so before serving.
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About Stacey Winder
Stacey Winder has lived in the Northwest area of Houston since 1978 and Cypress specifically since 2005. Married with two children, she is actively involved in the Cypress community in non-profit and faith-based work. She has a passion for the people that live in Cypress, and is enthusiastic about the opportunities available to the residents here.Stacey has worked in commercial and residential real estate, but her real passion is for writing. Stacey is an accomplished writer whose works have been seen in numerous publications. She is now the Editor of TheCypressTimes, and as such will be a frequent contributor. In addition to her work as the Editor, Stacey is a child advocate for Compassion International, with the goal of “releasing children from poverty in Jesus’ name”.
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