Ingredients for Texas Rancher Chicken N Dumplings
- Chicken
- Chicken Stock Cubes
- Leeks
- Salt & Pepper
- Cumin
- Sage
- Coriander
- Paprika
- Cajun Seasoning
- Celery
- Carrot
- Frozen Peas
- Frozen Corn
- Frozen Green Beans
- Cream Of Chicken Soup
- Water
- Flour
- 2 teaspoons baking powder
- White Sugar
- Cream Of Tartar
- 1 teaspoon salt
- Soft Margarine
- 1 cup milk
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How to Make Texas Rancher Chicken N Dumplings
- In a large pot or Dutch oven, brown 1 whole chicken (or 2 lbs. boneless, skinless chicken breasts/tenders) over medium-high heat. Remove chicken and set aside.
- Add 1 large onion, chopped; 2 celery stalks, chopped; and 2 carrots, chopped to the pot. Cook until softened, about 5-7 minutes.
- Stir in 8 cups chicken broth, 1 tsp dried thyme, 1 tsp dried rosemary, 1 tsp salt, and 1/2 tsp black pepper.
- Return the chicken to the pot. Bring to a boil, then reduce heat and simmer for 30 minutes, or until chicken is cooked through.
- Meanwhile, prepare the dumplings: In a large bowl, whisk together 3 cups all-purpose flour, 2 tsp baking powder, 1 tsp salt, and 1/2 cup cold shortening (or butter). Cut in shortening using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Gradually add 1 cup milk, mixing until just combined. Do not overmix.
- Remove the chicken from the pot and shred. Skim off any excess fat from the broth.
- Drop spoonfuls of dumpling dough into the simmering broth, leaving space between each dumpling.
- Cover the pot and simmer for 15-20 minutes, or until the dumplings are cooked through and fluffy.
- Return the shredded chicken to the pot. Stir gently to combine.
- Serve hot, garnished with fresh parsley (optional).
Nutrition Information (Approximate per serving)
Sodium
56 g
Sugar
13g
Fat
54g
Carbs
15g
