Mama’s Chicken and Dumplings
Comfort food that has been passed down three generations. Warm broth, chucks of chicken, and fluffy dumplings.
Ingredients
- 1 Whole Chicken Insides Removed
- 1 10 oz Can of Cream of Mushroom
- 1 Tablespoon Better than Bouillon Chicken
- 1 Tablespoon of Better than Bouillon Garlic
- 12 Cups of Water
- ½ of an Onion Quartered
- 1 tsp Salt
- 1 tsp Pepper
- 1 tsp Garlic Powder
- 1 tsp Italian Seasoning
- 1 Can of Jumbo Butter Biscuits
- ¼ Cup of Flour
Instructions
- Preheat the oven to 325 degrees.
- In a large oven-safe pot, combine Cream of Mushroom, Better than Bouillons, Water, Onion, and Seasonings. Whisk until well combined.
- Place the whole chicken breast side up into the pot. Cover with a lid and cook in the oven for 3-4 hours or until the chicken easily falls off the bone.
- Once the chicken is cooked, transfer the pot to the stovetop over medium-low heat.
- Remove the chicken from the pot onto a plate. The chicken will naturally break apart into the soup. Use a slotted spoon to ensure all meat and bones are removed, while leaving the onions in the soup.
- Shred the chicken into large chunks (or smaller, based on preference) and return it to the soup.
- Bring the soup to a low boil.
Dumplings:
- Open the can of biscuits and place them on a cutting board. Cut each biscuit into quarters and toss them in flour, ensuring each piece is coated and not sticking to others.
- With the soup at a low boil, drop the biscuit pieces into the pot. Cook for 15-20 minutes or until the middle of the biscuits is fully cooked. Halfway through, gently push the dumplings into the soup and break apart any that may have stuck together.
- Once the dumplings are done, taste the soup and adjust the seasoning as needed.