One of my favorite dishes to make when the weather is cooler. It doesn’t take long; it’s filling — something even the kids like to eat without any arguing.
Ingredient
- 2 C. Chicken
- ½ C. Celery
- ½ C. Carrots
- ½ C. Onions
- 1 stick butter
- ¼ Can Evaporate milk
- 1 tbsp Parsley
- 1 tbsp Basil
- Dash Salt
- Dash Pepper
- 1 tbsp Creole Seasoning
- 2 tsp Poultry Seasoning
- In a large pan boil chicken in water, I normally use leg quarters (cheaper). Now that the chicken has cooked for about an hour, I take out to cool.
- Next, I cut up the celery, carrots, onion add to the broth, let them cook till they get soft.
- When I have finished removing the meat from the bones, I add the meat, butter, and evaporated milk along with the spices basil, parsley, salt, pepper, creole, and poultry seasoning.
- Add water if more is needed.
- Stir let boil.
Dumplings
- 2 C. Flour
- 1 ½ Tbl. Baking Powder
- Dash SaltDash Pepper
- 1 tsp. Basil
- 4 tsp. Butter
- 2/3 Can Evaporated Milk
- In a bowl, add flour, baking powder, salt, pepper, basil, butter, evaporated milk. Mix well; then, I divide it into sections. I pat out on top of my floured cutting board. I cut into small pieces; then I place it into the boiling water. (I don’t like my dumplings thick)
- I let the dumplings cook for about 45 minutes.
- Then I turn off the stove, letting them sit for about 15 minutes till it cools a bit before serving, makes six bowls (depending on size).
Karen Carnahan 