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Chicken and Dumplings

Chicken and Dumplings is a traditional Irish recipe for a classic stew of celery, onions, chicken breasts, carrots, peas and potatoes cooked in a mix of cream of chicken soup and water that's finished with the addition of suet dumplings flavoured with parsley. The full recipe is presented here and I hope you enjoy this classic Irish version of: Chicken and Dumplings.

prep time

20 minutes

cook time

145 minutes

Total Time:

165 minutes

Serves:

4

Rating: 4.5 star rating

Tags : Chicken RecipesFowl RecipesVegetable RecipesBaking RecipesIrish Recipes


Ingredients:

750ml thick cream of chicken soup (or use tins)
700ml water
120g chopped celery
2 onions, quartered
1 tsp salt
generous pinch of mixed herbs
1/4 tsp black pepper
4 chicken breasts, skinned
5 carrots, sliced
300g frozen garden peas
4 potatoes, quartered

For the Dumplings:
175g self-raising flour
75g shredded suet
1 tbsp parsley, finely chopped
salt and pepper, to taste
milk to mix

Method:

Combine the soup, water, chicken, celery and onion in a large pot. Season with the salt, black pepper and herbs then bring to a boil, reduce to a simmer, cover and cook for about 90 minutes.

Add the potatoes and carrots, return to a simmer then cover and cook for a further 30 minutes. Remove the chicken from the pot at this time, shred the meat then return to the pot along with the peas. Cook for 5 minutes more then add the dumplings:

For the dumplings: Sift the flour into a bowl and add the suet and parsley. Season liberally then add just enough milk to make a soft dough (about 3 tbsp is usually enough, you don't want it to be sticky).

Lightly flour your hands and roll the dough into eight small balls which you should drop directly into the stew. Allow to cook, covered, for 10 minutes then remove the lid and cook for a further 10 minutes before serving.