Ranch Chicken & Dumplings - Wednesday, September 27, 2006


Hidden Valley Ranch “Family Friendly Food” Contest
Patricia Wells of Knoxville, 3rd place, Tennessee Valley Fair

1 (2.5 lb) chicken
4 qts water
3 ribs celery, chopped
1 large onion, chopped
2 bay leaves
2 chicken bouillon cubes
1 tsp salt and pepper mixed
1 can cream of celery soup
1 pkt Hidden Valley Ranch seasoning
2 cups all purpose flour
1 tsp salt
3/4 cups ice water, divided
2 TBSP cornstarch


For chicken stock: Cut up chicken and place in large pot with water. Add celery, onion, bay leaves, bouillon, salt, and pepper and boil for 30-45 minutes, until meat pulls away from the bones. Meanwhile, start the dumplings. Once stock is ready, remove skin and bones from chicken. Add cream of celery soup and ranch mix to chicken stock, then cornstarch if desired.

For dumplings: Beginning in the center of your flour/salt combination, add a small amount of water. Work dough with fingers from center to the sides. Continue until flour is used up. Dust your dough board and rolling pin with flour. Roll dough thinly (1/8 inch). Let it air dry. Cut dumplings in small squares and drop in boiling stock. Never stir. Shake the pot gently in a circular motion to submerge dumplings. Cook five more minutes, being careful not to overcook.

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