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chicken and dumplings recipes without vegetables in it

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Essentially you can use the recipe you have, just omit the veggies..celery, onion, carrots are added to give flavor to the broth..leaving them out will leave it a little more bland. You could just strain your broth to remove veggies.and keep the flavor...or just simply not put them in.
If you want the flavor, you have to cook the chicken in the vegetables to enhance the flavor for your bouillon. Once the chicken is cooked you can pull out the meat, remove the skin along with the celery, carrots and onions(peppercorns, bayleaf) and place them in a separate pan to bring to a simmer and add the dumplings mix. You have the flavor without the celery(unless you just hate the flavor.)
Here are some recipes for it:

Saw this on Oprah and its fab, just like my granny used to make
Tim McGraw made his grandmother's chicken and dumplings for Faith Hill when they were dating!

1 small chicken
Pinch of salt
2 cups of all-purpose flour
3 Tbsp. butter shortening
1/2 cup buttermilk
1 egg

Boil chicken, adding salt to taste. When tender, pull chicken from the bone and return to the broth.
Pour flour into a bowl, leaving a hole in the middle. Add 1 egg and enough buttermilk to form a doughy consistency (similar to how you would make biscuits). Sprinkle flour on cutting board. Pinch off part of the dough and roll into a thin sheet and cut into squares. Drop one square at a time into broth. Continue this until all of the dough is used. Add salt and pepper to taste and simmer until tender.

Allow the dumplings to thicken the broth until it is a creamy consistency.

2 cans of can butter biscuits
1 can Cream of Chicken soup
3 bouillon cubes
1 tsp garlic salt (optional)
3 to 4 boneless chicken breast

Boil chicken breast until done (20 minutes). While chicken is boiling, prepare dumplings.
Roll out can of biscuits on a work surface sprinkled with flour. Make them as flat at you can and check that they have a light coating of flour. Set them aside.

When chicken is done, remove from pan and set aside to cool, saving the water in the pot that the chicken was cooked in. Skim any foam off the surface; you want to make sure you have a good bit of water in the pot, about 3/4 full. If water has boiled off, then just add more. Bring to a boil and add 1 can of Cream of Chicken, 2tbs butter, 3 boullion cubes, 1 tsp of garlic salt. Stir well

Over medium high heat, begin adding dumplings. Tear them into quarter size pieces and drop into the boiling water.

Hint: The less you stir the better they are, so after you add all of them, reduce the heat to medium setting, stirring only occasionally. Add chicken back into pot, tearing into small pieces. Cook until the dumplings are soft; this usually takes 30 to 45 minutes. I promise these are the best dumplings you will ever eat!. Enjoy!
Chicken and Dumplings

* 1 3-pound chicken
* 4 cups water
* 2 cups chicken broth
* 1 carrot, roughly chopped
* 1 medium onion, cut into quarters
* 1 stalk of celery, roughly chopped
* 1 teaspoon salt
* 1/4 teaspoon freshly ground pepper

* 2 cups all-purpose flour
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 3 tablespoons shortening
* 1 cup buttermilk

Place the chicken in a Dutch oven or other large pot, and add the water, broth, carrot, onion, celery and salt. Bring to a boil, cover and lower heat. Simmer for 60 to 70 minutes, or until tender and chicken is done. Remove chicken and allow it to cool enough to handle. Remove the carrot, onion and celery pieces from the broth and discard. Reserve the broth.

Bone the chicken, discarding all skin, bones and cartilage, and tear meat into bite-size pieces. Set aside. (You can do this part the day before, if you like. Just refrigerate the boned chicken -- well covered so it doesn't dry out -- and broth.)

For the dumplings, combine the flour, baking soda and 1/2 teaspoon salt; cut in the shortening with a pastry blender or two knives until mixture is consistency of coarse meal. Add the buttermilk, stirring just until dry ingredients are moistened. Turn dough out onto a floured surface and knead 4 or 5 times -- no more.

For drop dumplings, pat the dough down to a 1/4-inch thickness, and pinch off 1-1/2-inch pieces.

For rolled dumplings, roll the dough to a 1/4-inch thickness, and cut into strips, no larger than about 2 x 2 inches. (The dumplings will plump up when they are cooked.)

If you have prepared the chicken in advance and refrigerated it, return it and the broth to your big pot and bring it to a boil. Then, with a very large slotted spoon or ladle, dip the boned chicken out of the broth, cover it and keep it warm. With the chicken broth at a low rolling boil, drop in the dumplings, one or two at a time, and reduce the heat to medium. Stir from time to time to make sure dumplings do not stick together. Cook dumplings 10 minutes. The flour in the dumplings will thicken the broth, and it is absolutely not necessary to thicken it further.

Return the boned chicken to the mixture and simmer until heated through. Add the freshly ground black pepper and remove from heat. Makes 4 or 5 servings, depending upon appetites. I've seen two hungry men put away this entire recipe.

Note: If you are cooking a whole chicken, it is fairly easy to remove as much of the skin as possible to avoid a lot of fat. Also, unless you use a really deep, narrow pot, the chicken isn't likely to be covered by the cooking liquid. So turn your chicken upsidedown; that is, cook it with the breast side down, to prevent drying.

Dumpling dough is very similar to biscuit dough and, like biscuit dough, the less it is handled, the lighter and more tender the result.

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