
How To Make Old Fashioned Chicken and Dumplings
This classic chicken and dumplings recipe involves simmering chicken and making dumplings from scratch. It’s a highly tasty dish that is best served warm.
Serves:
Ingredients
For Broth:
- 1chicken,cut into pieces
- 1onion
- 3largecarrots,cut into thirds
- 3stalkscelery,cut into thirds
- 8cupslow sodium chicken broth
- salt & pepper,to taste
- bay leaf,or a pinch of poultry seasoning, optional
For Dumplings:
- 1¾cupsflour,plus extra for dusting
- â…“cupshortening
- ½tspbaking powder
- ¾cupmilk
- ½tspsalt
For Garnish:
- 4tbspcornstarch
- parsley
Instructions
-
Combine chicken, onion, carrots and celery in a large pot. Season to taste.
-
Add chicken broth. Bring to a boil, reduce heat, and simmer covered 45 to 60 minutes or until chicken is tender.
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Remove chicken and vegetables from the broth. Discard skin and bones and chop the remaining chicken, set aside.
-
Gently add dumplings to the broth. Simmer 15 to 20 minutes or until tender.
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Stir chicken into the broth and cook for about 2 to 3 minutes or until heated through.
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Combine flour, baking powder, salt, and shortening with a fork until shortening is mixed in.
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Add milk a little at a time and mix until combined.
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Knead a few times on a floured surface until dough is smooth.
-
Generously flour your surface and roll the dough out to â…›-inch thick. Cut dough into 1×2-inch strips. Flour generously to avoid sticking.
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Cook in broth as directed above.
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In a small bowl combine 4 tablespoons of cornstarch with 4 tablespoons of water.
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Add to boiling broth a little bit at a time stirring to reach desired consistency.
Nutrition
- Calories:Â 591.64kcal
- Fat:Â 33.86g
- Saturated Fat:Â 9.56g
- Trans Fat:Â 1.27g
- Monounsaturated Fat:Â 13.80g
- Polyunsaturated Fat:Â 7.79g
- Carbohydrates:Â 34.53g
- Fiber:Â 2.61g
- Sugar:Â 3.73g
- Protein:Â 37.05g
- Cholesterol:Â 114.79mg
- Sodium:Â 1203.01mg
- Calcium:Â 116.32mg
- Potassium:Â 734.32mg
- Iron:Â 3.37mg
- Vitamin A: 327.03µg
- Vitamin C:Â 13.12mg
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