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
- ⅓cupshortening
- ½tspbaking powder
- ¾cupmilk
- ½tspsalt
For Garnish:
- 4tbspcornstarch
- parsley
Instructions
-
Combine chicken, onion, carrots and celery in a large pot. Season to taste.
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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.
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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.
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Generously flour your surface and roll the dough out to ⅛-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: 591.64kcal
- Fat: 33.86g
- Saturated Fat: 9.56g
- Trans Fat: 1.27g
- Monounsaturated Fat: 13.80g
- Polyunsaturated Fat: 7.79g
- Carbohydrates: 34.53g
- Fiber: 2.61g
- Sugar: 3.73g
- Protein: 37.05g
- Cholesterol: 114.79mg
- Sodium: 1203.01mg
- Calcium: 116.32mg
- Potassium: 734.32mg
- Iron: 3.37mg
- Vitamin A: 327.03µg
- Vitamin C: 13.12mg
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