Real Recipes From Real Home Cooks ®

homemade chicken & dumplin's

(1 rating)
review
Private Recipe by
Kimmi Knippel (Sweet_Memories)
Cullowhee, NC

There are a ton of chicken & dumplings recipes out there, but none ever compare to my favorite. This Cracker Barrel Inspired recipe is just like the one you can get at the restaurant, but you don't have to leave home to get it.

(1 rating)
yield 6 serving(s)
prep time 30 Min
cook time 1 Hr 30 Min

Ingredients For homemade chicken & dumplin's

  • STOCK:
  • 1
    chicken, whole, gizzards included
  • 3
    carrots, roughly chopped
  • 1 lg
    yellow onion, roughly chopped
  • 4 ribs
    celery, roughly chopped
  • 2
    bay leaves
  • 1 tsp
    thyme, dried
  • 2 tsp
    sage, dried
  • 4 - 5 clove
    garlic, mashed
  • salt & pepper, to taste
  • 5 qt
    water
  • SOUP:
  • 4 - 5 c
    stock, strained
  • 2
    carrots, finely chopped
  • 2 ribs
    celery, finely chopped
  • 1 lg
    yellow onion, diced
  • 1/2 tsp
    sage, dried
  • 2 can
    cream of chicken soup (optional)
  • DUMPLIN'S:
  • 2 1/2 c
    all purpose flour
  • 1 Tbsp
    baking powder
  • 1 tsp
    salt
  • 3 Tbsp
    shortening, butter flavor
  • 2 Tbsp
    parsley or 1 tbsp dill weed
  • 1 1/4 c
    milk

How To Make homemade chicken & dumplin's

  • 1
    In a large cooking pot, bring all stock ingredients to a boil. Once boiling, bring down to a simmer for about 45 minutes.
  • 2
    Remove chicken from pot & cool until able to handle. Skin & bone chicken & cut or tear into small pieces.
  • 3
    Strain stock reserving 4 - 5 C or so.
  • 4
    Add chicken & ingredients list for soup. Bring to a simmer while you are preparing the dumplings.
  • 5
    Dumplings can either be made with Bisquick or you make them with the ingredients listed above.
  • 6
    Mix dry ingredients & cut in Crisco, using a pastry blender or two knives.
  • 7
    Add parsley or dill & stir milk in with a wooden fork. Do not overmix.
  • 8
    On a floured surface, roll out dumplin's. Cut into strips & drop into the stock while stirring to assure they cook & do not stick together. Simmer 5 minutes with the lid off, then cover & simmer 15 - 20 minutes longer. Serve immediately.
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