Old Fashioned Chicken N' Dumplings Recipe

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Old fashioned Chicken n' dumplings

Lori Merrill-Rowley

By
@Godzgirl907

This is a Lori original. After cooking chicken n' dumplings for years, and not liking EVERYTHING about any of them. I put this beauty together. Makes a TON...so feel free to cut the recipe in half. Hope you enjoy :)


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Rating:

Comments:

Serves:

Lots!

Ingredients

FOR SOUP:

2
whole chickens
8 medium
carrots
2 medium
sweet onion
8
stalks of celery
water (enough to cover chickens)
2 Tbsp
poultry seasoning
2 Tbsp
garlic powder
2 Tbsp
old bay seasoning
2
bay leaves, dried
1 tsp
salt
2 tsp
black pepper
4-5 dash(es)
hot sauce (franks red hot sauce)
1/4 c
chicken bouillon (best bouillon brand)
1
savory chicken cube (knorr brand)
1/2 c
instant mashed potatoes (optional)

FOR DUMPLINGS:

4 c
flour
4 tsp
baking powder
2/3 c
butter
1 c
milk (skim, 2% or whole, even canned is ok)
2 tsp
old bay seasoning

Directions Step-By-Step

1
In a large stock pot cover chickens with water (if the giblets are in a bag, remove from bag but put the giblets back in the pot, if not just throw it all in). Add 4 carrots (roughly chopped), 1 onion (roughly chopped), and 4 celery stalks (roughly chopped). Add poultry seasoning, garlic, old bay, bay leafs, salt, pepper, hot sauce, chicken bouillon and Savory cube.
2
Bring the pot to a boil over high heat. Once it has come to a rolling boil, cover, turn down to simmer and cook until chicken is cooked through, approx. an hour (if chicken was thawed).
3
Once the chicken is done, remove the chicken and let it cool. Keep the chicken stock on low on the stove. Pull out the veggies and giblets.
4
While the chickens are cooling begin to make the dumplings. In a large bowl add flour, baking powder, and old bay, mix well. Cut in butter till the mixture looks crumbly and then add milk to make a stiff dough.
5
Roll dough out on a well floured surface to a 1/8-1/4 inch thickness (I prefer 1/4 inch). Cut into 1" strips and then into 1" squares (these DO NOT have to be perfect).
6
Make sure the dumplings have a good coating of flour (this will help thicken the soup), let them rest while you deal with the chicken.
NOTE: I find it helpful to cut the dough in half and work with one half at a time to make it more manageable.
7
When chicken is cool enough to handle, clean the bones of meat, make sure you cut any large pieces into at least 1" cubes.Place the cooked back in the pot.
8
Add the rest of the veggies (chopped in bite size pieces) in the pot. Bring the soup to a boil.
9
Once it comes to a boil start adding the dumplings one at a time, making sure that they don't stick together.Let the dumplings cook for 15-20 minutes. If the broth is not thick enough you can add the optional instant mashed potatoes.

About this Recipe