Kathie Carr Recipe

Old Fashioned Home Made Chicken and Dumplings

By Kathie Carr kathiecc


Recipe Rating:
Serves:
6-8
Prep Time:
Cook Time:

Kathie's Story

From scratch. Not fast and easy, but SO GOOD! This is one of my Grandma's best dishes. She didn't mind cooking every bit of this dish from scratch.

I want to preserve Grandma's original recipes in her cookbook but I use shortcuts most of the time.

You may want to use some of these shortcuts like using Bisquick for the dumplings. Its almost as good that way.

Here is Grandma's version.

Ingredients

CHICKEN AND BROTH:
5 lb
chicken pieces, use both white and dark meat
4 c
chicken broth
2 c
chopped onion
2
stalks celery, chopped
1/2-1 tsp
poultry seasoning
2 tsp
salt
1 tsp
freshly gound black pepper
4
carrots, sliced
DUMPLINGS:
1 1/2 c
all purpose flour
2 tsp
baking powder
3/4 tsp
salt
3 Tbsp
shortening, cold
3/4 c
milk
GRAVY:
1 c
water
1/4 c
all purpose flour
additional seasonings as desired

Directions Step-By-Step

1
CHICKEN AND VEGETABLES: In a large pot place chicken pieces and add the chicken broth, onion, celery, poultry seasoning, salt and pepper. Put heat on medium low and simmer, partially covered, 20 to 30 minutes or until chicken is tender.

Remove chicken from pot and cool enough to debone. Return meat to pot. Add carrots and cook until carrots are juct barely cooked but not too soft. Heat mixture to boiling before dropping dumplings in, during next step.
2
DUMPLINGS: (Similar to a biscuit dough) Whisk together the flour, baking powder, and salt in a mixing bowl. Cut in the shortening with a knife or pastry blender until the mixture resembles fine crumbs. Stir the milk into the flour mixture until moistened. Dough will be quite lumpy, but be sure to not over mix it.

Drop dough by large spoonfuls onto boiling broth. The dumplings should rest on top of vegetables and meat. They will stick out of the top of the broth a bit. Cook uncovered for 10 minutes. Cover and cook another 10 minutes.
3
GRAVY: Remove chicken, vegetables and dumplings from pot and place in a large serving bowl. Cover and set aside, keeping warm. Combine water with ΒΌ cup flour, then stir into the stock. Bring all to a boil, stirring constantly, to thicken. If gravy has not thickened to your liking add more flour/water mixture. Return chicken, vegetables, and dumplings to pot, combining all gently. Add more seasonings if desired. Serve garnished with parsley.

About this Recipe

Course/Dish: Chicken


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10 Comments

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brenda Neacosia takingmytime
Feb 16, 2014
Can not believe it! I made this same exact recipe about 25 years ago and never copied it and here it is. I just had it for dinner. DELICIOUS!! Thank You.
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sharon flores mercysong
Feb 13, 2014
I made this dish tonight and it was delicious!
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Joan Wharff JoanieW
Feb 2, 2014
Great, only thing I added is parsley to the chicken broth &, to the dumplings. It adds color &, parsley is good for you too. These are pretty much like my Mom's too. There's nothing like chicken 'n dumplings on a cold day. And, tomorrow will be cold again.....Yum!
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Teresa Lopez glamourized
Jan 25, 2014
The very best... I always used my mom's recipe but it got lost in the moves over the years and I was forced to use bisuick... Well, no time for a store run so i looked it up (in no way expecting this surprise) you have hit the nail on the head... These are ooooey gooey lumps of glorious goodness... THANK YOU FROM MY HEART! Just like my momma's.... She was from Oklahoma and let me tell you down home cooking was somthn from the heart.... U just can't go wrong with this recipe it's a no brainer... I WONT lose it this time ;-)
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Heather Heather nullheather
Jan 6, 2014
This is the SAME AS WHEN I WAS YOUNGER!!!! PERFECT, I changed mine up a little though, I used 8 cups of broth and three chicken breasts, I also used coconut oil instead of shortening for the dumplings ( no they wont taste like coconut) and really thats about all the changes i made, I used 8 cups because I love the extra juice =)