Old Fashioned Home Made Chicken and Dumplings

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

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

The Cook

Kathie Carr Recipe
x2
Well Seasoned
North Liberty, IN (pop. 1,896)
kathiecc
Member Since Jul 2010
Kathie's notes for this recipe:
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.
Make it Your Way...

Personalize This

Directions

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

Comments

1-5 of 10 comments

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user Mari Craddock BossQueen - Jun 16, 2012
this recipe is just like the way my Mom and her Mom made 'em.. Thanks for sharing.
user Cynthia Martinez Devinesalvage - Nov 18, 2012
This is the closest to Momma's I have actually seen in writing. lol I will be using it as a guide this Thanksgiving Day. Dumplins are a tradition at all big family dinners for us.
user Cathleen Smith catalinaS - Dec 13, 2012
WOW!! This is definitely like the recipe from my husbands side of the family...
It's PERFECTION, and I'm not such a good cook either. I haven't had any luck with dumpling making in the past, so I took the short cut there and used Pillsbury. The rest of the recipe I followed to the letter. Thanks so much for sharing.
user Carolyn Martin Brown CarolynMartinBrown - Aug 13, 2013
I tried this recipe and say it's Family Tested & Approved!
user Heather Heather nullheather - Jan 6, 2014
I tried this recipe and say it's Family Tested & Approved!

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