Linda Griffith Recipe

Old Fashioned Home Made Chicken & Dumplings

By Linda Griffith sothernladee


Recipe Rating:
Serves:
8 to 10
Prep Time:
Cook Time:

Linda's Story

This recipe was handed down from my husbands family. It's a family favorite and you can see from the directions that it is kind of hard to put into a recipe. It's a lot of work but well worth it. There is never a dumpling left when this is made. I have to call my children and let them know that I made them so they can come over and get theirs. If only they would bring their own bowls.....

Ingredients

1 stick
butter, melted
3 large
eggs
1/2 c
milk, 2%
3 c
all purpose flour
1 tsp
salt
1 tsp
pepper
2 fl
drops of yellow food coloring
OLD FASHIONED HOME MADE CHICKEN AND DUMPLINGS

Directions Step-By-Step

1
DUMPLINGS;.....In a small mixing bowl add eggs to the melted butter. Whisk.....Take half of a shell and add milk to it six times....pour into egg mixture. Add in salt and pepper. Start mixing in the flour a little at a time. You want the dough to be rather sticky. Add a couple of drops of yellow food coloring to give it a rich looking blend. Heap about 2 cups of flour onto a wooden board or counter. Using a Tablespoon, add about a cup of the mixture to the center of the flour. Start incorporating the flour and the dough until you can roll it out and it doesn't stick. Roll very thin. Using a pizza cutter, cut strips of the dough and add to the hot chicken and broth. Make sure it is boiling rapidly and that you have plenty of broth to keep your dumplings from scorching. Turn down to low while you make the next batch. It's easier to roll out using small batches than trying to roll it all out at one time. After you have added the last dumpling,Stir very gently. Remove from heat and place a lid on the pot. Let set for 10 minutes or so before serving.
2
CHICKEN AND BROTH.....This should actually be step one: Place chicken breast with skin in dutch oven and cover with water. Add a stick of butter or margarine and two packages or spoonfuls of chicken boullion. Cook over medium heat until chicken is tender, about 45 minutes....Let chicken cool. Remove skin and bones and discard. Chop chicken into bite size pieces. I don't put mine back into the broth until after the dumplings have cooked.

About this Recipe

Course/Dish: Chicken


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44 Comments

user
Celeste Stars celeste1
Aug 2, 2014
so this recipe uses 2 sticks of butter? 1 in cooking of the chicken and 1 melted for the dumplings? Is that correct? Or do you split 1 stick between the 2. Just asking as the ingredients list only 1 stick of butter melted.
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Suzy MacFarland I_Fortuna
Jan 29, 2014
Hubby was beggin me yesterday for chicken and dumplings. We just got a new dutch oven so . . . This looks terrific! We use Better Than Bouillon (chicken) because it does not contain MSG. Hubby is sensitive to it. BTW, matzo flour might be good blended with regular flour too. Tonight is pizza night so I may have to make this Friday. This would be a great Lenten dish too! Thanks for posting this!
user
Bob Custer cookinbob
Jul 22, 2013
I wonder how much chicken is suppose to be put in this recipe?
user
Linda Shindler SongBear
Jul 6, 2013
Linda, based on the comments I've been reading, this is the recipe I'm looking for. How much chicken do you use for it, and have you ever used skinless chicken breasts? Thanks!
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ronda ramsey snowdove
Jun 12, 2013
I have used this recipe several times now and is very delious.....Had no problems w/the 1/2 egg shell part,perfectly written recipe.....; )