old fashioned homemade chicken & dumplings

★★★★★ 13
By Linda Griffith
from Augusta, GA

This recipe was handed down from my husband's 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.....

Blue Ribbon Recipe

This is definitely a delicious old fashioned chicken and dumplings recipe. It reminds us of something mom used to make. The from-scratch airy dumplings soak up the chicken flavor of the homemade broth. We opted to use a whole roasting chicken which, when shredded, adds tons of meat that mixes with the tasty dumplings. The perfect meal for when you want to cuddle up on the couch on a cold day.

— The Test Kitchen @kitchencrew
★★★★★ 13
serves 8 to 10
prep time 1 Hr
cook time 1 Hr
method Bake

Ingredients For old fashioned homemade chicken & dumplings

  • CHICKEN & BROTH
  • 2-4
    chicken breasts (bone-in with skin) or 1 whole 3 lb chicken
  • 1 stick
    butter
  • 2 pkg
    chicken bouillon (or 2 spoonfuls)
  • DUMPLINGS
  • 1 stick
    butter, melted
  • 3 lg
    eggs
  • 1/2 c
    milk, 2%
  • 5 c
    all-purpose flour, divided
  • 1 tsp
    salt
  • 1 tsp
    pepper
  • 2
    drops of yellow food coloring (or substitute a pinch of Turmeric)

How To Make old fashioned homemade chicken & dumplings

  • Chicken in a Dutch oven covered with water.
    1
    CHICKEN AND BROTH: Place chicken breast or whole chicken with skin in a Dutch oven and cover with water.
  • Chicken bouillon and butter added to the pot.
    2
    Add a stick of butter and chicken bouillon. Cook over medium heat until chicken is tender, about 45 minutes for chicken breasts or 1 hr 15 minutes for the 3 lb chicken. Remove chicken from the broth and let chicken cool. Do not get rid of the broth. Remove skin and bones and discard. Shred chicken or chop into bite-size pieces. I don't put mine back into the broth until after the dumplings have cooked.
  • Eggs and melted butter whisked together.
    3
    FOR DUMPLINGS: In a small mixing bowl, add eggs to the melted butter. Whisk.
  • Using an egg shell to measure milk.
    4
    Take half of a shell and add milk to it six times... pour into the egg mixture.
  • Salt and pepper added to the bowl.
    5
    Add in salt and pepper.
  • Mixing flour in a little at a time.
    6
    Add 3 cups of flour; mixing in the flour a little at a time.
  • Continuing to add butter.
    7
    You want the dough to be rather sticky.
  • Yellow food coloring added to the dumpling dough.
    8
    Add a couple of drops of yellow food coloring to give it a rich looking blend.
  • Flour on top of the counter.
    9
    Heap about 2 cups of flour onto a wooden board or counter.
  • Bits of dough on the flour.
    10
    Using a tablespoon, add about a cup of the mixture to the center of the flour.
  • Incorporating dough and flour.
    11
    Start incorporating the flour and the dough until you can roll it out and it doesn't stick.
  • Rolling the dough to a thin sheet.
    12
    Roll very thin.
  • Cutting dough into strips.
    13
    Using a pizza cutter, cut strips of the dough.
  • Adding dumplings to the hot broth.
    14
    Add to the broth. Make sure it is boiling rapidly and that you have plenty of broth to keep your dumplings from scorching.
  • Dumplings boiling in the broth.
    15
    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.
  • Shredded chicken added back to the broth.
    16
    After you have added the last dumpling, add the chicken back to the Dutch oven and stir very gently.
  • Lid placed on the Dutch oven.
    17
    Remove from heat and place a lid on the pot.
  • A pot of Old Fashioned Homemade Chicken & Dumplings.
    18
    Let sit for 10 minutes or so before serving.
  • https://youtu.be/new1CdvNmIo

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