old fashioned chicken n' dumplings

★★★★★ 1
By Lori Rowley-Sipple
from Anchorage, AK

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 :)

★★★★★ 1
serves Lots!

Ingredients For old fashioned chicken n' dumplings

  • FOR SOUP:
  • 2
    whole chickens
  • 8 md
    carrots
  • 2 md
    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
    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

How To Make old fashioned chicken n' dumplings

  • 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.

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