Chicken & Dumplings

Chicken & Dumplings

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Beverely Nichols


This is my Mother-in-laws recipe she was one of the best cooks I have ever met. She would make a pot of Chicken and Dumplings, a pan of cornbread and have coleslaw and ice tea. She told me that when her kids were small and even up into adulthood she would cook this and nobody came away from the table hungry. She had 5 kids, a husband, and usually a few extra's at every meal to feed.
Everybody always loved eating at her house the meals were always hot and filling and usually on a budget. With 5 kids you had to be on a budget.
Rest in Peace Frances, you are missed.


★★★★★ 2 votes

Large hungry family


  • 4 lb
    chicken breasts, boneless and skinless
  • 1 stick
  • 2 Tbsp
    salt and pepper
  • ·
  • 2 c
    broth after chicken is cooked
  • 1 1/2 Tbsp
    heaping tablespoon of shortening

  • 4 c
    plain flour
  • 2 pinch

How to Make Chicken & Dumplings


  1. Place chicken,butter, salt and pepper into large pot add water to almost 3/4 of the pot is full.
    Boil chicken,remove chicken and shred or cube chicken. Reserve 2 cups of broth add the shortening into the reserved broth so that it will melt. Add Chicken back to broth in the pot. Bring chicken and broth back up to a boil.
  2. Sift 4 cups flour and salt. Add the broth after the shortening is melted,to the flour, it will form a dough ball. Turn onto a floured surface and roll very thin. Cut into strips. Make sure broth and chicken are back to a boil.
  3. Drop strips back into boiling broth. Cover and simmer for 10 min.If broth needs to be thickened. Water, flour and butter in a blender, blend well. Make sure broth is boiling when adding the thickening.

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About Chicken & Dumplings

Course/Dish: Chicken

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