chicken 'n dumplin's mmb

MelBelle avatar
By Melanie B
from Kennesaw, GA

This is wonderful comfort food for fall or winter. I have made this for many years. Although I lost my original dumplin recipe, I found one very similar on AllRecipes.

serves 10-12
prep time 30 Min
cook time 1 Hr 30 Min
method Stove Top

Ingredients For chicken 'n dumplin's mmb

  • 4-5 lb
    chicken, whole
  • 2-3
    carrots- chunked
  • 1-2 stalk
    celery **or** 1 teaspoon celery seed
  • 1 tsp
    black peppercorns, whole
  • 1 tsp
    black pepper, ground
  • 1 tsp
  • NOTE:
  • sometimes i add a bit of thyme to the stock while it is cooking
  • SOUP
  • 3-4
    carrot, sliced, optional
  • 2-3 stalk
    celery, sliced, optional
  • 1
  • 1/2 tsp
    black pepper, ground

How To Make chicken 'n dumplin's mmb

  • 1
    Add all the stock ingredients to a large pot. I use my pasta pot for ease. Let boil for about an hour or until the chicken is done. ** I save the carrot peels and ends of celery in the freezer for making stock**
  • 2
    Remove chicken from the pot (lift out pasta strainer if using a pasta pot). Let chicken cool completely so you can pick off all the meat.
  • 3
    Strain through cheesecloth if there are pieces of peppercorn, carrots or celery in the stock. While the chicken is cooling, let the stock you have just made reduce over medium/low heat.
  • 4
    While the chicken is cooling, make your dumplings. I add black pepper to the dumplings. ** some people like to make the dumplings the day before and let them dry a bit. Either way is fine.
  • 5
    Just before you pick the chicken, add the sliced carrots and celery to the stock so they will have a chance to soften. (this is optional. I did not put any in this batch.) Check stock to see if you need to add more salt or pepper. Add in the shredded chicken meat.
  • 6
    Stir in the dumplings slowly so they don't clump up and stick together. Stir well between each addition.