old fashioned homemade chicken & dumplings

Name: Old Fashioned Homemade Chicken & Dumplings
Prep time: 1 h
Cook time: 1 h
Yield: 8
Cuisine: American
Ingredients: CHICKEN & BROTH; 2-4 chicken breasts (bone-in with skin) or 1 whole 3 lb chicken; 1 stick(s) butter; 2 package(s) chicken bouillon (or 2 spoonfuls); DUMPLINGS; 1 stick(s) butter, melted; 3 large eggs; 1/2 cup(s) milk, 2%; 5 cup(s) all-purpose flour, divided; 1 teaspoon(s) salt; 1 teaspoon(s) pepper; 2 - drops of yellow food coloring (or substitute a pinch of Turmeric)

★★★★★ 13

review

a recipe by

Linda Griffith

@sothernladee

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

1
CHICKEN AND BROTH: Place chicken breast or whole chicken with skin in a Dutch oven and cover with water.

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.
3
FOR DUMPLINGS: In a small mixing bowl, add eggs to the melted butter. Whisk.
4
Take half of a shell and add milk to it six times... pour into the egg mixture.
5
Add in salt and pepper.
6
Add 3 cups of flour; mixing in the flour a little at a time.
7
You want the dough to be rather sticky.
8
Add a couple of drops of yellow food coloring to give it a rich looking blend.
9
Heap about 2 cups of flour onto a wooden board or counter.
10
Using a tablespoon, add about a cup of the mixture to the center of the flour.
11
Start incorporating the flour and the dough until you can roll it out and it doesn't stick.
12
Roll very thin.
13
Using a pizza cutter, cut strips of the dough.
14
Add to the broth. Make sure it is boiling rapidly and that you have plenty of broth to keep your dumplings from scorching.
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.
16
After you have added the last dumpling, add the chicken back to the Dutch oven and stir very gently.
17
Remove from heat and place a lid on the pot.
18
Let sit for 10 minutes or so before serving.
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