old fashioned chicken & dumplings
This recipe is easy and inexpensive to make. I have no idea where this recipe came from. My mom made it, her mom made it, and so on and no idea how far back that goes. We've modernized the recipe a bit by adding chicken soup base for flavor and using boneless skinless chicken breasts and/or thighs, although you can use a whole chicken, just follow the recipe using a whole chicken and boil the chicken for about an hour and then skin, bone and cut up the meat, although boneless, skinless chicken is much faster and easier!
prep time
20 Min
cook time
25 Min
method
Stove Top
yield
8 serving(s)
Ingredients
- DUMPLINGS
- 4 cups all purpose flour
- 1 teaspoon salt
- 2 teaspoons baking powder
- 1 cup vegetable shortening
- 2 cups milk
- BROTH
- 2 tablespoons butter or canola oil (butter adds wonderful flavor!)
- 4-6 - boneless, skinless chicken breasts
- 6-7 cups water
- 2 tablespoons chicken soup base
- - salt & pepper to taste
How To Make old fashioned chicken & dumplings
-
Step 1Melt butter in the bottom of a dutch oven, add chicken and saute until just done. Set aside.
-
Step 2Meanwhile, sift together flour, salt and baking powder. Cut in shorting, mix by hand until mixture resembles a coarse meal, should be somewhat lumpy. Pour in milk and blend until soft (biscuit) dough forms. Shape into 2" balls.
-
Step 3Add 6-7cups of water to the chicken. Add chicken soup base, salt & pepper. Bring to a boil, and drop dough balls, gently into pot so they float across the top. Do not stir.
-
Step 4Cover tightly; reduce heat and simmer over medium heat for 15-20 minutes. If mixture is not thick enough, add more flour paste and stir very gently until broth reaches desired thickness.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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