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chicken and dumplings recipe featured
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5 from 3 votes

Chicken and Dumplings

Ingredients

  • 1 whole chicken insides removed
  • 1 onion quartered
  • 2-3 large carrots cut into thirds
  • 2-3 stalks celery cut into thirds
  • 8 cups chicken broth + additional water to cover
  • salt & pepper to taste

Dumplings:

  • 1 cup self rising flour plus extra for dusting
  • 2 heaping tablespoons shortening
  • a heaping 1/4 cup to 1/2 cup buttermilk or milk

Instructions

  • Combine the chicken, onion, carrots, and celery in a large pot. Season with salt and pepper.
  • Add the chicken broth plus water (if needed) to cover. Bring to a boil, reduce heat, and simmer covered for 45-60 minutes or until the chicken is tender. While the broth is simmering, prepare the dumplings (recipe below).
  • Remove chicken and vegetables from broth. Discard the skin and bones and chop or shred the remaining chicken; set aside.
  • Ever so gently, add the dumplings to the broth. Simmer about 20 minutes, or until tender.
  • Stir the chicken into the broth. You can add the vegetables from earlier back into the broth at this time too, if desired. I usually opt to not add the vegetables back into mine - personal preference. Cook for an additional 10 minutes on low. Serve.

For the dumplings:

  • Using your fingers or a pastry cutter, cut the shortening into the flour. Stir in the milk/buttermilk. Grabbing about a heaping tablespoon full at one time, roll into a ball. Roll the dough ball gently in a little flour.
  • Cook in broth, as directed.