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Mom didn’t use a recipe but I have always made chicken and dumplings from a cookbook I picked up during a long ago trip with the kids to Colonial Williamsburg, in Virginia.
Here is how to make Chicken and Dumplings
In a large, heavy skillet with a tight-fitting lid or a Dutch oven, add the cut up pieces of the chicken, the onion, carrot, and celery.
Add enough water to cover everything plus the salt and bay leaf. Bring to a boil, reduce heat, cover and simmer gently, 1 1/2 to 2 hours.
Remove the chicken from the broth.
When it is cool enough to handle, remove the skin and bones.
Cut or pull the chicken into bite-size chunks.
Strain the broth and, if necessary, add enough water to measure 1 quart.
In a small bowl, stir together 6 tablespoons of flour, 1/8 teaspoon paprika, and salt and pepper, as desired.
Melt 4 tablespoons of butter in the Dutch oven over medium heat. Stir in the flour/paprika mixture. Cook 2 minutes, stirring continually.
Add the chicken broth gradually, stirring constantly for an additional 2 minutes.
Add the chicken to the broth.
Pour in 1/2 cup of light cream and stir to combine. Allow to simmer gently while you make the dumplings.
Making the dumplings
Sift or whisk together 2 cups of flour, 1 teaspoon salt, and 4 teaspoons of baking powder together in a medium-size bowl. Add 1 tablespoon of shortening and cut in with a pastry blender.
Add 3/4 cup of milk mixing to combine.
Drop spoonfuls of dough onto the top of the gently bubbling chicken mixture.
Cover and cook for 15 minutes without lifting the lid.
Spoon into bowl and serve!
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Recipe Note:
Chicken and Dumplings
Serves 6
INGREDIENTS
- 1 stewing chicken (4-5 lbs), or 2 broiler-fryers (3 pounds each), cut up.
- 1 small onion, sliced
- 1 carrot, sliced
- 2 ribs of celery with leaves, chopped
- 1 tsp. salt
- 1 bay leaf
- 4 T. butter or chicken fat
- 6 T. flour
- 1/8 tsp. paprika
- 1/2 c. light cream
- white pepper to taste
- Dumplings (recipe below)
Directions:
Simmer the chicken, onion, carrot, celery, salt and bay leaf in enough water to cover until the chicken is done (1 1/2 to 2 hours).
Remove the chicken from the broth. When it is cool enough to handle, remove the skin and bones and cut the chicken into bite-size chunks.
Strain the stock and, if necessary, add enough water to make 1 quart.
Melt the butter or chicken fat in a heavy sauce pan. Stir in the flour mixed with paprika.
Add the chicken stock gradually, stirring constantly, cook for 2 minutes.
Spoon the dumplings on top of the gently bubbling chicken mixture and cover. Cook for 15 minutes without lifting the lid. Serve at once.
Dumplings
INGREDIENTS
- 2 c. all-purpose flour
- 1 tsp. salt
- 4 tsp. baking powder
- 1 T. shortening
- 3/4 c. milk
DIRECTIONS
In a medium-size bowl, sift or whisk the dry ingredients together.
Blend in the shortening with a pastry blender or fork.
Add the milk and mix well.
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Just wanted to tell you that this has became my go to chicken & dumpling recipe, it is even better than my Grandma's (and hers are amazing), I love the fluffy texture the dumplings get:)
I am sitting here drooling! Had I not made a pot the 2 days ago, I would he having this for dinner. I like fluffy dumplings and maybe this is one reason they do not fluff… I add too much milk. Next time I will keep the batter a bit on the dry side.
Thank you for all your recipes and the hard work in creating a lovely post for us.
I have been making this particular recipe for years and it's always a hit. I have taken to getting a large costco rotisserie chicken and deboning it, then using the carcass to make the broth. Using canned broth just doesn't cut it with this recipe: it is imperative to make it from scratch as it is truly the base of the soup
Stopping by to catch up a bit and what did I find? Chicken and dumplings! A wonderful treat for an Autumn day. Think I should make some soon, perhaps. Thanks for the inspiration.
~Adrienne~
Hello 777,
The chicken is added back after you make the roux of melted butter and flour and after the chicken stock is added and cooked for a couple of minutes to thicken. This is just before the mixture for the dumplings are spooned on top.
The carrot, celery and onion used while simmering the chicken at the beginning of the recipe can be added back at the same time or they can be discarded with the bones and skin.
I hope this helps you as you prepare it yourself 🙂
Hi, after you strain the stock what do you do with the carrots and celery that were in it? Do you add it back at the end, and when do you add the chicken back? After the dumplings are cooked?
The recipe looks great. I am doing an internship in Nicaragua right now, and the ingredients we have to work with are very limited, but i should be able to get all of this together for one of our Sunday dinners.
Thanks for the recipe.
This is a must try!! Thanks for sharing!
There is no more comforting food than chicken and dumplings. YUM!
Be sure to stop by and check out my giveaway.
my husband is always talking about chicken and dumplings, he would love this. I'm going to pin this one so I don't forget about it and the next time I have extra time I'm going to make it
Great comfort food:)
That is a dish of good comfort food. Delicious.
LOVE DUMPLINS WE DO THIS RECEPEE IN DOMINICAN REPUBLIC..BUT NOT WITH CHICKEN BUT WITH BACALAO..THATS A DRY FISH..WICH WE COOK TO TAKE OUT THE SALT..THEN WE CUT IT IN PIECES AND ADD PEPERS ONIONS AND EAT IT WITH THE DUMPLINS..THANKS FOR SHARING..FRIEND GOD BLESS YOU
My Mother made great chicken and dumplings too. Ours were made much like your own..light and fluffy. When I married my hubby and moved to the Midwest they make theirs small and hard and they sink to the bottom of whatever they are put on/in. UGH- I still don't like them! Your recipe looks great and is one I will try! xo Diana
These remind me of my grandmother! I have never made chicken and dumplings. You've inspired me, some cold winter day, I will be making these.
This was also a speciality of my
mother too. She made the best
ever. This looks so good and I
will have to try this recipe. I
don't have my mother's and really
have never made this wonderful
dish for my family. Now I will.
Thanks so much, Lorraine.
Just the thing for autumn….I can almost smell the delicious aroma from your pictures!..ahhhh…