Grateful Prayer Thankful Heart is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. We will only recommend products we use, love or think are informative and helpful.
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!
Chicken and Dumplings
- 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)
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.
- 2 c. all-purpose flour
- 1 tsp. salt
- 4 tsp. baking powder
- 1 T. shortening
- 3/4 c. milk
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.
You might also like…
Our Newsletter is published once every three weeks. Each issue is timely and helpful, jam-packed with food, crafts, occasional DIY, gardening and faith resources. Relevant and seasonal posts to inspire and guide you with current trends. Available only to those who request it, so please accept our invitation to stay connected and join the Grateful Prayer Thankful Heart community. Just click the subscribe button below.