SPD

Old-Fashioned Chicken and Dumplings

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Rating:

(2 votes) 5 2

This American traditional meal is sure to please even the most finicky eater in your home.

Shared by ,
Necedah, WI

Time needed

45 min preparation + 1 1/2 hour cooking

Serving Size / Yield

4-8 servings

Ingredients

  • 3-4 lb. chicken (broiler or fryer)
  • 9 C. water
  • 1/2 tsp. salt
  • 2 C. all-purpose flour
  • 1 tsp. baking powder
  • 1/4 C. shortening
  • 1/2 stick butter, melted
  • 2 tsp. black pepper
  • 2 carrots, cut up
  • 2 stalks celery, chopped
  • 1 onion, chopped

Directions

Cut chicken into quarters. Place into large stock pot. Add water, celery, and onion. Cook 1 hour, or until chicken is falling off the bone. Remove the chicken from the pot reserving the stock (broth). Strain reserved stock (broth) and return to large stock pot. Cool chicken, then remove and discard bones, fat, and skin. Cut chicken into bite-sized pieces.

Dumplings: Combine flour, salt, and baking powder in mixing bowl. Cut in shortening until it forms small crumbs. Add enough reserved stock (broth) to bring dough to a soft ball. Roll out dough on a floured surface to approximately 1/8-inch or 1/4-inch thickness. Cut into 1/2-inch wide strips, 1 inch or 2 inches long.

Over medium-high heat, return the reserved stock (broth), add the carrots, and bring back to a slow boil (do not boil rapidly). Gently stir the broth after adding several dumplings. Repeat until all the dumplings have been added, one at a time, to prevent sticking together. Continue stirring gently. Add the reserved chicken pieces, butter, and pepper to the dumplings, stirring gently. Turn heat to low, cover, and bring to a simmer. Simmer 10 minutes. Serve in large soup bowl.