Chicken and Dumplings

This soothing chicken and dumplings recipe is made with a whole chicken breast and hearty homemade dumplings, making it the perfect Sunday supper.

Chicken and Dumplings
Yield: approximately 12 servings
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  1. 1 (4- to 5-pound) whole chicken
  2. 2 cups chopped yellow onion
  3. 1 cup chopped carrot
  4. 3 stalks celery, chopped
  5. 16 to 20 cups water
  6. 2 teaspoons salt
  7. 1⁄4 teaspoon ground red pepper
  8. 1 bay leaf
  9. Old-Fashioned Dumplings (recipe follows)
  10. 1⁄2 teaspoon ground black pepper
  11. Garnish: ground black pepper, chopped fresh parsley
  1. In a large Dutch oven, place chicken. Add onion, carrot, celery, and just enough water to cover chicken. (You may not need all of water.) Bring to a boil over medium-high heat. Add salt, red pepper, and bay leaf. Reduce heat; cover, and simmer until chicken is falling-apart tender, 1 1⁄2 to 2 hours.
  2. Using tongs, carefully remove chicken from broth, and let cool. Strain broth, discarding vegetables and bay leaf. Set aside 1 1⁄2 cups broth for making Old-Fashioned Dumplings, and return remainder of broth to pan.
  3. Remove breast meat from chicken, and chop or shred. Set aside. Reserve remaining meat for another purpose, if desired. Discard skin and bones.
  4. Heat chicken broth to a rolling boil over high heat.
  5. On a lightly floured surface, roll out one-third of Old-Fashioned Dumplings dough to 1⁄8-inch thickness. Using a knife, cut dumplings into 2x1-inch strips. Add dumplings to broth in three batches, waiting until each batch is submerged before adding the next batch.
  6. After all dumplings have been added to broth, reduce heat. Add black pepper. Cover, and simmer 15 to 20 minutes. Add reserved chicken, and shake the pot to combine. (Stirring the dumplings will cause them to break.) Continue cooking until chicken is heated through. Garnish chicken and dumplings with black pepper and parsley, if desired.
Taste of the South
Old-Fashioned Dumplings
Yield: 50 to 60 dumplings
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  1. 4 cups all-purpose flour
  2. 2 teaspoons salt
  3. 3⁄4 cup all-vegetable shortening
  4. 1 1⁄2 cups reserved chicken broth from Chicken and Dumplings (recipe precedes)
  1. In a large bowl, whisk together flour and salt. Using a pastry blender, cut in shortening until flour resembles coarse crumbs. Add just enough reserved broth to make a stiff dough. (You may not need all 1 1⁄2 cups; return any leftover broth to pot.) Be careful not to mix dough too long; overmixing will make dough tough. Wrap dough in plastic wrap, and refrigerate at least 30 minutes. Dough can be made up to 2 days ahead.
Taste of the South


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