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Basic Chicken & Dumplings

 

A Southern favorite, Chicken and Dumplings are one of those comfort foods that satisfy my soul.  I always taste before adding any additional salt.

       

Ingredients

•  3 lbs chicken, bone-in, skin on

   (it can be all breasts or a whole cut-up chicken)

•  2 stalks of celery, cut into 1-inch pieces

•  1 carrot ( medium) cut into slices

•  1 small onion, cut into 8 wedges

•  ½ tsp pepper

•  ½ tsp thyme

•  ½ tsp sage

•  1 tsp dried parsley

•  5½ cups water

• 1 Tbsp chicken bouillon or Better than Bouillon Roasted Chicken Base*

 

Instructions

1.  In a large pot, place chicken and the rest of the ingredients; cover; heat to

 

      boiling; reduce heat to simmer.  Cook for 1 to 1½ hours.

 

2.  Remove chicken and vegetables from pot; remove skin and bones from

 

     the chicken; discard.

 

4. Skim fat from broth; save for another use.  Place 4 cups of stock back into

 

    pot; add chicken and  vegetables; bring to boil, then reduce heat to a

 

    medium boil.

 

5.  At this point add the dumplings (scroll below)

Options

 

•  You can also use a crockpot; heat mixture to boiling; turn on low and cook

 

    for 3 to 4 hours.  Follow steps 2 and 3 above.  Bring back to boiling; drop in

 

    dumplings (scroll below).

*Don't add additional salt if using any type of bouillon.  

KEYWORDS

chicken and dumplings,  chicken dumplings

 

Ingredients for Chicken and Dumplings. #ChickenAndDumplings #ChickenDumplings
Chickendumplings12.jpeg
Starting Crockpot Chicken & Dumplings

Basic Dumplings

Dumplings are definitely a Southern thing.  They can be part of a main

 

 

entrée or a dessert, like blackberry cobbler*.  I grew up with chicken and

 

 

dumplings as well as kraut dumplings (my dad's favorite). 

 

 

When dumplings are dropped into a boiling mixture of fruit, sugar and

 

 

liquid, it's called a cobbler.  

 

 

 

 

     

Ingredients

•  1½ cups all-purpose flour

•  2 tsp baking powder

•  ½ tsp salt

•  3 Tbsp shortening 

•  ¾ cup milk

Instructions

1.  In medium bowl, mix flour, baking powder and salt; cut in shortening                using a pastry blender until mixture looks like coarse meal.  Stir in milk            with a light touch with a fork.

2.  On a piece of parchment, sprinkle flour and add dough; knead lightly 2 or

     3 times.  Roll or pat until ¾-inch thick, cut into circles or strips.

3.  You can drop the dough directly into the hot boiling mixture (chicken,             vegetables, fruit, etc.).  Cook uncovered for 10 minutes; then covered for         10 minutes.

Options

•  For savory dumplings you can add ½ reaspoon dried herbs or

 

 

    ¼ cup shredded cheese.

 

 

•  For a sweeter dumpling, add 2 tablespoons sugar to the flour

    mixture then continue with recipe.

•  If you want the dumplings to be brown on top, put under the

 

 

    broiler for a few minutes.

•  For thinner dumplings (slick dumplings), roll the dough on a floured

 

 

   surface until thickness is reached; cut into strips (2x4-inches) before

 

 

   dropping into liquid.  Using pie crust makes an even thinner dumpling.

*When adding to cobblers, add up to ½ cup sugar to flour mixture.  You can    

  also sprinkle the dumplings with sugar after dropping into liquid.

KEYWORDS

basic dumplings, puffy dumplings, flat dumplings

 

Chicken and puffy dumplings.
Chicken and flat dumplings.
Chicken &Dumplings
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