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.
• 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*
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
• 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.
chicken and dumplings, chicken 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.
• 1½ cups all-purpose flour
• 2 tsp baking powder
• ½ tsp salt
• 3 Tbsp shortening
• ¾ cup milk
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.
• 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.
basic dumplings, puffy dumplings, flat dumplings