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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.

Basic Chicken and Dumplings



•  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


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.



3. 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.



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



•  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.  


best chicken and dumplings,  easy chicken and dumplings


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




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



  You can also sprinkle the dumplings with granulated sugar.

Basic Dumplings




•  1½ cups all-purpose flour

•  2 tsp baking powder

•  ½ tsp salt

•  3 Tbsp shortening 

•  ¾ cup milk

You will need a medium bowl for mixing.


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 using 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 teaspoon 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.



basic dumplings, puffy dumplings, flat dumplings


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