This is one of my family's favorite recipes for chicken and dumplings, handed down to me from my grandmother. And the leftovers taste great, too!

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Recipe Summary

prep:
30 mins
cook:
1 hr 35 mins
additional:
2 hrs
total:
4 hrs 5 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix flour and shortening together in a bowl until it resembles cornmeal.

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  • Slightly beat egg and milk together in a separate bowl. Add to flour mixture and stir to form a ball of dough. Place onto a floured surface; knead and roll as thin as possible using a floured rolling pin. Let dough stand for 2 hours.

  • Place chicken into a large pot and add water to just cover. Bring to a boil over high heat and continue to boil until chicken is no longer pink in the center and meat falls off of the bone, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).

  • Remove chicken from the pot; strain broth and return to the pot. Add 2 cups water and bouillon. Remove meat from bones and return to broth. Add celery, carrots, and onion. Bring to a boil; continue to boil for 15 minutes.

  • Meanwhile, cut dough into strips, approximately 1-inch wide. Tear strips and drop into boiling broth. Continue to boil for 10 minutes more. Season with salt and pepper and serve.

Nutrition Facts

481 calories; protein 28.2g; carbohydrates 29.7g; fat 27.1g; cholesterol 97.4mg; sodium 439.3mg. Full Nutrition
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Reviews (2)

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Most helpful positive review

Rating: 4 stars
03/20/2020
I used leftover chicken breast and homemade stock as that is what I had on hand. Premade my dough the night before and rolled it out while everything else was cooking. I don't know if I rolled my dough too thick, but it was tearing in the end, so I figured it was thin enough. My dumplings took almost 20 minutes to cook. Family liked it so that is a good thing. Bear in mind, I've NEVER made dumplings before, so this very well could be this cooks error. I read online that normally dumplings take 20-25 minutes to cook. Tasty though. Read More
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
03/20/2020
I used leftover chicken breast and homemade stock as that is what I had on hand. Premade my dough the night before and rolled it out while everything else was cooking. I don't know if I rolled my dough too thick, but it was tearing in the end, so I figured it was thin enough. My dumplings took almost 20 minutes to cook. Family liked it so that is a good thing. Bear in mind, I've NEVER made dumplings before, so this very well could be this cooks error. I read online that normally dumplings take 20-25 minutes to cook. Tasty though. Read More
Rating: 5 stars
02/16/2021
This is a great starting place - I added garlic and parsley - and a lot of salt! Only added one bouillon cube. The dumplings were good - I didn't add the egg to the dumpling batter but they still came out well. I'll try adding the egg next time. Read More
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