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Rating: 4.23 stars
133 Ratings
  • 5 star values: 74
  • 4 star values: 36
  • 3 star values: 10
  • 2 star values: 6
  • 1 star values: 7

This is the best recipe for OLD TIME TASTE, DOWN HOME COOKING chicken and dumplings. For some of us that like getting our hands dirty when cooking, you will love this recipe. Old fashioned, hands on experience. This recipe won a blue ribbon and 500 dollars in a cooking contest. I hope you enjoy it.

Recipe Summary

prep:
25 mins
cook:
2 hrs
additional:
2 hrs
total:
4 hrs 25 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, sift flour, baking soda and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half and shape into balls. Wrap in plastic and refrigerate for 2 hours or overnight.

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  • Remove the skin from the breast, thigh and back of the chicken, but leave it on the legs and wings. Season chicken with seasoning salt, and place in a large stock pot. Pour in water. Add onion, celery and margarine. Bring to a boil, then reduce heat to simmer. Cook for about 1 1/2 hours, until chicken falls off the bone.

  • On a lightly floured surface, roll one ball of dough to about 1/8 inch thick. Cut into 2 inch squares. Drop into simmering broth, and let cook for about 2 minutes. Stir gently to prevent sticking; add more water if needed. Season broth while dumplings are cooking with salt, pepper and poultry seasoning. Simmer for about 15 minutes, or until dumplings are cooked through.

Note

This recipe calls for only 1 ball of dough, but for those that like a lot of dumplings, use both balls. This dough can also be used for cobblers. Freeze the other half of the dough if you don't use it.

Nutrition Facts

990 calories; protein 63.1g; carbohydrates 49.4g; fat 58g; cholesterol 227mg; sodium 936.4mg. Full Nutrition
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Reviews (108)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/19/2003
THIS is the authentic, real, you-haven't-lived-until-you've tried it Old Fashioned Chicken n' Dumplin's. When we talk C n' D in the South THIS is what we're talking about. Takes longer, because you make your own broth...but it am the real thing! Mm-hmm! Very close to My Grandma's recipe -- and she ran a boarding house back in turn-of-the-century Waxahachie, Texas! Read More
(103)

Most helpful critical review

Rating: 1 stars
11/02/2004
I've eaten great dumplings in my life but this recipe I thought was really lacking. Way too much watery broth. I was quite disappointed! I'll keep looking! Read More
(17)
133 Ratings
  • 5 star values: 74
  • 4 star values: 36
  • 3 star values: 10
  • 2 star values: 6
  • 1 star values: 7
Rating: 5 stars
08/19/2003
THIS is the authentic, real, you-haven't-lived-until-you've tried it Old Fashioned Chicken n' Dumplin's. When we talk C n' D in the South THIS is what we're talking about. Takes longer, because you make your own broth...but it am the real thing! Mm-hmm! Very close to My Grandma's recipe -- and she ran a boarding house back in turn-of-the-century Waxahachie, Texas! Read More
(103)
Rating: 5 stars
01/08/2009
This recipe is fantastic and yes, the dumplings are the flat noodle type, like those served at CrackerBarrel. The ones who rated this so low were obviously looking for a different type of dumpling (they need to try good old Jiffy, the recipe is right on the back of the box). I am a mommy so I don't like to spend all day in the kitchen so this is what I do: I buy a cooked rotisserie chicken, get all the meat off and put it in the pot along with all drippings from the container, and 2- 32 oz. containers of chicken broth (8 cups total) plus 4 cups of water with 4 tsp. of chicken boullion granules. This makes 12 cups. Then add the poultry seasoning, seasoned salt, and pepper. Boil and add dumplings. When the dumplings are about done, thicken with about 1 cup of flour mixed with 3/4 - 1 cup of cold water if you like it thicker (like me)! This recipe is very quick, as long as you have your dumpling dough prepared ahead of time and ready to go! It's a 30 minute meal from start to finish! I don't even use the veggies cooked in margarine and it tastes wonderful, it doesn't need any additional seasoning and it's nice to have it without the bones in it. The dumplings are so tender! ENJOY!!! Read More
(97)
Rating: 5 stars
01/07/2007
This recipe is it! It's the recipe that my grandmother took to her grave. The only thing I did different was to cook the chicken the day before remove the chicken and let the broth get cold so I am able to scoop the fat off the top of the broth ew. I used 1 extra teaspoon of shortening in the dumplings and sage as suggested by another member. They were actually better the second day than they were the first. Oh and I did thicken the broth with flour to broth and return to the stock. Was just wonderful! Happy cooking! =) Read More
(79)
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Rating: 5 stars
09/03/2003
This is the best chicken and dumplin receipe I've ever tried! It is just as good if not better than my mother in law's....but dont tell her I said so! The only thing I did different was that after my chicken cooked....I deboned it then added it back to the pot with the dumplins. Also I simmered the dumplings for about 30-40 min until they were tender.....adding just a sprinkling of flour to thicken. The whole family loved it! This is my ONLY chicken and dumpling receipe now. Thanks for sharing! Read More
(55)
Rating: 5 stars
03/16/2004
Thanks for sharing this recipe!!! This is how my Grandmother makes them I wouldnt even think about putting carrots or lemons in it..... If you want a puffier dumpling use self rising flour If you want a thicker soup mix some of the broth in a seperate bowl with flour then add to pot. This recipe is the authentic chicken and dumplins' that I know and love.... Read More
(38)
Rating: 5 stars
01/03/2004
Yum-O! These dumplings were just the right texture. I 'upped' the soda and salt to 1/2 tsp. each and it was perfect. I will definitely be using this recipe all the time. Thankyou!! Dana Read More
(36)
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Rating: 4 stars
01/23/2003
I added carrots and celery and a bay leaf to broth as it cooked. Also rolled the dumplings very thin and increased cooking time as they were still rather chewy after 15 minutes. Delicious over mashed potatoes! Thanks for the great recipe! I mixed 3 Tbsps. corn starch and 1/4 cup water for thickening. Read More
(28)
Rating: 5 stars
02/20/2009
This is the best recipe I've found for authentic chicken n' dumplings. After visiting my boyfriend's family in AR and having his grandma's chicken n' dumplings, this was the one recipe I've seen that seemed like his grandmas. I made it for him and he loved it! He said it's the closest thing to his grandma's he's ever had and that it was eve nbetter then his mom's or his dad's chicken n' dumplings. I would say to those who didn't like it, that there are 2 keys to it's success. 1)Before adding the dumplings back in, taste the broth and season it to your liking. 2) After cutting the dumplings but before throwing them in, make sure they are well coated in loose flour. Toss the dumpling strips in four and shake it off as you add them in. That's how you get the smooth thick broth. Read More
(21)
Rating: 5 stars
09/14/2009
I adored this recipe! I am from Texas originally and this is very similar to the C and D's that I grew up eating. I have been looking for a recipe for rolled dumplings for years and this dough is PERFECT for rolling out! I did make a few changes. I added coarse ground pepper and parsley flakes to the dumpling dough 'cause I like them like that. I also sliced potatoes super thin and added them the last 30 minutes before I added the dumplings. I also tossed in some baby carrots and green beans the last 30 minutes as well. Even my Midwest husband enjoyed this recipe and the leftovers the next day are INCREDIBLE! Absolutely give this one a try! Read More
(19)
Rating: 1 stars
11/02/2004
I've eaten great dumplings in my life but this recipe I thought was really lacking. Way too much watery broth. I was quite disappointed! I'll keep looking! Read More
(17)