Momma's Best Chicken and Dumplings Recipe

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly. Original recipe (1X) yields 8 servings.

• cup butter
• 2 ribs celery, quartered
• 1 large carrot, quartered
• 1 small onion, chopped
• 1 teaspoon mashed garlic
• 2 large bay leaves
• teaspoon dried thyme
• teaspoon salt
• teaspoon ground black pepper
• 1 teaspoon poultry seasoning
• 2 pounds bone-in chicken breasts
• Water to cover
• 2 tablespoons self-rising flour (such as White Lily)
• 2 cups self-rising flour (such as White Lily)
• cup cold shortening
• cup chicken broth, slightly chilled

Directions

Step 1: Gather all ingredients.

Step 2: Melt butter in a stock pot over medium-high heat. Add celery, carrot, onion, garlic, bay leaves, thyme, salt, pepper, and poultry seasoning. Cook and stir until the flavors combine, about 5 minutes.

Step 3: Push the vegetable mixture to the sides of the pot and add the chicken. Cook until browned, 3 to 5 minutes per side.

Step 4: Pour enough water over the chicken to cover by 3 inches. Bring to a boil, stirring to scrape the browned bits off the bottom of the pot. Reduce heat and simmer until the chicken is tender, about 1 hour.

Step 5: Transfer the chicken and carrots to a serving plate with a large slotted spoon and allow them to cool.

Step 6: Ladle cup of cooking liquid into a bowl and cool slightly for about 5 minutes. Stir in 2 tablespoons of flour and return the mixture to the pot.

Step 7: In a large bowl, combine 2 cups of flour. Cut in the shortening with 2 knives until the mixture forms pea-sized bits. Add the chilled chicken broth and mix until the dough is combined.

Step 8: Turn the dough out onto a floured work surface. Knead the dough 5 to 6 times, then pat it down to 1-inch thickness. Sprinkle lightly with flour and roll out to about 1/8-inch thickness. Cut the dough into squares using a sharp knife.

Step 9: Drop the dough squares into the simmering cooking liquid in batches, moving them to the side with each addition. Partially cover the pot and simmer until the dumplings are firm, about 12 minutes. Separate any dumplings that stick together and remove from heat. Keep covered.

Step 10: Bone the chicken and cut it into bite-sized pieces. Return the chicken and carrots to the pot.

Step 11: Cool the chicken and dumplings for about 30 minutes before serving.

Step 12: Enjoy!

Recipe Tip

You can substitute chicken thighs or legs for chicken breasts if desired. If using only chicken thighs or legs, reduce butter to 2 tablespoons.

Nutrition Facts (per serving)

• Calories: 405
• Total Fat: 19g (25% DV)
• Saturated Fat: 7g (36% DV)
• Cholesterol: 83mg (28% DV)
• Sodium: 718mg (31% DV)
• Total Carbohydrate: 28g (10% DV)
• Dietary Fiber: 2g (6% DV)
• Total Sugars: 1g
• Protein: 28g (56% DV)
• Vitamin C: 2mg (2% DV)
• Calcium: 144mg (11% DV)
• Iron: 3mg (15% DV)
• Potassium: 328mg (7% DV)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.