Prep 45 mins
Cook 1 hr
I got this recipe from a dear friend. It is an example of good old Southern cooking!
- 1 whole hen or 1 whole chicken
- 1⁄3 cup butter
- 1 1⁄2 cups plain flour
- 1⁄4 cup shortening
- 1⁄2 cup milk
- 1⁄2 teaspoon salt
- Place hen or chicken in a large pot with enough water to cover. (You could also use several chicken breasts instead of whole chicken.).
- Cook on low-medium heat until done. Remove the chicken from the pot. Keep the broth in the pot. You will cook the dumplings in this broth.
- Cool the chicken until you can remove the skin and bones. (I usually shred the chicken, but you can cube it if you wish.).
- Meanwhile, mix the flour, salt and shortening with a fork until it resembles crumbs.
- Add milk and mix well.
- Roll out to about 1/8 inch on floured waxed paper or on a floured counter.
- Let set for about 30 minutes while you debone and shred cooked chicken.
- Cut the dough into strips. (I usually use a pizza cutter for this & cut the strips about 1"x2 or 3" wide.).
- Put the chicken and 1/3 cup butter into the broth in the pot.
- Bring the broth to a boil.
- Drop the dough strips into the boiling broth, one at a time.
- Simmer for 30 minutes, then serve in bowls.
- NOTE: I usually double the amount of dumpling dough. My family likes lots of dumplings. I have made this ahead by freezing the cut dumplings on a cookie sheet, then transferring to a zip-lock bag. Freeze the broth with shredded chicken in a separate container. When you're ready to eat them, just heat the broth & chicken to a boil (thaw dumplings while heating broth) and drop in the dumplings & cook according to directions.
This was just the recipe I've been looking for! I've tried others, but they didn't have the right taste and dumplings I was looking for - this recipe has it. It's the addition of the butter to the broth that takes it over the top. I made the following 3 changes in the recipe: first, I increased the butter to 1/2 cup (1 stick); second, I doubled the dumpling ingredients (GLAD I did!), and third, I used 6 lbs. chicken breasts (about 6 chicken breast halves with bones and skin). My family loves how it turned out. This recipe will now go into my file of favorites and I will be making it a lot. Thanks for posting a wonderful recipe!!
I was wanting chicken and dumplings,but I didn't want any that had vegetables in it.Then I came across this one, and decided to try it.And I'm so glad I did, it reminded me and my SO of the kind that our Moms used to make.The recipe was made exactly as written, except for the part on doubling the dumplings. Which now I realize I should have, since they were so good.The only thing that we both thought that this needed was to have the broth a little thicker, so I might add a bit of flour the next time this is made.And this sure will be made again. Thank you so much for posting and, "Keep Smiling :)"
I used this recipe because of the rolled dumplings. Would have gave it 5 stars but there was no veggies or spices included. I get that plain is best but for more flavor and health benefits I added garlic, pepper, thyme, parsley, white wine vinegar and poultry seasoning along with an onion, two carrots and two ribs of celery, came out delicious! The milk in the dumplings makes the broth nice and creamy, everybody loved it! Thanks for sharing!