Chicken and Dumplings

Total Time
3hrs
Prep
30 mins
Cook
2 hrs 30 mins

My mom made a similar recipe for this comforting dish, and I still remember the wonderful aroma of chicken and dumplings cooking throughout the house. She didn't make it often, but when she did, what a treat. I especially loved the light, tender dumplings, which is still my most favorite part of this dish. (In a pinch, Bisquick dumplings are also very good). For those of you, like my good friend Cindy, who like a more Southern style of dumpling (heavier, chewier), the recipe is at the bottom. This recipe is from Steph's Country Kitchen Goodness. This is my favorite website for recipes.

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Ingredients

Nutrition

Directions

  1. Combine chicken, celery, carrots, onion, chicken broth, parsley, chicken bouillon granules, salt and pepper in a large pan or dutch oven; add enough water to cover chicken.
  2. Bring to a boil; reduce heat, cover and simmer for 2 hours or until chicken is done.
  3. Remove chicken and let stand until cool enough to handle.
  4. Remove skin from chicken and tear meat away from bones.
  5. Return meat to soup; discard skin and bones.
  6. Add more salt and pepper to taste, if desired.
  7. Return soup to a simmer.
  8. In a mixing bowl, combine dumpling ingredients and mix well to form a stiff dough.
  9. Drop by tablespoonfuls into simmering soup.
  10. Cover and simmer for 15 to 20 minutes.
  11. Serve immediately.
  12. Yield: 4 to 6 servings.
  13. *SOUTHERN STYLE DUMPLINGS (heavier and chewier) 2 cups flour, 1 cup chicken broth, 2 tsp baking powder, 2 beaten eggs. Combine flour, broth, baking powder and eggs; mix well to form a stiff batter. Drop by tablespoonfuls into simmering soup. Cover and simmer for 15 to 20 minutes.