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The best things take a little work, and these are SO worth the extra effort. This is one of those recipes that you'll be remembered for long after you're dead! Oh, and go ahead and double the dumplings, because I promise you'll want them. My mom was famous for these, and I can only imagine she'd want me to share this recipe with everyone I can.
For the soup
- 1 large onion, chopped
- 3⁄4 cup carrot, chopped
- 3 stalks celery, chopped
- 2 tablespoons olive oil
- 3 chicken breasts
- 64 ounces chicken stock
For the dumplings
- 2 cups flour
- 1⁄4 teaspoon salt
- 1 1⁄2 teaspoons baking powder
- 1 teaspoon powdered thyme
- 1⁄4 cup shortening
- 1⁄2-2⁄3 cup milk
- 1 teaspoon seasoning salt
- Start with the soup. Chop all the veggies.
- In the biggest pot you have, saute the veggies in olive oil until the onions are soft.
- Add the chicken broth, the seasoning salt (I like Morton's Nature's Seasoning best) and the chicken breasts.
- Cook for about 30 minutes, until the chicken is done.
- Take the chicken out, shred it, and return it to the soup.
- Now for the good part: the dumplings. Mix all the dry ingredients.
- Add the milk, and cut it into the dough until it forms a kind of dry, crumbly texture.
- Now knead it until it forms a nice dough-y texture.
- Put some flour down on the counter, and roll the dough until it is really, really thin. This'll take some work. It's fun though. If you're making a lot, or if you're short for room, or if you did as I advised and doubled the dumplings, you'll need to do this in a few batches.
- With a pizza cutter, cut the dough into little rectangular dumplings about the size of those gummy erasers we used in elementary school. If they don't come out even, you'll live.
- Drop the dumplings one by one into the soup. Don't stir it for a few minutes.
- The dumplings will float to the top in a few minutes. If they don't, you probably did something wrong.
- Simmer at least another 45 minutes, or as long as you like.
- Put on your fat pants and go to town.
I just love it when I try a recipe for the first time, and it turns out to be a winner. I made half a recipe, also. It will be great to have this simmering on the stove on a cold and snowy day. I did not find it to be very much work at all.
Thanks for posting it.
You are so right-put on your fat pants. WOW! was this great. I made half a recipe for the two of us and only had a little bit left over. I had roasted a chicken the day before so used one breast and one leg for the meat. Added a little half and half at the end as DH was late getting home. I'm sure we will have this one many times again. Loved the dumplings and all the flavors.
WOW! This is true comfort food at its best! The names says it all! This was just like I remembered my Great Grandmother's chicken and dumplings to be like. Thanks for posting! Made for Lets P-A-R-T-Y tag 2010.