Old Fashion Chicken 'n Dumplings

READY IN: 3hrs 30mins




  • Bring the water to a boil in a large pot.
  • Add the chicken, 1tsp. salt, onion, celery, garlic, bay leaf, and parsley to the pot.
  • Reduce the heat to simmer and cook the chicken, uncovered, for 2 hours.
  • The liquid will reduce by about one third.
  • When the chicken has cooked, remove it from the pot and set it aside.
  • Strain the stock to remove all the vegetables and floating scum.
  • you only want the stock and the chicken, so toss everything else out.
  • Pour 1 1/2 quarts (6 cups) of the stock back into the pot (keep the leftover stock, if any for another recipe- it can be frozen).
  • Use a smaller pot of a large saucepan for this.
  • Add pepper, remaining 1/2 teaspoons salt, and lemon juice.
  • Reheat stock over med. heat while preparing dumplings.
  • For dumplings: Combine ingredients in bowl.
  • Stir until smooth, let rest for 5-10 minute
  • Roll out onto floured surface to 1/2 inch thickness.
  • Cut into 1/2 inch squares and drop into the simmering stock.
  • Use all of the dough.
  • They will first swell and then shrink as they partially dissolve to thicken the stock into a white gravy.
  • Simmer for 20-30 minute until desired thickness.
  • Stir often.
  • While stock is thickening, the chicken will have become cool enough to handle.
  • tear the meat from bones and remove skin.
  • Cut meat into bite-size or desired size pieces.
  • Add to pot.
  • Simmer till chicken heated (5-10 min.).