Chicken and Dumplings
Hearth,  Something Savory

Old Fashioned Chicken and Dumplings

Almost just like Grandma’s…..

This is one of my family’s favorites for Sunday dinner and one of my favorites to fix too. The bonus, it is really easy and cheap, under $10 a pot.  I always make a huge pot so we have plenty for weekday leftovers and freezer meals. If you want to make a smaller amount just start off with less chicken. Don’t be nervous, I’ll walk you through it.

Chicken and Dumplings

It’s all about the base….

The start to Ahhhmazing chicken and dumplings is the broth, and my secret ingredient…BUTTER. Put chicken and broth in a large stock pot, add butter, salt, pepper, rosemary, and thyme. Cover with water and bring to a boil, after 30 minutes cover and reduce to a steady simmer. I usually put my chicken on early in the day and just let it simmer while I get caught up on laundry.

Chicken and Dumplings

When chicken is fully cooked (falling of the bone), remove from pot and cut off all the meat. Add all meat back to pot of broth and return to boil. If digging through a pile of chicken to pick out bones isn’t your cup of tea, I find it therapeutic,  then you might want to get your chicken out of the pot a little sooner.

Chicken and Dumplings

Drop them dumplings…..

In a large bowl combine flour and salt. Add in egg and milk and stir until a nice dough is formed. Turn out on a floured surface and knead. Roll out until around 1/8 inch thick. Cut dumplings to desired size and shape. Drop dumplings into the pot of boiling broth.

Sometimes I just don’t feel like rolling out dumplings so I just drop small amounts of dough into the boiling broth.

Chicken and Dumplings

Cook for about 10 minutes or until dumplings are cooked through. I like to serve this with fresh green beans simmered with bacon.

5 from 1 vote
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Old Fashioned Chicken and Dumplings

This is one of my family's favorite Sunday dinners, and one of my favorites to make too. I always make a big pot so there is plenty for weekday leftovers or freezer meals. Perfect meal to feed a large group for under $10.

Course Main Course, Soup, Sunday Dinner
Cuisine American, Comfort food, Just like Grandma's
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings 12
Author Miriam @ Life At Kanuga Creek

Ingredients

Broth

  • 1 chicken-small around 4 lbs You can also use whatever chicken cuts you have on hand
  • 1 Stick butter Salted or Unsalted- Just use REAL butter
  • 48 Oz chicken Broth
  • 2 tsp black pepper
  • 1 tsp salt
  • 1 1/2 tsp rosemary
  • 1 1/2 tsp thyme
  • water to cover

Dumplings

  • 3 Cups all-purpose flour
  • 1 1/2 tsp salt
  • 1 egg
  • 1 Cup milk

Instructions

  1. Put chicken and broth in a large stock pot, add butter, salt, pepper, rosemary, and thyme. Cover with water and bring to a boil, after 30 minutes cover and reduce to a steady simmer.

  2. When chicken is fully cooked (falling of the bone), remove from pot and cut off all the meat. Add all meat back to pot of broth. Return to boil.

  3. In a large bowl combine flour and salt. Add in egg and milk and stir until a nice dough is formed. Turn out on a floured surface and knead. Roll out until around 1/8 inch thick. Cut dumplings to desired size and shape. Drop dumplings into the pot of boiling broth. 

    Sometimes I just don't feel like rolling out dumplings so I just drop small amounts of dough into the boiling broth.

  4. Cook for about 10 minutes or until dumplings are cooked through.

 

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