Prep Time: 15 mins | Cook Time: 1 hr 15 mins | Total Time: 1 hr 30 mins | Servings: 8
Comforting, filling, and delicious. This Southern-Style Chicken n’ Dumplings recipe is one of the best ways to cosy up on rainy days. Serve this soup hot with some crusty French bread on the side to scoop up all the goodness.
Ingredients
To Cook the Chicken And Make the Broth:
1/2 c. carrots, celery, and onion (OPTIONAL-to flavor the chicken broth)
Water to completely cover chicken in a large stockpot
1 whole chicken, thawed and cleaned (remove and discard giblets from the cavity)
Dumplings:
2 heaping tbsp vegetable shortening
1/2 c. HOT water
1 c. all-purpose flour
1/2 c. plus 2 tbsp all-purpose flour
1 tsp salt
Finish the soup:
1 tbsp butter
Two large chicken bouillon cubes
Salt and Pepper, to taste (approx. 1 tsp salt, 1/2 tsp pepper)
1/4 c. water mixed with 2 tbsp flour
How to make Grandma’s Southern-Style Chicken n’ Dumplings
Step 1: In a large stockpot, place the chicken and veggies (optional). Pour in the water, completely covering the chicken and veggies. Bring to a quick boil and cook for about an hour. To a bowl, transfer the chicken when done. To remove leftover veggies or other particles, strain the broth. Then, place the broth back into the stockpot.
Step 2: Remove the skin of the chicken, then cut the meat into bite-sized pieces. Into the chicken broth, add about 2 1/2 c. Of the chicken pieces. Heat until boiling, then add the bouillon cubes. To taste, season with salt and pepper.
Step 3: To make the dumplings, cut the shortening and salt into the cup of flour in a large bowl, using a pastry blender or two knives until the shortening is the size of small peas. Then, pour in half a cup of hot water and 2 tbsp flour mixture. Stir well until you have a soft dough that is firm enough to roll out. Into 3 equal-sized balls, divide the dough, and allow them to rest for about 10 minutes.
Step 4: Liberally flour your work surface. Roll the dough out one at a time, sprinkling the dough with flour if needed. This will keep the dough from sticking to the work surface. Roll the dough out to approximately the size of a large pie crust. Into about 1-inch wide strips, cut the dough with a knife or pizza cutter. Do the same for the rest of the dough balls.
Step 5: Into the hot boiling chicken/broth mixture, drop the dumplings a few at a time until all the dumplings are added to the pot. Then, add the butter and continue cooking.
Step 6: For the slurry, whisk 1/4 c. water with 2 large tbsp flour until well mixed. Add this to the pot and stir well. Cook for another 10 minutes over high heat until the dumplings are completely cooked. If needed, season with more salt and pepper.
Step 7: Into bowls, ladle the hot soup. Serve right away with some crusty French bread on the side. Enjoy!
Nutrition Facts:
Amount Per Serving (1 serving): Calories 34, 1Calories from Fat 171, Fat 19g29%, Saturated Fat 5g31%, Cholesterol 75mg25%, Sodium 435mg19%, Potassium 230mg7%, Carbohydrates 20g7%, Protein 20g40%, Vitamin A 1515IU30%, Vitamin C 2mg2%, Calcium 15mg2%, Iron 2.1mg12%
Ingredients
- To Cook the Chicken And Make the Broth:
- 1/2 c. carrots, celery, and onion (OPTIONAL-to flavor the chicken broth)
- Water to completely cover chicken in a large stockpot
- 1 whole chicken, thawed and cleaned (remove and discard giblets from the cavity)
- Dumplings:
- 2 heaping tbsp vegetable shortening
- 1/2 c. HOT water
- 1 c. all-purpose flour
- 1/2 c. plus 2 tbsp all-purpose flour
- 1 tsp salt
- Finish the soup:
- 1 tbsp butter
- Two large chicken bouillon cubes
- Salt and Pepper, to taste (approx. 1 tsp salt, 1/2 tsp pepper)
- 1/4 c. water mixed with 2 tbsp flour
Instructions
Step 1: In a large stockpot, place the chicken and veggies (optional). Pour in the water, completely covering the chicken and veggies. Bring to a quick boil and cook for about an hour. To a bowl, transfer the chicken when done. To remove leftover veggies or other particles, strain the broth. Then, place the broth back into the stockpot.
Step 2: Remove the skin of the chicken, then cut the meat into bite-sized pieces. Into the chicken broth, add about 2 1/2 c. Of the chicken pieces. Heat until boiling, then add the bouillon cubes. To taste, season with salt and pepper.
Step 3: To make the dumplings, cut the shortening and salt into the cup of flour in a large bowl, using a pastry blender or two knives until the shortening is the size of small peas. Then, pour in half a cup of hot water and 2 tbsp flour mixture. Stir well until you have a soft dough that is firm enough to roll out. Into 3 equal-sized balls, divide the dough, and allow them to rest for about 10 minutes.
Step 4: Liberally flour your work surface. Roll the dough out one at a time, sprinkling the dough with flour if needed. This will keep the dough from sticking to the work surface. Roll the dough out to approximately the size of a large pie crust. Into about 1-inch wide strips, cut the dough with a knife or pizza cutter. Do the same for the rest of the dough balls.
Step 5: Into the hot boiling chicken/broth mixture, drop the dumplings a few at a time until all the dumplings are added to the pot. Then, add the butter and continue cooking.
Step 6: For the slurry, whisk 1/4 c. water with 2 large tbsp flour until well mixed. Add this to the pot and stir well. Cook for another 10 minutes over high heat until the dumplings are completely cooked. If needed, season with more salt and pepper.
Step 7: Into bowls, ladle the hot soup. Serve right away with some crusty French bread on the side. Enjoy!
