Prep Time: 15 mins | Cook Time: 1 hr 15 mins | Total Time: 1 hr 30 mins | Servings: 8
If you want the very best comfort food, this Southern-Style Chicken n’ Dumplings is a must! Filling, incredibly delicious, and perfect for the coming winter.
Ingredients
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Chicken And Broth:
Water to completely cover chicken in a large stockpot
1 whole chicken, thawed and cleaned (remove and discard giblets from the cavity)
1/2 c. carrots, celery, and onion (OPTIONAL-to flavour the chicken broth)
Dumplings:
2 heaping tbsp vegetable shortening
1 c. all-purpose flour
1 tsp salt
1/2 c. plus 2 tbsp all-purpose flour
1/2 c. HOT water
To 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. Pour enough water to completely cover the chicken and veggies. Bring the liquid to a quick boil, then cook for an hour. Transfer the chicken to a large bowl when done and strain the broth to take off the leftover veggies or other particles. Then, place the broth back in the stockpot.
Step 2: Remove the chicken skin, then cut the meat into bite-sized pieces. Return about 2 1/2 cups of the chicken pieces to the pot with the chicken broth. Bring to a boil, then add the bouillon cubes. To taste, season with salt and pepper.
Step 3: In the meantime, make the dumplings. Cut the shortening and salt in a large bowl using a pastry blender or two knives until it resembles small peas. Then, add half a cup of hot water and a half plus 2 tbsp of flour. Stir and knead until you have a soft dough. When done, split the dough into 3 equal-sized balls. Set the dough aside for at least 10 minutes.
Step 4: Roll each dough ball on a generously floured work surface. If needed, sprinkle with flour to keep the dough from sticking to the work surface. Keep rolling until the size of the dough is that of a large pie crust. Then, slice into about an inch wide strips using 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 you have added all the dumplings to the pot. Next, add the butter and cook further.
Step 6: Whisk 1/4 cup of water with 2 large tbsp flour to make the slurry. Pour this into the soup pot until well incorporated, then stir well. Continue to cook for another 10 minutes over high heat until the dumplings are completely cooked. Adjust the seasoning according to taste.
Step 7: To serve, ladle the hot soup into bowls and enjoy with crusty french bread along the side. Enjoy!
Notes:
To save time, you can use store-bought chicken broth and pre-cooked rotisserie chicken.
Nutrition Facts:
Amount Per Serving (1 serving), Calories 341 | Calories 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
- Chicken And Broth:
- Water to completely cover chicken in a large stockpot
- 1 whole chicken, thawed and cleaned (remove and discard giblets from the cavity)
- 1/2 c. carrots, celery, and onion (OPTIONAL-to flavour the chicken broth)
- Dumplings:
- 2 heaping tbsp vegetable shortening
- 1 c. all-purpose flour
- 1 tsp salt
- 1/2 c. plus 2 tbsp all-purpose flour
- 1/2 c. HOT water
- To 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. Pour enough water to completely cover the chicken and veggies. Bring the liquid to a quick boil, then cook for an hour. Transfer the chicken to a large bowl when done and strain the broth to take off the leftover veggies or other particles. Then, place the broth back in the stockpot.
Step 2: Remove the chicken skin, then cut the meat into bite-sized pieces. Return about 2 1/2 cups of the chicken pieces to the pot with the chicken broth. Bring to a boil, then add the bouillon cubes. To taste, season with salt and pepper.
Step 3: In the meantime, make the dumplings. Cut the shortening and salt in a large bowl using a pastry blender or two knives until it resembles small peas. Then, add half a cup of hot water and a half plus 2 tbsp of flour. Stir and knead until you have a soft dough. When done, split the dough into 3 equal-sized balls. Set the dough aside for at least 10 minutes.
Step 4: Roll each dough ball on a generously floured work surface. If needed, sprinkle with flour to keep the dough from sticking to the work surface. Keep rolling until the size of the dough is that of a large pie crust. Then, slice into about an inch wide strips using 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 you have added all the dumplings to the pot. Next, add the butter and cook further.
Step 6: Whisk 1/4 cup of water with 2 large tbsp flour to make the slurry. Pour this into the soup pot until well incorporated, then stir well. Continue to cook for another 10 minutes over high heat until the dumplings are completely cooked. Adjust the seasoning according to taste.
Step 7: To serve, ladle the hot soup into bowls and enjoy with crusty french bread along the side. Enjoy!
Notes
To save time, you can use store-bought chicken broth and pre-cooked rotisserie chicken.