Prep Time: 1 hr | Cook Time: 1 hr | Yield: 8 to 10 servings
Made from scratch but easy to make homemade chicken and dumplings. This is comfort at its finest!
Ingredients
Want to save this recipe? Enter your email below and we’ll send the recipe straight to your inbox!
2-4 chicken breasts (bone-in with skin) or 1 whole 3lb chicken
1 stick butter
2 pkg chicken bouillon (or 2 spoonfuls)
DUMPLINGS:
1 stick butter, melted
3 large Eggs
1/2 c milk, 2%
5 c all-purpose flour, divided
1 tsp salt
1 tsp pepper
2 drops of yellow food colouring (or substitute a pinch of Turmeric)
HOW TO MAKE OLD FASHIONED HOMEMADE CHICKEN & DUMPLINGS
For the Chicken and Broth:
Step 1: In a Dutch oven, place the chicken or chicken breasts.
Step 2: Submerge the chicken into the water.
Step 3: Pour in the chicken bouillon and add in a stick of butter.
Step 4: Cook the chicken for about 45 minutes over medium heat until soft and tender.
Step 5: Take the chicken out of the Dutch oven and onto a bowl. Set the chicken aside to cool.
Step 6: remove the skin and bones and slice the chicken into small pieces.
For the Dumplings:
Step 1: Combine the eggs and melted butter in a medium bowl.
Step 2: Add in 6 tbsp milk and season with salt and pepper.
Step 3: Stir in 3 cups of flour and 3 or more drops of yellow food colouring. Mix well.
Step 4: On a flat surface, sprinkle 2 cups of flour.
Step 5: In the middle of the flour, put a cup of mixture and mix with your hands.
Step 6: Roll the mixture into thin pieces and cut into strips with a pizza cutter.
Step 7: Add the strips into the broth and let the mixture boil.
Step 8: Adjust the heat to low.
Step 9: Do the same for the second batch of strips and repeat the process.
Step 10: Place the chicken back into the Dutch oven and mix well.
Step 11: Take the Dutch oven out of the heat and cover. Set aside for at least 10 minutes before serving.
Ingredients
- 2-4 chicken breasts (bone-in with skin) or 1 whole 3lb chicken
- 1 stick butter
- 2 pkg chicken bouillon (or 2 spoonfuls)
- DUMPLINGS:
- 1 stick butter, melted
- 3 large Eggs
- 1/2 c milk, 2%
- 5 c all-purpose flour, divided
- 1 tsp salt
- 1 tsp pepper
- 2 drops of yellow food colouring (or substitute a pinch of Turmeric)
Instructions
For the Chicken and Broth:
Step 1: In a Dutch oven, place the chicken or chicken breasts.
Step 2: Submerge the chicken into the water.
Step 3: Pour in the chicken bouillon and add in a stick of butter.
Step 4: Cook the chicken for about 45 minutes over medium heat until soft and tender.
Step 5: Take the chicken out of the Dutch oven and onto a bowl. Set the chicken aside to cool.
Step 6: remove the skin and bones and slice the chicken into small pieces.
For the Dumplings:
Step 1: Combine the eggs and melted butter in a medium bowl.
Step 2: Add in 6 tbsp milk and season with salt and pepper.
Step 3: Stir in 3 cups of flour and 3 or more drops of yellow food colouring. Mix well.
Step 4: On a flat surface, sprinkle 2 cups of flour.
Step 5: In the middle of the flour, put a cup of mixture and mix with your hands.
Step 6: Roll the mixture into thin pieces and cut into strips with a pizza cutter.
Step 7: Add the strips into the broth and let the mixture boil.
Step 8: Adjust the heat to low.
Step 9: Do the same for the second batch of strips and repeat the process.
Step 10: Place the chicken back into the Dutch oven and mix well.
Step 11: Take the Dutch oven out of the heat and cover. Set aside for at least 10 minutes before serving.
