Prep Time: 15 mins | Cook Time: 1 hr 15 mins | Total Time: 1 hr 30 mins | Yield: 8 Servings
Total comfort food! This is a great addition to your best recipes! It is ready for serving in just an hour and a half. Enjoy!
Ingredients:
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To Cook Chicken and Make Broth:
1/2 c carrots, celery, and onion (OPTIONAL-to flavor the chicken broth)
Water to completely cover the chicken in a large stockpot.
1 whole chicken, thawed and cleaned (remove and discard giblets from the cavity)
To Make the Dumplings:
1/2 c plus 2 tbsp all-purpose flour
1 c all-purpose flour
2 heaping tbsp of vegetable shortening
1/2 c HOT water
1 tsp salt
To finish the soup:
Salt and Pepper, to taste (approx. 1 tsp salt, 1/2 tsp pepper)
1 tbsp butter
Two large chicken bouillon cubes
1/4 c water mixed with 2 Tablespoons flour
Directions:
Place a large stock pot on the stove, then add water, chicken, and veggies. Let it boil over high heat.
Reduce the heat to low, then cook everything for about an hour.
Transfer the chicken to a large mixing bowl and allow it to cool. Strain the broth and put it back into the pot.
Remove the skin of the chicken. Slice each chicken into small pieces. Place half of the chicken in the freezer. We won’t be needing them for now.
In the pot with the broth, add about 2 ½ cups of the chicken. Turn the heat to high and allow it to boil again. Add salt, pepper, and bouillon cubes to season.
To make the dumplings, add flour, salt, and shortening to a large bowl. Whisk everything until well incorporated.
Add ½ cup of hot water, then stir until it forms into a soft dough. Divide the dough into 3 pieces and allow them to rest for at least 10 minutes.
Sprinkle flour onto a flat surface, then place the dough on it. Roll each dough into a pie crust.
Slice the dough into small strips. Repeat the process with the rest of the dough.
Place the dumplings and butter into the broth. Stir and cook for a few more minutes. Stir in the slurry (cornstarch and water mixture). Simmer until the texture becomes thick.
Serve right away with French bread. Enjoy!
Nutrition Facts:
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
- To Cook Chicken and Make Broth:
- 1/2 c carrots, celery, and onion (OPTIONAL-to flavor the chicken broth)
- Water to completely cover the chicken in a large stockpot.
- 1 whole chicken, thawed and cleaned (remove and discard giblets from the cavity)
- To Make the Dumplings:
- 1/2 c plus 2 tbsp all-purpose flour
- 1 c all-purpose flour
- 2 heaping tbsp of vegetable shortening
- 1/2 c HOT water
- 1 tsp salt
- To finish the soup:
- Salt and Pepper, to taste (approx. 1 tsp salt, 1/2 tsp pepper)
- 1 tbsp butter
- Two large chicken bouillon cubes
- 1/4 c water mixed with 2 Tablespoons flour
Instructions
Place a large stock pot on the stove, then add water, chicken, and veggies. Let it boil over high heat.
Reduce the heat to low, then cook everything for about an hour.
Transfer the chicken to a large mixing bowl and allow it to cool. Strain the broth and put it back into the pot.
Remove the skin of the chicken. Slice each chicken into small pieces. Place half of the chicken in the freezer. We won't be needing them for now.
In the pot with the broth, add about 2 ½ cups of the chicken. Turn the heat to high and allow it to boil again. Add salt, pepper, and bouillon cubes to season.
To make the dumplings, add flour, salt, and shortening to a large bowl. Whisk everything until well incorporated.
Add ½ cup of hot water, then stir until it forms into a soft dough. Divide the dough into 3 pieces and allow them to rest for at least 10 minutes.
Sprinkle flour onto a flat surface, then place the dough on it. Roll each dough into a pie crust.
Slice the dough into small strips. Repeat the process with the rest of the dough.
Place the dumplings and butter into the broth. Stir and cook for a few more minutes. Stir in the slurry (cornstarch and water mixture). Simmer until the texture becomes thick.
Serve right away with French bread. Enjoy!
