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 :
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%
GRANDMA’S SOUTHERN-STYLE CHICKEN N’ DUMPLINGS
Yield:
8
Prep Time:
15 minutes
Cook Time:
1 hour 15 minutes
Total Time:
1 hour 30 minutes
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!