Grandma's Chicken and Dumplings recipe

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Ingredients

2 cups all-purpose flour
½ cup shortening
1 egg
½ cup milk
1 whole chicken
2 cubes chicken bouillon
2 cups chopped celery
2 cups chopped carrots
1 small onion, chopped
salt and ground black pepper to taste

Nutrition Info

480.9 calories
carbohydrate: 29.7 g
cholesterol: 97.4 mg
fat: 27.1 g
fiber: 2.3 g
protein: 28.2 g
saturatedFat: 7.3 g
servingSize: -
sodium: 439.3 mg
sugar: 3.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Mix flour and shortening together in a bowl until it resembles cornmeal.

  2. Slightly beat egg and milk together in a separate bowl. Add to flour mixture and stir to form a ball of dough. Place onto a floured surface, knead and roll as thin as possible using a floured rolling pin. Let dough stand for 2 hours.

  3. Place chicken into a large pot and add water to just cover. Bring to a boil over high heat and continue to boil until chicken is no longer pink in the center and meat falls off of the bone, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).

  4. Remove chicken from the pot, strain broth and return to the pot. Add 2 cups water and bouillon. Remove meat from bones and return to broth. Add celery, carrots, and onion. Bring to a boil, continue to boil for 15 minutes.

  5. Meanwhile, cut dough into strips, approximately 1-inch wide. Tear strips and drop into boiling broth. Continue to boil for 10 minutes more. Season with salt and pepper and serve.

Recipe Yield

8 servings

Recipe Note

This is one of my family's favorite recipes for chicken and dumplings, handed down to me from my grandmother. And the leftovers taste great, too!

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