Grandma's Southern-Style Chicken n' Dumplings 🍲
This comforting Southern classic, Grandma's Chicken n' Dumplings, brings together tender chicken, rich broth, and soft dumplings in a hearty, flavorful dish. Perfect for a cozy family meal, this recipe is sure to bring back cherished memories and create new ones.
Ingredients
1 whole chicken, thawed and cleaned (remove and discard giblets from cavity)
½ cup carrots, celery, and onion (optional, to flavor the chicken broth)
Water to completely cover chicken in a large stockpot
1 cup all-purpose flour
1 teaspoon salt
2 heaping tablespoons vegetable shortening
½ cup hot water
½ cup plus 2 tablespoons all-purpose flour
2 large chicken bouillon cubes
1 tablespoon butter
¼ cup water mixed with 2 tablespoons flour
Salt and pepper, to taste (approximately 1 teaspoon salt, ½ teaspoon pepper)
Directions
Put the chicken and the veggies (if using) in a large stockpot. Cover completely with water. Bring to a quick boil, then continue cooking the chicken for one hour. When done, remove the chicken to a large bowl to cool. Strain the broth to remove leftover veggies or other particles. Return the broth to the stockpot.
Once the chicken is cool, remove the skin, then cut the chicken into bite-sized pieces. (At this point, you can divide the chicken pieces in half and freeze half for use in another meal).
Add chicken pieces (approximately 2 ½ cups) back into the chicken broth. Heat the chicken and broth back up to boiling. Add bouillon cubes, salt, and pepper (to taste).
While the chicken is coming to a boil, make the dumplings. In a large bowl, using a pastry blender or two knives, cut the shortening and salt into the cup of flour until the shortening is the size of small peas. Add ½ cup hot water and ½ cup plus 2 tablespoons of flour to the mixture. Stir and work the mixture until a soft dough ball forms (firm enough to roll out). Divide the dough into 3 equal-sized balls, then let the dough rest for 10 minutes.
Generously flour a work surface. Roll each dough ball out (one at a time), sprinkling with flour (if necessary) to keep the dough from sticking to the work surface. Roll out to about the size of a large pie crust (roll out thin). Cut the dough into strips about an inch wide using a pizza cutter or knife. Repeat the process for the remaining dough balls.
Drop dumplings a couple at a time into the hot boiling chicken/broth mixture until all have been added to the pot; add butter, and continue cooking.
Make a slurry by mixing ¼ cup water with 2 large tablespoons of flour. Stir well to combine, then add to the soup pot, and stir well. (This helps to thicken the broth a bit). Cook an additional 10 minutes on high to fully cook the dumplings. Taste test the broth, and add additional salt and pepper if desired. Ladle hot soup into bowls, serve, and enjoy (especially with crusty French bread on the side!).
Prep Time: 15 minutes
Cooking Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes
Servings: 8