Chicken and Dumplings

By • May 19, 2011 1 Comments

21 + Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

Author Notes: This is a family favorite of ours.Sue Anne

Makes 16 servings

  • 1 Whole Chicken
  • 6 cups flour
  • 1 1/2 cups Self-Rising Flour
  • 3/4 cup Shortening
  • 3 cups Whole Milk
  1. Rinse chicken and place in a 10 quart pot.
  2. Fill pot with water and bring to a boil.
  3. Cook until chicken reaches internal temperature of 165 degrees F.
  4. Remove chicken from the broth and de-bone and then return chicken to the broth.
  5. In a mixing bowl, add flour, self-rising flour, shortening and milk. Mix and knead dough.
  6. Roll out dough, adding flour as needed. Cut into 2" X 2" squares.
  7. Bring chicken and broth to a rolling boil.
  8. Place squares individually into broth and chicken, then boil for 20 minutes, stirring occasionally.

More Great Recipes: Chicken|Entrees

💬 View Comments ()

Comments (1) Questions (1)


about 4 years ago Qdrake

Have you or do you ever add(ed) herbs or aromatics to the poaching liquid/broth? I would add a carrot or two, some celery tops, an onion stuck with a couple of cloves, a few cloves of garlic, maybe a leek if handy, some fresh marjoram, thyme and sage (and/or a goodly amount of "poultry seasoning"), a little rosemary and herbs d' provence, a slice or two of lemon (thin slices), and of course plenty of salt and some freshly crushed peppercorns.

Also, when I was little, a local woman in my grandmother's area (small country Louisiana town) would do something similar with wings and backs only; after cleaning all the meat off, she would add a couple of thighs and breasts cut into largish chunks - this way the broth was very cheaply made and the good meat was not boiled to death.