Royalty Fast Food

The soothing and delectable Old Fashioned Chicken And Dumplings Recipe is a family favorite dish! The delicate dumplings and succulent chicken in this simple recipe are made from scratch with a quick homemade broth.

At the beginning of this meal, a whole chicken is cooked with vegetables and seasonings until it is perfectly soft. Simple dumplings are cooked in the broth until they are plump and soft using items found in the cupboard. This is a favorite among the family and will be asked for repeatedly!

A good ol’ comfort meal at its finest is homemade chicken and dumplings. Even though I adore quick and simple Crock Pot chicken and dumplings, nothing compares to a home-cooked meal.

The process of making authentic chicken and dumplings from scratch is much simpler than you might imagine. The majority of the time is spent allowing the chicken to cook to absolute tenderness and the broth to simmer until it is tasty.

On the stove, chicken, onions, and carrots are cooked at the beginning of this meal. I use a large onion when cooking the soup and leave the skin on to give the broth more color and taste. Feel free to include your preferred herbs, such as fresh parsley, a bay leaf, and a small amount of chicken spice. Once cooked, the chicken and veggies are taken out of the soup.

• Prep time: 30 minutes
• Cook time: 1 hour 15 minutes
• Total time: 1 hour 45 minutes
• Servings: 8 servings

Ingredients  Chicken And Dumplings Recipe

Broth

• 1 chicken cut into pieces
• 1 onion
• 3 large carrots cut into thirds
• 3 stalks of celery cut into thirds
• 8 cups low-sodium chicken broth
• Salt & pepper to taste
• Bay leaf or a pinch of poultry seasoning optional

Dumplings

• 1 ¾ cups flour plus extra for dusting
• ⅓ cup shortening
• ½ teaspoon baking powder
• ¾ cup milk
• ½ teaspoon salt

Other

• 4 tablespoons cornstarch
• parsley for garnish

Instructions Chicken And Dumplings Recipe

• In a big pot, mix chicken, onion, carrots, and celery. according to taste.
• Including chicken broth Until the chicken is tender, bring to a boil, then lower the heat and simmer covered for 45–60 minutes. Prepare the dumplings below while the soup is cooking.
• Take the chicken and veggies out of the soup. Chop the remaining chicken, d iscard the skin and bones, and set it aside.
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• Add dumplings to broth gently. Cook the meat for 15-20 minutes, or until soft.
• Stir the chicken into the stock and cook for two to three minutes, or until cooked through.

Dumplings

• With a fork, stir together the shortening, salt, baking powder, and flour.
• Mix in the milk, a bit at a time, until well blended (you may not need all of it, you want a soft but not sticky dough).
• On a floured surface, knead the dough a few times until it is smooth.
• Flour the surface well and then roll out the dough to a thickness of 1/8″. Strip the dough into 1″ x 2″ pieces. Use a lot of flour to prevent sticking.
• Cook as previously instructed in broth.

To thicken broth (optional)

• Combine 4 tablespoons of cornstarch and 4 teaspoons of water in a small bowl.
• A little at a time, stirring constantly, add to boiling soup to get the desired consistency.

Note

You may either serve carrots and celery on the side or cut them up and put them in the soup with the chicken.