Grandma’s Chicken and Dumplings

Name: Grandma’s Chicken and Dumplings
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Cuisine: European
Ingredients: Whole chicken (uncooked); 1-2 onions; 1 bag baby carrots; Celery; Garlic; Poultry seasoning (as needed); Parsley (as needed); Chicken bouillon (as needed); 1 T butter (as needed if not much fat in broth); 4 cups flour (plus more for roux); 1 tsp salt; 1 tsp baking powder; 1 cup milk; 1 cup freshly made broth; 1 Tablespoon butter

5 steps

Prep:30minCook:2h

This was my childhood favorite, and also a family favorite that has been passed down! This is not a photo of this exact recipe, but it is very similar, just different variation. This photo is from https://www.thecountrycook.net/old-fashioned-chicken-and-dumplings/

Updated at: Wed, 16 Aug 2023 16:17:29 GMT

Nutrition balance score

Good

Glycemic Index

High

Glycemic Load

High

Nutrition per serving

Calories745.1 kcal (37%)

Total Fat31.1 g (44%)

Carbs72.8 g (28%)

Sugars6 g (7%)

Protein41.7 g (83%)

Sodium937 mg (47%)

Fiber4.3 g (15%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

Broth

Whole chicken

uncooked

1onions

1 bagbaby carrots

1 Tbutter

as needed if not much fat in broth

Dumplings

4 cupsflour

plus more for roux

1 tspsalt

1 tspbaking powder

1 cupmilk

1 cupbroth

freshly made

1 tablespoonbutter

Instructions

Preparing the Broth

Step 1

Place whole chicken in large pot of water. Add in onion (small chunks), celery (cut in chunks), baby carrots and garlic. Add seasonings to taste (except for salt). Add fresh parsley or dried parsley. Bring to boil, then simmer approx. 1 hr until chicken cooked through.

Step 2

When done, remove celery, large onion chunks and chicken from broth. Allow to cool. Adjust broth seasonings as needed. When chicken cooked, shred chicken/break apart into small pieces.

Preparing Dumplings

Step 3

To make dumplings, combine flour, salt and baking powder. Fill a measuring cup with 1 cup of milk mixed with 1 cup of freshly made chicken broth. “Cut” 1 Tablespoon of butter into flour mixture with fork. Then pour half of milk/broth mixture into flour until sticky ball formed. Set aside remaining milk/broth mixture.

Step 4

Dust surface lightly with flour and roll dough out 1/4 inch thin. If dough shrinking back when rolled out, it’s too tough and may need more liquid. Cut vertically and horizontally to make squares

Step 5

Drop dumpling dough strands (skinny pieces) into pot of broth. With leftover broth mixture, make roux with flour for thickening broth. Stir in. Boil dumplings until done (about 10-15 minutes). Add in shredded chicken.