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GRANDMA’S SOUTHERN-STYLE CHICKEN N’ DUMPLINGS

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GRANDMA’S SOUTHERN-STYLE CHICKEN N’ DUMPLINGS
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Prep Time: 15 mins | Cook Time: 1 hr 15 mins | Total Time: 1 hr 30 mins | Servings: 8

Make this filling hot soup tonight and enjoy every sip with family and friends. A comforting Southern Style Chicken n’ Dumplings that you can make without any fuss.

Ingredients

To prepare the Chicken And Make the Broth:

1 whole chicken, thawed and cleaned (remove and discard giblets from the cavity)

1/2 c carrots, celery, and onion (OPTIONAL)

Water to completely cover chicken in a large stockpot

To Make The Dumplings:

1 c all-purpose flour

1 tsp salt

2 heaping tbsp vegetable shortening

1/2 c HOT water

1/2 c plus 2 tbsp all-purpose flour

To finish the soup:

Two large chicken bouillon cubes

1 tbsp butter

1/4 c water mixed with 2 tbsp flour

Salt and Pepper, to taste (approx. 1 tsp salt, 1/2 tsp pepper)

How to make Grandma’s Southern-Style Chicken n’ Dumplings

Step 1: In a large stockpot, place the chicken and veggies if using. Pour enough water to cover the chicken/veggies and bring to a quick boil. Remain cooking for an hour and once done take the chicken out of the pot and onto a large bowl to cool. To remove the leftover veggies or other particles, strain the broth, then add back to the pot.

Step 2: Remove the chicken skin once cooled and slice the meat into bite-sized pieces.

Step 3: Add about 2 1/2 cups of chicken pieces into the pot with the broth. Bring to a boil before adding in the bouillon cubes, salt, and pepper.

Step 4: To make the dumplings, place the shortening, salt, and a cup of flour in a large bowl. Cut with a pastry blender or two knives until the shortening is the size of small peas. Pour in half a cup of hot water and 2 tbsp flour to the mixture and stir until a soft dough forms. Make 3 equal-sized balls from the dough and rest for at least 10 minutes.

Step 5: Roll the dough one at a time on a floured work surface. If needed, sprinkle extra flour to prevent the dough from sticking. Roll each dough thin enough about a size of a large crust and cut into about an inch wide strips with a pizza cutter or knife. Do the same for the remaining dough.

Step 6: Into a hot boiling chicken/broth mixture, drop the dumplings several times until all the strips are added.

Step 7: Then, add the butter into the mixture and continue cooking.

Step 8: To make the slurry, combine 1/4 cup water with 2 large tbsp flour. Add to the soup pot and stir. Continue to cook for 10 minutes more on high until the dumplings are completely cooked. Season according to taste.

Step 9: Once done, ladle the soup into bowls and serve with crusty french bread.

Notes:

For this recipe, you can start with store-bought chicken broth. Use the broth in the pot where you cooked the chicken. And use a pre-cooked rotisserie chicken.

Nutrition Facts:

Amount Per Serving (1 serving): Calories 341Calories from Fat 171, Fat 19g29%, Saturated Fat 5g31%, Cholesterol 75mg25%, Sodium 435mg19%, Potassium 230mg7%, Carbohydrates 20g7%, Protein 20g40%, Vitamin A 1515IU30%, Vitamin C 2mg2%, Calcium 15mg2%, Iron 2.1mg12%

GRANDMA’S SOUTHERN-STYLE CHICKEN N’ DUMPLINGS

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Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • To prepare the Chicken And Make the Broth:
  • 1 whole chicken, thawed and cleaned (remove and discard giblets from the cavity)
  • 1/2 c carrots, celery, and onion (OPTIONAL)
  • Water to completely cover chicken in a large stockpot
  • To Make The Dumplings:
  • 1 c all-purpose flour
  • 1 tsp salt
  • 2 heaping tbsp vegetable shortening
  • 1/2 c HOT water
  • 1/2 c plus 2 tbsp all-purpose flour
  • To finish the soup:
  • Two large chicken bouillon cubes
  • 1 tbsp butter
  • 1/4 c water mixed with 2 tbsp flour
  • Salt and Pepper, to taste (approx. 1 tsp salt, 1/2 tsp pepper)
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Instructions

Step 1: In a large stockpot, place the chicken and veggies if using. Pour enough water to cover the chicken/veggies and bring to a quick boil. Remain cooking for an hour and once done take the chicken out of the pot and onto a large bowl to cool. To remove the leftover veggies or other particles, strain the broth, then add back to the pot.

Step 2: Remove the chicken skin once cooled and slice the meat into bite-sized pieces.

Step 3: Add about 2 1/2 cups of chicken pieces into the pot with the broth. Bring to a boil before adding in the bouillon cubes, salt, and pepper.

Step 4: To make the dumplings, place the shortening, salt, and a cup of flour in a large bowl. Cut with a pastry blender or two knives until the shortening is the size of small peas. Pour in half a cup of hot water and 2 tbsp flour to the mixture and stir until a soft dough forms. Make 3 equal-sized balls from the dough and rest for at least 10 minutes.

Step 5: Roll the dough one at a time on a floured work surface. If needed, sprinkle extra flour to prevent the dough from sticking. Roll each dough thin enough about a size of a large crust and cut into about an inch wide strips with a pizza cutter or knife. Do the same for the remaining dough.

Step 6: Into a hot boiling chicken/broth mixture, drop the dumplings several times until all the strips are added.

Step 7: Then, add the butter into the mixture and continue cooking.

Step 8: To make the slurry, combine 1/4 cup water with 2 large tbsp flour. Add to the soup pot and stir. Continue to cook for 10 minutes more on high until the dumplings are completely cooked. Season according to taste.

Step 9: Once done, ladle the soup into bowls and serve with crusty french bread.

Notes

For this recipe, you can start with store-bought chicken broth. Use the broth in the pot where you cooked the chicken. And use a pre-cooked rotisserie chicken. Nutrition Facts: Amount Per Serving (1 serving): Calories 341Calories from Fat 171, Fat 19g29%, Saturated Fat 5g31%, Cholesterol 75mg25%, Sodium 435mg19%, Potassium 230mg7%, Carbohydrates 20g7%, Protein 20g40%, Vitamin A 1515IU30%, Vitamin C 2mg2%, Calcium 15mg2%, Iron 2.1mg12%