A few years ago, I tried my hand at making old-fashioned chicken and dumplings. I will say that this is one of the easiest and tastiest recipes I have ever made in my entire life!
Growing up, chicken and dumplings were one of those meals that were a weekly staple in our home.
It made a large pot and fed all of my family — me, my. mom, dad, and four other brothers and sisters.
This recipe starts with a whole chicken that you simmer until it is tender perfection. Then you add in a ton of yummy seasonings. I love making mine in this dutch oven for even heating.
Then the dumplings are made with pantry ingredients that get simmered in the broth until plump and tender. This is a family favorite that is always requested again and again!
This recipe has been in my family for years and as a grown-up, I have been feeding it to my family for years as well. We always make extra dumplings because you cannot ever have enough dumplings when making this pot of deliciousness!
This meal is one of those that is SO comforting on a cold winter's day. It is frugal and perfect for the budget-friendly cook!
Have you ever made Chicken and Dumplings before?
Check out these other soup recipes
- Autumn Harvest Soup
- Quick and Easy Taco Soup
- Easy Beer Cheese Soup
- Olive Garden Chicken and Gnocchi Soup
- 1 whole chicken, about 3 pounds
- 10 cups of water, salt like you would for spaghetti for added flavor
- 2 whole bay leaves
- 1 tablespoon of oregano
- 1/2 of an onion, leave it in its half form--I just set it in the water for flavor
- 10 tablespoons of butter
- 1/2 teaspoon salt for taste
- 1/2 teaspoon black pepper for taste
- 4 cups of self rising flour
- 1/2 cup shortening
- To a large stockpot, add the chicken and then cover the chicken with about 10 cups of water.
- Now, add in the bay leaves, oregano, onion, salt, and pepper.
- Turn the stove to medium heat and cover. Let it cook for about an hour or so.
- Remove the chicken from the pot and allow it to rest.
- Add the butter to the stockpot.
- While the butter is melting, place flour and shortening in a bowl and mix together until it is crumbly.
- Take one and a half cups of the liquid from the pot (don't worry if the spices get in the dough mixture--that is what makes it good) and pour in the flour mixture. Mix well.
- Take a strainer and remove the bay leaves and onion from the stockpot.
- Pinch 1/2" pieces of dough off and drop into the stockpot with the butter and chicken broth mixture. You don't need to roll the dough out or roll into balls. Simply pinch and drop.
- Allow the dumplings to cook for about 15 minutes until they are tender and no longer taste like flour on the inside.
- While dumplings are cooking, remove the skin and shred the chicken. Once dumplings have cooked, add the chicken back into the pot. Time to enjoy!
- Season with extra salt and pepper if needed.
Amount Per Serving: Calories: 539Total Fat: 31gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 89mgSodium: 912mgCarbohydrates: 42gFiber: 2gSugar: 1gProtein: 22g