This is a simple recipe for Southern Chicken & Dumplings. It is very customizable and is a recipe passed down to me from my Grandmother. A lot of recipes use butter or Crisco in the dumplings, however, my Grandmama insisted not to. So here you go. Enjoy!
Chicken and Dumplings
Soup Ingredients
6 Cups Chicken Broth (More if you are serving a lot of people)
3-4 Carrots - Chopped
2-3 Stalks Celery - Chopped
1/2 Onion - Chopped
3-4 Cups Shredded Chicken (Breast or thighs work well or you can buy rotisserie)
3 Tbsp Butter (or Olive Oil if you are watching calories)
Salt
Pepper
Chicken Bullion (Makes broth tastier)
1-3 Tbsp Flour (Gives broth a thicker consistency more or less to choice)
Directions:
Add Carrots, Celery and Onion to a stock pot or Dutch oven with butter or oil and fry till they begin to soften and onion is translucent. Add in flour and stir. (The amount of flour you add will determine the consistency of your broth, less flour will be soupier and more flour will make it more like gravy)
Add your chicken broth to the pot (strain if you are using the broth from your cooked chicken. Add salt and pepper to taste and around a tablespoon of powdered chicken bullion. You can also add frozen peas or other veggies if you would like. Stir and bring to a boil. Lower temperature and let simmer to continue cooking veggies while you make the dumplings.
Dumplings Ingredients
3 Cups Self Rising Flour (More will be needed for hands and surfaces and for rolling)
1 1/2 Cups Warm Water
Garlic Powder
Salt
Pepper
Parsley Flakes
Directions:
Add all ingredients to a mixing bowl and start mixing. I use my hands but a stand mixer would do the job as well. You want a nice ball of dough that is not sticky. You may need to add more flour or water as you go to get the right consistency. Once you have formed the dough dump onto a floured surface, like a counter or large cutting board. I used a cutting board so it would be easier clean up.
Once you have a nice ball of dough that no longer sticks to surfaces or hands, grab your rolling pin and roll the dough flat to around 1/4". Cut the dough into strips and then into squares. I use a pizza cutter it makes it really easy. You are now ready to add the dumplings to your soup.
One by one drop the dumplings into your pot of boiling chicken soup. Add all dumplings into one layer if you can, this will make sure they all cook evenly. Poke down into the soup using a spoon. Cover your pot and simmer on Medium/Low heat for about 15 Minutes to cook dumplings.
Remove from heat and serve
Enjoy!
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