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Momma's Best Chicken and Dumplings Recipe

Recipe by: MA McBridges

"There's a lot of love in those dumplings! This is comfort food at its best and so worth the time and effort. I love the ohhs, awws, and OMGs, smiles, and sighs of total satisfaction that come with this bowl of heaven."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep30 m
  • Cook1 h 28 m
  • Ready In2 h 33 m
  • 1Melt butter in a stock pot over medium-high heat. Add celery, carrot, onion, garlic, bay leaves, thyme, salt, pepper, and poultry seasoning; cook and stir until flavors combine, about 5 minutes. Push vegetable mixture to the sides and add chicken; cook until browned, 3 to 5 minutes per side.
  • 2Pour enough water over the chicken to cover by 3 inches; bring to a boil. Stir, scraping the browned bits off of the bottom of the pot. Reduce heat; simmer until chicken is tender, about 1 hour. Transfer chicken and carrots to a serving plate with a large slotted spoon; let cool.
  • 3Ladle 1/4 cup cooking liquid into a bowl; cool slightly, about 5 minutes. Mix in 2 tablespoons flour. Stir back into the pot.
  • 4Place 2 cups flour in a large bowl; cut in shortening with 2 knives until mixture forms pea-sized bits. Mix in chilled chicken broth until dough is combined.
  • 5Turn dough out onto a floured work surface. Knead 5 to 6 times; pat down to 1-inch thickness. Sprinkle lightly with flour; roll out to about 1/8-inch thickness. Cut dough into squares with a sharp knife.
  • 6Drop squares, in batches, into simmering cooking liquid, moving squares to the side with each addition. Partially cover pot; simmer until dumplings are firm, about 12 minutes. Separate any dumplings that stick together. Remove from heat; keep covered.
  • 7Bone chicken; cut into bite-sized pieces and return to the pot. Chop carrot; return to the pot. Cool chicken and dumplings, about 30 minutes, before serving.
Footnotes
  • Cook's Note:
  • Chicken thighs or legs can be substituted for the chicken breasts if desired. If using only chicken thighs or legs, reduce the butter to 2 tablespoons.
Ingredients
  • 8 servings
  • 405 cals
  • 1/4 cup butter
  • 2 ribs celery, quartered
  • 1 large carrot, quartered
  • 1 small onion, chopped
  • 1 teaspoon mashed garlic
  • 2 large bay leaves
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/8 teaspoon poultry seasoning
  • 2 pounds bone-in chicken breasts
  • water to cover
  • 2 tablespoons self-rising flour (such as White Lily®)
  • 2 cups self-rising flour (such as White Lily®)
  • 1/4 cup cold shortening
  • 1/4 cup chicken broth, slightly chilled
Nutrition

Amount per serving ( 5 total)

  • Calories:
    405
    20%
  • Fat:
    19.3
    30%
  • Carbs:
    28.4
    9%
  • Protein:
    27.9
    56%
  • Cholesterol:
    83
    28%

Based on a 2,000 calorie diet

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