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chicken and dumplings

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“this recipe came originaly from a southern living magazine with a few modifications such as carrots,onion and celery. and is a family favorite”
READY IN:
1hr 55mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Cover the chicken with water and bring to a boil in a large dutch oven or pot.
  2. Add 1 1/2 tsp. salt.
  3. Add 1/2 tsp. pepper.
  4. Add garlic powder, dried thyme and ground red pepper.
  5. Add desired amount of chopped onion, celery and carrot (optional).
  6. Cover, reduce heat, and simmer 1 hour.
  7. Remove chicken, saving broth in dutch oven. Allow to cool.
  8. Skim fat from broth. (I cook the chicken the night before and pour the fat into a container and refrigerate overnight; it is easier to skim the fat this way.)
  9. Bring broth to a simmer.
  10. Skin, bone and coursely chop chicken.
  11. Add chicken, bouillon and remaining salt & pepper to broth.
  12. Return to simmer.
  13. TO MAKE DUMPLINGS...
  14. Combine flour and poultry seasoning in a bowl.
  15. Cut in shortening and bacon drippings with a pastry blender until mixture is crumbly.
  16. Add milk, stirring until dry ingredients are moistened.
  17. Turn dough onto a lightly floured surface.
  18. Roll out to 1/8 inch thickness.
  19. Cut into 1 inch pieces.
  20. Bring broth to a boil.
  21. Drop dumplings, a few at a time, into boiling broth.
  22. Stir gently.
  23. Reduce heat, cover and simmer...stirring often, for about 25 minutes.
  24. ENJOY THIS SOUTHERN "COMFORT" FOOD ON A COLD DAY!

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