Dad's Chicken and Dumplings

“My dad was born and raised in Kentucky and this is my favorite recipe by him. When I was little I would pick out all the dumplings and only eat them. :) I've since learned to love the chicken too!”
READY IN:
1hr 50mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. To make the Chicken and Stock:.
  2. Place the chicken pieces in a LARGE stockpot and cover with water. (This will be the stock to cook the dumplings in so make sure you have enough liquid.).
  3. Add remaining chicken ingredients (butter through black pepper) and bring to a boil.
  4. Reduce heat and simmer until chicken is tender and falling off the bone, about 45 minutes-1 hour.
  5. Place a colander over a large bowl and strain chicken ingredients, keeping stock and chicken. Discard the veggies.
  6. Cool chicken and debone.
  7. To make the Dumplings:.
  8. Mix flour, baking powder and salt in a large bowl.
  9. Beat the eggs with 1 cup chicken broth and add to dry dumpling ingredients. (You may need to add more broth to the dough).
  10. Knead dough on a floured board and roll to about 1/4-inch thickness.
  11. Cut dough into squares with a pizza cutter. (I like mine about 2" x 2").
  12. TO FINISH: Pour reserved stock back into the stockpot.
  13. Add deboned chicken to stock and bring to a boil.
  14. Once the stock is boiling, gradually add the dumplings. (You may need to add canned chicken broth to make sure there is enough liquid for the dumplings to cook).
  15. Cook dumplings for 15-20 minutes and serve.

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