Prep Time: 15 mins | Cook Time: 1 hr 15 mins | Total Time: 1 hr 30 mins | Servings: 8
Enjoy a comforting soup, especially on chilly nights with this Southern-Style Chicken n’ Dumplings. Serve this with crusty French bread to scoop up all the amazing flavors.
Ingredients
To Cook Chicken And Make Broth:
1/2 c. carrots, celery, and onion – to flavor the chicken broth (OPTIONAL)
Water to completely cover the chicken in a large stockpot
1 whole chicken, thawed and cleaned (remove and discard giblets from the cavity)
Dumplings:
1/2 c. plus 2 tbsp all-purpose flour
1 c. all purpose flour
2 heaping tbsp vegetable shortening
1/2 c. HOT water
1 tsp salt
To finish the soup:
1 tbsp butter
Two large chicken bouillon cubes
Salt and Pepper, to taste (approx. 1 tsp salt, 1/2 tsp pepper)
1/4 c. water mixed with 2 tbsp flour
How to make Grandma’s Southern-Style Chicken n’ Dumplings
Step 1: In a large stockpot, place the chicken and veggies. Pour in enough water to completely cover the chicken and veggies. Bring to a quick boil, then cook the chicken for about 1 hour. To a large bowl, transfer the chicken and let it cool. To remove leftover veggies/other particles, strain the broth and return it to the stockpot.
Step 2: Remove the skin once the chicken is cool, then slice the chicken into bite-sized pieces.
Step 3: Into the chicken broth, add the pieces of chicken (about 2 1/2 c.). Bring to a boil, then add the bouillon cubes. To taste, season with salt and pepper.
Step 4: To make the dumplings, cut the shortening and salt using a pastry blender or two knives into the cup of flour until the shortening is the size of a small pea. Pour in half a cup of hot water and half a cup along with 2 tbsp flour. Mix until a soft dough ball forms. Into 3 equal-sized balls, divide the dough. Allow the dough to rest for about 10 minutes.
Step 5: Generously sprinkle flour on your work surface. One at a time, roll each dough ball. If needed, sprinkle with flour to prevent the dough from sticking to the work surface. Into strips, cut the dough to about 1 inch wide. I do this using a pizza cutter or knife. Do the same with the rest of the dough balls.
Step 6: Into the hot boiling chicken/broth mixture, drop the dumplings a few at a time. Once all the dumplings are all added, add the butter and cook further.
Step 7: Whisk 1/4 c. water and 2 large tbsp flour to make the slurry. Pour this into the soup pot and mix well. Continue to cook for another 10 minutes on high until the dumplings are completely cooked. Season with extra salt and pepper according to taste.
Step 8: Into bowls, ladle the hot soup and serve right away with crusty french bread on the side. Enjoy!
Nutrition Facts:
Amount Per Serving (1 serving)
Calories 341, Calories from Fat 171, Fat 19g29%, Saturated Fat 5g31%, Cholesterol 75mg25%, Sodium 435mg19%, Potassium 230mg7%, Carbohydrates 20g7%, Protein 20g40%, Vitamin A 1515IU30%, Vitamin C 2mg2%, Calcium 15mg2%, Iron 2.1mg12%
Grandma's Southern-Style Chicken n' Dumplings
Ingredients
- To Cook Chicken And Make Broth:
- 1/2 c. carrots celery, and onion - to flavor the chicken broth (OPTIONAL)
- Water to completely cover the chicken in a large stockpot
- 1 whole chicken thawed and cleaned (remove and discard giblets from the cavity)
- Dumplings:
- 1/2 c. plus 2 tbsp all-purpose flour
- 1 c. all purpose flour
- 2 heaping tbsp vegetable shortening
- 1/2 c. HOT water
- 1 tsp salt
- To finish the soup:
- 1 tbsp butter
- Two large chicken bouillon cubes
- Salt and Pepper to taste (approx. 1 tsp salt, 1/2 tsp pepper)
- 1/4 c. water mixed with 2 tbsp flour
Instructions
- In a large stockpot, place the chicken and veggies. Pour in enough water to completely cover the chicken and veggies. Bring to a quick boil, then cook the chicken for about 1 hour. To a large bowl, transfer the chicken and let it cool. To remove leftover veggies/other particles, strain the broth and return it to the stockpot.
- Remove the skin once the chicken is cool, then slice the chicken into bite-sized pieces.
- Into the chicken broth, add the pieces of chicken (about 2 1/2 c.). Bring to a boil, then add the bouillon cubes. To taste, season with salt and pepper.
- To make the dumplings, cut the shortening and salt using a pastry blender or two knives into the cup of flour until the shortening is the size of a small pea. Pour in half a cup of hot water and half a cup along with 2 tbsp flour. Mix until a soft dough ball forms. Into 3 equal-sized balls, divide the dough. Allow the dough to rest for about 10 minutes.
- Generously sprinkle flour on your work surface. One at a time, roll each dough ball. If needed, sprinkle with flour to prevent the dough from sticking to the work surface. Into strips, cut the dough to about 1 inch wide. I do this using a pizza cutter or knife. Do the same with the rest of the dough balls.
- Into the hot boiling chicken/broth mixture, drop the dumplings a few at a time. Once all the dumplings are all added, add the butter and cook further.
- Whisk 1/4 c. water and 2 large tbsp flour to make the slurry. Pour this into the soup pot and mix well. Continue to cook for another 10 minutes on high until the dumplings are completely cooked. Season with extra salt and pepper according to taste.
- Into bowls, ladle the hot soup and serve right away with crusty french bread on the side. Enjoy!
