Grandmother’s Chicken ‘n’ Dumplings
Total TimePrep: 45 min. Cook: 30 min.
- 1 large chicken (6 pounds)
- 2 medium carrots, chopped
- 2 celery ribs, sliced
- 1 large onion, sliced
- 4 quarts water
- 2 tablespoons white vinegar
- 2 teaspoons salt
- 2 cups all-purpose flour
- 1-1/2 teaspoons salt
- 1 large egg
- 1/2 cup reserved chicken broth
- 1/2 teaspoon pepper
- Place the chicken, carrots, celery and onion in a large stockpot. Add water, vinegar and salt (adding more water, if necessary, to cover chicken). Bring to a boil. Reduce heat; cover and simmer until meat nearly falls from the bones. Remove chicken from broth; allow to cool. Strain broth, discarding vegetables and seasonings.
- Remove meat from bones; discard skin and bones. Cut meat into bite-size pieces; set aside and keep warm. Set aside 1 cup broth; cool to lukewarm.
- To make dumplings, combine flour and salt. Make a well in flour; add egg. Gradually stir 1/4 cup of reserved broth into egg, picking up flour as you go. Continue until flour is used up, adding additional broth as needed, and dough is consistency of pie dough. Pour any remaining reserved broth back into stockpot.
- Turn dough onto floured surface; knead in additional flour to make a stiff dough. Let dough rest for 15 minutes. On a floured surface, roll out dough into a 17-in. square. Cut into 1-in. square pieces. Dust with additional flour; let dry for 30-60 minutes.
- Bring broth to boil (you should have about 4 quarts). Drop dumplings into boiling broth. Reduce heat; cover and simmer until a until a toothpick inserted into center comes out clean (do not lift the cover while simmering), about 10 minutes. Uncover; add reserved chicken. Stir in pepper.
Nutrition Facts1 cup: 310 calories, 9g fat (2g saturated fat), 114mg cholesterol, 981mg sodium, 22g carbohydrate (2g sugars, 1g fiber), 34g protein.
Sep 11, 2014
This makes a delicious dish. I agree, though, that you end up with soup if you use the amount of broth listed. I cooked the whole chicken and used the amount of veggies called for with enough water to completely cover. But when the chicken was done (approx. 1 1/2 hrs), I used half the meat for the dumplings (reserved the rest for another use) & made half a batch of dumplings. I transferred approx. 1 quart of broth to a smaller pot & finished the process. I think the broth amount could be reduced by 1/3 & it would be about right. I mixed some cornstarch into milk & stirred that into the broth, which helped some, but it was still soup rather than the thick dish I'm used to.
Feb 10, 2014
Great recipe! Hungry for some chicken n dumplings, tried this recipe and it is great! Thank you for sharing a good'n
Jan 26, 2014
Absolutely delicious! I will definitely add this to my recipe collection as a keeper!
Nov 3, 2013
This was very good, and my family loved it, but I think it is really more like chicken noodle soup.
Jul 20, 2013
Delicious.As an aside, keep the anit-religious bigotry to yourself. Nobody wants to hear it. And in case you're wondering, I'm an atheist, I just believe in free speech for EVERYBODY.
Oct 21, 2012
No comment left
Oct 19, 2012
Great recipe! As an aside, keep the religious fanaticism to yourself. Nobody wants to hear it.
Oct 7, 2012
This took me back to my grandmother's recipe, so good :-)
Dec 8, 2011
taste of home for real this is the best
Dec 4, 2011
This is the closest thing to my Nana's I have found. Unfortunately, she didn't write her recipe down so after a lot of searching this one is a hit. I did cut down on the salt in the dumplings after making the first time and I just use chicken breasts because that is what my family prefers. Try this recipe. You won't be sorry and there won't be any leftovers!!