Homemade Chicken and Dumplings

 

A Bowl of Down-Home, Comforting, Savory, GOODNESS!

It's snowing! It's snowing!! The only time I usually make up a pot of homemade chicken and dumplings is when it's snowing outside! And today....BINGO WE GOT ACTION!!!!

This homemade chicken and dumpling recipe is quicker than most, full of flavor and has that southern, old fashioned flair. If you prefer your dumplings cakey like the Bisquick kind then bypass this recipe because you will be highly disappointed...or you may just find that you like this way MUCH better.  (I know I do!)

These dumplings are tender, moist, and has just the right of amount of "doughiness" (does that make sense?) The butter-flavored Crisco really sets them off and when they've had a chance to soak up that chicken broth overnight...HONEY HUSH!!!

You could easily add in more veggies like celery and onions to take this pot of chicken and dumpling to the next level of Downright Sinful.

What I love the most about this chicken and dumpling recipe is that is it easy and doesn't require all day to prepare it.

Watch me makes these dumplings from start to finish!!

Watch On Youtube

Ingredients

1 to 1 1/2 pounds of uncooked chicken breast

Stock
8 cups water
1/2 teaspoon poultry seasoning
1 clove of garlic, chopped
1 bay leaf
1/2 teaspoon of black pepper
1 teaspoon of celery flakes
1 teaspoon of onion powder
4-5 teaspoons of bouillon granules

2 cups of frozen peas and carrots (optional)

Dumplings
3 cups of flour
1 teaspoon baking powder
A few dashes of poultry seasoning
1/2 teaspoon salt
1/2 cup butter-flavored Crisco
1 egg, beatened
1 cup chicken stock

Step 1.) In a large pot add in the chicken and all of the Stock ingredients EXCEPT for the boullion granules.
Step 2.) Bring to a boil.  Cover and reduce heat to medium. Cook for 15-20 minutes (depending on the thickness of the chicken) or until chicken is cooked. Do not overcook or you'll have some tough chicken on your hands
Step 3.) When done, remove chicken and set aside to cool off.
Step 4.) Remove one cup of the broth and place in the refrigerator to cool off (this will be for our dumplings!) NOTE: If you like a more flavorful  dumpling do this step after you have added the boullion and seasoned the broth to your liking.
Step 5.) Add the boullion granules to the pot. Bring to a boil and then reduce heat to a low simmer. Taste the stock and make sure it has a wonderful taste.  Add in more pepper or seasoning if needed.
Step 6.) Add in the frozen peas and carrots.

Let's Make The Dumplings!

Step 1.) In a bowl add the flour, baking powder, salt and a few dashes of poultry seasoning. Whisk until combined
Step 2.) Next add the butter-flavored Crisco and use your hands or a pastry cutter to blend until the mixture is crumbly.
Step 3.) Add in the egg and  the 1 cup of chilled chicken stock. Use your hands to combine the ingredients well. Dough will be sticky.
Step 4.) Turn the dough out onto a well- floured surface and knead lightly. Add more flour if needed if the dough is too sticky to handle
Step 5.) Roll the dough out until it is 1/8th inch thick. Cut 1 inch squares with a knife or pizza cutter (horizontally and then vertically).
Step 6.) Bring the stock to a boil and drop in the dumplings. Work as quickly as possible. Be sure to stir the dumplings often to prevent it from sticking. Cook for 10-15 minutes on medium.
Step 7.) Shred up the cooled chicken and add it to the stock.

SERVE AND ENJOY!!!

(this taste sooooo much better the next day!....but who can actually wait that long!)