Chicken And Dumplings
It’s one of those stick to your ribs, down home, country cooking meals. I made these last week when my son’s friends were visiting, and they’d never had dumplings! Say what?!? They loved them! I remember being little, standing on a step stool, cutting them out while mom put them in the broth. They tasted amazing then and still do now!
Servings: 18 servings
- 5-6 lb whole chicken
- 8 cups chicken broth
- 2-3 cups water
- 1 ½ teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon flaky poultry seasoning optional
- 3 cups self-rising flour
- ½ cup butter
- 1 cup milk
- To a large stockpot on medium-high heat, add chicken, broth, water and seasonings. Add enough water to nearly cover the chicken. Bring to a boil, then lower the temperature to medium-low, cover, and simmer 1 hr.
- Remove the chicken to a separate bowl.
- For the dumplings, combine the flour and butter until the pieces are coated. Make a well in the center and add milk. Fold the ingredients until it forms a cohesive dough ball. If it seems too dry and won’t combine, add additional milk. Turn the dough onto a floured surface, roll, and cut into squares.
- Bring the broth back to a boil. Drop the dumplings in one-by-one. Once they’ve all been added, bring back to a boil, lower the heat and simmer/thicken for 10 minutes.
- Pull apart the chicken, and add your desired amount to the pot. Add additional salt and pepper to taste.
Calories: 321kcal | Carbohydrates: 30g | Protein: 21g | Fat: 13g
Tried this recipe?Mention @dinnerin321 or tag #dinnerin321!
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