Prep Time: 15 mins | Cook Time: 1 hr 15 mins | Total Time: 1 hr 30 mins | Yield: 8 Servings
This dish is perfect on a rainy day when you just want to feel comfortable! This Grandma’s Southern-Style Chicken n’ Dumplings is what you just need! This recipe is very easy. You just need to follow these easy steps, and you are good to go! Prepare to fall in love in less than 2 hours. Enjoy!
Ingredients:
To Cook Chicken and Make Broth:
Water to completely cover the chicken in a large stockpot.
½ c carrots, celery, and onion (OPTIONAL-to flavor the chicken broth)
1 whole chicken, thawed and cleaned (remove and discard giblets from the cavity)
To Make the Dumplings:
½ c HOT water
2 heaping tbsp of vegetable shortening
1 tsp salt
½ c plus 2 tbsp all-purpose flour
1 c all-purpose flour
To finish the soup:
¼ c water mixed with 2 Tablespoons flour
Salt and Pepper, to taste (approx. 1 tsp salt, ½ tsp pepper)
Two large chicken bouillon cubes
1 tbsp butter
Directions:
In a large stockpot, add the veggies, chicken, and water. Turn the heat to high and allow the mixture to boil.
Reduce the heat to low, then cook the chicken for about an hour.
Transfer the chicken into a large mixing bowl and allow it to cool. Strain the broth from the pot and remove the veggies. Put the broth back into the pot.
Remove the skin of the chicken, then slice it into small cuts. Place half of the chicken in the freezer for other dishes.
In the pot with the broth, add about 2 ½ cups of the chicken. Turn the heat to high and allow it to boil. Season with salt, pepper, and bouillon cubes.
Meanwhile, make the dumplings. Add flour, salt, and shortening into a large bowl. Combine until well incorporated.
Add ½ cup of hot water, then stir until it forms into a soft dough. Cut the dough into 3 pieces and allow them to rest for at least 10 minutes.
Sprinkle flour onto a flat surface, then place the dough on it. Roll each into a pie crust. Slice it into small strips. Repeat the process with the rest of the dough.
Add the dumplings into the hot broth together with butter. Cook for a few minutes.
Add slurry, then stir until well blended. Cook for a few more minutes until the texture of the broth becomes thick.
Serve and enjoy!