Chicken and dumplings recipe

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Two kinds of pepper give this homey dish a country kick.

  • Yield: 8 Servings


  • 1 (5-lb) cut-up whole chicken
  • ¼ cup chopped fresh parsley
  • 1 Tbsp jarred chicken soup base
  • 1 Tbsp butter
  • ½ tsp salt
  • ¼ tsp black pepper
  • ½ tsp crushed red pepper
  • 3 Tbsp shortening
  • 2 cups self-rising flour
  • ⅓ cup milk
  • ¼ cup buttermilk
How to Make It
    Prepare Chicken
  1. Bring chicken and 3½ qt. water to a boil in an 8-qt. stockpot; cover, reduce heat, and simmer 25 minutes or until tender.
  2. Remove chicken from pan, reserving 10 cups broth. Skin and bone chicken. Shred chicken to measure 4½ cups; set aside.
  3. Prepare Dumplings
  4. Cut shortening into flour with a pastry blender or fork until crumbly. Add milks, stirring just until dry ingredients are moistened. Turn dough out onto a lightly floured surface, and knead lightly 5 or 6 times. Roll out dough to a 14- x 10-inch rectangle. Cut dough into about 1-inch squares. Let dumplings stand, uncovered, 5 minutes.
  5. Meanwhile, combine reserved broth, parsley and next 5 ingredients in Dutch oven. Bring to a boil; reduce heat to a simmer. Drop dumplings into simmering broth. Cook 8 minutes or until tender, stirring gently twice. Gently stir in chicken. Cook 2 minutes or until thoroughly heated. Remove from heat, and let stand 10 minutes before serving.

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