This old fashioned chicken and dumplings recipe is a family favorite meal that is comforting and delicious.
Ingredients :
Broth
1 whole chicken 4 to 5 pounds, cut into pieces*
1 yellow onion cut into quarters
3 large carrots cut into thirds
3 ribs celery cut into thirds
8 cups reduced sodium chicken broth
salt and black pepper to taste
1 bay leaf or a ¼ teaspoon poultry seasoning, optional
For the Dumplings
1 ¾ cups all-purpose flour plus extra for dusting
⅓ cup shortening
½ teaspoon baking powder
¾ cup milk
½ teaspoon salt
Other
4 tablespoons cornstarch
chopped fresh parsley for garnish
Directions :
In a large soup pot, combine the chicken, onion, carrots, and celery. Add salt to taste (about ½ teaspoon).
Add chicken broth. Bring to a boil, reduce heat, and simmer covered for 45-60 minutes or until the chicken is tender and cooked through. While the broth is simmering, prepare dumplings below.
Remove chicken and vegetables from the broth. Discard skin and bones and chop remaining chicken, set aside.
Gently add dumplings to broth. Simmer for 15-20 minutes or until tender.
Stir chicken (and vegetables if desired) into the broth and cook about 2-3 minutes or until heated through.
To Make the Dumplings
Combine flour, baking powder, salt, and shortening with a fork until shortening is mixed in.
Add milk a little at a time and mix until combined (you may not need all of it, you want a soft but not sticky dough).
Knead a few times on a floured surface until dough is smooth.
Generously flour your surface and roll the dough out to ⅛-inch thick. Using a sharp knife or a pizza cutter, cut the dough into 1-inch x 2-inch strips. Flour generously to avoid sticking.
Cook in broth as directed above.
To Thicken the Broth
In a small bowl combine 4 tablespoons cornstarch with 4 tablespoons water.
Add to boiling broth a little bit at a time stirring to reach desired consistency.
