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Grandmother's Chicken 'n' Dumplings Recipe

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When I was growing up, my grandmother could feed our whole big family with a single chicken—and lots of dumplings.

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Grandmother's Chicken 'n' Dumplings Recipe

Prep: 45 min. Cook: 30 min.

Yield: 10 Servings

45 30 75

Ingredients

1 large chicken (6 pounds)
2 teaspoons salt
4 quarts water
2 tablespoons white vinegar
1 large onion, sliced
2 medium carrots, chopped
2 celery ribs, sliced
DUMPLINGS:
2 cups all-purpose flour
1-1/2 teaspoons salt
1 egg
1/2 cup reserved chicken broth

Directions

Place the chicken, salt, water, vinegar, onion, carrots and celery in a large stockpot, adding more water, if necessary, to cover chicken. Bring to boil. Reduce heat; cover and simmer until meat nearly falls from the bones. Remove chicken from broth; allow to cool. Strain broth, discarding vegetables and seasonings.
Remove meat from bones; discard skin and bones. Cut meat into bite-size pieces; set aside and keep warm. Set aside 1 cup broth; cool to lukewarm.
To make dumplings, combine flour and salt. Make a well in flour; add egg. Gradually stir 1/4 cup of reserved broth into egg, picking up flour as you go. Continue until flour is used up, adding additional broth as needed, and dough is consistency of pie dough. Pour any remaining reserved broth back into stockpot.
Turn dough onto floured surface; knead in additional flour to make stiff dough. Let dough rest for 15 minutes. On a floured surface, roll out dough into a 17-in. square. Cut into 1-in. square pieces. Dust with additional flour; let dry for 30-60 minutes.
Bring broth to boil (you should have about 4 quarts). Drop squares into boiling broth. Reduce heat to a slow simmer; cover and simmer for 10 minutes. Uncover; cook until a until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering). Dust with pepper and add reserved chicken meat. Yield: 8-10 servings.

Nutritional Facts 1 serving (1 cup) equals 310 calories, 9 g fat (2 g saturated fat), 114 mg cholesterol, 981 mg sodium, 22 g carbohydrate, 1 g fiber, 34 g protein.

Originally published as Grandmother's Chicken 'n' Dumplings in Country April/May 1989, p49

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviews for Grandmother's Chicken 'n' Dumplings

Grandmother's Chicken 'n' Dumplings

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(1-8) of 8 reviews

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Reviewed on Oct. 19, 2012 by TaylorReed

Great recipe! As an aside, keep the religious fanaticism to yourself. Nobody wants to hear it.

Reviewed on Oct. 07, 2012 by rsk4lyf

This took me back to my grandmother's recipe, so good :-)

Reviewed on Dec. 08, 2011 by whywhat

taste of home for real this is the best

Reviewed on Dec. 04, 2011 by pigasus718

This is the closest thing to my Nana's I have found. Unfortunately, she didn't write her recipe down so after a lot of searching this one is a hit. I did cut down on the salt in the dumplings after making the first time and I just use chicken breasts because that is what my family prefers. Try this recipe. You won't be sorry and there won't be any leftovers!!

Reviewed on Nov. 10, 2011 by KitKat204

This recipe was great. My husband family used to make a similar dish but no one knows the recipe anymore and this has been the closest. I made a big pot for dinner with everyone and after first helpings there was only a few dumplings left, and those got snatched up. I did leave the veggies in the mix instead of straining them out. Why waste good veggies? Recipe was great and easy to make!

Reviewed on Nov. 10, 2011 by KitKat204

Reviewed on May. 05, 2011 by BelieverbyGrace

This is good stuff. Jesus loves you!

Reviewed on Mar. 15, 2011 by oldehen

This reminds me of the recipe my Grandma used to make for my Siblings and myself because we loved it so much.