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Grandmother's Chicken 'n' Dumplings

 Grandmother's Chicken 'n' Dumplings
When I was growing up, my grandmother could feed our whole big family with a single chicken—and lots of dumplings.
10 ServingsPrep: 45 min. Cook: 30 min.

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.

2 of 2

Grandmother's Chicken 'n' Dumplings (continued)

Directions (continued)

  • 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.