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D' Best Chicken N' Dumplings

D' Best Chicken N' Dumplings

  • Prep

    25 m
  • Cook

    2 h
  • Ready In

    4 h 25 m
SIS T

SIS T

This is the best recipe for OLD TIME TASTE, DOWN HOME COOKING chicken and dumplings. For some of us that like getting our hands dirty when cooking, you will love this recipe. Old fashioned, hands on experience. This recipe won a blue ribbon and 500 dollars in a cooking contest. I hope you enjoy it.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 990 kcal
  • 50%
  • Fat:
  • 58 g
  • 89%
  • Carbs:
  • 49.4g
  • 16%
  • Protein:
  • 63.1 g
  • 126%
  • Cholesterol:
  • 227 mg
  • 76%
  • Sodium:
  • 936 mg
  • 37%

Based on a 2,000 calorie diet

Directions

  1. In a large bowl, sift flour, baking soda and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half and shape into balls. Wrap in plastic and refrigerate for 2 hours or overnight.
  2. Remove the skin from the breast, thigh and back of the chicken, but leave it on the legs and wings. Season chicken with seasoning salt, and place in a large stock pot. Pour in water. Add onion, celery and margarine. Bring to a boil, then reduce heat to simmer. Cook for about 1 1/2 hours, until chicken falls off the bone.
  3. On a lightly floured surface, roll one ball of dough to about 1/8 inch thick. Cut into 2 inch squares. Drop into simmering broth, and let cook for about 2 minutes. Stir gently to prevent sticking; add more water if needed. Season broth while dumplings are cooking with salt, pepper and poultry seasoning. Simmer for about 15 minutes, or until dumplings are cooked through.
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Reviews

Lonnie
84

Lonnie

8/19/2003

THIS is the authentic, real, you-haven't-lived-until-you've tried it Old Fashioned Chicken n' Dumplin's. When we talk C n' D in the South THIS is what we're talking about. Takes longer, because you make your own broth...but it am the real thing! Mm-hmm! Very close to My Grandma's recipe -- and she ran a boarding house back in turn-of-the-century Waxahachie, Texas!

amb1580
73

amb1580

1/8/2009

This recipe is fantastic and yes, the dumplings are the flat noodle type, like those served at CrackerBarrel. The ones who rated this so low were obviously looking for a different type of dumpling (they need to try good old Jiffy, the recipe is right on the back of the box). I am a mommy so I don't like to spend all day in the kitchen so this is what I do: I buy a cooked rotisserie chicken, get all the meat off and put it in the pot along with all drippings from the container, and 2- 32 oz. containers of chicken broth (8 cups total) plus 4 cups of water with 4 tsp. of chicken boullion granules. This makes 12 cups. Then add the poultry seasoning, seasoned salt, and pepper. Boil and add dumplings. When the dumplings are about done, thicken with about 1 cup of flour mixed with 3/4 - 1 cup of cold water if you like it thicker (like me)! This recipe is very quick, as long as you have your dumpling dough prepared ahead of time and ready to go! It's a 30 minute meal from start to finish! I don't even use the veggies cooked in margarine and it tastes wonderful, it doesn't need any additional seasoning and it's nice to have it without the bones in it. The dumplings are so tender! ENJOY!!!

simply_lisa
71

simply_lisa

1/7/2007

This recipe is it! It's the recipe that my grandmother took to her grave. The only thing I did different was to cook the chicken the day before, remove the chicken and let the broth get cold so I am able to scoop the fat off the top of the broth, ew. I used 1 extra teaspoon of shortening in the dumplings and sage as suggested by another member. They were actually better the second day than they were the first. Oh, and I did thicken the broth with flour to broth and return to the stock. Was just wonderful! Happy cooking! =)

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