CHICKEN
Old Fashioned Homemade Chicken & Dumplings
This is definitely a delicious old fashioned chicken and dumplings recipe. It reminds us of something mom used to make. The from-scratch airy dumplings soak up the chicken flavor of the homemade broth. We opted to use a whole roasting chicken which, when shredded, adds tons of meat that mixes with the tasty dumplings. The perfect meal for when you want to cuddle up on the couch on a cold day.
1 HOURPrep Time
1 HOURCook Time
8 to 10Serves
Overview
Ingredients
Instructions
Notes
Comments & Reviews (0)
Ingredients
CHICKEN & BROTH
- 2-4 chicken breasts (bone-in with skin) or 1 whole 3 lb chicken
- 1 stick(s) butter
- 2 package(s) chicken bouillon (or 2 spoonfuls)
DUMPLINGS
- 1 stick(s) butter, melted
- 3 large eggs
- 1/2 cup(s) milk, 2%
- 5 cup(s) all-purpose flour, divided
- 1 teaspoon(s) salt
- 1 teaspoon(s) pepper
- 2 - drops of yellow food coloring (or substitute a pinch of Turmeric)
Instructions
- CHICKEN AND BROTH: Place chicken breast or whole chicken with skin in a Dutch oven and cover with water.
- Add a stick of butter and chicken bouillon. Cook over medium heat until chicken is tender, about 45 minutes for chicken breasts or 1 hr 15 minutes for the 3 lb chicken. Remove chicken from the broth and let chicken cool. Do not get rid of the broth. Remove skin and bones and discard. Shred chicken or chop into bite-size pieces. I don't put mine back into the broth until after the dumplings have cooked.
- FOR DUMPLINGS: In a small mixing bowl, add eggs to the melted butter. Whisk.
- Take half of a shell and add milk to it six times... pour into the egg mixture.
- Add in salt and pepper.
- Add 3 cups of flour; mixing in the flour a little at a time.
- You want the dough to be rather sticky.
- Add a couple of drops of yellow food coloring to give it a rich looking blend.
- Heap about 2 cups of flour onto a wooden board or counter.
- Using a tablespoon, add about a cup of the mixture to the center of the flour.
- Start incorporating the flour and the dough until you can roll it out and it doesn't stick.
- Roll very thin.
- Using a pizza cutter, cut strips of the dough.
- Add to the broth. Make sure it is boiling rapidly and that you have plenty of broth to keep your dumplings from scorching.
- Turn down to low while you make the next batch. It's easier to roll out using small batches than trying to roll it all out at one time.
- After you have added the last dumpling, add the chicken back to the Dutch oven and stir very gently.
- Remove from heat and place a lid on the pot.
- Let sit for 10 minutes or so before serving.
Ingredients
CHICKEN & BROTH
- 2-4 chicken breasts (bone-in with skin) or 1 whole 3 lb chicken
- 1 stick(s) butter
- 2 package(s) chicken bouillon (or 2 spoonfuls)
DUMPLINGS
- 1 stick(s) butter, melted
- 3 large eggs
- 1/2 cup(s) milk, 2%
- 5 cup(s) all-purpose flour, divided
- 1 teaspoon(s) salt
- 1 teaspoon(s) pepper
- 2 - drops of yellow food coloring (or substitute a pinch of Turmeric)
Instructions
- CHICKEN AND BROTH: Place chicken breast or whole chicken with skin in a Dutch oven and cover with water.
- Add a stick of butter and chicken bouillon. Cook over medium heat until chicken is tender, about 45 minutes for chicken breasts or 1 hr 15 minutes for the 3 lb chicken. Remove chicken from the broth and let chicken cool. Do not get rid of the broth. Remove skin and bones and discard. Shred chicken or chop into bite-size pieces. I don't put mine back into the broth until after the dumplings have cooked.
- FOR DUMPLINGS: In a small mixing bowl, add eggs to the melted butter. Whisk.
- Take half of a shell and add milk to it six times... pour into the egg mixture.
- Add in salt and pepper.
- Add 3 cups of flour; mixing in the flour a little at a time.
- You want the dough to be rather sticky.
- Add a couple of drops of yellow food coloring to give it a rich looking blend.
- Heap about 2 cups of flour onto a wooden board or counter.
- Using a tablespoon, add about a cup of the mixture to the center of the flour.
- Start incorporating the flour and the dough until you can roll it out and it doesn't stick.
- Roll very thin.
- Using a pizza cutter, cut strips of the dough.
- Add to the broth. Make sure it is boiling rapidly and that you have plenty of broth to keep your dumplings from scorching.
- Turn down to low while you make the next batch. It's easier to roll out using small batches than trying to roll it all out at one time.
- After you have added the last dumpling, add the chicken back to the Dutch oven and stir very gently.
- Remove from heat and place a lid on the pot.
- Let sit for 10 minutes or so before serving.
Chef's Tip
No notes for this recipe yet.
Comments & Reviews (0)
Share your thoughts, leave a review, or reply to others.
No comments yet. Be the first to share your thoughts!
