Chicken and Dumplings

Chicken and Dumplings is always a good go-to meal that is a family favorite! It is a delicious comfort food meal. Juicy chicken, tender dumplings, in a flavorful broth bring this recipe together for an easy, one pot meal. Chicken and Dumplings is a great fall and winter meal. So warm and comforting on a chilly day. This recipe starts with cutting up three chicken breasts into chunks, preparing the onions, carrots, and celery.

Then combine the chicken breast chunks together with the chicken broth, vegetables, and seasonings.

While the broth is simmering, prepare the dough for the dumplings. Add the dumpling ingredients into a small mixing bowl. Using a fork, press down on the shortening until it is blended into the mixture.

Next, you’ll add the milk just a little at a time to the dumpling mixture. All the milk may not be used, but you will want the dough to be soft and not sticky. Use a fork to gradually mix the milk into the mixture to create the dough.

Then move the dough to a floured surface and knead it a few times. Then using a rolling pin, roll out the dough to about ⅛-inch thick.

Then cut the dough into 1-2 inch wide strips to create the dumpling. Cut each strip so each dumpling is about 2-inches long.

Add the dumplings to the simmering pot and simmer for an additional 15 to 20 minutes.

Chicken and Dumplings

Ingredients:

For the soup:

  • 3 chicken breasts, cut into chunks
  • 1 med. onion, diced
  • 1 C. carrot, julienned
  • 3 stalks celery, thinly sliced
  • 8 C. low sodium chicken stock
  • 2 bay leaves
  • salt and pepper, to taste
  • 4 Tbsp. Clabber Girl Corn Starch (optional)
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For the dumplings:

  • 1 3/4 C. all-purpose flour, plus extra for dusting when rolling out
  • 1/3 C. shortening
  • 1/2 tsp. Clabber Girl Baking Powder
  • 3/4 C. milk
  • 1/2 tsp. salt
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Directions for Chicken and Dumplings:

Using a large stock pot, add the chicken, onions, carrots, celery and season to taste with the salt and pepper. Also add the bay leaves. Add the chicken stock and bring to a boil.

Reduce the heat, and simmer for 60 minutes or until the chicken is cooked through and tender. Meanwhile, during the simmering of the broth, prepare the dumplings.

To make the dumplings, add the flour, Clabber Girl Baking Powder, salt and shortening in a medium mixing bowl. Using a fork, press down on the shortening until it is blended into the mixture.

Add the milk a little at a time. Continue to stir in the milk into the flour mixture until it well combined. You may not use all the milk, so that is ok, add enough so the dumpling dough is soft, but not sticky.

On a floured surface, knead the dough a few times until smooth. Roll the dough out on a floured surface to roughly ⅛-inch thick. Cut into 1-inch strips, then approximately 1 to 2 inch lengths.

Add the dumplings to the simmering broth. Simmer for an additional 15 to 20 minutes until the dumplings are cooked and tender.

If you desire the broth to be a little thicker, add 4 Tbsp. Clabber Girl Corn Starch with 4 Tbsp. water and mix together until well blended. Then add this mixture gradually to the Chicken and Dumplings and mix in until desired consistency is reached.