Never Fail Chicken and Dumplings

chick and dumplings post pic.jpg

As we anticipate record breaking cold temperatures here in Texas, I’m hallucinating about chicken and dumplings.  I can think of no better way to chase away goosebumps.

We’re talking hand rolled and hand cut dough, delicately dropped into a perfectly seasoned broth full of chicken chunks or leftover turkey. In keeping with truth in advertising–the latter is pictured.

Now don’t be thinking it’s too much trouble.  The noodles don’t have to be perfect. The broth is easy and can be prepared ahead of time. In fact, it’s better that way so you can easily remove the fat layer from the chilled stock.

Even if you prefer fluffy biscuit type dumplings or the ease of flour tortillas cut into squares, you must try the “Cooked Down” Chicken.  It’s perfect for any kind of soup or stew requiring chicken stock and cooked chicken.

storyboard chicken and dumplings_edited-1.jpg

Mix dough in food processor. Press into a ball, cover, and allow to rest.

storyboard chicken and dumplings 3_edited-1.jpg

Roll out dough very thin and let sheets of dough dry for about 20 minutes. Cut into smaller squares

Never Fail Chicken and Dumplings
 
Perfect chicken and broth for homemade dumplings.
Author:
Recipe type: Entree, Soup
Serves: 6
Ingredients
Cooked Down Chicken
  • 4 cups water
  • 1 4-5 pound chicken
  • 1 tablespoon chicken bouillon
  • 2 teaspoons lemon pepper seasoning
  • 1 tablespoon lemon juice
  • 1 teaspoon onion flakes
  • 1 teaspoon celery seed
  • 1 teaspoon salt
Dumplings
  • 1½ cups flour
  • 1 egg, beaten
  • 1 tablespoon shortening
  • ½ teaspoon salt
  • 5 tablespoons water
Instructions
Cooked Down Chicken
  1. Clean chicken inside and out thoroughly.
  2. Combine all ingredients with chicken and simmer on the stove in a covered Dutch oven for about 2½ to 3 hours. (Long cooking time important for tender cooking.)
  3. Allow to cool, Remove chicken from bones. If you have time, Chill and remove excess fat.
Dumplings
  1. Add all ingredients to food processor (my preference) or use electric mixer. Mixure may look like coarse cornmeal or could be soft dough depending on weather conditions, humidity, size of egg you used, etc. If dough does not stick together, press it together into a ball. If it still will not stick together add water a few drops at a time. Once you can press it into a ball, you’re good.
  2. Roll out dough very thin and let sheets of dough dry for about 20 minutes. I use a pastry cloth or tea towel covered generously with flour.
  3. Cut into small strips and drop in boiling, rich broth of chicken. Cover and simmer about 10 minutes. Add chicken.

 

Related Posts:

Egg Noodles–A Family Tradition

Rotisserie Chicken and Mushroom Chowder

Cajun Chicken and Mushrooms

 

Email This Post Email This Post Share Follow me on Pinterest

{ 13 comments… read them below or add one }

Theresa111 January 7, 2010 at 1:32 am

Awesome.

Reply

Christina Lee January 7, 2010 at 8:15 am

I thought the same thing when I heard of the weather coming this way! I immediately thought of chicken and dumplings! My best friend is currently in the hospital with her baby so I’m going to make some and take it to them! :)

Reply

Mimi January 7, 2010 at 12:24 pm

Paula this looks delicious and very different from the chicken and dumplings I grew up with. I’ll be trying it soon.
Mimi

Reply

mike January 7, 2010 at 10:54 pm

It’s 10 degrees here tonight…. please send a few bowls up my way! Wow… I’m so impressed with the preparation and presentation. These look phenomenal… AND might I say, quite delicious and “comfort-food” good!

Reply

Margaret January 8, 2010 at 10:30 pm

I love the clearer broth with your C and D. I love making C and D. Especially when it’s cold.

Love your new header. It is new, right???

Reply

Susan February 11, 2010 at 10:31 am

I wanted to cook some of those wonderful comfort food recipes you gave us Paula. I am noticing that you don’t have the size of chicken you use for this recipe. 3-5 lb. ? I will let you know how mine turns out. It is a beautiful snowy day the Lord has made! Looking forward to eating this. Love, Susan

Reply

Romaine February 11, 2010 at 5:34 pm

Good question Susan, I don’t really think the size matters all that much. You will have more chicken if you go large. I’ve never paid attention but the next time I make this, I will and note it on the recipe.

Reply

Susan February 14, 2010 at 7:37 pm

well I said I would get back about my attempt at the chicken and dumplings. I definitely need some more practice. As good as the chicken smelled cooking in that rich broth for the dumplings later, it was toooo salty. For one thing I used beef not chicken bouillon and that jarred kind you recommended in the hearty beef and ham stew. Opps! My dumplings after tasting them fully cooked were doughy. To change the subject do you have a yummy dip for vegetables? Thank you so much for all the good recipe ideas Paula!

Reply

Callahan September 30, 2011 at 10:06 pm

What temperature do you cook with on for the chicken in the dutch oven?

Reply

Erica August 17, 2012 at 9:57 pm

I’m new to the site, and loving it so far! I don’t have a dutch oven. Is there another way to make the chicken? In a stock pot?

Reply

Andrea February 17, 2013 at 11:26 am

Super excited to try!

If I don’t have a Dutch oven, what do you suggest? And what should oven baking temp be set to for that 2.5-3hrs?

Reply

Paula February 17, 2013 at 5:32 pm

Andrea,

Use any large pot big enough to hold your chicken. I don’t bake it. I simmer it on top of the stone on low to med-low heat. I’ve never done it in the oven. Maybe set it on 300? Just an idea.

Reply

Andrea February 18, 2013 at 11:14 pm

Made this for dinner tonight and it turned out wonderful! I used crockpot for chicken and it turned out great! Thanks for a great recipe! Tomorrow I’m trying mushroom chicken meal from your site too.

Reply

Leave a Comment

Previous post:

Next post: