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Grandma's Chicken and Dumplings

4

250 min

Grandma's Chicken and Dumplings

Grandma's Chicken and Dumplings Photo 1

Time

250 min

Serving

8 persons

Calories

481

Rating

4.00★ (5)

Cuisine

Author: Victoria Buriak
My grandma’s chicken and dumplings recipe is one of my family’s favorites. And the leftovers taste great too!

Ingredients

  • all-purpose flour: 2 cups
  • shortening: 0.5 cup
  • milk: 0.5 cup
  • egg: 1 piece
  • whole chicken: 1 piece
  • cubes chicken bouillon: 2 piece
  • celery: 2 cups (chopped)
  • carrots: 2 cups (chopped)
  • onion: 1 piece (chopped)
  • salt and ground black pepper: (to taste)

Metric Conversion

Stages of cooking

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  1. Mix flour and shortening together in a bowl until it resembles cornmeal.
    Grandma's Chicken and Dumplings Photo 2
  2. Slightly whisk milk and egg together in a separate bowl. Add to flour mixture and stir to form a ball of dough. Place onto a floured surface; knead and roll as thin as possible using a floured rolling pin. Let dough stand for 2 hours.
    Grandma's Chicken and Dumplings Photo 3
  3. Place chicken into a large pot and add water until just covered. Bring to a boil over high heat, then continue to boil until no longer pink in the center and meat falls off of the bone, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
    Grandma's Chicken and Dumplings Photo 4
  4. Remove chicken from the pot. Pull meat from bones.
    Grandma's Chicken and Dumplings Photo 5
  5. Strain broth and return to the pot. Add 2 cups water and bouillon cubes. Add shredded chicken, celery, carrots, and onion. Bring to a boil; continue to boil for 15 minutes.
    Grandma's Chicken and Dumplings Photo 6
  6. Meanwhile, cut dough into strips, approximately 1-inch wide. Tear strips and drop into boiling broth. Continue to boil until dumplings are cooked through, about 10 more minutes. Season with salt and pepper and serve.
    Grandma's Chicken and Dumplings Photo 7

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