Momma's Best Chicken and Dumplings

Momma's Best Chicken and Dumplings

by Mélina Dubois 2 years ago
4.9 (9)
1 hour
405.4 kcal
28.4 g carbs
Share recipe
Description

There's a lot of love in those dumplings! This is comfort food at its best and so worth the time and effort. I love the ohhs, awws, and OMGs, smiles, and sighs of total satisfaction that come with this bowl of heaven.

Ingredients
  • ¼ cup butter
  • 2 ribs celery, quartered
  • 1 large carrot, quartered
  • 1 small onion, chopped
  • 1 teaspoon mashed garlic
  • 2 large bay leaves
  • ½ teaspoon dried thyme
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • ⅛ teaspoon poultry seasoning
  • 2 pounds bone-in chicken breasts
  • water to cover
  • 2 tablespoons self-rising flour (such as White Lily®)
  • 2 cups self-rising flour (such as White Lily®)
  • ¼ cup cold shortening
  • ¼ cup chicken broth, slightly chilled
Directions
  1. 1. Melt butter in a stock pot over medium-high heat. Add celery, carrot, onion, garlic, bay leaves, thyme, salt, pepper, and poultry seasoning; cook and stir until flavors combine, about 5 minutes. Push vegetable mixture to the sides and add chicken; cook until browned, 3 to 5 minutes per side.
  2. 2. Pour enough water over the chicken to cover by 3 inches; bring to a boil. Stir, scraping the browned bits off of the bottom of the pot. Reduce heat; simmer until chicken is tender, about 1 hour. Transfer chicken and carrots to a serving plate with a large slotted spoon; let cool.
  3. 3. Ladle 1/4 cup cooking liquid into a bowl; cool slightly, about 5 minutes. Mix in 2 tablespoons flour. Stir back into the pot.
  4. 4. Place 2 cups flour in a large bowl; cut in shortening with 2 knives until mixture forms pea-sized bits. Mix in chilled chicken broth until dough is combined.
  5. 5. Turn dough out onto a floured work surface. Knead 5 to 6 times; pat down to 1-inch thickness. Sprinkle lightly with flour; roll out to about 1/8-inch thickness. Cut dough into squares with a sharp knife.
  6. 6. Drop squares, in batches, into simmering cooking liquid, moving squares to the side with each addition. Partially cover pot; simmer until dumplings are firm, about 12 minutes. Separate any dumplings that stick together. Remove from heat; keep covered.
  7. 7. Bone chicken; cut into bite-sized pieces and return to the pot. Chop carrot; return to the pot. Cool chicken and dumplings, about 30 minutes, before serving.
Nutrition Facts
serving: 8 servings
calories: 405.4 kcal
carbohydrates: 28.4 g
protein: 27.9 g
saturated fat: 7.2 g
cholesterol: 83 mg
sodium: 718.1 mg
fiber: 1.7 g
sugar: 1.2 g