Grandma's Chicken and Dumplings
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Description
This is one of my family's favorite recipes for chicken and dumplings, handed down to me from my grandmother. And the leftovers taste great, too!
Ingredients
- 2 cups all-purpose flour
- ½ cup shortening
- 1 egg
- ½ cup milk
- 1 whole chicken
- 2 cubes chicken bouillon
- 2 cups chopped celery
- 2 cups chopped carrots
- 1 small onion, chopped
- salt and ground black pepper to taste
Directions
- 1. Mix flour and shortening together in a bowl until it resembles cornmeal.
- 2. Slightly beat egg and milk 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.
- 3. Place chicken into a large pot and add water to just cover. Bring to a boil over high heat and continue to boil until chicken is 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).
- 4. Remove chicken from the pot; strain broth and return to the pot. Add 2 cups water and bouillon. Remove meat from bones and return to broth. Add celery, carrots, and onion. Bring to a boil; continue to boil for 15 minutes.
- 5. Meanwhile, cut dough into strips, approximately 1-inch wide. Tear strips and drop into boiling broth. Continue to boil for 10 minutes more. Season with salt and pepper and serve.
Nutrition Facts
serving: 8 servings
calories: 480.9 kcal
carbohydrates: 29.7 g
protein: 28.2 g
saturated fat: 7.3 g
cholesterol: 97.4 mg
sodium: 439.3 mg
fiber: 2.3 g
sugar: 3.2 g