Chicken n Dumplings

Homemade chicken n dumplings! So yummy! This is my husband’s grandmother’s recipe, and it is really good!  I never had the privilege of eating these when MeMaw made them, but I am so glad we have her recipe so we can enjoy them now.

I don’t think I ever tried chicken n dumplings until I moved to Texas.  This is not a typical “northern” meal.  Just like collard greens (what in the world are those?), which I had never tried until I moved to Texas either!  My children order them in the restaurants down here and the look on the waitress’ face when the children order collard greens is priceless!

This recipe is a double batch and makes a large pot!

Broth:
Boil a chicken to make broth. Cover with a lid and boil until tender. It takes a while! (We have also boiled chicken breasts in homemade chicken broth- 3 breasts in 2 qts broth.) While chicken is boiling, make dumplings.

Once chicken is boiled, remove it from the broth and set it aside.   When it is cooled just a bit, shred it.

Dumplings:
2 2/3 C flour
2 tsp salt
4 tsp baking powder
2 egg
1 C milk

Combine flour, baking powder and salt in a bowl.  In another bowl beat egg, then add the milk.

Combine mixtures until dough forms. Roll the dough out flat, about 1/4 inch thick, and cut in 1” squares.

Drop the dumplings into the broth. Do not cover, but allow dumplings to cook until nice and plump.  Add about 1/2 cup milk to mixture. Stir gently until thick and creamy.  Gently stir the shredded chicken back into the dumpling mixture.

Chicken n Dumplings

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Chicken n Dumplings
A classic country recipe, Chicken n Dumplings is comfort food at its best! Dumplings in creamy sauce makes this a go-to recipe that is filling & delicious.
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Broth
  1. Whole chicken or chicken breasts
  2. Water or chicken broth
Dumplings
  1. 2 2/3 C flour
  2. 2 tsp salt
  3. 4 tsp baking powder
  4. 2 egg
  5. 1 C milk
Instructions
  1. Boil a chicken to make broth. Cover with a lid and boil until tender. It takes awhile! (We have also boiled chicken breasts in homemade chicken broth- 3 breasts in 2 qts broth.) While chicken is boiling, make dumplings.
  2. Once chicken is boiled, remove it from the broth and set it aside. When it is cooled just a bit, shred it.
  3. To make the dumplings, combine flour, baking powder and salt in a bowl. In another bowl beat egg, then add the milk.
  4. Combine mixtures until dough forms. Roll the dough out flat, about 1/4 inch thick, and cut in 1” squares.
  5. Drop the dumplings into the broth. Do not cover, but allow dumplings to cook until nice and plump. Add about 1/2 cup milk to mixture. Stir gently until thick and creamy. Gently stir the shredded chicken back into the dumpling mixture.
Notes
  1. This recipe is a double batch recipe and makes a large pot!
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