3 Videos | Photo: Chicken and Dumplings Recipe
Ingredients
Chicken:
- 1 (2 1/2-pound) chicken, cut into 8 pieces
- 3 ribs celery, chopped
- 1 large onion, chopped
- 2 bay leaves
- 2 chicken bouillon cubes
- 1 teaspoon House Seasoning, recipe follows
- 1 (10 3/4-ounce) can condensed cream of celery or cream of chicken soup
Dumplings:
- 2 cups all-purpose flour
- 1 teaspoon salt
- Ice water
Directions
To start the chicken: Place the chicken, celery, onion, bay leaves, bouillon, and House Seasoning in a large pot. Add 4 quarts of water and in water and bring to a simmer over medium heat. Simmer the chicken until it is tender and the thigh juices run clear, about 40 minutes. Remove the chicken from the pot and, when it is cool enough to handle, remove the skin and separate the meat from the bones. Return the chicken meat to the pot. Keep warm over low heat.
To prepare the dumplings: Mix the flour with the salt and mound together in a mixing bowl. Beginning at the center of the mound, drizzle a small amount of ice water over the flour. Using your fingers, and moving from the center to the sides of the bowl, gradually incorporate about 3/4 cup of ice water. Knead the dough and form it into ball.
Dust a good amount of flour onto a clean work surface. Roll out the dough (it will be firm), working from center to 1/8-inch thick. Let the dough relax for several minutes.
Add the cream of celery soup to the pot with the chicken and simmer gently over medium-low heat.
Cut the dough into 1-inch pieces. Pull a piece in half and drop the halves into the simmering soup. Repeat. Do not stir the chicken once the dumplings have been added. Gently move the pot in a circular motion so the dumplings become submerged and cook evenly. Cook until the dumplings float and are no longer doughy, 3 to 4 minutes.
To serve, ladle chicken, gravy, and dumplings into warm bowls.
Cook's Note: If the chicken stew is too thin it can be thickened before the dumplings are added. Simply mix together 2 tablespoons cornstarch and 1/4 cup of water then whisk this mixture into the stew
House Seasoning:
- 1 cup salt
- 1/4 cup black pepper
- 1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.
Yield: 1 1/2 cups
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By klledford
on June 12, 2013
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I agree with Pammywrites about the dumplings. They take much longer to cook. I followed this recipe this evening and did make some changes. I first learned to make chicken and dumplins (yes--not dumplings many years ago from my in-laws from Eastern Kentucky. I remembered to roll the dough very, very thin (Jiffy mix works fine for this. This is the key. Also, I added onion powder instead of the garlic powder. Because I didn't have the bullion cubes I used a can of chicken broth. My husband and daughter loved them.
By pammywrites
on May 19, 2013
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My daughter sent me this recipe after she made it, having dissapointing results in the dumplins. Paula uses the same recipe me, my mom, and my late mamaw used for the dumplin' part, just plain flour, salt and ice water, rolled thin. I cut mine in about 2 inch strips, they always break up while cooking. Here's the prob with this recipe. It takes wayyy longer than 3-4 mins to cook these dumps. At least 45 minutes or longer to get them tender folks. You have to get one out and taste it every so often to see if it's tender. Also cook with lid off and the juice will cook up and get thicker. I love them best the next day too. I'm from GA and I don't use all this stuff, just boil a chicken, salt and lots of black pepper, cook dumps in stock while chicken is being de-boned, then cook together till dumps are tender! YUM and perfect everytime! Frozen dumps are delish too and I admit I use them alot too... :
By teresaloves2trvl
angleton, TX
on May 13, 2013
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A hit! Even better second day! I used boneless, skinless chicken thighs which cooked up so nice and tender. I used Knorr Swiss Chicken and Tomato Bouillon as that's what I had on hand. It added a nice golden color as well as extra flavor. I used about a quart more water than the recipe called for. I cheated and used frozen dumplings (thawed. The first day it wasn't as thick as I would have liked, but I didn't add any cornstarch. The second day it had thickened up quite a bit so I'm glad I didn't. It made a huge pot of dumplings. Will be my go-to recipe from now on. So easy.
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