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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Mix flour and shortening together in a bowl until it resembles cornmeal.
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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.
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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).
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Remove chicken from the pot. Pull meat from bones.
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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.
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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.
