Homemade chicken and dumplings
Chicken and dumplings have always been a traditional family recipe that's been a popular favorite of mine and many others for years.
Today may be cloudy and wet outside, but a pot of good, wholesome, stick-to-your-ribs chicken and dumplings simmering on the stovetop can brighten up any day.
- 4-5 pounds of chicken cooked and chopped
- 4 quarts water
- 1 large chopped onion
Instructions for cooking the chicken:
In a large stockpot, add four quarts of water, chopped onion, and the pieces of raw chicken. Boil the chicken for about one hour on medium-high heat.
Allow the chicken to cool, then take it off the bone, and chop it into bite-sized pieces.
Leave the chicken broth in the stockpot.
I don't add any seasoning to the pot at this time. I wait until I make the gravy.
Ingredients for the gravy:
- 3 quarts chicken broth (from the chicken that was boiled)
- 1 can of cream of chicken soup
- 1 can of evaporated milk (for the gravy)
- 2 tablespoons of flour (for thickening the gravy)
- 1 tablespoon of canola oil
- 2 teaspoons of pepper
- 2 teaspoons of seasoning salt
Instructions for making the gravy:
In a skillet, add the canola oil and flour, slowly add a cup of the chicken broth, stir well. Slowly pour in the evaporated milk. Allow the mixture to thicken. Then add the gravy mixture to the stockpot, stir well.
Next, add the cream of chicken soup to the liquid (gravy). Add the seasoning salt and pepper; combine and stir well. Then add the chopped pieces of chicken to the pot. Simmer on medium-low heat. Stir occasionally.
Ingredients for the dumplings:
- 2 cups of self-rising flour
- 2 tablespoons of softened butter
- ⅔ cup of water or milk
In a bowl, add the self-rising flour and butter together. The butter should be incorporated well with the flour, then add the water or milk. Combine well.
Now, roll the dough out onto a floured surface about ½ inch thick.
Next, cut the dough into squares, circles, or in rectangular shapes. Sprinkle flour over the cutout dough, flip and do the same to the other side. Making sure to sprinkle a coating of flour on both sides.
Marrying the chicken and dumplings together:
Bring the liquid mixture to a rapid boil. Drop the dumpling cutouts one at a time into the stockpot. Allow the dumplings to cook for fifteen to twenty minutes with a lid over the pot. Do not raise the lid or stir the dumplings while they're cooking. Doing so will make the dumplings fall apart.
Serve and enjoy!
For my recipe, you can use leftover chicken and even use canned chicken if that is what you have on hand.
Turkey or other types of meat can also be used as a substitute for chicken. My grandparents often used squirrel and rabbit meat in their dumpling recipe.
Add chopped carrots and diced celery to the chicken broth if you prefer additional vegetables in with the meat and dumplings.