Chicken and dumplings recipe

Previous-FASHIONED CHICKEN AND DUMPLINGS

VIDEO Included:

ARE THESE CHICKEN AND DUMPLINGS LIKE CRACKER BARREL?

HOW TO MAKE Old-FASHIONED CHICKEN AND DUMPLINGS:

Old-FASHIONED CHICKEN AND DUMPLINGS RECIPE

Outdated-Fashioned Chicken and Dumplings is a super straightforward recipe. Flat and yummy strips of dough simmered in a yummy broth and tender chicken.

Originally published: April 2012
Updated and republished: Might 2019

Previous-FASHIONED CHICKEN AND DUMPLINGS

Elements

• three cups chicken, cooked and shredded


• 2 quarts chicken broth


• 2 cups all-purpose flour


• 1/2 tsp baking powder


• two tbsp cold salted butter, cubed


• one cup milk

Guidelines

Nutrition

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Reader Interactions

Remarks

This is an straightforward delightful recipe. I additional cream of chicken and cream of celery to add taste. Didn’t add the salt.

Lisa Leiffer-Thomas says

Just like Granny created. I have always created my chicken and dumplings this way. I double the dumplings simply because every person desires extras. As other reviewers posted, please don’t over mix the dumplings, as they will get hard. I see the photo has parsley sprinkled on the C&D in the bowl…..Granny often added parsley to hers, she stated it created it fairly. With or with no the parsley

it is tasty!

Sharon Hawkins says

My Grandma had a flour bowl with a lid that she employed for creating dumplings and biscuits. She would hollow out a modest depression in the flour and pour water and and a minor vegetable oil in and then combine it with her fingers adding flour to it gradually. When she felt like she had the proper quantity of flour she would consider the ball of dough out and sprinkle a tiny flour on the clean counter and roll the dough out with a glass and lower the dough into about 6 inch x 2 inch strips and include them to the pot that contained the boiled chicken. She used entire chicken pieces and didn’t season with something except salt and pepper. The dumplings cooked in just a couple of minutes and they had been delightful. I was usually amazed at how fast she could make the dumplings. The only other recipe I liked as effectively was served at a small nation kitchen run by two “grandmas”. They boiled their chicken and deboned it and then additional it back to the stock. Once the dumplings had been manufactured and extra they poured it into a baking dish and place strips of dumplings on the prime. As soon as it was baked, they broke up the crispy dumplings on top and mixed it in with the other individuals. Correct ahead of they took it out of the in excess of, they additional a little evaporated milk and pats of butter. This was even greater than my Grandma’s recipe. I have in no way been in a position to uncover a recipe because then that referred to as for baking the dish. Has any individual else ever run across one?

Brandie @ The Nation Cook says

Hi Sharon! I enjoy your recollections! Grandma’s always have that unique touch. So a lot expertise in their hands. I’ll have to do some investigation on the other recipe you are speaking about. I have some outdated handwritten cookbooks that have been passed down to me. I’ll have to see if there is something equivalent in them to what you are speaking about.

I’m making this right now … do you include a lid soon after incorporating the dumplings? And do you keep it on boil or minimal or ?

Brandie @ The Country Cook says

Hi Amanda, no lid required unless of course you discover that the liquid is obtaining also thick and the dumplings aren’t prepared yet. Some people like to preserve a lid on to get a lot more of a “steamed dumpling” texture. Hope that assists!

What about utilizing a Dutch Oven?

Felicia allen says

I have made this recipe numerous times. I really like it. It’s straightforward.

Kelly Rondeau says

Do you use cold butter or space temp.?

Hi Kelly, cold butter. Sorry for any confusion.

Kelly Rondeau says

Linda Gimnich says

Can I use premade pie crust dough instead of creating it? Would seem that it appears the exact same when rolled out, and it would make that element of the method a good deal faster and easier. Just roll it out, cut and go. Seems the exact same to me. Undertaking it that way + a rotisserie chicken = done Thanks for your suggestions

Hi Linda! I have in no way attempted it with the refrigerated pie dough. They tend to be super thin. Nonetheless, if you give it a attempt, I’d love to know how it turns out for you!

Thanks! How mau have when you cut out the dough?

Janet gillis says

This is my go to recipe when I need to have a scrumptious homemade dinner. Easy to make and comes out ideal each and every time! Thank you

That is so superb to hear Janet – thanks so a lot!!

Krista Lloyd says

So, i was curious. Are these softer dumplings? My mother and grandmoher cook and debone chicken, then they place flour on the kitchen table, make a well and place egg and mix, roll out, and lower. They normally leave them for an hour or even longer to dry for a bit. Then drop them in and cook.

Hi Krista, it’s difficult to describe. They are soft but get a lot more dense the longer you allow them cook in the broth. You can effortlessly chew them though.

Patricia Jones says

I use Pioneer Biscuit Mix and adhere to this recipe, but can not match my mother’s. Her’s had been a minor dry on the within which I loved, but cannot duplicate. Can you tell me how to do that? Oh, and lately had an individual else’s dumplings and they extra vegetables creating me wonder if this fashion was uncommon, so I was glad to see your recipe was just CHICKEN AND DUMPLINGS. The ones with the greens have been good though. Oh, I just remembered a woman at function brought dumplings made out of soft tacos. I made some and you are not able to inform the distinction, so the lady that needed to use pie crust might like this thought.

Hi Patricia – hmmmm….I’m not certain. Most folks don’t in fact ever want a dry biscuit so it’s not one thing I ever imagined of. Probably don’t use as much liquid in the biscuit mix? Also, hope you like this recipe for Chicken and Dumplings. It’s so straightforward but it’s constantly been one of my favorites!