Those dumplings contain a lot of love! It’s worth the time and effort since this is comfort food at its finest. I adore the smiles, sighs of complete fulfillment, ohhs, awws, and OMGs that accompany this bowl of heaven.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr 28 mins |
| Additional Time: | 35 mins |
| Total Time: | 2 hrs 33 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- ¼ cup butter
- 2 ribs celery, quartered
- 1 large carrot, quartered
- 1 small onion, chopped
- 1 teaspoon mashed garlic
- 2 large bay leaves
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ⅛ teaspoon poultry seasoning
- 2 pounds bone-in chicken breasts
- water to cover
- 2 tablespoons self-rising flour (such as White Lily®)
- 2 cups self-rising flour (such as White Lily®)
- ¼ cup cold shortening
- ¼ cup chicken broth, slightly chilled
Instructions
- Gather all ingredients.
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- Melt butter in a stock pot over medium-high heat. Add celery, carrot, onion, garlic, bay leaves, thyme, salt, pepper, and poultry seasoning; cook and stir until flavors combine, about 5 minutes.
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- Push vegetable mixture to the sides and add chicken; cook until browned, 3 to 5 minutes per side.
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- Pour enough water over the chicken to cover by 3 inches; bring to a boil. Stir, scraping the browned bits off of the bottom of the pot. Reduce heat; simmer until chicken is tender, about 1 hour.
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- Transfer chicken and carrots to a serving plate with a large slotted spoon; let cool.
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- Ladle 1/4 cup cooking liquid into a bowl; cool slightly, about 5 minutes. Mix in 2 tablespoons flour. Stir back into the pot.
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- Place 2 cups flour in a large bowl; cut in shortening with 2 knives until mixture forms pea-sized bits. Mix in chilled chicken broth until dough is combined.
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- Turn dough out onto a floured work surface. Knead 5 to 6 times; pat down to 1-inch thickness. Sprinkle lightly with flour; roll out to about 1/8-inch thickness. Cut dough into squares with a sharp knife.
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- Drop squares, in batches, into simmering cooking liquid, moving squares to the side with each addition. Partially cover pot; simmer until dumplings are firm, about 12 minutes. Separate any dumplings that stick together. Remove from heat; keep covered.
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- Bone chicken; cut into bite-sized pieces and return to the pot. Chop carrot; return to the pot. Cool chicken and dumplings, about 30 minutes, before serving.
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- Enjoy!
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- You can substitute chicken thighs or legs for chicken breasts if desired. If using only chicken thighs or legs, reduce butter to 2 tablespoons.
Nutrition Facts
| Calories | 405 kcal |
| Carbohydrate | 28 g |
| Cholesterol | 83 mg |
| Dietary Fiber | 2 g |
| Protein | 28 g |
| Saturated Fat | 7 g |
| Sodium | 718 mg |
| Sugars | 1 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
SO yummy! For some reason, my dumplings weren’t coming to a “dough” so I added about an extra 1 1/2 tablespoons of shortening and a few extra spoonfuls of broth. As another review suggested, I also sprinkled some thyme into the dumpling dough. OMG. Sooooo good! Will definitely make again!
I love love love this recipe!! We make it all the time
Great recipe! I added a can of cream of mushroom/chicken soup, as well as a can of peas.
I have a few chicken and dumpling recipes saved, however this is my first recipe trying and I don’t think I’ll need to venture away. Made this as instructed with the exception of adding seasoning (basil, thyme, oregano, pepper, salt) to the dough and a little bit to the broth, as well as a 2 teaspoons of Better than Bouillon chicken base. I also made it a little thicker with a little cornstarch slurry, but I may have been presumptuous in that it probably would have thickened up just fine as is. I feel like this is a cross between chicken soup and chicken pot pie…hopefully my kiddos love it as much as I do!
So good! I doubled seasonings except for poultry. Going to add some seasoning to dumpling mixture next time. And we like our liquid is little thicker so I drew out some of the broth from the pot and let it cool, then whisked in 1/2 cup cornstarch. That thickened it just perfectly!
This turned out great and my whole family loved it. I added more salt and 2 potatoes.
Best chicken and dumplins recipe in I’ve found! I make a couple of changes though. I substitute 6 cups chicken broth for the water Instead of making dumplins from scratch (lazy cheating I know) I boil a package of gnocchi in chicken broth for 10 minutes and add to the mix.
This recipe is awesome, didn’t change much except add more seasoning due to others comments. I also had boneless chicken breast, so I threw in some bone in thighs to get that broth tasty. Super good, like grandma used to make! I’d eat this in 98 degree weather.
Yummy…
We loved this recipe! I made this just as directed but used butter for the shortening. Excellent and very easy. The dumplings were tasty and very light. It is a must on our short list of favorites.
Delicious!! Used 1 whole 2.5lbs chicken cut up, 1/2 tsp seasoning salt in place of poultry seasoning (kept table salt amount same). Didn’t have tyme so omitted. Didn’t have self-rising flour so used AP flour (2tbps, pinch salt and pinch baking powder for thickening the 1/4c chicken broth) (for drop dumplings: 2c AP flour, 4 Tbsp butter, 1tsp salt, 4tsp baking powder, 2tsp sugar, 2 Tbsp dried parsley, 1c milk – drop in pieces in simmering broth and cover 15 minutes)
This was my first attempt at making dumplings and these turned out delicious. I had too much broth and not enough dumplings.
I made this in the InstaPot with chicken thighs and white meat tenders and chopped onions, carrots and celery. Sautéed on normal until soft and lightly browned chicken. Selected high pressure according; set timer for 9 minutes. Allow 10 to 15 minutes for pressure to build.Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Set it to sauté low and added dumplings simmered partially covered until done or you could put the lid on with the vent open. Amazing!!!
I made this following directions and it was outstanding! I did use chicken breasts. I did not make the dumplings but made the Simple bisquick mix. However, next time I will make the dumplings. The flavor of the chicken soup was wonderful!
This was my first attempt at making dumplings and they turned out really good! I had to add extra broth to the flour for some reason, otherwise made exactly as written. We all really enjoyed this. Thanks for a great recipe!
Turned out absolutely fantastic for me. The only changes I made towards the end of the cooking cycle when I threw the chicken back in I tried a couple big handfuls of peas Frozen kind LOL other than that I totally enjoyed it
This stuff is amazing. There were only 3 of us and we ended up eating all of it! Well worth the time it takes.
This is by far the best surprise I’ve received. It tastes just like my great grandmas dumplins. I’m impressed with myself, lol. I did mix and match the chicken. I used 1 split breast and 3 thighs. It was kinda hairy at first but it all came together. I read all the previous comments and applied more seasoning. It was just perfect! One thing I haven’t seen written anywhere is that people aren’t supposed to eat the bay leaf. Not because it’s poison but because it’s sharp. Keep that in mind when cooking with them. Trash them after or ensure everyone knows to remove them from their bowl.
Very simple. Very good. The only things I changed was cutting my vegetables smaller for my toddler. Reading other reviews saying it was kind of thin I used corn starch instead of flour with the water out of the chicken so that it would be thicker.
Great recipe! Using self rising flour made fantastic dumplings, I never thought of that! Will definitely be making again. my family has asked that I increase the amount of seasoning next time.
My family enjoyed this recipe! I plan on making it again.