The “crud” has been at our house for weeks now. Thankfully, I have not had it yet, but Greg has been sick at least a month!
What do you want to eat when you are sick? I love Mama’s potato soup, which I have not had in years, or a big pot of chicken and dumplings! That’s comfort food at it’s finest!
Chicken and Dumplings are not challenging to make, but they are a little time-consuming. They are not something I make often, but with Greg being under the weather and the weather being so cold…it’s that time!
It took me years to perfect this recipe, that I’m sure cooks had been making forever. I tried so many short cuts over the years! Flour tortillas, canned biscuits, and frozen dumplings. You name it; I probably tried it. That is until I realized that there is no substitute for homemade dumplings. Why have mediocre dumpings when homemade dumplings are much better and super easy to make.
I promise, even the new cook can make dumplings like grandma! Give this recipe a try, and you will please everyone in your house!
Chicken and Dumplings
Ingredients
- 1 whole chicken
- 8 cups chicken broth
- 4 cups water
- 4 tablespoons butter
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- ice water enough to make a stiff dough
Instructions
- Remove chicken pieces, if any, from inside the chicken cavity. Discard and place chicken in a large Dutch oven. Add water to the Dutch oven to cover or almost cover the chicken. Cook until the chicken is completely done.
- Remove chicken from the pot and set aside to cool.
- Strain broth in the Dutch oven into a large measuring cup. Add 8 cups of chicken broth back to the dutch oven, set aside. (If you don't have 8 cups of broth add enough homemade broth or canned broth to equal 8 cups.
- Mix 2 1/2 c. all-purpose flour and 1 tsp. salt in a food processor. Pulse for a few seconds to combine. With the motor running, pour in ice water a little at a time,just until dough starts to come together. Dump onto a floured board. Roll the dough to 1/8" thickness or less. Cut into 1-inch strips (about 3 to 4 inches long). Let dry while you prepare broth.
- Combine chicken broth, 4 c. water, 1 tsp. salt, 1/2 tsp. black pepper, and 4 tbsp. butter in the Dutch oven.
- Pick cooked and cooled chicken off the bones and add to the pot. Bring to a boil.
- Drop dumplings into boiling broth. After you have added the dumplings, place the lid on the pot and reduce heat to medium. Cook for about 10 minutes, stirring occasionally. Reduce heat to a simmer, leaving the lid on, and continue to cook, stirring occasionally, for about 20 minutes.
