Chicken and Dumplings

Southern Living
6 to 8 servings


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1 (3-pound) whole chicken, cut up
4 tablespoons chicken bouillon granules
1 teaspoon pepper
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/4 cup shortening
2/3 to 3/4 cup milk
4 hard-cooked eggs, chopped


Bring chicken and water to cover to a boil in a large Dutch oven; reduce heat, and simmer 1 hour. Remove chicken; cool. Pour broth through a wire-mesh strainer into a large saucepan, discarding solids. Skim off fat. Return broth to Dutch oven; bring to a simmer.

Skin and bone chicken; cut into bite-size pieces. Add chicken, bouillon granules, and pepper to broth; return to a simmer.

Combine flour, baking powder, and salt in a medium bowl. Cut in shortening with a pastry blender until mixture is crumbly. Add milk, stirring until dry ingredients are moistened.

Turn dough out onto a lightly floured surface. Roll out to 1/8-inch thickness; sprinkle lightly with flour, and cut into 3- x 2-inch strips.

Bring broth mixture to a boil. Drop strips, 1 at a time, into boiling broth, stirring gently, until all are added. Reduce heat, and simmer, stirring often, 20 minutes. Stir in egg just before serving.

Created date

October 2003