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Callie Coe's Chicken and Dumplings

Oxmoor House
Yield Serves 4
This Southern favorite is the ultimate comfort food. Like biscuit dough, the less the dumpling dough is handled, the lighter and more tender it will be.


  • 3 to 4 lbs. chicken, cut up
  • 3 quarts water
  • salt and pepper to taste
  • 4 eggs, hard-boiled, peeled and chopped
  • Dumplings:
  • 4 cups self-rising flour
  • 1 to 1 1/4 cups warm water

How to Make It

  1. Place chicken in a large pan; add water, salt and pepper. Bring to a boil; reduce heat and simmer until tender and juices run clear when chicken is pierced with a fork, about one hour.

  2. Remove chicken, reserving broth in a pan. Let chicken cool; remove bones and return meat to chicken broth. Add chopped eggs. Bring broth to a boil and add Dumplings one at a time; stir well before adding each new batch of dumplings.

  3. After adding last batch, cover and simmer until tender, about 20 minutes. Remove from heat; let stand a few minutes before serving.

  4. Dumplings: Mix flour with enough water to make a dough that can be rolled out. Divide dough into 4 batches. Roll out each batch of dough 1/2-inch thick on a lightly floured surface; cut into strips.

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