Old Fashioned Chicken and Dumplings
Traditional chicken and dumplings made from scratch in a creamy broth.
Print Recipe
Ingredients
- 1 whole chicken fryer or rotisserie chicken
- 16 cups chicken broth store bought or reserved from boiling chicken
- 3-4 cups flour plus extra for dusting counter
- 1 cup milk
- 1 egg
- 1 stick of butter (equals 1/2 cup) melted
- salt and black pepper
Instructions
- Start by boiling your whole chicken in a large pot. Cook until tender, about an hour. (If using a rotisserie chicken, you can debone and shred meat.)
- Remove chicken from broth and allow to cool. If you're wanting to use this broth to make your dumplings with, strain the broth and return to the pot. You'll need about 16 cups of broth, so add additional storebought broth if needed.
- While chicken is cooling, mix your dumpling dough. Start with 3 cups of flour, 1 cup of milk, 1 stick of melted butter, 1 egg, and a teaspoon of salt. Mix with your hands or in a stand mixer. Add up to 1 cup of additional flour in order to form a stiff dough (shouldn't be overly sticky).
- Allow your dough to rest 30 minutes. While dough is resting, debone and shred your chicken.
- Roll dough out on a floured surface. If you're wanting thin dumplings, your dough will need to rolled out very thin. Dust with flour as needed to keep from sticking.
- Using a pizza cutter, cut long strips of dough, about 1 inch wide by 2 inches long.
- Bring your broth back up to a boil over medium heat and drop dumplings in one by one. Allow dumplings to cook for 20 minutes or until tender.
- Add the shredded chicken back in and season with salt and pepper to taste. Allow to simmer another 5 minutes or so, or until the broth has started to thicken.
Servings: 8 people