Chicken and Dumplings

Fall is coming and even though we are still sweltering in the Texas heat, I find myself looking over all those warm, delicious recipes I make when autumn finally does arrive. I decided to share my mom’s chicken and dumplings recipe with you, because I honestly make this year round.

Each of my children request this meal on their birthdays (no happy meals for them) and just yesterday my daughter asked me to make it for dinner. Now I realize EVERYONE in the south has a favorite version of chicken and dumplings passed down from Grandma, but I created a short cut for those of us with extremely busy lives. So, crank down the AC, pretend it’s a cool autumn evening and try my version of a Southern classic.

Mom’s Chicken and Dumplings

Broth

1 whole cooked rotisserie chicken (see my February blog for recipe or pick one up at the grocery store if you are in a hurry)

2 quarts of water

1-2 teaspoons salt

pepper to taste

carrots (optional)

Dumplings

3 cups flour

1½ cups water

1 teaspoon salt

Place the rotisserie chicken in a large cooking pot and cover with water (approximately 2 quarts) and cover with lid. Place on stove and cook over low heat letting it simmer for 1- 1 ½ hours. Remove pot from heat and carefully place chicken on a large plate or platter. Strain and reserve all stock, pouring it back into the pot. Place the stock pot with stock back over low heat and continue to simmer. Let chicken cool and then debone, pulling it into small pieces and placing in the broth. Add salt and pepper to taste.

As the chicken broth simmers, make the dumplings. Measure 3 cups flour and 1 teaspoon salt in a large bowl. Add 1½ cups water and stir until the dough comes together into a nice ball. Flour a work surface and place dough in the center, kneading just until the dough comes together and is smooth. Roll out the dough with a rolling pin into a rectangle approximately 12” by 15” or until dough is a ¼ inch thick. Cut dough lengthwise into long 1 inch strips. Then cut each strip into 2 inch pieces forming large bite-sized pieces.

My dumplings are rectangles about 1”x2” but you can make them any size. Dust the top of the dumplings with more flour and carefully drop them into the simmering broth one or two at a time. After all the dumplings are in, you can add baby carrots as an option is you want to sneak in some vegetables. Simmer for another 20 minutes and serve.