Chicken and Dumplings

Here’s a nostalgic, from scratch recipe for classic chicken and dumplings just like grandma used to make. It’s hearty, slow-simmered, and full of love

Yield: 6-8 servings
Prep Time: 20 minutes
Cook Time: 1 hr
Special Equipment: Dutch oven or large pot

Ingredients

• cups all-purpose flour

• ½ cup shortening

• ½ cup milk

• 1 large egg

• 1 whole chicken (3–4 lbs)

• 7 cups water (plus 2 cups later)

• 2 chicken bouillon cubes

• 2 cups chopped celery

• 2 cups chopped carrots

• 1 small onion, chopped

• Salt and pepper to taste

Directions

1. Mix flour and shortening until crumbly. Whisk milk and egg together, add to flour, stir into a dough, roll very thin, cover, and rest 2 hours.

2. Add whole chicken to a large pot with 7 cups water. Boil about 1 hour until meat falls off the bone. Shred meat, discard bones, strain broth, return broth to pot.

3. Add 2 cups water, bouillon cubes, shredded chicken, celery, carrots, and onion. Bring to a boil and cook 15 minutes.

4. Cut rested dough into strips, tear into pieces, drop into boiling broth, and cook 10 minutes until dumplings are tender.

5. Season with salt and pepper and serve.