Chicken and Dumplings I Recipe - Allrecipes.com
Chicken and Dumplings I Recipe
  • READY IN ABOUT hrs

Chicken and Dumplings I

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"A traditional, classic soup dish - mouthwatering and simple to make!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings

Directions

  1. In a large stockpot or Dutch oven cover the chicken with salted water and simmer until cooked through. When tender, remove chicken from pot. Remove meat from bones and keep warm while making the dumplings.
  2. TO MAKE DUMPLINGS: Sift about 2 cups of flour and 1 teaspoon baking powder into a large mixing bowl. Make a well in the flour/powder mixture; pour in 1 cup of hot chicken broth, mixing first with a fork, then with your fingers. Add the egg and mix well again.
  3. Knead the dough for a few seconds on a floured board. Separate the dough into 4 or 5 parts and roll as thin as possible. Cut into 1 1/2 or 2 inch wide pieces. Break these into 2 inch long strips. Drop into boiling chicken broth and simmer for 10 to 15 minutes. Serve with previously prepared meat.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 2 hrs
  • READY IN 2 hrs 20 mins
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Reviews More Reviews

Most Helpful Positive Review
Jun 22, 2003

I was quite pleased to at long last discover a recipe which when produced matched my memories of the 1950's and the dumplings my Aunt made for me. This recipe is only missing her sweet presence to make it a duplicate. Thanks.MammaMO

 
Most Helpful Critical Review
Oct 04, 2003

Dumpling part of this recipe does not work,WAY! to much liquid for two cups of flour!, I only printed this recipe to get dumpling recipe, because I always add carrots, celery, onions, and a small amount of potato, to my recipe, and garlic,rosemary,salt,pepper and thyme.This recipe basically is very bland, sorry :-)

 
Oct 09, 2003

The dumplings are quick and easy to make as well as tasty! I made them to go in my own chicken soup recipe and the family loved them!

 
Aug 30, 2003

Just needed to tweak the water in which the chicken is cooked. Add onion,celery,carrots,garlic and anything else you would use to make a good broth.Drain before making the dumplings. Heather

 
Aug 03, 2005

This recipe was wonderful! The only thing was that I rolled it out as thin as possible thinking it would thicken up a little; it may have been even better if I hadn't rolled it so thin!

 
Oct 04, 2003

This is a great recipe, I have used is several times. It does make a lot, (I am usually only feeding 2 people) but it freezes really well. I make a double batch divide it in fourths and freeze 3 of them for later use. It is best to let it thaw for about 15 minutes.

 
Oct 04, 2003

I used chicken tenderloin instead of a whole chicken and cooked it in broth instead of salted water. I also added thickener, celery, carrots and some pepper to the broth and a little more flour to the dumplings so I could roll them out. It was a good basic recipe.

 
Oct 04, 2003

Again, I have to rave about another wonderful southern dish. I grew up on this stuff and have always had an appreciation for chicken and dumplings. Instead of making dumplings from scratch, try tearing biscuits into peices and using that instead...much quicker and tastes wonderful. Good Job Lillian.

 

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Nutrition

  • Calories
  • 349 kcal
  • 17%
  • Carbohydrates
  • 32.1 g
  • 10%
  • Cholesterol
  • 86 mg
  • 29%
  • Fat
  • 13.5 g
  • 21%
  • Fiber
  • 1.1 g
  • 5%
  • Protein
  • 22.8 g
  • 46%
  • Sodium
  • 141 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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