D' Best Chicken N' Dumplings

D' Best Chicken N' Dumplings

97
SIS T 0

"This is the best recipe for OLD TIME TASTE, DOWN HOME COOKING chicken and dumplings. For some of us that like getting our hands dirty when cooking, you will love this recipe. Old fashioned, hands on experience. This recipe won a blue ribbon and 500 dollars in a cooking contest. I hope you enjoy it."
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Ingredients

4 h 25 m servings 990 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 990 kcal
  • 50%
  • Fat:
  • 58 g
  • 89%
  • Carbs:
  • 49.4g
  • 16%
  • Protein:
  • 63.1 g
  • 126%
  • Cholesterol:
  • 227 mg
  • 76%
  • Sodium:
  • 936 mg
  • 37%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. In a large bowl, sift flour, baking soda and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half and shape into balls. Wrap in plastic and refrigerate for 2 hours or overnight.
  2. Remove the skin from the breast, thigh and back of the chicken, but leave it on the legs and wings. Season chicken with seasoning salt, and place in a large stock pot. Pour in water. Add onion, celery and margarine. Bring to a boil, then reduce heat to simmer. Cook for about 1 1/2 hours, until chicken falls off the bone.
  3. On a lightly floured surface, roll one ball of dough to about 1/8 inch thick. Cut into 2 inch squares. Drop into simmering broth, and let cook for about 2 minutes. Stir gently to prevent sticking; add more water if needed. Season broth while dumplings are cooking with salt, pepper and poultry seasoning. Simmer for about 15 minutes, or until dumplings are cooked through.

Footnotes

  • Note
  • This recipe calls for only 1 ball of dough, but for those that like a lot of dumplings, use both balls. This dough can also be used for cobblers. Freeze the other half of the dough if you don't use it.

Reviews

97
  1. 119 Ratings

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Most helpful positive review

THIS is the authentic, real, you-haven't-lived-until-you've tried it Old Fashioned Chicken n' Dumplin's. When we talk C n' D in the South THIS is what we're talking about. Takes longer, becaus...

Most helpful critical review

I've eaten great dumplings in my life, but this recipe I thought was really lacking. Way too much watery broth. I was quite disappointed! I'll keep looking!

THIS is the authentic, real, you-haven't-lived-until-you've tried it Old Fashioned Chicken n' Dumplin's. When we talk C n' D in the South THIS is what we're talking about. Takes longer, becaus...

This recipe is fantastic and yes, the dumplings are the flat noodle type, like those served at CrackerBarrel. The ones who rated this so low were obviously looking for a different type of dumpl...

This recipe is it! It's the recipe that my grandmother took to her grave. The only thing I did different was to cook the chicken the day before, remove the chicken and let the broth get cold so ...

This is the best chicken and dumplin receipe I've ever tried! It is just as good if not better than my mother in law's....but dont tell her I said so! The only thing I did different was that a...

Yum-O! These dumplings were just the right texture. I 'upped' the soda and salt to 1/2 tsp. each, and it was perfect. I will definitely be using this recipe all the time. Thankyou!! Dana

Thanks for sharing this recipe !!! This is how my Grandmother makes them, I wouldnt even think about putting carrots or lemons in it ..... If you want a puffier dumpling use self rising fl...

I added carrots and celery and a bay leaf to broth as it cooked. Also rolled the dumplings very thin and increased cooking time, as they were still rather chewy after 15 minutes. Delicious ove...

I've eaten great dumplings in my life, but this recipe I thought was really lacking. Way too much watery broth. I was quite disappointed! I'll keep looking!

I adored this recipe! I am from Texas originally and this is very similar to the C and D's that I grew up eating. I have been looking for a recipe for rolled dumplings for years and this dough...