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Momma's Best Chicken and Dumplings
Momma's Best Chicken and Dumplings
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Prep Time:
30 minutes
Cook Time:
88 minutes
Total Time:
153 minutes
Tender chicken and dumplings with flavorful spices and carrots, a must-try dish for any food lover.
Ingredients:
  • 0.25 cup butter
  • 2 ribs celery, quartered
  • 1 large carrot, quartered
  • 1 small onion, chopped
  • 1 teaspoon mashed garlic
  • 0.5 teaspoon dried thyme
  • 0.5 teaspoon salt
  • 0.125 teaspoon poultry seasoning
  • 2 pounds bone-in chicken breasts
  • water to cover
  • 2 tablespoons self-rising flour (such as White Lily®)
  • 2 cups self-rising flour (such as White Lily®)
  • 0.25 cup cold shortening
  • 0.25 cup chicken broth, slightly chilled
Instructions:
  • Prepare all ingredients.
  • In a stock pot over medium-high heat, melt butter until sizzling. Add celery, carrot, onion, garlic, bay leaves, thyme, salt, pepper, and poultry seasoning. Stir and cook until flavors meld, around 5 minutes.
  • Create an opening in the center of the pan and introduce the chicken; sear until golden on each side, about 3 to 5 minutes per side.
  • Cover the chicken with water, leaving a 3-inch margin above it, then bring to a boil. Stir well to scrape off the flavorful browned bits at the bottom of the pot. Lower the heat and simmer until the chicken is tender, which should take around 1 hour.
  • Place the chicken and carrots onto a beautiful serving plate using a large slotted spoon and allow them to cool.
  • Transfer 1/4 cup of the flavorful cooking liquid into a bowl and let it cool for about 5 minutes. Whisk in 2 tablespoons of flour until smooth, then return the mixture back into the pot.
  • In a big bowl, combine 2 cups flour with shortening using 2 knives until pea-sized crumbs form. Stir in cold chicken broth until dough comes together.
  • Transfer the dough onto a floured work surface. Knead briefly 5 to 6 times, then flatten to 1-inch thickness. Sprinkle lightly with flour and roll out to about 1/8-inch thickness. Cut dough into squares using a sharp knife.
  • Add the squares in batches into the gently simmering cooking liquid, making space between each addition. Let them simmer partially covered until firm for around 12 minutes. If any dumplings stick together, gently separate them. Once ready, remove from heat and keep covered.
  • Debone the chicken and cut it into bite-sized pieces, then place it back in the pot. Chop the carrot and add it back to the pot. Let the chicken and dumplings cool for about 30 minutes before serving.
  • Savor every bite!

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