Ready for some good soul food? I decided to make some old-fashioned southern food today, chicken and dumplings. My aunt Mildred makes some awesome chicken and dumplings, so I gave her a call. I discovered that her recipe is a little different than mine. She adds an egg to her dumplings, and she uses self-rising flour. I don’t include an egg in my old recipe, and I’ve always used all-purpose flour for my dumplings. I decided to sort of merge our two recipes into this one! I used a mixture of all-purpose and self-rising flour, and I added the egg.
For the chicken, I like to use thighs because they make a richer broth.
Holle’s and Mildred’s Chicken and Dumplings Recipe
What you’ll need:
- 3 pounds chicken parts
- 4 quarts water
- Black pepper
- 2 ribs celery and leaves, sliced
- 1 teaspoon poultry seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 cans chicken broth
- 1 stick butter
- 1 ½ cups all-purpose flour
- 1 cup self-rising flour
- 1 egg, beaten
- warm water
Cover chicken with water. Add salt and pepper, to taste, along with celery, poultry seasoning, garlic powder, and onion powder. Cook chicken over medium heat, covered.
Meanwhile, make the dumplings. Add flour, 1 teaspoon salt, and egg to a large bowl. Slowly mix in warm water to form a stiff dough. Cover bowl with a cloth and let rest for five minutes. Place the dough onto a floured surface and roll out to 1/8 inch thick. Cut dough into 1-inch wide strips.
When chicken is done, remove from pot and debone. Discard bones and skin and tear the chicken into pieces. Set aside. Add canned broth and butter to pot.
Bring broth to a slow boil and drop dumplings in one at a time. Stir gently to keep dumplings from sticking together. Place lid on pot and simmer dumplings for about thirty minutes.
When dumplings are done, add chicken to pot and cook for 15 more minutes.