I like to use a large stock pot like the one here. I can make more dumplings, and it doesn't boil over as much as a smaller pot would.
When all the dumplings are gone, the left-over soup makes a wonderful base for chicken pot pie. Just add some cooked veggies, pour it into a pie crust, top with a top crust, pierce the top crust to allow venting, and then bake until top crust is golden brown.
Gramma's Chicken and Dumplings Recipe
4-5 large skinless chicken breasts (or a 3 lb. chicken)
8 cups of water
1 can chicken broth
1/2 to 1 tsp. poultry seasoning
2 tsp. minced garlic
2 tsp. minced garlic
Salt and pepper to taste
4 cups all-purpose flour
2 tbsp. baking powder
2 tsp. salt
1/2 cup oil
1 1/2 cups milk
- In a large soup kettle (mine is 8 quarts), cook chicken in water and broth until done.
- Remove chicken from broth, cut into bite-size pieces, return to broth and simmer. If using a whole chicken, debone the chicken and cut into bite-size pieces.
- Stir in salt, pepper, and poultry seasoning. If necessary, add water
- In a large mixing bowl, stir together flour, baking powder, and salt.
- In a 2-cup measuring cup, measure the 1/2 cup oil, then fill to the 2 cup mark with milk.
- Pour the oil/milk mixture into the flour mixture and stir with a fork until dough forms a ball.
- Drop dough in approximately 1/4 cup amounts into the chicken/broth. Be sure each dough ball submerges completely before rising back to the top.
- Cover with a tight-fitting lid. Watch closely to make sure the heat is low enough to prevent boil-overs. If necessary, lift the lid and lower heat, then replace lid.
- Simmer for 20 minutes or until dumplings are done.
Recipe Books for Chicken
Grocery List for Gramma's Chicken & Dumpling Recipe
- Chicken Breasts or 3 lb. chicken
- Poultry Seasoning
- Chicken Broth
- Minced Garlic
- Baking Powder
Let me know if you try this chicken and dumplings recipe.
I love this recipe! The dumplings are light and fluffy on the inside and the soup in great.ReplyDelete
I am happy you enjoyed it. Thanks for reading.