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Chicken And Dumplings

User Rating 4.5 Star Rating (7 Reviews)


Chicken And Dumplings
This recipe for chicken and dumplings is from Liz Ellis.


  • (2-1/2- to 3-pound) broiler/fryer
  • 2 Quarts water
  • 1 Teaspoon Salt
  • 1/2 Teaspoon Pepper
  • 2 Cups All-purpose flour
  • 1/2 Teaspoon Baking soda
  • 1/2 Teaspoon Salt
  • 3 Tablespoons Shortening
  • 3/4 Cup Buttermilk


Place chicken in a Dutch oven or large kettle; add water and 1 teaspoon salt. Bring to a boil; cover, reduce heat,and simmer 1 1/2 hours or until tender. Remove chicken; let it cool slightly. Bone chicken, cutting meat into bite-size pieces; set aside. Bring broth to a boil; add pepper. Combine flour, soda, and 1/2 teaspoon salt; cut in shortening until mixture resembles coarse meal. Add buttermilk, stirring with a fork until dry ingredients are moistened. Turn dough out onto a well-floured surface, and knead lightly 4 or 5 times. For drop dumplings, pat dough to 1/4-inch thickness. Pinch off dough in 1 1/2-inch pieces, and drop into boiling broth. To make rolled dumplings, roll dough to 1/4-inch thickness. Cut dough into 4- x 1/2-inch pieces. Drop dough, one piece at a time, into boiling broth, carefully stirring after each addition. Reduce heat to medium-low, and cook 8 to 10 minutes or to desired thickness, stirring occasionally. Stir in chicken.
Serves 4 to 6.

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User Reviews

Reviews for this section have been closed.

 5 out of 5
Wow, Member Sealgair

I always thought this was complicated to make. First, being super lazy I used a store-bought rotisserie chicken and 2qts chicken broth. It was just a touch too salty. If you're going to go that route, use the low-sodium broth and salt up to taste. That said, next time I'll just cook my own as the recipe calls for. This was my first time doing this and the chicken part wouldn't be too much trouble. It was, BTW, great. Another example of how simple can be better than complicated. Thanks to the submitter for a keeper recipe!

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