Chicken and Dumplings
Southern style chicken and dumplings just like grandma used to make.
Servings Prep Time
6people 30minutes
Cook Time
2 1/2hours
Servings Prep Time
6people 30minutes
Cook Time
2 1/2hours
Chicken and Stock
  • 1whole chicken
  • 1 1/2Tbsp garlicminced
  • 1 1/2tsp salt
  • 1tsp thymedried
  • 1tsp pepper
  • 5cups waterapproximately
  • 2cups all purpose flour
  • 1tsp salt
  • 1/2tsp baking powder
  • 4Tbsp shortening
  • 1/3-1/2cup cold water
Make the stock and chicken
  1. Add onion, garlic, salt, pepper and thyme to a large pot.
  2. Place the chicken on top and add water. The water should come just about to the top of the chicken. Then bring to a boil over medium heat. Once boiling, reduce heat to medium-low, cover and simmer for 1 hour. Turn off heat and let pot rest, covered, for 1 more hour.
Make the dumplings
  1. While the chicken is resting make the dumplings. Add flour, salt and baking powder to a medium bowl. Mix together with a whisk.
  2. Cut shortening into flour using a pastry cutter.
  3. Slowly mix water into flour using your hands just until dough pulls away from the bowl and starts to form a ball.
  4. Turn dough out onto liberally floured surface and knead 2-3 times. Roll dough out as thin as you can get it (about 1/8″). Sprinkle with more flour as necessary.
  5. Using a regular old knife, cut dough into 1”x4″ strips. Set aside and finish the chicken.
Putting it all together
  1. Remove chicken from pot and shred chicken in to bite sized pieces while removing skin and bones. Remove the onions from the stock and return to a boil over medium-high heat. Add the dumplings to the boiling stock one at a time. Then reduce heat to medium and cook 5 minutes.
  2. Add the chicken and stir gently. Cook another 5 minutes. Remove from heat and let rest for 10-15 minutes for broth to thicken.
  3. Ladle into bowls and enjoy.