Now I am the first to admit, I am not from the south and I do not cook like a Southerner. I did not grow up with a Mama that made Chicken & Dumplings all the time. She did start making them when I was in college, but I'm still not sure it would pass muster for a true Southerner. Mom made what she called "slick dumplings". Her sister made dumplings more like biscuits (Isn't it curious the way 2 sisters from the same family come up with different recipes). I preferred the "slick dumplings", so when I finally set about learning to make them, that's what I made. The original recipe came from a church cookbook published about the time I was learning to cook and came from a very nice lady who was also a wonderful cook. I have since re-worked the recipe to fit my more frugal (and slightly healthier) style. The Dumplings are still her recipe, but the stew portion are my own.
Chicken & Dumplings
- 6 Cups Chicken Stock (I use my own homemade)
- 2 carrots, peeled and sliced small
- 2 ribs celery, chopped
- Cooked chicken* - diced or shredded (equal to 1 thigh, 1 breast)
- salt & pepper to taste
- 2 Cups all purpose flour
- 1 tsp salt
- 1 tsp (rounded) shortening
- 1 Cup milk
- Pour stock into large pot over medium-high heat, bring to boil.
- When stock is boiling, add chopped vegetables and chicken
- Bring back to a boil, and simmer for 10-15 minutes.
- Add salt and pepper to taste
- While stock is simmering, make dumplings.
- Mix dumpling ingredients into dough (you may not need all the milk).
- Knead and roll the dough very thin.
- Cut in strips, about 1x2 inch pieces.
- Drop into boiling chicken broth.
- Boil until done (~10 minutes). Taste for doneness.
- Mix small amount of milk and flour together. Add to stew to thicken. (This can be adjusted to your family's preference.)
Yields enough for 4-6 people depending upon appetite.
* I usually have chicken meat shredded or diced in the freezer. Sometimes it's a breast I have boiled and shredded for future meals, sometimes I shred the leftover meat from a roasted chicken.