Chicken and Dumplings

Tender shredded chicken in a rich broth with flat rolled Southern-style dumplings.

Ingredients

• 1 whole chicken (about 3 lbs)
• 8 cups water
• 1 onion, quartered
• 2 celery stalks, chopped
• 2 carrots, chopped
• 2 teaspoons salt
• 1/2 teaspoon black pepper
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt (for dumplings)
• 3 tablespoons shortening or butter
• 3/4 cup whole milk

Directions

1. Place the chicken, water, onion, celery, carrots, salt, and pepper in a large pot; bring to a boil, then simmer until the chicken is cooked through, about 45 minutes.
2. Remove the chicken, let it cool, then shred the meat and discard the skin and bones; return the meat to the strained broth and keep it simmering.
3. For the dumplings, combine the flour, baking powder, and salt, then cut in the shortening and stir in the milk to form a stiff dough.
4. Roll the dough out thin on a floured surface and cut into 2-inch strips or squares.
5. Drop the dumplings one at a time into the gently simmering broth.
6. Cover and cook for 15 to 20 minutes, until the dumplings are cooked through.
7. Adjust seasoning and serve hot.

Notes

Paula Deen’s Southern Chicken and Dumplings.