Mother's Old-Fashioned Homemade Chicken and Dumplings

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This Old-Fashioned Homemade Chicken and Dumplings recipe was passed down through my grandmother, who grew up in the hills of Tennessee.

Ingredients

1 whole fryer chicken or hen
4 to 5 bay leaves
salt and pepper, to taste
4 to 6 tablespoons butter
pepper, to taste
Dumplings:
1 teaspoon salt
1/2 cup oil
3/4 cup water
2 small eggs
3 cups flour

Instructions

Wash the chicken and place into a large Dutch oven. Cover well with plenty of water and add bay leaves. Add salt and pepper, and the butter (the more butter, the richer the dish). Bring to a boil over medium-high heat, and cook, uncovered, until the chicken is well done, about 1 hour.

Remove the chicken from the broth. Discard the bay leaves. When the chicken has cooled, remove the meat from the bone and return the deboned chicken to the broth. About ½ to ¾ pot of broth should remain.

For dumplings: In a large bowl, mix together the salt, oil, water, and eggs. Slowly add the flour to the mixture, blending it constantly with a fork. Stir only long enough to mix the dough.

Turn the dough out onto a floured board. Pinch the dough in half, and roll out until thin, about ¼ inch. Slice the dough into ½-inch-wide strips, and cross-slice into pieces 4 to 8 inches long, for ease in handling.

Bring the broth and chicken back to a boil, and pepper well to taste. Drop the dumpling strips into the boiling stock. Boil approximately 20 minutes, uncovered, stirring occasionally to prevent sticking, until the dumplings are done (they’ll be puffy). Most of the broth will be absorbed. Serve with red pinto beans and corn bread.

Cooking & Recipes

Yield: 

Makes 8 to 10 servings.

Preparation Method

Comments

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I can't wait to try this! My

I can't wait to try this! My husband has been asking for this dish for years and I have been too intimidated to try it...this recipe looks simple and delicious. Thanks so much for sharing!

Sounds almost exactley like

Sounds almost exactley like the recipe my mother use to use. Raising 5 boys she had probably cooked hundereds of lbs. of chicken and dumplings over the years. Cheap and went a long ways to feed a hungry mob.

I was so thrilled to see this

I was so thrilled to see this old fashioned recipe...it will be great and thanks so much for old country cooking...its great:)

MY MOTHER MADE THESE AND I

MY MOTHER MADE THESE AND I HAVE BEEN LOOKING FOR THE RECIPE, THANKS DON

sounds delicious!

sounds delicious!

So did my grandma make these!

So did my grandma make these! I grew up in the N.Carolina hills, just next door! One question: does one need all purpose flour, or self-rising? Here in the northwest, self-rising is not readily available. (Nor is self-rising cornmeal :-( Thanks for the recipe, and for your help.

I used to make this when my

I used to make this when my kids were little and all I ever had on hand was all-purpose and I don't recall having any trouble with the dumplings.
I made my own bread for a few years so I also used a lot of organic/health food store flours in my recipes. Hope this helps :)

My mother did something

My mother did something special for the dumplings. Instead of adding milk or water, she used the chicken broth. It makes the dumplings have a deeper, richer taste. Try it some time.

Absolutely, Suzan -- the best

Absolutely, Suzan -- the best homemade dumplings I've ever had were made w/broth. Thanks for mentioning that!

I think this recipe would be

I think this recipe would be tastier if you used a stewing hen, and added celery, onions, carrots & parsley to the broth and simmer for 4-5 hrs. Delicious!

I always add onion, celery,

I always add onion, celery, carrots, and parsley. So yummy!

That sounds delicious. I will

That sounds delicious. I will definitely try it next time. Thank you....

My Grandma used the broth

My Grandma used the broth too! She also used Crisco instead of oil, but I dont know how much. So much better than those doughy balls.

This has become a family

This has become a family favorite! Thank-you!

I'm waiting for someone to

I'm waiting for someone to answer concerning the flour. Use self-rising or regular?

Hi Jessie, For this recipe,

Hi Jessie, For this recipe, use regular all-purpose flour.

When I make my own dumplings

When I make my own dumplings ..I use self rising flour ( Hudson Cream)

I make my own dumplings using

I make my own dumplings using Hudson Cream self rising.

Has to be self rising in

Has to be self rising in order for the bisquits to rise, other wise the turn out doughy

Sorry, I haven't been online

Sorry, I haven't been online for a while. I use all-purpose flour with this recipe, and make southern style dumplings, not biscuits. I roll out 1/3 of the dough at a time. If you can see your hand through the dough but it doesn't tear, it's thin enough to cut. A pizza cutter is a great way to cut these dumplings quickly. Hope this helps.

Could someone please answer

Could someone please answer concerning the flour, self-rising or regular?

Tried this recipe and was

Tried this recipe and was really disappointed with the dumplings. I did everything just like the recipe called for and the dumplings turned out heavy and doughy.

its a delicous entree.

its a delicous entree. Personaly i like creamy co;e slaw and a veggie with mine.

I make my dumpling a number

I make my dumpling a number of ways. I use to do the old fashion way, but have much easier ways and just as good. Bisquick does good by either spooning or rolling. Canned biscuits with butter bits works well by rolling out. My favorite is flour tortillas. You can also sprinkle a little sage on the dumplings.

If you want to cut the

If you want to cut the cooking time down use five to six large chicken breasts instead ofa whole chicken.

I always use all purpose

I always use all purpose flour for my dumplings. I also do not roll them out but drop them by spoonfuls into the broth. Cook for 10 minutes uncovered, and 10 minutes covered. They should be puffy.

Have made these for all of

Have made these for all of my adult life and always use plain flour. also. use crisco instead of oil.. Be sure the broth is boiling when dropping the dumplings into it. If u use self rising flour they will be too mushy. You want them to be a little stiff and slsso let them cook on simmer for a while until done. Stir often very carefully so as not to tear the dumplings to pieces. try it very good. Been making these over 60 years.

I always used butter instead

I always used butter instead of oil. It makes for a richer dumpling. OR, I used Olive Oil for the oil if I didn't have butter.

I added big chunks of

I added big chunks of carrots, 1 large onion, diced, and 2 whole
celery stalks to the broth during the cooking process. I removed the celery when the broth was done. I also added some fresh Thyme to the dumplings. My family loved it!

I have used all purpose and

I have used all purpose and self rising flour for dumplings. It all depends on wether you want doughy or light and fluffy dumplings. I personally like the doughy heavy dumplings but my husband loves the fluffy kind so I alternate. Either way the dish is delicious.