Mom’s Chicken and Dumplings
Description: This is one of those cherished recipes passed down from my mom, who has a knack for creating magic in the kitchen with just a few simple ingredients. Even though I follow her recipe diligently, there’s something about her touch that I can’t quite replicate. But I’m sharing it with you at Barbara Mooers’ request, hoping you might have better luck capturing its essence. Mom, being what she calls a “dump cook,” throws everything together, and yet it always turns out wonderfully delicious.
Cook Time: 30 minutes
Prep Time: 1 hour
Total Time: 1 hour 30 minutes
Recipe Category: Chicken
Keywords: Poultry, Meat, Weeknight, < 4 Hours, Easy
Nutritional Information (Per Serving):
- Calories: 247.2
- Fat Content: 17.3g
- Saturated Fat Content: 5g
- Cholesterol Content: 86.2mg
- Sodium Content: 80.5mg
- Carbohydrate Content: 0g
- Fiber Content: 0g
- Sugar Content: 0g
- Protein Content: 21.4g
Servings: 8
Ingredients:
- 1 whole chicken
- Chicken soup base/bouillon
- Salt and pepper (to taste)
- All-purpose flour
Instructions:
| Step | Description |
|---|---|
| 1 | Place the whole chicken in a large pot and cover it completely with water. |
| 2 | Boil the chicken until it’s cooked through, then remove it from the pot and allow it to cool. |
| 3 | Once the chicken has cooled, begin pulling the meat from the bird and set it aside. |
| 4 | While the chicken is cooling, keep the broth warm and add chicken soup base or bouillon to it. Season the broth to your taste preferences with salt, pepper, and any other desired seasonings. |
| 5 | Mix flour into the warm broth to create a dough. For each cup of dough, use 1/2 cup of flour. Adjust the amount of flour based on the desired consistency of the dough. |
| 6 | Stir the flour and broth mixture until well combined, then use your hands to form it into a sticky dough. |
| 7 | Place the dough on a well-floured surface and cover the outside with flour to prevent it from sticking to the rolling pin. |
| 8 | Turn the heat of the chicken broth up to medium, ensuring it’s hot but not boiling. |
| 9 | Roll out the dough to approximately 1/8 inch in width, then cut it into long strips. |
| 10 | Cut the long strips into sections approximately 2 inches long. |
| 11 | When the broth is hot, begin dropping the dough strips into the pot one by one. Avoid stirring; instead, gently push the dough down to the bottom of the pot. |
| 12 | Allow the dumplings to cook until they are done to your liking. |
| 13 | Once the dumplings are cooked, add the pulled chicken meat back into the pot. |
| 14 | Serve hot and enjoy the comforting flavors of Mom’s Chicken and Dumplings! |
Note: Mom’s Chicken and Dumplings may taste best when made with a sprinkle of nostalgia and a pinch of love. Enjoy! 🍲✨
