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Grandma's Southern Chicken and Slick Dumplings

Chicken and dumplings simmer from scratch with a whole chicken, savory broth, and hand-cut slick dumpling strips. The tender dumplings cook right in the broth, then shredded chicken is folded in just before serving.
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Prep Time 25 minutes
Cook Time 1 hour 35 minutes
resting time 25 minutes
Total Time 2 hours 25 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Southern
Calories: 680
Ingredients Method Notes

Ingredients
  

For the chicken and broth
  • 4 lb chicken whole
  • 12 cup water
  • 1 yellow onion large, quartered
  • 2 celery ribs, cut into large pieces
  • 1 bay leaf
  • 2 tsp kosher salt
  • 0.5 tsp black pepper
For the dumplings
  • 3.25 cup all-purpose flour divided
  • 1 tsp kosher salt
  • 6 tbsp vegetable shortening
  • 0.75 cup chicken broth warm, reserved from the pot

Method
 

Make the chicken and broth
  1. Put the chicken, water, onion, celery, bay leaf, 2 teaspoons salt, and pepper in an 8-quart pot.
  2. Bring to a boil over medium-high heat.
  3. Reduce the heat to low, cover, and simmer gently for 60 to 90 minutes, until a thermometer inserted into the thickest part of the breast and inner thigh reads 165°F.
  4. Transfer the chicken to a cutting board and let it rest for 10 minutes.
  5. Strain the broth and discard the vegetables and bay leaf.
  6. Reserve 3/4 cup broth for the dumplings.
  7. Measure 8 cups of the remaining broth back into the pot and set any extra aside.
Make the dumplings
  1. In a large bowl, whisk together 3 cups flour and 1 teaspoon salt.
  2. Cut in the shortening with a pastry blender or fork until the mixture has pea-size pieces.
  3. Stir in the reserved broth until a shaggy dough forms.
  4. Turn the dough onto a lightly floured surface and knead briefly until it comes together smoothly.
  5. Add flour from the remaining 1/4 cup as needed to keep the dough from sticking.
  6. Cover the dough and let it rest for 15 minutes.
  7. Remove and discard the chicken skin and bones.
  8. Shred the meat into bite-size pieces.
  9. Dust the work surface with the remaining flour.
  10. Roll the dough about 1/8 inch thick.
  11. Cut the dough into strips about 1 inch wide and 2 inches long.
Simmer and serve
  1. Bring the broth to a gentle simmer over medium heat.
  2. Add the dumpling strips a few at a time, stirring gently after each addition so they do not stick together.
  3. Simmer uncovered for 15 to 20 minutes, until the dumplings are tender and no longer doughy in the center.
  4. Fold in the shredded chicken and simmer for 2 to 3 minutes, until heated through.

Notes

For tender dumplings, knead the dough only briefly and keep the work surface lightly floured. Refrigerate leftovers for up to 3 days; freezing is not recommended because the dumplings can become soft. For a gluten-free variation, use a cup-for-cup gluten-free flour blend.