Chicken and Dumplings

Chicken and Dumplings

Yield: Makes 8 servings

Ingredients

  • 1 (3 3/4-lb.) whole chicken
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried thyme
  • 2 1/2 teaspoons salt, divided
  • 3/4 teaspoon pepper, divided
  • 1 teaspoon chicken bouillon granules
  • 3 cups self-rising flour
  • 1/2 teaspoon poultry seasoning
  • 1/3 cup shortening
  • 2 teaspoons bacon drippings*
  • 1 cup milk
    Add into Soup:
  • 1 package (10 ounces) frozen corn
  • 1 package (10 ounces) frozen peas
  • Garnish: chopped fresh parsley

Instructions

1. Bring chicken, water to cover, garlic powder, thyme, 1 1/2 tsp. salt, and 1/2 tsp. pepper to a boil in a Dutch oven over medium heat. Cover, reduce heat to medium-low, and simmer 1 hour. Remove chicken; reserve broth.

2. Cool chicken 30 minutes; skin, bone, and shred chicken. Skim fat from broth. Add chicken, bouillon, and remaining 1 tsp. salt and 1/4 tsp. pepper to broth. Return to a simmer. Add in frozen veggies.

3. Combine flour and poultry seasoning in a bowl. Cut in shortening and bacon drippings with a pastry blender until crumbly. Stir in milk. Turn dough out onto a lightly floured surface. Roll to 1/8-inch thickness; cut into 1-inch pieces.

4. Drop dumplings, a few at a time, into simmering broth, stirring gently. Cover and simmer, stirring often, 25 minutes. Garnish, if desired.

*2 tsp. butter plus 1/4 tsp. salt may be substituted.

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