Grandma's Chicken and Dumplings

This is one of my family's favorite recipes for chicken and dumplings, handed down to me from my grandmother. And the leftovers taste great, too!

• Preparation Time: 30 mins
• Cooking Time: 1 hr 35 mins
• Total Time: 2 hr 5 mins
• Calories: 481 Calories

Ingredients

• 2 cups all-purpose flour
• ½ cup shortening
• 1 egg
• ½ cup milk
• 1 small onion, chopped
• 2 cups chopped celery
• 2 cubes chicken bouillon
• salt and ground black pepper to taste
• 2 cups chopped carrots
• 1 whole chicken

Recipe Instructions

Step 1

Mix flour and shortening together in a bowl until it resembles cornmeal.

Step 2

Slightly beat egg and milk together in a separate bowl. Add to flour mixture and stir to form a ball of dough. Place onto a floured surface; knead and roll as thin as possible using a floured rolling pin. Let dough stand for 2 hours.

Step 3

Place chicken into a large pot and add water to just cover. Bring to a boil over high heat and continue to boil until chicken is no longer pink in the center and meat falls off of the bone, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).

Step 4

Remove chicken from the pot; strain broth and return to the pot. Add 2 cups water and bouillon. Remove meat from bones and return to broth. Add celery, carrots, and onion. Bring to a boil; continue to boil for 15 minutes.

Step 5

Meanwhile, cut dough into strips, approximately 1-inch wide. Tear strips and drop into boiling broth. Continue to boil for 10 minutes more. Season with salt and pepper and serve.