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Chicken and Dumplings

Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course dinner, Entree
Cuisine American
Servings 6

Ingredients
  

  • 3 lbs boneless, skinless chicken breast raw
  • 1 medium onion chopped
  • 4-5 medium carrots peeled and chopped
  • 3 sprigs parsley
  • 2 leaves bay leaves
  • 1 T salt plus more to taste
  • ½ tsp pepper
  • ¼ tsp saffron
  • 1 tsp garlic powder
  • ¼ tsp red pepper
  • 3 cups self-rising flour
  • ¾ tsp poultry seasoning
  • ⅓ cup shortening
  • 2 tsp bacon drippings optional
  • 1 cup milk plus more as needed
  • 3 T cornstarch optional, for thickening

Instructions
 

  • In a large pot or Dutch oven, combine the chicken, onion, carrots, parsley, bay leaves, salt, pepper, saffron, and garlic powder. Add enough water to cover the chicken.
  • Bring to a boil, then reduce heat and simmer for 45-60 minutes, or until the chicken is cooked through and tender.
  • Remove the chicken from the pot and shred or dice it. Discard the bay leaves.
  • In a separate bowl, combine the flour and poultry seasoning. Cut in the shortening until the mixture resembles coarse crumbs.
  • Gradually add the milk to the flour mixture, stirring until just combined. Do not overmix.
  • Drop spoonfuls of the dough into the simmering broth. Cover and cook for 15-20 minutes, or until the dumplings are cooked through.
  • Return the shredded chicken to the pot and heat through. If desired, thicken the broth with a slurry of cornstarch and water.
  • Season with salt and pepper to taste. Serve hot.
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