Chicken and Dumplings is one of my favorite foods. Working with my mom I learned how to make my own chicken and dumplings. This is my guide to how I made it.
My mom usually bakes a chicken from scratch. However, because I was learning, I used a pre-cooked rotisserie chicken from the store. You need to cut the chicken into pieces and separate the parts. This part was definitely not my favorite.
You don’t need to cook the chicken so you set it aside. You make the broth and cream of chicken and add spices. You let that heat while you make the dumplings.
Making the dumplings is the best part. I really liked combining the butter with my mom’s special tool. It was also fun to roll out the dough and knead it. To make them round we simply used a round drinking cup (of course, it was very clean). These dumplings do not have eggs. My family has allergies to raw eggs. Some dumplings can make us sick because the egg does not cooked enough.
The dumplings and chicken are added at the end. You don’t bake the dumplings but simply add them into the stock. This is fun to make, and I was surprised at how easy to make. It tastes really good.
Chicken and Dumplings
- 1 rotisserie chicken
- 3 cups chicken broth
- 2 cans cream of chicken soup
- 1 teaspoon poultry seasoning
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 2 cups biscuit flour
- 4 tablespoons lard
- 1 cup buttermilk
Remove chicken from bone and separate into large stew size chunks. Set aside.
In large pot, combine broth, soup and spices. Bring to a boil on stovetop. Reduce heat and simmer for 30 minutes.
Put flour in a large bowl. Cut lard into consistency of meal and add to flour. Add buttermilk and gently combine. Roll out into diamonds/parallelograms 1-2 inches each.
Add dumplings and chicken to pot and simmer for 5 minutes. Serve in bowls.