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Chicken and Dumplings Recipe

Author Photo
By Traci Smith | Dec 20, 2017

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Chicken & Dumplings.
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  • 6 to 8 servings



  • 3 cups all-purpose flour
  • 1⁄4 teaspoon baking soda
  • 1⁄4 teaspoon salt
  • 2 tablespoons shortening
  • 1 cup ice water
  • 1 whole chicken, cut into pieces (about 4 pounds)
  • 1 tablespoon seasoning salt, or to taste
  • 3 1⁄2 quarts water
  • 1⁄2 small onion, chopped
  • 1 stalk celery, chopped
  • 1 carrot, chopped or sliced
  • 1⁄4 cup butter
  • Salt and pepper, to taste
  • 1 teaspoon poultry seasoning


  • 1. Sift flour, baking soda, and salt into a large bowl. Cut in shortening until mixture resembles coarse crumbs. Stir in ice water until mixture forms a ball of dough.2. Divide dough in half. Shape each half into a ball, and wrap in plastic wrap. Freeze one ball, and refrigerate the other one for at least 2 hours.3. Remove skin from chicken breasts, thighs, and back, but leave on legs and wings. Season chicken with seasoning salt, and place in a large stockpot. Add water, onion, celery, carrot, and butter, and bring to a boil. Reduce heat to simmer, and cook for about 1 1⁄2 hours, or until chicken falls off the bone. Remove and discard bones. Season broth mixture with salt, pepper, and poultry seasoning.4. Pull off pieces of refrigerated dough and form rough balls. Drop into broth mixture. Simmer for 15 minutes, or until dumplings are done. Add more water as needed. 5. Serve immediately.

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