Chicken and Dumplings Recipe
Dumplings from scratch, a Southern-style dinner
Most recipes for fast chicken and dumplings cut time by using refrigerated dough. I like to take a few minutes to make real dumplings and save the time by using a rotisserie chicken and boxed chicken broth. I only use organic boxed broth. The flavor is much better than the canned broths. I have made this recipe and fooled my dad, a lifelong fan of chicken and dumplings, into thinking it was completely from scratch. It’s so close to the much longer versions, no one will know.
- Heat the chicken broth over high heat in a large stockpot with a lid. Remove the skin from the chicken and pull the meat off the bone. Shred the chicken meat.
- Add the chicken to the broth and bring to a boil.
- Meanwhile, combine the flour, sage, thyme, oregano, and pepper to the bowl of a food processor fitted with the metal blade. Pulse 1 time. Add the shortening and pulse 6 times.
- Add the milk and process until the dough comes together, about 30 seconds.
- Remove the dough from the food processor and place on a lightly floured countertop.
- Use a floured rolling pin to roll the dough to ¹⁄8-inch thickness. Use a pizza cutter to cut into strips about 1 by 3-inches. Drop the strips into the boiling broth a few at a time. The dumplings will look waterlogged and gooey.
- Stir very gently just once. Reduce the heat to medium.
- Cover and simmer for 25 minutes.
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