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Grandma Auntie Joan's Chicken & Dumplings Recipe

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This recipe for Grandma Auntie Joan's Chicken & Dumplings is from Love from Our Families , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Dumplings:
2 c all-purpose flour
1 tsp salt (Joan uses cinnamon instead)
Ice water

House seasoning:

1 T salt
1 T black pepper or to taste
1 T Garlic Powder or to taste

Chicken:
Chicken thighs
Celery
Onions
Bay Leaves
Bouillon

Cream of celery soup
Directions:
Directions:
Chicken:

To start the chicken: Place the chicken, celery, onion, bay leaves, bouillon and seasoning in a large pot.
Add 4 quarts of water and bring to a simmer over medium heat.
Simmer until chicken is tender and the thigh juice runs clear. about 40 minutes.
Remove chicken from the pot and when it is cool enough to handle, remove the skin and separate the meat from the bones. Return the chicken meat to the pot. Keep warm over low heat.

Dumplings:

To prepare the dumplings: Mix the flour with the salt and mound together in a mixing bowl. Beginning at the center of the mound, drizzle a small amount of ice water over the flour. Using your fingers and moving from the center to the sides of the bowl., gradually incorporate about 3/4 c of ice water. Knead the dough and form it into a ball.

Dust a good amount of flour onto a clean work surface. Roll out the dough (it will be firm), working from center to 1/8 inch thick. Let the dough relax for several minutes. I usually hang it over a chair to let it firm up and dry a little.

Add the cream of celery soup o the pot with the chicken and simmer gently over medium heat.

Cut the dough into 1 inch pieces. Pull a piece in half and drop the halves into simmering soup. Repeat. Do not stir the chicken once dumplings have been added. Gently move the pot in a circular motion so the dumplings become submerged and cook evenly. Cook until the dumplings float and are no longer dough, 3 to 4 minutes

 

 

 

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