Hot Chicken and Dumplings

    Hot Chicken and Dumplings

    (97)
    1save
    2hours


    90 people made this

    This is a very warming and satisfying chicken stew, the ultimate comfort food in my opinion! Perfect in winter.

    Ingredients
    Serves: 5 

    • 1 (1.5 kg) whole chicken
    • 1 onion, quartered
    • 2 slices lemon
    • salt and pepper to taste
    • 3 cups (750ml) water
    • 1 bay leaf
    • 1/2 teaspoon dried thyme
    • 2 cups (250g) plain flour
    • 3 tablespoons margarine
    • 1 teaspoon salt
    • 1/4 cup (65ml) water

    Directions
    Preparation:30min  ›  Cook:1hour30min  ›  Ready in:2hours 

    1. In a heavy pot with a lid place the chicken, onion, lemon, salt, pepper, water, bay leaf and thyme. Simmer all over low heat until tender, about 1 hour.
    2. Let chicken cool slightly in pot, then remove and take the meat off of the bones. Discard the bones and skin and skim excess fat off the stock if desired. Discard the onion, lemon and bay leaf. If desired, wash out pot well. Return stock and chicken pieces to the pot. Simmer over low heat while making the dumplings.
    3. To Make Dumplings: In a medium mixing bowl, cut margarine into the flour and salt. Stir in 1/4 cup (65ml) water (more if needed) to form a soft dough. Roll out dough on a floured surface, with a rolling pin, until very thin. Cut into 3cm wide strips using a pizza cutter or knife. Tear off 3cm long pieces from these strips and drop into simmering stock and chicken meat. Simmer for 10 minutes with the lid off, then 10 minutes more with the lid on. Serve immediately.
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    Reviews and Ratings
    Global Ratings:
    (97)

    Reviews in English (97)

    by
    217

    I gave this recipe 3 stars because it does use the traditional Southern "slippery noodles" called "pastry". However, that is the only similiarity to being Southern that I saw. Lemon? Bay Leaf? Sounds like flavors above the M/D to me. For authenticity, add 1 teaspoon poultry seasoning to the chicken as it boils. A roaster or hen will give the better flavor. Skim the fat from the broth and use it to make the noodles. When done properly, this is a labor of love and takes the better part of a half day to accomplish. To properly complete the recipe, after all the noodles are added to the pot and it is allowed to simmer for about ten minutes; turn the heat off and cover. Allow to "rest" for another ten to fifteen minutes before serving.  -  17 Jan 2003  (Review from Allrecipes USA and Canada)

    by
    135

    Great recipe for Southern Dumplings. I made my own recipe for the chicken & broth. NO LEMON, NO BAY LEAF, NO THYME! I cooked the chicken with 1 chopped onion, 3 diced carrots, and 3 ribs of diced celery. Add chicken broth & some black pepper (just the same as how I make soup)... THEN follow the recipe for the dumplings!  -  08 Nov 2006  (Review from Allrecipes USA and Canada)

    by
    128

    AWARD WINNING!The Dumplings really made this recipe. They were easy to make and if you treat the dough like pie dough and don't over mix, they come out sooooo tender. I cooked the chicken budget style: Frozen breasts with just a little chicken broth, black pepper and a bay leaf. Those of you who said the lemon gave it a funny flavor, should make sure your chicken is simmering and that the lemon is only in for about 30 minutes. The only thing I would change about this recipe is the directions stating to serve immediately. I let it rest and the broth thickened on its own within 30 minutes. It was even better the next day.  -  18 Jun 2006  (Review from Allrecipes USA and Canada)

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