Chicken and Dumplings

Mike has claimed this is his favorite soup since we were newlyweds. It isn’t a nutritional powerhouse, but it is pretty cheap to make out of next to nothing. And it tastes good. You should have a gravy like broth at the end. If you don’t, mix about 1/4 cup of flour and 1/4 cup of cold water, then stir into the soup until it thickens. 

CHICKEN AND DUMPLINGS                    serves 8


2 ½ lb. Chicken thighs

2 ½ tsp. salt, divided

¾ tsp. pepper

½ tsp. garlic powder

½ tsp. thyme

¼ tsp. cayenne pepper or to taste

1 tsp. chicken bouillon

3 C. self rising flour  (or reg. flour + 4 ½ tsp. bkg. Pow.+ ¼ tsp. salt)

½ tsp. poultry seasoning

1/3 C. butter

1 C. milk


    Cover chicken with water, and bring to a boil in lg. Dutch oven. Add 1 ½ tsp. salt, ½ tsp. pepper, and next 3 ingr. Cover, reduce heat and simmer 1 hour. Remove chicken, reserving broth in Dutch oven; cool chicken. Skim fat from broth; bring to a simmer. 

    Skin, bone and chop or shred chicken. Add meat, bouillon and remaining salt and pepper to broth. Return to simmer. 

    Combine flour and poultry seasoning in a bowl. Cut in shortening. Add milk, stirring to moisten. On floured surface, roll dough 1/8 inch thick; cut into 1-inch pieces. 


Bring broth to boil. Drop dumplings, a few at a time, into boiling broth, stirring gently. Reduce heat, cover and simmer, stirring often 25 min. 

© Being Fruitful, 2012