Basic Southern style Chicken and Dumplings
Why I Love This Recipe
This rates close to top the of my comfort food list. It was a meal my Mom relied on often as I was growing up. When I got married, I asked my Mom for the recipe and I was told that she didn't have one. She just made it from memory. So, I had to learn that way too! In my first attempt, the dumplings fell apart in the broth and we had a thick, gluey chicken soup. After several attempts, I finally got it right. I am sharing my recipe with you so that YOU don't have to eat gluey broth for dinner! The ingredient list is ridiculously short.
Ingredients You'll Need
1 whole broiler chicken, giblets removed
water to cover the chicken in the pot
2 c. flour
1/2 t. salt
1/4 t. pepper
1/2 t. to 1 t. thyme (optional)
3/4 to 1 c. broth (you will get this when you boil the chicken)
1/4 c. corn starch
1/2 c. water
Place chicken in large stock pot and cover with water.
Salt the water and bring to a boil.
Reduce heat and simmer until chicken is done, about 45 min.
Remove chicken from pot and reserve all the broth in the same pot.
Let chicken cool.
Meanwhile, in a medium bowl, combine flour, salt, pepper and thyme if wanted.
Add warm broth and stir to combine.
Turn out onto a lightly floured surface.
Knead until dough comes together. (It shouldn't be overly sticky)
Using a rolling pin, roll dough until about 1/8 inch thick.
Using a pizza cutter, cut dumplings so that each one is 3 inches by 1 inch.
Bring broth back to a boil.
Meanwhile, combine corn starch and water. Set aside.
Add dumplings one at a time to boiling broth until all are added.
Cook for about 5 min.
Slowly add corn starch slurry to broth while stirring, until it reaches the consistency you like.
Add deboned chicken.
Cook an additional 2 or 3 minutes until chicken warmed through.