Old Fashioned Chicken and Dumplings Recipe

Heat 6 cups of homemade chicken stock in a pot.

Add salt, white pepper, and 1 teaspoon of thyme to the stock and bring to a simmer.

In a pan, heat chicken fat (or oil) until hot.

Add 1/3 cup celery and 1/3 cup onion to the pan and cook until softened.

Add 2 tablespoons of flour to the pan to make a roux, cooking lightly without browning it.

Take a little chicken stock and mix it with the roux, then combine it back into the pot of stock.

In a bowl, combine 3 cups of all-purpose flour with 1/2 teaspoon of salt.

Add about 1 cup of warm chicken stock to the flour mixture gradually until it forms a dough.

Roll out the dough to desired thickness and cut into dumpling shapes.

Bring the pot of stock back to a boil and add shredded chicken.

Carefully add dumplings one at a time to the boiling pot, stirring occasionally to prevent sticking.

Once all dumplings are added, cover the pot and cook for about 20 minutes, stirring occasionally.

Check the dumplings to ensure they are cooked through and the broth has thickened.

Equipment Needed

Spice Level: