Momma’s Favorite Chicken with Rolled Dumplings

Name: Momma’s Favorite Chicken with Rolled Dumplings
Prep time: 30 min
Cook time: 1 h 28 min
Total time: 1 h 58 min
Yield: 8 servings
Cuisine: Southern Recipes, American
Ingredients: 0.5 tsp Black Pepper; 0.25 cup Butter; 1 whole Carrot; 2 sticks Celery Sticks; 2 lb Chicken Breast; 0.25 cup Chicken Broth; 2 whole Dried Bay Leaves; 0.5 tsp Dried Thyme; 1 tsp Garlic; 1 whole Onion; 0.13 tsp Poultry Seasoning; 0.5 tsp Salt; 2 tbsp Self-Rising Flour; 0.25 cup Shortening; 1 cup Water

Dinner 🍽️Lunch 🥪Soup 🍲 Southern Recipes 🇺🇸American High-Protein 💪Low-Carb Halal 🕌Comfort-Food

Momma’s Favorite Chicken with Rolled Dumplings brings tender poached chicken and soft, rolled dumplings together in a rich, herb-scented broth. Butter, celery, carrot, and onion melt into the stock, while thyme and bay leaves add cozy depth. Serve it on cool evenings or for a comforting family dinner when you want a warm, homey bowlful.

Prep30 mins
Cook1 hr 28 mins
Serves8
DifficultyMedium

1

Assemble all the ingredients.
2

Melt the butter in a stock pot over medium-high heat. Add the celery, carrot, onion, garlic, bay leaves, thyme, salt, pepper, and poultry seasoning; cook and stir until the flavors come together, about 5 minutes.
3

Push the vegetable mixture to the sides and add the chicken; cook until browned, 3 to 5 minutes per side.
4

Pour in enough water to cover the chicken by 3 inches; bring to a boil. Stir, scraping the browned bits from the bottom of the pot. Reduce the heat; simmer until the chicken is tender, about 1 hour.
5

Use a large slotted spoon to transfer the chicken and carrots to a serving plate; let cool.
6

Ladle 1/4 cup of the cooking liquid into a bowl; let it cool slightly, about 5 minutes. Mix in 2 tablespoons flour, then stir the mixture back into the pot.
7

Place 2 cups flour in a large bowl; cut in the shortening with 2 knives until the mixture forms pea-sized bits. Mix in the chilled chicken broth until the dough comes together.
8

Turn the dough out onto a floured work surface. Knead 5 to 6 times; pat it down to 1-inch thickness. Sprinkle lightly with flour; roll out to about 1/8-inch thickness. Cut the dough into squares with a sharp knife.
9

Drop the squares, in batches, into the simmering cooking liquid, moving the squares to the side with each addition. Partially cover the pot; simmer until the dumplings are firm, about 12 minutes. Separate any dumplings that stick together. Remove from the heat; keep covered.
10

Remove the bones from the chicken; cut into bite-sized pieces and return to the pot. Chop the carrot; return it to the pot. Let the chicken and dumplings cool, about 30 minutes, before serving.
11

Enjoy!