Anytime the weather starts to cool down the first thing Southeners go for is chicken and dumplings, it’s a classic. This recipe is my moms and what my family and I ate growing up, I’ve never tasted a bowl that I liked better. Some people make their dumplings into thin strips, but for me the big dumpling in these have always been my favorite part, I don’t even consider it real chicken and dumplings without the dumpling.
The day that I plan to cook this recipe I always wake up early and make homemade chicken broth in my crock pot. This ensures that I have real chicken broth for my stew and also that my chicken breasts are cooked, they come out so full of flavor and as soft as can be. As you can see at the end of the recipe we sprinkle pepper on top, this is an old tradition. I once read in an old cookbook that moms did it so they could see if anyone messed with their dumplings while they were on the stove.
1 can cream of celery soup (you could also use cream of chicken or mushroom)
1 can of water (about 1-1/3 cups)
1 cup milk
2-1/2 cups chicken broth
Salt and pepper to taste
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 tablespoons shortening
3/4 cup water
1. In a 4 quart pan on medium heat, add cream of celery soup, water, chicken broth and milk, stir. Add salt and pepper to taste. Reduce heat to low and allow to simmer for 30 minutes.
2. In a large mixing bowl, add flour, baking powder, salt and shortening, mix until coarse. Carefully add enough water to get a thick wet mixture (you may not need all of the water).
3. Raise the heat to medium, then continue adding a heaping tablespoon of the dumpling mix until it has finished. Cover, then cook for 10 minutes (do not stir). Then remove the lid, sprinkle the top with salt and pepper and cook a remaining 10 minutes.
Yields: 5 servings
*updated from 9/27/09