Ingredients
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¼ cup butter
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2 ribs celery, quartered
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1 large carrot, quartered
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1 small onion, chopped
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1 teaspoon mashed garlic
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2 large bay leaves
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½ teaspoon dried thyme
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½ teaspoon salt
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½ teaspoon ground black pepper
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⅛ teaspoon poultry seasoning
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2 pounds bone-in chicken breasts
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water to cover
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2 tablespoons self-rising flour (such as White Lily®)
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2 cups self-rising flour (such as White Lily®)
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¼ cup cold shortening
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¼ cup chicken broth, slightly chilled
Directions
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Gather all ingredients.
![all ingredients gathered to make chicken and dumplings]()
Dotdash Meredith Food Studios
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Melt butter in a stock pot over medium-high heat. Add celery, carrot, onion, garlic, bay leaves, thyme, salt, pepper, and poultry seasoning; cook and stir until flavors combine, about 5 minutes.
![vegetables and seasonings cooking in a pot until flavors are combined]()
Dotdash Meredith Food Studios
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Push vegetable mixture to the sides and add chicken; cook until browned, 3 to 5 minutes per side.
![chicken added to pot, cooking until sides are browned]()
Dotdash Meredith Food Studios
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Pour enough water over the chicken to cover by 3 inches; bring to a boil. Stir, scraping the browned bits off of the bottom of the pot. Reduce heat; simmer until chicken is tender, about 1 hour.
![chicken covered and simmering until tender]()
Dotdash Meredith Food Studios
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Transfer chicken and carrots to a serving plate with a large slotted spoon; let cool.
![chicken and carrots transferred to a plate]()
Dotdash Meredith Food Studios
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Ladle 1/4 cup cooking liquid into a bowl; cool slightly, about 5 minutes. Mix in 2 tablespoons flour. Stir back into the pot.
![flour stirred into pot]()
Dotdash Meredith Food Studios
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Place 2 cups flour in a large bowl; cut in shortening with 2 knives until mixture forms pea-sized bits. Mix in chilled chicken broth until dough is combined.
![dough slightly formed in a mixing bowl]()
Dotdash Meredith Food Studios
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Turn dough out onto a floured work surface. Knead 5 to 6 times; pat down to 1-inch thickness. Sprinkle lightly with flour; roll out to about 1/8-inch thickness. Cut dough into squares with a sharp knife.
![dough rolled out and cut into squares]()
Dotdash Meredith Food Studios
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Drop squares, in batches, into simmering cooking liquid, moving squares to the side with each addition. Partially cover pot; simmer until dumplings are firm, about 12 minutes. Separate any dumplings that stick together. Remove from heat; keep covered.
![dumplings cooking in pot until firm]()
Dotdash Meredith Food Studios
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Bone chicken; cut into bite-sized pieces and return to the pot. Chop carrot; return to the pot. Cool chicken and dumplings, about 30 minutes, before serving.
![chicken and carrots cut, ready to be placed back in pot]()
Dotdash Meredith Food Studios
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Enjoy!
![close up on a bowl of chicken and dumplings]()
Dotdash Meredith Food Studios
Recipe Tip
You can substitute chicken thighs or legs for chicken breasts if desired. If using only chicken thighs or legs, reduce butter to 2 tablespoons.
Nutrition Facts (per serving)
| 405 | Calories |
| 19g | Fat |
| 28g | Carbs |
| 28g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 405 | |
| % Daily Value * | |
| Total Fat 19g | 25% |
| Saturated Fat 7g | 36% |
| Cholesterol 83mg | 28% |
| Sodium 718mg | 31% |
| Total Carbohydrate 28g | 10% |
| Dietary Fiber 2g | 6% |
| Total Sugars 1g | |
| Protein 28g | 56% |
| Vitamin C 2mg | 2% |
| Calcium 144mg | 11% |
| Iron 3mg | 15% |
| Potassium 328mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
