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Southern Chicken & Dumplings

Ingredients

  • 24 ounces Mary B’s Open Kettle Dumplings, partially thawed

  • 5 leg quarters

  • 4 quarts water

  • ½ medium onion

  • 2 stalks celery

  • 2 tablespoon butter

  • 4 quarts chicken broth

  • 2 chicken bouillon cubes

  • 1 tablespoon poultry seasoning

  • 1 tablespoon black pepper

  • 1 teaspoon seasoning salt

  • ½ tablespoon parsley flakes

  • 2 tablespoons corn starch

  • ½ cup water

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Directions

  1. In a large stockpot, pour the water into the pot and boil the leg quarters; add onion, celery, butter, poultry seasoning and black pepper.   

  2. Cover pot and boil 45 minutes until chicken is done on medium-high heat. 

  3. Remove chicken from pot and place in bowl to cool.   Shred chicken and set aside.

  4. Cut dumpling strip into 4 pieces.   Pour chicken broth into a separate pot; add seasoning salt, chicken bouillons and parsley flakes.  Bring the broth to a boil.  

  5. Drop dumpling pieces in boiling broth one at a time, stirring constantly.  

  6. Cover the pot and reduce the temperature to low; cook the dumplings 45 minutes or until the dumplings are thoroughly cooked (the dumplings will double in size when done).

  7. Mix together the corn starch and 1 cup water.  Pour this slurry mixture into the pot with the dumplings to thicken the broth. 

  8. Stir slowly to avoid the dumplings sticking to the bottom of the pan. 

  9. Add shredded chicken, a little at a time; stir to combine.  Turn heat down to simmer; cook, covered 15 minutes to thicken.  Remove from stove to cool. 

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