Nanny's Chicken & Dumplings

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Recipe by South Your Mouth

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Nanny’s Chicken & Dumplings


1 large whole chicken

5 cups water

2 stalks celery, quartered

1 onion, quartered

2 cloves garlic, minced (or 1/2 teaspoon garlic powder)

1 1/2 teaspoons salt

1 teaspoon pepper

1/2 teaspoon dried thyme


2 cups self-rising flour, plus more

4 tablespoons shortening or lard

1/3 cup ice-cold water (approximately)

Make the Dumplings:

For pastry-style dumplings (more like a large, thick noodle), make the dumplings now so that they can dry out for two hours before starting the chicken. For doughy dumplings, proceed to cooking the chicken then make the dumplings after you've cooked the chicken.

Cut shortening into flour in a medium bowl using a pastry cutter or paddle attachment of a stand mixer until shortening is pea-sized. Slowly mix water into flour just until dough pulls away from the bowl and starts to form a ball.

Turn dough out onto liberally floured surface and knead 2-3 times. Roll dough out to desired thickness (I rolled mine out pretty dang thin – about 1/8 of an inch). Sprinkle dough with more flour (about 1/4 cup - the extra flour will help to thicken the broth). Using a pizza cutter or sharp knife, cut dough into 1”x2” strips.

Cook the chicken and make the stock:

Add chicken, water, celery, onion, garlic, salt, pepper and thyme to a large pot or Dutch oven then bring to a boil over medium heat. Once boiling, reduce heat to medium-low, cover and simmer for 1 hour. Turn off heat and let pot rest on the burner, covered, for 1 more hour.

Remove chicken and vegetables from stock using a slotted spoon. Discard vegetables. Remove skin and bones from chicken then chop chicken into bite-sized pieces. Set chicken aside.

Bring it all together:

Bring chicken stock to a low boil over medium-high heat. One-by-one, add the dumplings to the boiling stock. Reduce heat to medium-low and let the dumplings cook, uncovered, for 5 minutes. Add the chopped chicken to the pot and carefully stir. Reduce heat to low and continue cooking 5 more minutes.

Cover pot, turn off heat then let the pot rest for 15 minutes or until broth is thickened. Serve and enjoy!