Here in Texas we are wrapping up a mild winter. We’ve been blessed with a lot of 70-degree days with a few chilly days mixed in. Last week’s chilly day (which I hope is our last) left me craving chicken and dumplings.
This recipe is for my mother’s chicken and dumplings which consist of homemade chicken broth filled with big chunks of chicken and giant fluffy dumplings. The dumplings and the broth are seasoned with garlic powder and sage. So delicious.
You may be reading things and thinking “that is not how I eat my chicken and dumplings!” But it seems to me that there a few recipes in life that are only edible when prepared the way your mother makes it; chicken and dumplings tops this list for me (followed by nachos and hot chocolate). If this is not your mama’s I suggest you try it because I think it is pretty dang good!
To prepare it cut a whole chicken into eight pieces: breasts, legs and thighs, wings, back, and neck. Place all of this into a large pot and cover with eight cups of water. Add in one diced onion and season with sage, garlic powder, salt and pepper. Cover and simmer on low for about 40 minutes or until meat is cooked through.
Remove chicken from pot and remove skin and shred the meat. Discard any bones, skin, fat, and the neck. Skim any fat from the top of the broth. Add shredded chicken back to broth.
In a medium bowl add Pioneer Baking Mix (don’t ask me why but it must be Pioneer, Bisquick doesn’t come out the same). Be careful to get the baking mix and not the pancake mix, I’ve made that mistake before! Add to this milk, salt and pepper, garlic powder, and sage. Stir until well combined. Slowly add more milk if needed and stir until a wet dough forms. Drop large spoonful’s of dough into the simmering broth. Cover and let cook for about five minutes.
This is one of my favorite cold day meals and always makes me think of home. Even the way it makes the house smell when cooking is comforting. I have to admit that I don’t eat much of the chicken and go straight for the fluffy dumplings. Even if this isn’t your Mama’s recipe I think you will still be pleased!
Mama’s Chicken and Dumplings
1 Whole chicken
8 Cups of warm water
1 Yellow onion, diced
2 teaspoons of sage
½ teaspoon garlic powder
salt and pepper
For the dumplings:
4 Cups Pioneer Baking Mix
2 Cups cold milk
1 teaspoon sage
¼ teaspoon garlic powder
salt and pepper
1. Cut chicken into large sections of wings, legs and thighs, neck, breasts, and back. Place pieces into large pot and cover with water. Add in onion, sage, garlic powder, and salt and pepper. Cover and simmer for about 40 minutes or until meat is cooked through.
2. Remove meat from pot and discard any bones, skin, and the neck. Shred the meat and set aside. Skim fat from the top of the broth. Add shredded meat to the broth.
3. In a medium bowl combined Pioneer Baking Mix, milk, sage, garlic powder, and salt and pepper. Mix well. Slowly add more milk if needed to form a wet dough. Drop large spoonful’s of dough into simmering broth. Scrape the sides of the bowl and add to pot. Cover and let simmer for about five minutes. Spoon soup into bowls and serve. Dig in!