Chicken & Dumplins

by Dinner Hero on February 20, 2013

chicken & dumplins2

My husband travels overnight for work from time to time.  Years ago, when my kids were little toddlers, I had a love/hate feeling about his being gone from home at night.  I loved the fact that when he was gone, I didn’t feel like I needed to cook dinner.  I sort of got a “break” when it came to cooking.  It’s not that he demanded, or even asked for, a hot, home cooked meal.  But as his wife, I felt like making him a nice dinner was something that he really appreciated.  And, he did.  But truth be told, stay-at-home mommies, especially those of little kids, can lose track of time like nobody’s business.  A day rarely ever goes as you had originally planned.  Often you look in the mirror at 5:00 pm and realize that you never even got dressed.  What?  How does that happen?  If you’ve lived in this world, you know how.

So, I loved that I got a break from cooking when he was gone, but I hated it when he was gone because he wasn’t there to help with the kids, tell me how good my dinner was, and save me from Nick Jr., diapers and bath time.

Well, my kids are not so little anymore, yet for some reason I still had in my mind that I should continue this “let’s-not-cook-for-the-kids-when-Dad-is-out-of-town” mantra.  I mean really, what was I thinking?  That was OK when their diets consisted of baby food and breast milk, but for kids nearing double digits in age, this just didn’t make sense anymore.  I finally had an “ah-ha” moment and realized that my kids deserved my best, regardless of who was joining us at the dinner table.

So, one of the things the kids and I try to do is think of the foods that Dad doesn’t really enjoy.  This is hard, because he is not picky and will eat anything!  However, we have quizzed him on his “least favorites” and we know that Chicken and Dumplins falls into that category.  {I think he may have had a bad experience with Chicken and Dumplins back in the school cafeteria many moons ago.}  We reserve this meal for when he’s out of town.  He wins because he’ll probably be eating out sushi somewhere.  The kids win because they don’t have to eat applesauce and Cheerios.  I win because fixing this for my kids (even when it’s JUST THE KIDS) makes me feel like super mom.  And they never fail to tell me how much they love Chicken and Dumplins, and me!

Chicken & Dumplins
Prep time: 
Cook time: 
Total time: 

Serves: 6

  • 1 rotisserie chicken
  • 2 quarts chicken broth
  • ¼ cups Crisco
  • ¼ teaspoons Salt
  • 1 cup Cold Water
  • 2 cups Plain Or All Purpose Flour
  • 2 cups Whole Or 2% Milk
  • Pepper, to taste
  • Tony Chachere’s Seasoning, to taste

  1. Debone the chicken and set aside.
  2. Bring the chicken broth to a boil. Keep on low heat while you make the dumplins.
  3. Mix the Crisco, salt, water, and flour well. Don’t overwork it, but just combine everything well. Roll out the dough onto a floured surface. Keep rolling the dough and adding flour to keep it nice and dry on top and bottom. Roll it really thin, about ⅛th of an inch.
  4. Use a table knife to cut the dough in long strips, about 1½ inches or so. Now, cut those strips across and make rectangles. Pile the strips on a plate. If the dough is well floured, the dough will not stick to each other. When they are all cut and floured, start the broth boiling hard again. When it comes to a nice boil, start dropping individual dumplings in, but be sure not to drop them all in the middle on top of each other. Don’t stir them.
  5. Cook it at a nice boil for about 4 minutes. Add the chicken. Next, add the two cups of milk and stir gently with a wooden spoon. Bring it back to a boil and it will thicken up. Simmer for about 15 minutes. Add pepper and Tony’s to taste.


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