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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 278.2
  • Total Fat: 3.3 g
  • Cholesterol: 121.6 mg
  • Sodium: 1,303.7 mg
  • Total Carbs: 23.0 g
  • Dietary Fiber: 1.6 g
  • Protein: 36.8 g

View full nutritional breakdown of Mom Gahr's Chicken & Dumplings calories by ingredient
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Mom Gahr's Chicken & Dumplings

Submitted by: OAKBORN

Introduction

This is my mother's recipe... it is the ONLY chicken & dumplings in the opinion of my immediate family.

I have also taken it to potlucks and there is never any left. One of my coworkers even deemed it "perfect".
This is my mother's recipe... it is the ONLY chicken & dumplings in the opinion of my immediate family.

I have also taken it to potlucks and there is never any left. One of my coworkers even deemed it "perfect".

Number of Servings: 10

Ingredients


    Soup
    ~3 lbs chicken (whole or chicken breasts, your choice)
    2 large or ½ lb baby carrots, chopped relatively fine
    1 lg onion, chopped fine
    1 stalk celery, chopped fine
    salt, pepper, garlic, chicken bouillon to taste
    2 tbsp. parsley flakes

    Dumplings
    2 cups flour
    2 eggs
    2 big (3-finger) pinches baking powder
    1 cup cooled chicken broth
    2 big (3-finger) pinches salt


Directions

For Soup:
Boil chicken in enough water to cover until done. Cool chicken, saving the broth (set aside 1 cup for dumplings). Remove meat from bones (or cut up meat) and place back in broth with carrots, onion & seasonings. Keep tasting the soup until you get a good blend of chicken-y and salty. Keep the soup boiling so the dumplings can cook quickly.

For Dumplings:
While the veggies are cooking, combine all ingredients and set aside until it's time to drop in the dumplings. The mixture should be gummy, not too thick and definitely not too thin. Do a test dumpling or two by dropping them from a teaspoon into the boiling soup, they will float to the surface when they are done.

Taste the dumplings... they should be slightly chewy but not doughy in the middle, they shouldn't be soft and fall apart either. If they are dry and doughy in the center, add a small amount of extra chicken broth or water. If they are soft and fall apart, add a small amount of flour to the mix. Then do a test dumpling and see if they are right.

Just keep adjusting until the dumplings have the texture you want. Then just continue dropping them into the soup until you run out of dough. If you feel like you don't have enough in your soup, just mix up some more!


Number of Servings: 10

Recipe submitted by SparkPeople user OAKBORN.






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