Chicken and Drop Dumplings is a recipe that my Mom made quite a bit. This meal is a comfort food for me. Chicken, potatoes, carrots, corn or whatever vegetables you prefer are cooked in chicken stock then topped with fluffy, biscuit-like dumplings.
Mom made a chicken stew then dropped the dumpling batter by rounded tablespoonsful on top of the boiling stew. She would turn down the heat and let the dumplings cook for 10-minutes uncovered, then she would cover the pot and let the dumplings cook another 10-minutes.
Mom's brother, Clyde, told me that their sister, Jane, said to cover the dumplings for the first 10-minutes, then uncover for the next 10-minutes. I've seen several drop dumpling recipes and they vary on whether to uncover first then cover or vice versa. So, either way is ok. I haven't tried Aunt Jane's way yet. It's habit for me to first uncover then cover.
When Mom gave me her recipe for dumplings there was no recipe for the stew. She told me to put chicken and vegetables in chicken stock then drop the dumplings on top of the boiling stew. She also said to make sure the dumplings rest on top of the chicken and vegetables instead of submerged in the chicken stock.
When enjoying this meal, I like to put broth on top of everything, so, I'll heat a separate small sauce pot of the seasoned chicken stock to use as a broth to spoon over everything.
When making Chicken and Drop Dumplings, I use shredded cooked chicken that is leftover from making chicken stock. I freeze the leftover chicken meat from making the chicken stock for use in meals like Chicken and Drop Dumplings.
You can put whatever vegetables you prefer in the stew. Make sure the dumpling batter is dropped on top of vegetables and chicken and not submerged in the stock. It's ok if the dumplings are part way in the stock. Mom put peas in her Chicken and Drop Dumplings dish. Neither Jeff nor I like peas, so I substitute corn for the peas. Occasionally, I use green beans in the stew.
When in season, I purchase vegetables from a local farm market. I blanch their carrots, corn and broccoli then freeze it in individual servings for later use.
The farm market has a white potato that I don't see in local grocery stores. Mom told me the potatoes the farm market has are the same potatoes my great-grandfather grew. I don't know the name of the potato but they are not russets. These potatoes have a thin, light brown skin with a white flesh that is good to use as an all-purpose potato. When not in season, I purchase white potatoes from the grocery store.
I hope you enjoy Mom's Chicken and Drop Dumplings!
Chicken and Drop Dumplings, Mom's Recipe
- 8 cups chicken stock
- 1 teaspoon salt
- 1/2 teaspoon poultry seasoning
- 1/2 teaspoon pepper
- 1 cup onion, chopped Approximately 2 medium onions.
- 1 cup celery, chopped Approximately 2-4 celery stalks.
- 4 cups chicken, cooked and shredded Approximately 4 chicken breasts.
- 2 cups carrots, sliced Approximately 2-4 carrots.
- 1 cup corn or peas or green beans
- 6 cups potatoes, cubed Approximately 3-4 medium potatoes.
- 3 cups all-purpose flour
- 4 teaspoons baking powder
- 1 1/2 teaspoon salt
- 6 tablespoons shortening
- 1 1/2 cups soy milk or milk
Make the Chicken Stew
- In a large heavy pot, combine the chicken stock, chicken, salt, poultry seasoning, pepper, celery and onion.
- Stir to combine.
- Add the potatoes, corn and carrots.
- Cook over medium heat for 20-30 minutes. The potatoes and carrots should be almost done. They will be soft on the outside but still firm and uncooked on the inside.
Make the Dumplings
- Whisk together the flour, baking powder and salt.
- Cut in the shortening
- Stir in the soy milk.
Add the Dumplings to the stew
- Bring the stew to a boil.
- Drop by rounded tablespoonsfuls onto the boiling stew. The dumplings should rest on top of the vegetables and not be on top of each other.
- Reduce heat.
- Cook uncovered for 10-minutes.
- Cover and cook for another 10-minutes.
- Serve dumplings, with chicken and vegetable stew. Top with a little broth.