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Chicken and Dumplings is a fantastic go-to meal for any night.
It’s filling, comforting, and delicious… and oh so easy!
It’s also a great way to stretch your dollar! Meat is generally the most expensive portion of any meal, but you can feed the entire family with just two large chicken breasts.
My friend shared this recipe with me recently, and it’s quickly become a favorite at our house! Her name is Mrs. Good which means she has Good daughters, a Good house, Good food and even Good habits! Thus, this is the Good Chicken and Dumplings recipe… but it really is A good chicken and dumplings recipe too!
Chicken and Dumplings can be bland. Not these!
Mrs. Good’s recipe is flavorful with rich chicken-y goodness and stick-to-your ribs heartiness. And so simple!
I was recently asked to guest post for The Thriving Home Blog. I just love their site! It’s one of the blogs that inspired me as I started Martha, Martha!
I didn’t grow up eating Chicken and Dumplings. Perhaps my mom had had too many bland, doughy dumplings. I’m so glad I tried this one! It seems like an old-fashioned, probably fattening, sort of meal. I suppose it could be, if you overeat, but in the right portion, it’s full of natural, good-for-you ingredients. It plays well with lots of vegetables. And it’s a great budget stretcher!
Do you have any of those old recipes you’ve resurrected? What are some great ways you stretch the grocery budget?
- 2 large chicken breasts
- 1 tsp salt (optional)
- 4 Cups chicken broth
- 2 Cups water
- 3 Cups flour
- 3 Cups milk (divided)
- 1 1/2 tsp salt
- 3/4 tsp baking powder
- 5 Tbsp shortening
- Optional: 1 Cup peas, carrots, and/or corn
- Simmer chicken and salt in broth and water until cooked (about 30 minutes). Remove chicken from stock and shred chicken off of bone; return chicken to broth. Add peas and corn, if desired.
- Prepare dumplings: Mix flour, salt, and baking powder in large bowl; cut shortening into the dry ingredients until mixed well. Add 1 ½ cups milk and mix into a stiff dough that’s not sticky but can be patted out on a floured surface. Pat dough into a rectangular shape about ½ inch thick. Cut into 1 inch strips and then pinch off about 2 inches of the strip at a time and drop into bubbling stock. Turn heat down to medium/low and cover; cook slowly 12-15 minutes.
- Add about 1 ½ cups of milk and let stand about 10 minutes. If it needs thickening, you may simmer longer to reduce or add a little instant potato flakes.