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5 from 1 vote

Chicken and Dumplings

Just a nice big pot of Cast Iron comfort food.
Prep Time1 hour
Cook Time1 hour
Total Time4 hours
Course: Main Course
Cuisine: American
Keyword: Chicken, Dumplings, Soup
Servings: 8 people
Calories: 664kcal

Ingredients

  • 6 lb Whole Chicken
  • 1 cup carrots diced
  • 1 cup onions chopped
  • 1 cup celery diced
  • 15 qt water
  • 2 ea Bay Leaves
  • 1 tsp Lawry's seasoned salt
  • 1 tbsp kosher salt
  • 1/2 tsp ground sage
  • 1/2 tsp black pepper
  • 1 tbsp Dried minced onion

Instructions

  • Place whole chicken in stock pot, cover with water, add spices.
  • Cover and bring to boil.
  • Reduce heat and simmer till chicken falls off the bone.
  • Remove chicken to platter and let cool. Discard skin and tear meat from the bones and place in dutch oven. Add vegetables and enough reserved stock to fill pot half way.
  • Bring to a boil, reduce heat and add dumplings, and enough stock to fill pot.
  • Adjust seasoning as desired, and simmer till dumplings are cooked.

Notes

This makes a lot of broth you can freeze and tuck away. We served it up with a bit of warm corn bread on the side.
[nutrition-label]

Nutrition

Calories: 664kcal | Carbohydrates: 5g | Protein: 53g | Fat: 49g | Saturated Fat: 14g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Cholesterol: 213mg | Sodium: 1598mg | Potassium: 175mg | Fiber: 2g | Sugar: 2g | Vitamin A: 5100IU | Vitamin C: 6.6mg | Calcium: 30mg | Iron: 1.3mg