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chicken and dumplings - from scratch!

(1 rating)
Alisha_Williams avatar
Recipe by
Alisha Williams
@Alisha_Williams
Montgomery, AL

My husband and kids get crazy excited when I make this for dinner. It works year-round and when anyone in our house is sick, this is always the most-requested comfort dinner. I do not add any salt to this (except the pinch in the dumplings because of high blood pressure in my household but salt-lovers can always add it at the table if desired.

►
(1 rating)
yield 6 -8
prep time 1 Hr
cook time 2 Hr
method Stove Top

Ingredients For chicken and dumplings - from scratch!

  • FOR THE SOUP:
  • 1
    chicken - at least 2 pound
  • 1 md
    onion, chopped
  • 3 clove
    garlic, crushed
  • 1 stalk
    celery, chopped
  • 2 sm
    carrots, chopped
  • 1 tsp
    poultry seasoning
  • 1 tsp
    paprika
  • 1 tsp
    basil
  • 1 tsp
    parsley
  • 1/2 tsp
    rosemary
  • 2 tsp
    thyme
  • 1/2 tsp
    garlic powder
  • 1/2 tsp
    onion powder
  • 1 tsp
    pepper
  • FOR THE DUMPLINGS:
  • 3 c
    flour
  • 1/2 tsp
    baking powder
  • 1 pinch
    salt
  • 2 Tbsp
    butter
  • 1 c
    milk (a little less than full)

How To Make chicken and dumplings - from scratch!

  • 1
    Put chicken and all seasonings into a pot; cover with water. Boil until chicken is cooked through and falling off the bone. Remove chicken and reserve the water.
  • 2
    Remove all chicken meat from bones and put the meat back into the water. Add the chopped celery and carrot. Taste the broth - adjust seasonings if necessary to suit your tastes. Bring to boil, lower heat, and simmer until carrots are soft.
  • 3
    While soup is simmering, make the dumplings. Combine the baking powder, flour, and salt. Cut the butter into the dry ingredients using a pastry blender or fork. Stir in the milk until the dough forms a ball (add more flour or milk if necessary).
  • 4
    Heavily flour a work surface. Roll the dough out thin (I like to use a heavily floured pasta roller on setting one for this) and cut the dumplings into roughly 1x2 inch rectangles. Make sure the dumplings stay heavily floured throughout to avoid sticking.
  • 5
    Once the carrots are soft and tender, add the dumplings to the soup, stirring while adding to prevent sticking together. Do not shake off the extra flour - it helps thicken the broth. Boil for 15-20 minutes or until the dumplings lose the doughy taste. If you prefer your broth thicker, you can mix 1/8-1/2 cup flour with an equal amount cold water then add this to the stock, boiling at least five minutes to remove the raw flour taste.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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