Chicken 'n Dumplin's MMB

Melanie B

By
@MelBelle

This is wonderful comfort food for fall or winter. I have made this for many years. Although I lost my original dumplin recipe, I found one very similar on AllRecipes.

allrecipes.com/...ngs-from-the-1800s


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Rating:

Comments:

Serves:

10-12

Prep:

30 Min

Cook:

1 Hr 30 Min

Method:

Stove Top

Ingredients

STOCK

4-5 lb
chicken, whole
2-3
carrots- chunked
1-2 stalk(s)
celery **or** 1 teaspoon celery seed
1 tsp
black peppercorns, whole
1 tsp
black pepper, ground
1 tsp
salt

NOTE:

sometimes i add a bit of thyme to the stock while it is cooking

SOUP

3-4
carrot, sliced, optional
2-3 stalk(s)
celery, sliced, optional

DUMPLINGS

1/2 tsp
black pepper, ground

Directions Step-By-Step

1
Add all the stock ingredients to a large pot. I use my pasta pot for ease. Let boil for about an hour or until the chicken is done.

** I save the carrot peels and ends of celery in the freezer for making stock**
2
Remove chicken from the pot (lift out pasta strainer if using a pasta pot). Let chicken cool completely so you can pick off all the meat.
3
While the chicken is cooling, let the stock you have just made reduce over medium/low heat. Strain through cheesecloth if there are pieces of peppercorn, carrots or celery in the stock.
4
While the chicken is cooling, make your dumplings. allrecipes.com/...ngs-from-the-1800s I add black pepper to the dumplings.

** some people like to make the dumplings the day before and let them dry a bit. Either way is fine.
5
Just before you pick the chicken, add the sliced carrots and celery to the stock so they will have a chance to soften. (this is optional. I did not put any in this batch.) Check stock to see if you need to add more salt or pepper. Add in the shredded chicken meat.
6
Stir in the dumplings slowly so they don't clump up and stick together. Stir well between each addition.

About this Recipe

Course/Dish: Chicken, Chicken Soups
Main Ingredient: Chicken
Regional Style: American
Hashtag: #comfort-food