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

Rating:
☆☆☆☆☆ 0 votes
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

Step-By-Step

1Add 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**
2Remove 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.
3While 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.
4While 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.
5Just 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.
6Stir 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