Chicken And Dumplings - From Scratch! Recipe

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Chicken and Dumplings - From Scratch!

Alisha Williams

By
@Alisha_Williams

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.


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Comments:

Serves:

6-8

Prep:

1 Hr

Cook:

2 Hr

Method:

Stove Top

Ingredients

FOR THE SOUP:

1
chicken - at least 2 pound
1 medium
onion, chopped
3 clove
garlic, crushed
1 stalk(s)
celery, chopped
2 small
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)

Directions Step-By-Step

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.

About this Recipe

Main Ingredient: Chicken
Regional Style: American
Dietary Needs: Low Sodium
Hashtags: #dumplings, #chicken, #soup