Chicken and Dumplings - From Scratch!
By
Alisha Williams
@Alisha_Williams
1
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.
Ingredients
- 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
- 3 c
- flour
- 1/2 tsp
- baking powder
- 1 pinch
- salt
- 2 Tbsp
- butter
- 1 c
- milk (a little less than full)
FOR THE SOUP:
FOR THE DUMPLINGS:
How to Make Chicken and Dumplings - From Scratch!
- 1Put 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.
- 2Remove 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.
- 3While 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).
- 4Heavily 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.
- 5Once 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.
