chicken and dumplings - from scratch!

Name: Chicken and Dumplings - From Scratch!
Prep time: 1 h
Cook time: 2 h
Yield: 6
Cuisine: American
Ingredients: ## FOR THE SOUP:; 1 - chicken - at least 2 pound; 1 medium onion, chopped; 3 clove(s) garlic, crushed; 1 stalk(s) celery, chopped; 2 small carrots, chopped; 1 teaspoon(s) poultry seasoning; 1 teaspoon(s) paprika; 1 teaspoon(s) basil; 1 teaspoon(s) parsley; 1/2 teaspoon(s) rosemary; 2 teaspoon(s) thyme; 1/2 teaspoon(s) garlic powder; 1/2 teaspoon(s) onion powder; 1 teaspoon(s) pepper; ## FOR THE DUMPLINGS:; 3 cup(s) flour; 1/2 teaspoon(s) baking powder; 1 pinch(es) salt; 2 tablespoon(s) butter; 1 cup(s) milk (a little less than full)

(1 RATING)

64 Pinches

Alisha Williams

Montgomery, AL

Updated on Oct 5, 2014

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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prep time 1 Hr

cook time 2 Hr

method Stove Top

yield 6-8 serving(s)

Ingredients

FOR THE SOUP:
1 - chicken - at least 2 pound
1 medium onion, chopped
3 cloves garlic, crushed
1 stalk celery, chopped
2 small carrots, chopped
1 teaspoon poultry seasoning
1 teaspoon paprika
1 teaspoon basil
1 teaspoon parsley
1/2 teaspoon rosemary
2 teaspoons thyme
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon pepper
FOR THE DUMPLINGS:
3 cups flour
1/2 teaspoon baking powder
1 pinch salt
2 tablespoons butter
1 cup milk (a little less than full)

How To Make chicken and dumplings - from scratch!

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.

Step 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.
Step 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).
Step 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.
Step 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.
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