Chicken and Dumplings
User Reviews
4.6
90 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
2 hrs
-
Total Time
2 hrs 30 mins
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Servings
6
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Calories
786 kcal
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Course
Main Course
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Cuisine
American
Chicken and Dumplings
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Homemade chicken and dumplings are comforting, delicious, and a family favorite meal!
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Ingredients
For the Soup:
- 4 pounds bone-in-skin-on chicken parts
- Kosher salt and freshly ground black pepper
- 4 tablespoons vegetable oil
- 1 bay leaf
- 2 thyme sprigs or 1/2 teaspoon dried thyme
- 1 rosemary sprig or 1/2 teaspoon dried rosemary
- 3 tablespoons butter
- 1 large onion cut into 1/2-inch dice
- 2 large carrots cut into 1/2-inch dice
- 2 celery stalks cut into 1/2-inch dice
- 1/4 cup all-purpose flour
- 1 large potato peeled and diced
- 1/4 cup heavy cream optional
For the Dumplings:
- 1 large egg
- 2 tablespoons milk
- 2 tablespoons butter melted
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon kosher salt
- Italian parsley chopped, for garnish (optional)
Instructions
- Make the Soup-Pat the chicken dry with paper towels and season generously with salt and pepper. In a large Dutch oven, heat 2 tablespoons of the oil over medium-high heat. Working in two batches, brown the chicken until golden, about 4 minutes per side. If the pot is looking a little dark on the bottom, splash some water and scrape up any browned bits between batches, and keep those juices with the chicken.
- Return all the chicken to the pot and add 8 cups water, the bay leaf, thyme, rosemary, and 1 tablespoon salt. Bring to a boil, reduce the heat to a gentle simmer, and cook for 1 hour.
- Strain the broth through a colander set over a large bowl (there should be about 8 cups liquid; skim off some of the fat if you want). Discard the bay leaf and herb sprigs. Using two forks or a pair of tongs, pick the chicken meat off the bones (discard the bones and skin and set aside).
- In the same Dutch oven, heat the remaining 2 tablespoons oil and the butter over medium-high heat. Add the onion, carrots, and celery and cook, stirring, until the carrots begin to soften, about 6 minutes. Add the flour and cook, stirring, until all the flour has been absorbed and darkens a bit, about 5 minutes. Add the strained broth, the chicken meat, and the potato, bring to a boil, then reduce the heat and simmer until the broth thickens, about 20 minutes. Stir in the cream, if using. Season to taste with salt and pepper.
- While the broth simmers, make the dumpling dough-In a small bowl, whisk together the egg, milk, and melted butter. In a large bowl, whisk together the flour, baking powder, and salt. Pour the wet ingredients into the flour mixture and stir gently with a fork until just incorporated (the batter will be thick; don't overmix, which could toughen the proceedings). Spoon 1 tablespoon of the batter and use a second spoon to push it off into the simmering soup. Repeat with the rest of the dough. Cover and cook until the dumplings are fluffy and tender, about 15 minutes.
- Divide the soup and dumplings among bowls. Garnish with parsley and enjoy!
Nutrition Information
Show Details
Calories
786kcal
(39%)
Carbohydrates
29g
(10%)
Protein
43g
(86%)
Fat
54g
(83%)
Saturated Fat
25g
(125%)
Cholesterol
220mg
(73%)
Sodium
361mg
(15%)
Potassium
808mg
(23%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
4175IU
(84%)
Vitamin C
10.4mg
(12%)
Calcium
123mg
(12%)
Iron
4.6mg
(26%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 786 kcal
% Daily Value*
| Calories | 786kcal | 39% |
| Carbohydrates | 29g | 10% |
| Protein | 43g | 86% |
| Fat | 54g | 83% |
| Saturated Fat | 25g | 125% |
| Cholesterol | 220mg | 73% |
| Sodium | 361mg | 15% |
| Potassium | 808mg | 17% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 4175IU | 84% |
| Vitamin C | 10.4mg | 12% |
| Calcium | 123mg | 12% |
| Iron | 4.6mg | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
90 reviews
Excellent
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