Chicken and Dumplings
User Reviews
4.6
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Prep Time
30 mins
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Cook Time
2 hrs
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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
Description
This Chicken and Dumplings recipe begins by browning seasoned bone-in, skin-on chicken parts to develop flavor. The chicken is then simmered with aromatics including bay leaf, thyme, and rosemary in water for about an hour to make a flavorful broth. The broth is strained and reserved while the meat is picked off the bones.
Diced vegetables including onion, carrot, celery, and potato are sautéed in butter then thickened with flour to form a base. The strained broth is added back along with the shredded chicken. A rich, savory stew forms, combining tender chicken, hearty vegetables, and a thickened broth.
The dumplings are made from a dough of flour, baking powder, salt, egg, milk, and melted butter, dropped by spoonfuls onto the simmering stew and cooked until puffed and tender. Chopped Italian parsley may be added for garnish. This dish provides a filling, rustic one-pot meal, blending moist chicken and soft dumplings in a fragrant herb broth.
Ingredients
For the Soup:
- 4 pounds chicken parts bone-in, skin-on
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
- 4 tablespoons vegetable oil
- 1 bay leaf
- 2 thyme or 1/2 teaspoon dried thyme, sprigs
- 1 rosemary or 1/2 teaspoon dried rosemary, sprig
- 3 tablespoons butter
- 1 onion cut into 1/2-inch dice, large
- 2 carrot cut into 1/2-inch dice, large
- 2 celery cut into 1/2-inch dice, stalks
- 1/4 cup all-purpose flour
- 1 potato peeled and diced, large
- 1/4 cup heavy cream optional
For the Dumplings:
- 1 egg large
- 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 DetailsNutrition 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.
User Reviews
Overall Rating
4.6
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