Chicken and Dumplings
User Reviews
5
-
Prep Time
30 mins
-
Cook Time
1 hr 15 mins
-
Total Time
1 hr 45 mins
-
Servings
8 servings
-
Calories
464 kcal
-
Course
Main Course
-
Cuisine
American
Chicken and Dumplings
Description
This recipe starts by simmering a whole chicken with onion, carrots, and celery to create a flavorful broth. After the chicken is cooked and removed, it's chopped and reserved. The broth is seasoned and dumplings made from a simple dough of flour, shortening, baking powder, milk, and salt are rolled out and cut before being gently simmered in the broth. Once the dumplings are tender, chopped chicken and optionally vegetables are returned to the pot for a warming finish.
The dish offers a mix of textures from the tender chicken and soft dumplings, along with the savory depth of the chicken broth. The dumplings form a soft, light bite that broadens the soup's heartiness.
Serve the chicken and dumplings as a standalone meal on cooler days. The broth's mild seasoning allows the chicken's flavor to shine through.
Leftovers can be stored up to four days in the refrigerator in an airtight container. Variations include substituting bone-in chicken thighs for the whole chicken and incorporating peas or different herbs into the broth.
Ingredients
Broth
- 1 chicken 4 to 5 pounds, cut into pieces, whole
- 1 yellow onion cut into quarters
- 3 large carrot cut into thirds
- 3 ribs celery cut into thirds
- 8 cups chicken broth reduced sodium
- salt to taste
- black pepper to taste
- 1 bay leaf or a ¼ teaspoon poultry seasoning, optional
For the Dumplings
- 1 ¾ cups all-purpose flour plus extra for dusting
- ⅓ cup shortening
- ½ teaspoon baking powder
- ¾ cup milk
- ½ teaspoon salt
Other
- 4 tablespoons cornstarch
- parsley for garnish, chopped, fresh
Instructions
- In a large soup pot, combine the chicken, onion, carrots, and celery. Add salt to taste (about ½ teaspoon).
- Add chicken broth. Bring to a boil, reduce heat, and simmer covered for 45-60 minutes or until the chicken is tender and cooked through. While the broth is simmering, prepare dumplings below.
- Remove chicken and vegetables from the broth. Discard skin and bones and chop remaining chicken, set aside.
- Gently add dumplings to broth. Simmer for 15-20 minutes or until tender.
- Stir chicken (and vegetables if desired) into the broth and cook about 2-3 minutes or until heated through.
To Make the Dumplings
- Combine flour, baking powder, salt, and shortening with a fork until shortening is mixed in.
- Add milk a little at a time and mix until combined (you may not need all of it, you want a soft but not sticky dough).
- Knead a few times on a floured surface until dough is smooth.
- Generously flour your surface and roll the dough out to ⅛-inch thick. Using a sharp knife or a pizza cutter, cut the dough into 1-inch x 2-inch strips. Flour generously to avoid sticking.
- Cook in broth as directed above.
To Thicken the Broth
- In a small bowl combine 4 tablespoons cornstarch with 4 tablespoons water.
- Add to boiling broth a little bit at a time stirring to reach desired consistency.
Notes
- Bone-in chicken thighs can replace the whole chicken for convenience and flavor.
- Peas can be added with vegetables to the broth for extra color and sweetness.
- Store leftovers in an airtight container refrigerated up to 4 days.
- Optional poultry seasonings can be added to the broth to vary the flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 464 kcal
% Daily Value*
| Calories | 464 | 23% |
| Carbohydrates | 32g | 11% |
| Protein | 26g | 52% |
| Fat | 25g | 38% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 73mg | 24% |
| Sodium | 322mg | 13% |
| Potassium | 599mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 4060IU | 81% |
| Vitamin C | 4.4mg | 5% |
| Calcium | 77mg | 8% |
| Iron | 2.8mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
