Chicken and Dumplings
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr 10 mins
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Total Time
1 hr 30 mins
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Servings
6
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Calories
483 kcal
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Course
Main Course, Soup, Lunch, Dinner
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Cuisine
American
Chicken and Dumplings
Description
The recipe starts by simmering a whole chicken with aromatic vegetables—celery, carrots, onions—and seasoning including bay leaves, parsley, turmeric, kosher salt, and black pepper in water for a rich broth. After one hour, the chicken is removed, shredded, and reserved while the broth is used to cook dumplings made from a dough combining flour, baking soda, poultry seasoning, vegetable shortening, and buttermilk.
The dumplings are shaped into pieces and dropped into the boiling broth, where they cook until tender. This technique produces dumplings that are soft yet substantial, complementing the savory shredded chicken and vegetables in the soup.
Serving this dish warm provides a filling meal with layers of textures from the tender chicken and the thick, pillowy dumplings. The use of turmeric adds subtle color and flavor depth.
A fluted pastry wheel can be used to cut dough into neat shapes for even cooking and visual appeal.
Ingredients
Soup
- 3 lb chicken whole
- 4 celery chopped, stalks
- 2 carrot peeled and chopped, medium
- 1 yellow onion chopped, medium
- 2 bay leaf
- 1/4 cup parsley chopped
- 2 1/2 tsp kosher salt (divided)
- 1 tsp black pepper
- 1/8 tsp Turmeric
- 8 cups water
Dumplings
- 2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp poultry seasoning
- 3 tbsp vegetable shortening (lard, I use Crisco)
- 3/4 cup buttermilk
- 1 tsp Tabasco hot sauce (optional)
Instructions
- Place whole chicken, vegetables, bay leaves, parsley, 2 teaspoons kosher salt, pepper and turmeric in a large soup pot or Dutch oven. Cover with water and bring to a boil. Reduce heat to low, cover and simmer for 1 hour.
- Carefully remove chicken from pot. When cool enough to handle remove meat from bones, discarding the skin and bones. Shred the chicken meat and set aside.
- In a medium sized bowl combine flour, baking soda, poultry seasoning and remaining salt.
- Using a pastry blender or your fingers, cut shortening into flour until it resembles coarse meal. Add buttermilk and with your hand mix until dry ingredients are moistened and the dough holds together.
- Turn the dough out onto a floured surface and knead 4 to 5 times. Roll out to 1/4" to 1/2" thickness (I prefer them thick and do 1/2" thickness as shown here).
- Bring chicken broth and vegetables to a boil and pinch off or cut dough in 2" pieces and add to the boiling broth (See Note 1). Reduce heat to medium and simmer 8 to 10 minutes, covered.
- Add hot sauce if using and stir to combine. Stir in reserved chicken and season to taste before serving. Garnish with fresh chopped parsley and ladle into bowls.
Notes
- Use a fluted pastry wheel or crimper to cut the dumpling dough into strips and then into 2-inch squares for even cooking and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 483 kcal
% Daily Value*
| Calories | 483kcal | 24% |
| Carbohydrates | 38g | 13% |
| Protein | 26g | 52% |
| Fat | 24g | 37% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 84mg | 28% |
| Sodium | 848mg | 35% |
| Potassium | 465mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 3930IU | 79% |
| Vitamin C | 8.4mg | 9% |
| Calcium | 87mg | 9% |
| Iron | 3.3mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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