Homemade Chicken and Dumplings
User Reviews
5
Homemade Chicken and Dumplings
Description
This recipe features bone-in, skin-on chicken breasts roasted with olive oil, salt, and pepper for flavor and moistness. After roasting, the chicken meat is shredded and added back to a broth base made from the prepared chicken stock. The broth is simmered with sautéed onion, celery, and carrot, thickened slightly with flour to create a rich soup.
Dumplings are made by combining flour, baking powder, chopped parsley, salt, chilled butter, milk, and egg into a dough. These are gently dropped or rolled into the simmering soup to cook through, resulting in tender, fluffy dumplings that absorb the broth flavors. The soup balances savory broth, tender chicken, fragrant vegetables, and soft dumplings for a filling dish.
This dish is ideal for cooler days or when a comforting meal is desired. Using homemade or prepared chicken stock adds depth, and leftover soup freezes well. Roasted chicken's skin removal and shredding ensure bite-sized pieces, making the soup easy to serve.
Ingredients
Do Ahead - Chicken Stock and Roasted Chicken
- chicken broth
- 2 large chicken breast bone-in, skin on
- 1 tablespoon olive oil
- salt
- black pepper
For the Soup
- 7 cups chicken broth
- 4 tablespoon butter unsalted
- 1 medium onion chopped, about 1 cup
- 2 talks celery sliced, about 1 cup
- 2 medium carrot peeled and thinly sliced, about 1 cup
- ¼ cup all-purpose flour
- 1½ teaspoon salt
- ½ teaspoon black pepper
For the Dumplings
- 1½ cups all-purpose flour
- 3 teaspoon baking powder
- 2 tablespoon flat-leaf parsley chopped, plus extra for garnish (if desired)
- ½ teaspoon salt
- 2 tablespoon butter unsalted, cut into small pieces and chilled
- ½ cup milk whole
- 1 egg lightly beaten
Instructions
Do Ahead
- Prepare the chicken broth (link in Ingredients). Chill in the fridge, preferably overnight. The next morning, use a spoon to remove the congealed fat on the surface of the broth.
- To roast the chicken, preheat your oven to 350°F.
- Brush the breasts with olive oil, and then liberally season with salt and pepper. Place the chicken on a baking sheet lined with a baking rack. Roast in the oven until an internal temperature of 165°F is reached. Remove from oven and let rest until cool enough to handl.
- Remove the skin from the breasts and then use your fingers to pull the meat from the bones. Roughly chop the chicken and set aside until ready to use.
Prepare the Soup
- Heat the chicken broth in a pot (or stock pan) until heated through.
- Melt the butter over medium heat in a Dutch oven, or pot.
- Add the onion, celery, and carrots. Cook, stirring often until tender, about 6 to 8 minutes.
- Add the flour and stir for 1 to 2 minutes.
- Add the heated chicken broth and stir until slightly thickened, about 5 minutes. Add the roasted chicken and season with salt (1½ tsp) and pepper (½ tsp).
- Let simmer gently as you make the dumplings.
Make the Dumplings
- In a large bowl, whisk together the flour, baking powder, parsley, and ½ teaspoon of salt.
- Add the cubed butter, and, using a pastry cutter, or the ends of two forks, work the butter into the dry ingredients until the mixture has the texture of small peas.
- Add the milk and egg and then use a fork to incorporate until a batter just comes together. Use the heel of your hands to gently knead the dough, until a soft ball is formed.
- Drop heaping spoonfuls (roughly the size of a golf ball) of the dough into the simmering soup.
- Reduce the heat to low, cover, and cook until the dumplings are fluffy...about 15 minutes. Serve at once, or cover, and serve within 30 minutes. Garnish with additional chopped parsley, if desired.
Notes
- Watch the accompanying video for step-by-step guidance on preparation techniques.
- Store leftover finished soup covered in the fridge for up to five days; reheat gradually over medium heat.
- The soup freezes well for up to two months, retaining flavor and texture.
- If not making homemade stock, a whole chicken can be simmered with vegetables for about 2 to 2½ hours to make broth and shredded meat.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 299 kcal
% Daily Value*
| Calories | 299kcal | 15% |
| Carbohydrates | 26g | 9% |
| Protein | 18g | 36% |
| Fat | 14g | 22% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 85mg | 28% |
| Sodium | 1468mg | 61% |
| Potassium | 562mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 3016IU | 60% |
| Vitamin C | 4mg | 4% |
| Calcium | 119mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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