Prep 30 mins
Cook 2 hrs 30 mins
My mom made a similar recipe for this comforting dish, and I still remember the wonderful aroma of chicken and dumplings cooking throughout the house. She didn't make it often, but when she did, what a treat. I especially loved the light, tender dumplings, which is still my most favorite part of this dish. (In a pinch, Bisquick dumplings are also very good). For those of you, like my good friend Cindy, who like a more Southern style of dumpling (heavier, chewier), the recipe is at the bottom. This recipe is from Steph's Country Kitchen Goodness. This is my favorite website for recipes.
- 1 large broiler-fryer chicken, cut up
- 2 celery ribs, sliced
- 4 carrots, peeled and sliced
- 1 medium onion, diced
- 1 (14 1/2 ounce) can chicken broth
- 2 tablespoons dried parsley
- 2 teaspoons chicken bouillon granules
- 1 1⁄2 teaspoons salt
- 1⁄2-1 teaspoon pepper
- 2 cups flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- 3⁄4 cup milk
- 4 tablespoons oil
- Combine chicken, celery, carrots, onion, chicken broth, parsley, chicken bouillon granules, salt and pepper in a large pan or dutch oven; add enough water to cover chicken.
- Bring to a boil; reduce heat, cover and simmer for 2 hours or until chicken is done.
- Remove chicken and let stand until cool enough to handle.
- Remove skin from chicken and tear meat away from bones.
- Return meat to soup; discard skin and bones.
- Add more salt and pepper to taste, if desired.
- Return soup to a simmer.
- In a mixing bowl, combine dumpling ingredients and mix well to form a stiff dough.
- Drop by tablespoonfuls into simmering soup.
- Cover and simmer for 15 to 20 minutes.
- Serve immediately.
- Yield: 4 to 6 servings.
- *SOUTHERN STYLE DUMPLINGS (heavier and chewier) 2 cups flour, 1 cup chicken broth, 2 tsp baking powder, 2 beaten eggs. Combine flour, broth, baking powder and eggs; mix well to form a stiff batter. Drop by tablespoonfuls into simmering soup. Cover and simmer for 15 to 20 minutes.
I had made a chicken stew to use for several preparations, one of which was to make Chicken and Dumplings, so I only used the dumpling part of this recipe. The dumplings were light and had a delicious ('perfect' in my book) texture and flavor. I used melted unsalted butter instead of oil, and used a scant teaspoon of salt. I also cooked them close to 30 minutes. Just wonderful. DH was very suspicious - his experience had always been with heavy, gooey dumplings - but he loved this. The secret to a light dumpling is to never lift the lid until they're done (just like cooking rice). Thanks for a great recipe for an old standard.
Very good, very fast recipe that the family loved. The only thing I changed was that I used two sets of veggies. The first set of veggies I boiled with the chicken for flavor as the recipe stated. I discarded them after that( way to mushy for my taste). The second set of veggies I added right before adding the dumplings, and finshed the recipe the same. This step made the veggies firmer instead of mushy.
Although this dish is normally considered "comfort food" this simple recipe is worthy of a dinner party. I followed instructions tit for tat except that I used 3-1/2 lbs. of boneless, skinless thighs (my favorite in soupy chicken dishes because the rich chicken flavor does not get washed out). Your recipe rocks, Ms. Vezina! Thank you for sharing and know that this is now my default Chicken 'n dumplings recipe. Booyah!!!