Recipe by ciao
You can't get much more comfort food-y than this. No more mushy or yucky dumplings--these are wonderful. Very easy to make, and very delicious to eat!
Top Review by Mirj
I can honestly tell you that my grandma never made this in her life. My grandma worked at the cosmetics counter at Saks Fifth Avenue in New York in the 60s and 70s and wouldn't know chicken and dumplings if she tripped over them on the sidewalk. Grandma stories aside, this has to be one of the most satisfying meals my girls and I have had in a long time. I made this for Friday night supper. I used soy milk in the dumplings to keep them non-dairy. I had some root veggies lying around and threw those into the chicken mix as well: parsnip, celery root and turnip. The only detraction was the chicken pieces, we're not big fans of bones. Next time I'll use chicken breasts and everyone will be happy. Leeann, thanks for a great recipe!
- 2 tablespoons olive oil
- 3 -4 lbs chicken pieces
- 1 small onion, chopped
- 2 celery ribs, thinly sliced
- 3 1⁄2 cups water, divided
- 1 bay leaf
- 3 chicken bouillon cubes (or I prefer 3 tsp Better Than Bouillon soup base)
- 1 teaspoon salt
- 5 carrots, peeled and thinly sliced
- 1⁄3 cup all-purpose flour
- 1 1⁄2 cups all-purpose flour
- 2 teaspoons baking powder
- 1⁄4 teaspoon salt
- 1 tablespoon fresh parsley, chopped
- 2⁄3 cup milk
- 1 large egg
- 1 tablespoon vegetable oil
Directions See How It's Made
- For the chicken: Heat oil in a large Dutch oven or large covered skillet.
- Add the chicken and brown for 2 minutes on each side.
- Stir in onion and celery, sauté for a few minutes, and add 3 cups of the water, bay leaf, bouillon, salt and pepper.
- Bring to a boil, reduce heat and simmer for 30 minutes, covered.
- Then remove the chicken and add the carrots, cover and simmer until carrots are tender, about 10 minutes.
- While carrots are cooking, remove the chicken from the bones.
- Whisk together the 1/3 cup of flour and the remaining 1/2 cup water until smooth.
- Add flour/water mixture and chicken meat back to the pan, cover and continue to simmer.
- For the dumplings: Combine flour, baking powder, salt and parsley in a large bowl.
- Make a well in the center of the dry ingredients and add the milk, egg and oil.
- Stir quickly to make the batter.
- For each dumpling, spoon a rounded tbsp of batter into the simmering broth.
- Cover and simmer for another 13-15 minutes, but DO NOT STIR.
- Ladle servings into big bowls and eat up!