Chicken and Dumplings
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.
- Ready In:
- 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.
MY PRIVATE NOTES
RECIPE MADE WITH LOVE BY
Join The Conversation
I did what another posted did - I used my immersion blender after pulling out my chicken and bay leaves (I used 3). Then-Let it simmer with fresh carrots, fresh chopped garlic, shallot and onion- not extra celery bc the immersion blender doesn’t quite blend them easily. Made my dumplings - which I made 2 kinds bisquick - which I also tweaked by adding dried thyme and dried parsley & sea salt. This recipe’s dumplings I did the same but also added fresh Italian parsley from my garden Italian (really so I can tell the difference) and then decide which I prefer. Both are delicious and I appreciate the posters sharing their insights. The liquid is thicker bc of the blender and absolutely delicious. The added carrots are soft but not mushy. So much flavor!! Doubling the carrots and doing half blended and half simmered in the broth was such a great idea! I used low sodium broth (and even added a bit extra broth and water) so I could add my own salt and found that salting the broth after pulling out the chicken gave me the best idea of how much more to use.
I used 3 lbs of preseasoned lemon pepper chicken quarters and added 1 skinless chicken breast. I doubled the celery, carrots, and dumplings. The first time I made this 7 years ago there weren't enough dumplings or vegetables to my liking. I used 3 tsps of boullion granules and 2 tsps of salt. I've made so many recipes and followed exact instructions and they come out bland. So just for save measure I added more this time... it was so flavorful and my hubby gobbled it up! I will continue to make this with my tweaks.