Very satisfying! These were exactly the light and fluffy Chicken & Dumplings we were looking for. 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.
For those of you who like a more Southern style of dumpling (heavier, chewier), the recipe is at the bottom.
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Chicken & Dumplings
Ingredients
- 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 teaspoon teaspoon pepper
- water
Dumplings
- 2 cups flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- 3/4 cup milk
- 4 tablespoons oil
Instructions
- Combine the 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 the chicken and let stand until cool enough to handle. Remove the skin from the chicken and tear meat away from bones. Return the meat to the soup; discard skin and bones. Add more salt and pepper to taste, if desired.
- Return the soup to a simmer.
- In a mixing bowl, combine the 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.
- *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.
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Recipe by Dawn Vezina
Photo by Chef Mommie