How to Make Chicken and Dumplings in the Dutch Oven

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner and lower in calories; chicken thighs are more affordable.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour offers more nutrients; all-purpose flour is often less expensive.

Start by sautéing chicken in oil in a Dutch oven until it renders fat and browns.

Pour off excess oil and deglaze the pot.

Add a bay leaf and 4 cups of water to the pot.

Add 1 cup each of diced celery, carrots, and onions, along with 2 cloves of garlic, dried rosemary, and basil.

Let the mixture simmer to develop the broth.

In a bowl, mix 1 cup of flour, 1 teaspoon of baking powder, 1/2 teaspoon of salt, and pepper.

Cut in 2 tablespoons of softened butter using a potato masher until sandy.

Gradually add water to form a dough, being careful not to overdo it.

Knead the dough lightly and roll it out to about 1/8 inch thick.

Cut the dough into strips about 3/4 inch wide and 1-2 inches long.

Add the dumplings to the simmering broth.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens