How to Make Old Fashioned Chicken and Dumplings | Chicken Recipes | Allrecipes.com

Add 7 pounds of cut up chicken parts to a large stock pot.

Add 2 chopped onions, 3 chopped celery stalks, and 2 teaspoons of salt to the pot.

Pour enough chicken stock to cover everything completely, using between 4 and 8 cups depending on the size of the pot.

Bring the broth to a simmer over medium-low heat, stirring it and partially covering the pot.

Let the chicken simmer until tender, about 15 to 20 minutes.

In a small bowl, whisk in 1 egg and then whisk in 1/4 cup of milk.

In a large bowl, combine 1 and 1/4 cups of flour, 1 teaspoon of salt, and 1 and 1/2 teaspoons of baking powder, whisking to blend the dry ingredients together.

Add 2 tablespoons of cold unsalted butter and cut it into the dry ingredients using a pastry cutter or two knives until the mixture is crumbly.

Add the egg and milk mixture and 1 tablespoon of chopped fresh parsley, mixing until it forms a moist dough.

Use spoons to form and drop walnut-sized dumplings into the simmering chicken broth.

Cover the pot and continue to simmer until the dumplings are cooked through, about 10 minutes.

Remove the dumplings and chicken from the pot and cover them to keep warm.

Strain the broth and press on the vegetables with the back of a spoon to extract as much flavor as possible, discarding the vegetables.

Return the broth to the pot.

In a small bowl, combine 1/4 cup of flour with 1 cup of water and whisk together.

Whisk this mixture into the broth, adjusting the amounts as needed depending on how much broth was used initially.

Return the broth to a boil, stirring constantly until it thickens slightly, about 5 minutes.

Return the chicken to the soup and add the dumplings, stirring gently to combine.

Cover and heat everything through again just before serving.

Garnish with 2 more tablespoons of chopped fresh parsley.

Equipment Needed

Spice Level: