The Best Chicken and Dumplings Recipe

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.

In a 9-quart pot, add a whole chicken, the top of an onion, a thick slice of carrot, half a celery stalk, one smashed garlic clove, three bay leaves, eight peppercorns, and salt.

Pour in 12 to 14 cups of water depending on pot size, ensuring the chicken is not fully submerged.

Cover the pot and simmer for about 50 minutes, skimming off any foam that forms on the surface.

While the chicken simmers, chop leftover carrot and celery, and prepare a bundle of fresh thyme tied with twine.

For the dumpling batter, weigh 325 grams (2 ½ cups) of self-rising flour, add 3/4 teaspoon of salt, and some pepper.

Add chopped parsley to the dry ingredients for color and flavor.

Melt 1/4 cup of butter and mix it with 1 1/2 cups of whole milk before combining with the dry ingredients to form a wet batter.

Once the chicken is done, strain the broth and return it to the pot.

Shred the chicken by hand, removing meat from skin and bones, and add it back to the pot with the broth.

Bring the broth to a low simmer and add the chopped carrots, celery, and thyme bundle, cooking for a few minutes before removing the thyme.

Add the shredded chicken back into the soup.

Scoop golf ball-sized mounds of dumpling batter into the gently simmering soup, ensuring they are crowded but not boiling.

Cover the pot and cook the dumplings for 5 to 7 minutes, then gently turn them over with two spoons and cover again.

Cook for an additional 8 to 10 minutes until the dumplings are firm.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens