How to Make Chicken and Dumplings | Allrecipes

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.

Chop up a couple onions and a few stalks of celery.

In a large pot, add 1 quart of store-bought chicken stock and 7 pounds of cut up chicken.

Add 2 teaspoons of salt to the pot.

Bring the mixture to a simmer, cover partially with a lid, and cook on medium low for about 20 minutes until the chicken is cooked through and tender.

In a mixing bowl, crack 1 egg and mix it with a little milk.

Add baking powder and a little salt to the egg mixture and mix well.

Grate cold butter and fold it into the dough mixture.

Stir in some fresh chopped parsley for flavor and color.

Once the chicken is mostly cooked, dollop the dumpling mixture on top of the chicken in the pot.

Cover the pot fully to trap steam and cook for another 10 minutes to allow the dumplings to cook through.

Remove the chicken from the pot and shred it from the bone.

Strain out the onions and celery from the pot, pressing out any remaining liquid from the vegetables.

Return the liquid to the pot, adding 1 cup of water and flour, whisking until smooth.

Bring the mixture to a simmer to thicken into a gravy-like consistency.

Stir in the shredded chicken, being careful not to break up the dumplings too much.

Place the dumplings back into the pot and serve with a sprinkle of parsley and pepper.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens