How to Make Chicken and Dumplings from Scratch!

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 carrots, celery, and onion into small bite-sized pieces.

Melt 1 stick of butter in a large stock pot.

Add chopped mirepoix (carrots, celery, onion) to the pot and cook for about 5 minutes.

Add 1 teaspoon each of garlic powder, thyme leaves, and black pepper to the pot and stir.

Add 1/2 cup of all-purpose flour to the pot and cook for about 1 minute while stirring.

Pour in 8 cups of water and stir to combine.

Add 1 tablespoon of chicken bouillon and stir.

Add 1/3 cup of milk and 2 teaspoons of salt, then stir.

In a separate bowl, mix 1 1/4 cups of all-purpose flour, 2 teaspoons of baking powder, 1/2 teaspoon of salt, 1/2 cup of milk, and 2 tablespoons of melted butter to form dumpling dough.

Flour a work surface and roll out the dumpling dough thinly, then cut into dumpling shapes.

Return to the soup, add shredded chicken and 1 cup of thawed frozen mixed vegetables, and bring to a rolling boil.

Add dumplings one at a time to the boiling soup, pushing them down to submerge, and cover the pot.

Cook for another 15 minutes until dumplings are cooked.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens