Homemade Chicken and Dumplings

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while maintaining flavor.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk lowers calories and is dairy-free.

Begin by salting and peppering chicken thighs heavily.

Cook chicken thighs in a saucepan or frying pan over low heat until browned.

While chicken is cooking, chop up 2 onions, 2 ribs of celery, and 2 carrots.

Once chicken is browned, set it aside and use the rendered fat to sauté the chopped vegetables.

Add salt and pepper to the vegetables while sautéing until onions are translucent.

Deglaze the pan with a little bit of dry sherry, scraping up the brown bits.

Transfer the sautéed vegetables to a stock pot.

Add the semi-cooked chicken thighs and chicken wings to the stock pot.

Pour in chicken stock and let it simmer for about 45 minutes until chicken is fully cooked.

Remove chicken from the stock and let it cool slightly to debone later.

Skim off some of the fat from the soup.

Bring the soup to a low rolling boil.

In a bowl, combine flour, a little salt, a little sugar, and 1/2 teaspoon of baking soda.

Add butter and half and half to the dry ingredients and mix until a dough forms.

Drop small balls of dumpling dough into the boiling soup.

Debone the chicken and add the meat back into the pot.

Stir occasionally to ensure dumplings are not bunched up.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens