Grandma's Famous Chicken and Dumplings \ Stock and Dumplings from Scratch!

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: self-rising flour

Self-rising flour can simplify the recipe by eliminating the need for baking powder.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk can reduce calories while still providing moisture.

whole chicken

💰Cheaper: chicken thighs

Chicken thighs are generally less expensive and still flavorful.

Start by placing a whole chicken (about 2 pounds) into a pot.

Add 6 cups of water to the pot.

Add a large carrot, a half onion (unpeeled), and parsley stems to the pot.

Add 1/2 teaspoon of thyme and a small bay leaf.

Bring the pot to a boil and let it cook until the chicken is done.

After about an hour, remove the chicken from the pot and set it aside to cool.

Break up the chicken to cool it quicker and remove the meat from the bones, putting the bones back into the pot.

Let the broth simmer for an additional 30 minutes after removing the chicken.

After cooking, strain the broth to separate the liquid from the solids, yielding about 4 cups of broth.

Add the strained broth back into the pot and add 8 cups of water.

Chop and add 1.5 to 2 cups of carrots, a half onion, and 2 stalks of celery to the pot.

Add 1/2 cup of chopped parsley and better than bouillon to taste for flavor.

Let the soup simmer to cook the vegetables until tender.

Prepare dumplings by cracking a dozen eggs into a bowl and adding salt.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens