classic chicken & dumplings.
classic, warming chicken and dumplings with homemade chicken broth for an intense chicken flavor.
Ingredients
- 1-2 pounds of bone-in, skin on chicken thighs
- for the homemade broth method:
- 2 tablespoons kosher salt
- ½ teaspoon freshly ground black pepper
- 1 bay leaf
- 3 cloves of garlic, whole
- ½ yellow onion, cut into large chunks
- for the chicken and dumplings
- 2 cups celery, cut into large chunks (about ½ to ¾ inches)
- 1 ½ cup carrots, cut into large chunks
- 1 yellow onion, chopped
- 2 cloves of garlic, chopped or pressed
- about ½ teaspoon of extra virgin olive oil
- 5 cups chicken broth (homemade broth or store-bought, or both if the homemade broth yields slightly less than 5 cups)
- 2 sprigs fresh thyme
- 1 cup all-purpose flour + ½ cup for the roux
- ½ teaspoon baking powder
- 4 tablespoons butter, melted
- 1 egg
- ¼ cup parsley, chopped
Instructions
- if you’re making homemade chicken broth (if not, skip to below) : start by adding 2 quarts (8 cups) of water to a large stock pot. add chicken thighs, salt, pepper, bay leaf, 3 cloves of garlic, and half of a yellow onion. bring water to a steady boil and cook chicken thoroughly for about 60 to 70 minutes until the chicken is tender and falling off the bone.
- once the chicken is cooked, remove to cool. once the chicken has cooled, pull all the meat off the bones and discard the bones – set aside. use a strainer to strain the broth to clear it of the bay leaf and other additions to the water. set the broth aside.
- if you’re not making homemade chicken broth : thoroughly season the chicken with kosher salt and black pepper. pan sear the chicken thighs on top of the stove in a skillet until fully cooked – for about 8-10 minutes on each side. once the chicken has cooled, pull all the meat off the bones and discard the bones – set aside.
- in a large stockpot, heat olive oil on medium high heat and sauté carrots for about 1 minutes. add celery, onions, and garlic and continue to cook for another 1-2 minutes.
- add 5 cups of chicken broth to the pot (you might need to supplement your homemade broth with some store-bought chicken broth to make 5 cups of liquid, depending on how much your broth water cooked down). add thyme and bring the liquid to a low simmer.
- make the dumplings by mixing 1 cup of flour, baking powder, butter, egg, and parsley in a mixing bowl until fully combined. mix in 1 or 2 spoonfuls of the simmering liquid from the pot – the mixture will turn into a dough. using your hands, form small dumpling balls (the dumplings will expand once cooked in the liquid). set aside.
- make the roux by mixing ½ cup flour and 1 cup of the simmering chicken broth from the pot. pour the roux back into the pot and stir to combine, making a thicker soup consistency. add in the dumplings so they’re covered in the liquid and increase the heat to a rapid simmer. cook the dumplings for about 10-12 minutes undisturbed – don’t stir the soup or else the dumplings will break.
- once dumplings have cooked, toss in the cooked chicken meat and fold into the soup. serve hot + enjoy the warm coziness in a bowl.
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