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Easy Chicken & Dumplings

by

Total Time: 1

Yield: 8 to 10 servings

The word dumpling goes back to 17th-century England, but the practice of cooking little pieces of dough in soup or stew goes back much further, in both Europe and Asia.  This dish, which we've adapted from our friends at The Old Farmer's Almanac, is a wonderfully efficient way to use a chicken. The whole bird goes into the pot to make the broth, and then the meat is added back in at the end with some aromatics and the dumplings.

To make this dish easier, we made the dumplings by simply dropping them into the broth, rather than rolling them out and cutting them into strips. It's also one of the most satisfying and comforting foods you can make, perfect for any rainy or snowy or otherwise grim and sniffly day.

For the soup:

Ingredients:

  • 1 whole 4- to 5-pound chicken
  • 5 bay leaves
  • 4 tablespoons salted butter
  • 1-1/2 tablespoons table salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 4 large carrots, sliced into half-moons about 1/2 inch thick
  • 2 large stalks celery, sliced crosswise about 1/4 inch thick
  • 1 large yellow onion, diced
  • Garnish: minced fresh parsley

Instructions:

Wash the chicken and put into a large soup pot. Cover with 1 to 2 inches of water and add bay leaves, butter, salt, and pepper. Cover, set over high heat, and bring to a boil. Reduce heat to low, partially cover, and gently simmer until the chicken is cooked through, about 1 hour.

When the chicken is done, transfer it to a cutting board, leaving the broth and bay leaves in the pot. When chicken is cool enough to handle, pull the meat from the bone in small pieces and set aside (discard bones, skin, and other waste).

For the dumplings:

Ingredients:

  • 3 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1 teaspoon table salt
  • 1/2 cup vegetable oil
  • 3/4 cup water
  • 2 small eggs

Instructions:

Meanwhile, make the dumplings: In a large bowl, whisk together the flour, baking powder, and salt. Add the oil and stir to coat the flour, then add the water and eggs. Stir just enough to combine.

Bring the broth back to a boil and add carrots, celery, and onion. Drop the dumpling dough into the boiling broth, a heaping tablespoon at a time, to form balls. Boil approximately 20 minutes, uncovered, stirring occasionally to prevent sticking, until the dumplings are done (they'll be slightly puffed) and the broth is a bit thicker. Return the chicken to the pot in the last 5 minutes of cooking. Serve hot, garnished with parsley.
Updated Saturday, June 1st, 2013
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3 Responses to Easy Chicken & Dumplings

  1. Anonymous January 3, 2013 at 4:46 pm #

    Did the chicken in crock-pot and then followed rest of the recipe, Great for when the guys came in from shoveling and plowing and no leftovers. Will definitely make often

  2. Mrs. Madrigal October 17, 2014 at 12:35 pm #

    I’m a finicky person when it comes to continuity. That being said, I noticed that when mixing the dry ingredients for the dumplings there appeared to be some sort of herb in the bowl. It wasn’t mentioned in the video, nor is it included in the recipe. Could it be thyme or parsley perhaps?

    Again, there seems to be an extra bit of ingredient in the recipe. When reading the measurement for the flour there is included next to it. “”plus extra for work surface”. Did I miss a step?

    In the video it is stressed that after dropping the dumplings into the boiling liquid (which wasn’t even at a simmer, by the way), the lid of the Dutch Oven must be replaced. The recipe states that the dumplings are to be cooked UNCOVERED.

    There were other little conflicts within and between the video and the website recipe, but I think I worked through them.

    This recipe for dumplings is both amazingly easy AND delicious. Thank you!

    • Aimee Seavey October 17, 2014 at 1:36 pm #

      Hi Mrs. Madrigal – Thanks so much for your comment! The video was filmed with the goal of providing some dumpling-making visuals, but it may not follow an exact recipe on our site. We apologize for any confusion! Chopped herbs add wonderful flavor to dumplings, and we had some in the kitchen that day, so they went into the bowl. When we adapted the recipe for drop dumplings instead of rolled and cut, the extra flour for the work surface should have been cut from the recipe. Good eye! We’ve since removed it from the recipe. We’re so glad you enjoyed the final result!

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