Chicken and Dumplings

Name: Chicken and Dumplings
Ingredients: 1 3 1/2 to 4-pound whole chicken (cut into pieces); 2 cups slices carrots ((from 4 medium carrots)); 2 cups chopped yellow onion ((from 1 medium onion)); 1 cup chopped celery ((from 2 celery stalks)); 2 teaspoon dried parsley; 3/4 teaspoon kosher salt; 3 sprigs fresh thyme; 2 bay leaves; 2 quarts chicken broth; 2 cups all-purpose flour; 4 teaspoons baking; 1 teaspoon kosher salt; 3/4 cup whole milk; 1/4 cup vegetable oil; fresh baby herb leaves (such as basil or thyme)

Chicken and Dumplings

by Elizabeth Heiskell - What Can I Bring?

Print Recipe Pin Recipe

Course Soup

Servings 10 people

Ingredients

Chicken Mixture

1 3 1/2 to 4-pound whole chicken cut into pieces
2 cups slices carrots (from 4 medium carrots)
2 cups chopped yellow onion (from 1 medium onion)
1 cup chopped celery (from 2 celery stalks)
2 teaspoon dried parsley
3/4 teaspoon kosher salt
3 sprigs fresh thyme
2 bay leaves
2 quarts chicken broth

Dumplings

2 cups all-purpose flour
4 teaspoons baking
1 teaspoon kosher salt
3/4 cup whole milk
1/4 cup vegetable oil

Garnish

fresh baby herb leaves such as basil or thyme

Instructions

Prepare the Chicken Mixture

Combine the chicken pieces, carrots, onions, celery, parsley, pepper, salt, thyme springs, and bay leaves in a large Dutch oven. Pour the broth over the chicken mixture, making sure the mixture is covered completely. Bring to a boil over high heat. Cover, reduce the heat to low, and simmer until the chicken is done, about one hour and 15 minutes. Remove chicken. (Let the broth mixture continue to simmer). Let the chicken stand until cool enough to handle, about 10 minutes. Remove and discard the skin and bones from the chicken; shred the meat.

Prepare the Dumplings:

Whisk together the flour, baking powder, and salt in a large bowl. Add the milk and oil, stir until a stiff dough forms. Drop dough by teaspoonfuls into simmering broth mixture. Add the shredded chicken. cover and simmer until dumplings are cooked through but still tender, about 20 minutes. Discard bay leaves before serving.