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+ servings

Chicken and Dumplings

Homemade chicken and dumplings are comforting, delicious, and a family favorite meal!
4.88 from 8 votes

Ingredients
  

For the Soup:

  • 4 pounds bone-in-skin-on chicken parts
  • Kosher salt and freshly ground black pepper
  • 4 tablespoons vegetable oil
  • 1 bay leaf
  • 2 thyme sprigs or 1/2 teaspoon dried thyme
  • 1 rosemary sprig or 1/2 teaspoon dried rosemary
  • 3 tablespoons butter
  • 1 large onion cut into 1/2-inch dice
  • 2 large carrots cut into 1/2-inch dice
  • 2 celery stalks cut into 1/2-inch dice
  • 1/4 cup all-purpose flour
  • 1 large potato peeled and diced
  • 1/4 cup heavy cream optional

For the Dumplings:

  • 1 large egg
  • 2 tablespoons milk
  • 2 tablespoons butter melted
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon kosher salt
  • Italian parsley chopped, for garnish (optional)

Instructions
 

  • Make the Soup-Pat the chicken dry with paper towels and season generously with salt and pepper. In a large Dutch oven, heat 2 tablespoons of the oil over medium-high heat. Working in two batches, brown the chicken until golden, about 4 minutes per side. If the pot is looking a little dark on the bottom, splash some water and scrape up any browned bits between batches, and keep those juices with the chicken.
  • Return all the chicken to the pot and add 8 cups water, the bay leaf, thyme, rosemary, and 1 tablespoon salt. Bring to a boil, reduce the heat to a gentle simmer, and cook for 1 hour.
  • Strain the broth through a colander set over a large bowl (there should be about 8 cups liquid; skim off some of the fat if you want). Discard the bay leaf and herb sprigs. Using two forks or a pair of tongs, pick the chicken meat off the bones (discard the bones and skin and set aside).
  • In the same Dutch oven, heat the remaining 2 tablespoons oil and the butter over medium-high heat. Add the onion, carrots, and celery and cook, stirring, until the carrots begin to soften, about 6 minutes. Add the flour and cook, stirring, until all the flour has been absorbed and darkens a bit, about 5 minutes. Add the strained broth, the chicken meat, and the potato, bring to a boil, then reduce the heat and simmer until the broth thickens, about 20 minutes. Stir in the cream, if using. Season to taste with salt and pepper.
  • While the broth simmers, make the dumpling dough-In a small bowl, whisk together the egg, milk, and melted butter. In a large bowl, whisk together the flour, baking powder, and salt. Pour the wet ingredients into the flour mixture and stir gently with a fork until just incorporated (the batter will be thick; don't overmix, which could toughen the proceedings). Spoon 1 tablespoon of the batter and use a second spoon to push it off into the simmering soup. Repeat with the rest of the dough. Cover and cook until the dumplings are fluffy and tender, about 15 minutes.
  • Divide the soup and dumplings among bowls. Garnish with parsley and enjoy!

Nutrition

Calories: 786kcal, Carbohydrates: 29g, Protein: 43g, Fat: 54g, Saturated Fat: 25g, Cholesterol: 220mg, Sodium: 361mg, Potassium: 808mg, Fiber: 2g, Sugar: 2g, Vitamin A: 4175IU, Vitamin C: 10.4mg, Calcium: 123mg, Iron: 4.6mg
Keywords chicken and dumplings