| Level: | Easy |
| Total: | 1 hr |
| Prep: | 15 min |
| Cook: | 45 min |
| Yield: | 8 servings (makes about 50 dumplings) |
Ingredients
- 1/4 cup unsalted butter, plus 1 tablespoon
- 1 medium onion, chopped
- 3 cloves garlic, chopped
- 1 whole (5- to 6-pound) chicken, skin on, cut into 8 pieces, including neck
- 6 cups water
- 6 cups low-sodium chicken stock
- 5 to 6 fresh thyme sprigs, plus 1 tablespoon chopped leaves
- Small bunch parsley stems, plus 1 tablespoon chopped leaves
- 2 fresh sage sprigs, plus 1 tablespoon chopped leaves
- 1 teaspoon whole black peppercorns
- 1 stalk celery, trimmed and halved crosswise
- 2 to 3 cups all-purpose flour, plus
- 1 tablespoon 1 tablespoon kosher salt, plus more for seasoning
Instructions
- In a large stockpot over medium-high heat, melt 1/4 cup butter and lightly saute the onions and garlic, about 3 minutes. Add the chicken, water, and stock, making sure liquid covers meat. Tie the thyme sprigs, parsley stems, and sage sprigs together and add to the pot along with the peppercorns, and celery. Bring to a boil, then reduce the heat and simmer the chicken until it is “fall of the bone” tender, about 30 minutes, skimming off scum as it simmers. Remove the chicken from the pot to a cutting board and let cool. Remove the herb bundle and the celery and discard. Reserve the stock. When the chicken is cool enough to handle, pull it from bones and cut into bite-sized pieces.
- In a large bowl, mix together 2 cups of flour with the remaining chopped herbs and the tablespoon of salt. Make a well in the middle and pour 1 cup of the reserved chicken stock, including fat, into the well. Using a fork, slowly stir the stock into the flour. Repeat, adding more flour and/or stock until a soft, doughy consistency is reached. Add more flour, 1 tablespoon at a time, if it gets too sticky. On a lightly floured surface, roll the dough out to 1/8 to 1/4-inch thickness. Use a pizza cutter or sharp knife to slice the dough into 2-inch squares, then cut the squares in half on the diagonal into triangles.
- Return the stock to a simmer and slowly add the dumplings, allowing some excess flour to remain on the dumplings to increase the body of the broth. Be careful not to let the dumplings touch as they are added to the pot. Cook until the dumplings rise to the surface. If the broth does not thicken to your liking, mix together 1 tablespoon of butter and 1 tablespoon flour in a small bowl with a fork. Slowly add the mixture into the broth to help thicken the soup. Stir in the reserved chicken and ladle into serving bowls.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 577 |
| Total Fat | 32 g |
| Saturated Fat | 12 g |
| Carbohydrates | 36 g |
| Dietary Fiber | 3 g |
| Sugar | 1 g |
| Protein | 36 g |
| Cholesterol | 132 mg |
| Sodium | 882 mg |
Reviews
Love this recipe
This recipe was just ok. The broth was very flavorful but the dumplings were disappointing. They were a little tough and rubbery. I like my drop dumplings way better. The dark meat was good but the poaching dried the breast meat out a little.
This dish is the best chicken and dumplings you got every make. The fresh herbs are a game changer.
Oh Sunny!! How devine! From the south we love our chk and dumplings! Your dumplings are so simple and soo delicious! With 14 grandchildren that enjoy coming over to eat with us! Well this was a huge hit! Thank you Sunny! Debbie Baker
I didn’t make this. I only had to look at the picture to know that those flat things are definitely not dumplings
This is similar to my German Mother’s recipe but our dumplings are made with parsley, some nutmeg, Salt, 2 eggs and milk instead of stock, some baking powder and sifted flour too make the dumpling lighter. We put celery, carrots and onion in addition to our stock and sometimes add chopped leeks if on hand. garnish with chopped parsley. Our family also added a little bottled Maggie liquid seasoning to our individual soup bowls to taste. This has always been a family favorite since childhood. Thanks for sharing your recipe Sunny!
I’ve made this recipe several times and it’s a hit every single time. The leftovers freeze very well. Yummy. Thanks Sunny Anderson your the best
The recipe sounds good but definitely not easy. The name is a misnomer.
I was very disappointed in this recipe. If your adding celery why would you removed them, this is what gives it flavor . This recipe was more like chicken soup and the dumplings where like rubber. Will not be making this again.
My chicken is cooking as I write this post. Smells wonderful. First time trying to make dumplings; wish me luck.