| Level: | Easy |
| Total: | 1 hr 45 min |
| Active: | 35 min |
| Yield: | 10 to 12 servings |
Ingredients
- Two 3-pound chickens, each cut into 6 pieces and backbones reserved
- 1/2 cup (1 stick) unsalted butter
- 6 medium carrots, chopped into 1-inch pieces
- 6 cloves garlic, thinly sliced
- 4 stalks celery, chopped into 1-inch pieces
- 2 large leeks, white part only, chopped into 1/2-inch pieces and soaked in cold water to remove grit
- 2 medium yellow onions, chopped into 1/2-inch pieces
- 1 tablespoon poultry seasoning
- 1/2 cup all-purpose flour
- 2 1/2 cups flour
- 3/4 cup milk, plus more if needed
- 2 tablespoons butter
- 1 tablespoon baking powder
- 2 teaspoons salt
- 2 large eggs
- 1/4 cup chopped fresh parsley
Instructions
- For the soup: Place the chicken pieces and the backbones in a large pot and cover with 16 cups water. Bring to a boil, then reduce the heat to a low simmer and poach the chicken until cooked through, 25 to 30 minutes.
- Use tongs to remove the chicken pieces and set aside to cool; discard the backbones. Once the chicken cools enough to handle, pull the meat from the bones, shred and roughly chop; set aside. Strain the chicken broth and keep warm.
- In a medium pot, melt the butter over medium heat, and stir in the carrots, garlic, celery, leeks, onions and poultry seasoning. Cook the vegetables until they begin to soften, 8 to 10 minutes, then stir in the flour.
- Add the reserved chicken broth, bring to a boil, then reduce to a simmer and cook until the soup thickens slightly and vegetables soften, about 25 minutes. Stir in the shredded chicken and bring the soup back to a low simmer.
- For the dumplings: In a medium bowl, add the flour. Use two butter knives to cut in the milk, butter, baking powder, salt and eggs. Add additional milk, 1 tablespoon at a time, if necessary. The dough should be moist but not too wet.
- Pull the dough into 1/4-cup pieces and place directly in the simmering soup; cover and cook for 10 to 12 minutes. Sprinkle with the chopped parsley and serve.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 589 |
| Total Fat | 35 g |
| Saturated Fat | 13 g |
| Carbohydrates | 33 g |
| Dietary Fiber | 3 g |
| Sugar | 4 g |
| Protein | 35 g |
| Cholesterol | 174 mg |
| Sodium | 644 mg |
Reviews
Blah and tasteless!
These had to be the saltest dumplings I’ve ever made. My gut said 2 tsp was too much, should have listened to it. Blech.
Great recipe! Replaced butter with lard and turned out with a good texture.
Had some leftover rotisserie chicken I needed to use, so I boiled it, skin and all and made a broth. I followed the rest of the directions for the recipe and it turned out really good. I might have used a bit more flour on the vegetables or less of the broth to thicken it up a bit more. Family liked it…will make it again!
I love this recipe. It is flavorful, and nourishing. The chicken is so tender because of the poaching method. I think the dumplings are too spongy though. I am making the recipe right now and planning on reducing the baking powder from 1 TBS to 2 tsp. I hope they come out perfect.
I was making my usual slow cooker chicken and dumplings when I realized I didn’t have any canned biscuits on hand. So I used the dumpling recipe from here and tossed them into the slow cooker near the end. And it turned out amazing–much thicker and richer in flavor, less soupy than usual, and an absolute hit with my wife. Not bad for a little improve!
Oh. My. Goodness. Y’all! This recipe is where it’s at. I make a mean pot myself but I wanted to try this. It was so delicious! Dumplins were nice and fluffy. So perfect.
Loved this recipe. Just like mamas.
NANCY’S CHICKEN AND DUMPLINGS ARE THE BRST TYVM