Delicious Chicken and Dumplings Recipe: Comforting & Easy

Enjoy our delicious chicken and dumplings recipe mouth-watering flavors and soul-satisfying fragrances. Imagine delicious chicken chunks simmering slowly in a flavorful broth that has been flavored with enticing herbs and spices. Each spoonful envelops you in a world of unadulterated coziness and warmth, calming your senses and entrancing your palate.

Chicken and Dumplings Recipe:

In this dish, the chicken is perfectly slow-cooked, resulting in meat that easily slips off the bone. The creamy broth coats your palette as you take your first bite, offering a blast of savory and rich flavors. It’s a perfect symphony of flavors, with undertones of earthy herbs, flavorful onions, and delicate garlic overtones.

Our chicken and dumpling recipe is sure to please, whether you’re looking for warmth on a chilly winter evening or simply yearning for a taste of pure comfort. Let the taste of warmth and tradition fill your mouth as you indulge in the magnificent blend of delicate chicken, delicious broth, and fluffy chicken and dumpling recipe.

Prep Time: 30 min

Cook Time: 1 hour 15 mins

Total Time: 1 hour 45 mins

Servings: 8

Ingredients:

  • Broth
  • 1 onion
  • 8 cups low-sodium chicken broth
  • Pinch of poultry seasoning or bay leaf
  • 3 celery stalks
  • 1 chicken cut into pieces
  • 3 carrots
  • Pepper & salt to taste

Dumplings:

  • ⅓ cup shortening
  • ½ tsp salt
  • 1 ¾ cup flour
  • ½ tsp baking powder
  • ¾ cup milk
  • Parsley to garnish
  • 4 tbsp cornstarch

Instructions:

  1. In a pot, mix chicken, onion, carrot, and celery. Season with pepper and salt as desired.
  2. Pour in chicken broth. When the chicken is tender, bring to a boil, then lower the heat and simmer covered for forty-five to sixty mins. Prepare the dumplings below while the soup is cooking.
  3. Take the chicken and veggies out of the soup. Chop the remaining chicken, discard the skin and bones, and set it aside.
  4. Add dumplings to the broth gently. Cook the meat for fifteen to twenty-five mins till it’s soft.
  5. Stir the chicken into the stock and cook for two to three minutes, or till cooked through.
  6. With a fork, stir together the shortening, salt, baking powder, & flour.
  7. Mix in the milk, a bit at a time, until well blended.
  8. On a floured surface, knead the dough a few times until it is smooth.
  9. Flour the surface well and then roll out the dough to a thickness of 1/8″. Strip the dough into 1″ x 2″ pieces. Use a lot of flour to prevent sticking.
  10. As stated before, cook in broth.
  11. Combine four tbsp of cornflour with four tbsp of water in a bowl.
  12. A little at a time, stirring constantly, add to boiling soup to get desired consistency.

Notes:

  • For the finest flavor and tenderness, choose chicken parts with the bone in, such as thighs or drumsticks. A whole chicken that has been sliced into pieces may also be used. Check the chicken’s doneness before incorporating the dumplings.
  • Although using homemade chicken broth enriches the flavors of the dish, store-bought broth can also be used. Low-sodium broth should be used if using store-bought in order to better regulate the seasoning.
  • You are welcome to alter the veggie selection to your preferences. Carrots, celery, & onions are among the conventional options. For added flavor and texture, you might also include peas or mushrooms.

Nutritional Values:

Calories: 464 Kcal, Carbs: 32g, Protein: 25g, Fats: 26g

Frequently Asked Questions:

Q: What are chicken dumplings made of?

A chicken is cooked in water to make the chicken soup known as chicken and dumplings recipe and the dumplings are then boiled in the ensuing chicken broth. In this context, a dumpling is a biscuit dough made of a combination of flour, shortening, & liquid.

Q: What is inside dumplings?

Shrimp, ground meat, and even fish are common meat fillings. A few well-liked combinations are pork with Chinese cabbage, pork plus garlic chives, pork with shrimp and veggies, pork with spring garlic and onion chives with scrambled eggs.

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