Chicken and Dumplings PT70M https://img5.recipesrun.com/201907/2019/1018/e8/7/293233/300x200x50.jpg 6 servings Ingredients: pepper salt 2 tbsp. chopped fresh parsley, for garnish 1 tbsp. canola oil 3/4 cup water 1 1/2 cups all-purpose flour 2 carrots, sliced into rounds 2 celery, chopped 1 medium onion, chopped 3 1/2 pounds chicken, cut into 8 pieces

Chicken and Dumplings

By Tracy

6 Person
70 Minutes
542 Calories
Few recipes are more Southern or downright delicious than chicken and dumplings. When finished, sprinkle the dumplings with parsley. Serve from the pot, breaking up the dumplings as needed. Most folks won't get any more fancy with seasonings than parsley. The truth is that other fresh herbs, like chives, tarragon, or savory, are also good.

Ingredients

  • pepper

  • salt

  • 2 tbsp. chopped fresh parsley, for garnish

  • 1 tbsp. canola oil

  • 3/4 cup water

  • 1 1/2 cups all-purpose flour

  • 2 carrots, sliced into rounds

  • 2 celery, chopped

  • 1 medium onion, chopped

  • 3 1/2 pounds chicken, cut into 8 pieces

Method

  • 01
    Place the chicken, onion, celery, and carrots in a 5-quart Dutch oven or covered casserole and add the water, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
  • 02
    Bring to a boil over high heat, skimming off any foam that rises to the surface. Reduce the heat to low and cover tightly. Simmer, occasionally skimming the broth, until the chicken is tender, about 50 minutes.
  • 03
    Using tongs, transfer the chicken to a platter (keep the broth and vegetables simmering), and cool it until it's easy to handle. Discard the skin and bones and cut the meat into bite-size pieces.
  • 04
    Meanwhile, increase the heat under the broth to high and cook until the liquid is reduced to 6 cups. Skim off any fat from the surface of the broth. Stir the chicken back into the pot. Season to taste with salt and pepper.
  • 05
    To make the dumplings, place the flour, pinch of salt, and oil in a medium bowl and gradually stir in the water to make a stiff dough. Turn out onto a lightly floured surface and knead briefly. Roll out 1/4 inch thick. Using a sharp knife, cut the dough into 1-inch wide strips.
  • 06
    Slide the strips into the simmering soup, placing them next to each other without stacking or crowding. Cover tightly and reduce the heat to low. Simmer until the dumplings are cooked through and tender, about 10 minutes. Sprinkle the dumplings with parsley. Enjoy!

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Chicken and Dumplings

Few recipes are more Southern or downright delicious than chicken and dumplings. When finished, sprinkle the dumplings with parsley. Serve from the pot, breaking up the dumplings as needed. Most folks won't get any more fancy with seasonings than parsley. The truth is that other fresh herbs, like chives, tarragon, or savory, are also good.
01 Information
  • Grade easy
  • Serving 6 servings
  • Calorie 542 Kcal
  • Prep Time 10 Mins
  • Cook Time 60 Mins
  • Total Time 70 Mins
02 Ingredients
pepper
salt
2 tbsp. chopped fresh parsley, for garnish
1 tbsp. canola oil
3/4 cup water
1 1/2 cups all-purpose flour
2 carrots, sliced into rounds
2 celery, chopped
1 medium onion, chopped
3 1/2 pounds chicken, cut into 8 pieces
03 Method
Step 1
Place the chicken, onion, celery, and carrots in a 5-quart Dutch oven or covered casserole and add the water, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Step 2
Bring to a boil over high heat, skimming off any foam that rises to the surface. Reduce the heat to low and cover tightly. Simmer, occasionally skimming the broth, until the chicken is tender, about 50 minutes.
Step 3
Using tongs, transfer the chicken to a platter (keep the broth and vegetables simmering), and cool it until it's easy to handle. Discard the skin and bones and cut the meat into bite-size pieces.
Step 4
Meanwhile, increase the heat under the broth to high and cook until the liquid is reduced to 6 cups. Skim off any fat from the surface of the broth. Stir the chicken back into the pot. Season to taste with salt and pepper.
Step 5
To make the dumplings, place the flour, pinch of salt, and oil in a medium bowl and gradually stir in the water to make a stiff dough. Turn out onto a lightly floured surface and knead briefly. Roll out 1/4 inch thick. Using a sharp knife, cut the dough into 1-inch wide strips.
Step 6
Slide the strips into the simmering soup, placing them next to each other without stacking or crowding. Cover tightly and reduce the heat to low. Simmer until the dumplings are cooked through and tender, about 10 minutes. Sprinkle the dumplings with parsley. Enjoy!
04 Author
Tracy Tracy
75 Recipes
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