Chicken and Dumplings

(from castro15’s recipe box)

Categories: Soup

Ingredients

  • For the Soup:
  • 4 lbs. bone-in, skin-on chicken parts
  • Kosher salt and black pepper
  • 4 tbsp. vegetable oil
  • 1 bay leaf
  • 2 thyme sprigs
  • 1 rosemary sprig
  • 3 tbsp. 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
  • For the Dumplings:
  • 1 egg
  • 2 tbsp. milk
  • 2 tbsp. butter, melted
  • 1 cup all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp kosher salt
  • Something green, for garnish

Directions

  1. Make the Soup: Pat the chicken dry with paper towels and season generously with salt and pepper. In a large Dutch oven, heat 2 tbsp. of the oil over medium-high heat. Working in two batches, brown the chicken until golden, about 4 minutes per side.

  2. Return all the chicken to the pot and add 8 cups of water, the bay leaf, thyme, rosemary and 1 tbsp. salt. Bring to a boil, reduce the heat to a gentle simmer, and cook for 1 hour.

  3. Strain the broth through a colander set over a large bowl. 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).

  4. In the same Dutch oven, heat the remaining 2 tbsp. oil and the butter over medium-high heat. Add the onion, carrots, and celery and cook, stirring, until the carrots being 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. Season to taste with salt and pepper.

  5. 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. Spoon up 1 tbsp. 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.

  6. Divide the soup and dumplings among bowls. Garnish with something green.

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