Homemade Chicken and Dumplings

Colt caught a nasty head cold that's been going around our house over the last week and wasn't feeling great so I thought I would surprise him with some good old fashioned comfort food and there's nothing like a big bowl of Homemade Chicken and Dumplings when your feeling under the weather.

Earlier in the week I had Roasted 2 Chickens to divide into a few meals like Homemade Chicken and Dumplings or Homemade Chicken Noodle Soup and Chicken Enchiladas. The roasted chicken bones really add a wonderful depth of flavor to the broth that can't be beat and really helps stretch your dollar by not needing to buy Chicken Broth from the store. And as Granny always said, "waste not want not."

I usually stock up on whole chickens when they go on sale since they are so versatile and perfect for stretching into multiple meals to help cut down on the ever growing grocery bill.

My recipe for Homemade Chicken and Dumplings isn't in a super thick sauce but more of a velvety thickened soup that's filling but doesn't leave you feeling weighed down.

If your looking for something a little healthier Chicken and Dumplings with Swiss Chard happen to be another favorite when were feeling under the weather, the broth is lighter and the swiss chard really makes the soup filling.

But sometimes the soul requires something a little more traditional and for that these heartier Homemade Chicken and Dumplings will do! 

Here's how to make Chicken and Dumplings.

In a large stock pot add: 

• 2 whole Roasted Chicken Carcasses meat removed
• 1 whole Quartered Onion
• 4 cloves Peeled Garlic
• 2 sprigs Fresh Rosemary or 2 teaspoons Dried Rosemary
• 3 sprigs Fresh Thyme or 2 teaspoons Dried Thyme
• 2 whole Bay Leaves
• 1 teaspoon of Salt
• 16 cups Water

Bring to a simmer and cover. Cook for 1 1/2 hours on low.

Remove bones and strain broth through a sieve or cooking cheesecloth to remove remaining stuff.

If time allows refrigerate broth overnight so fat will become solid on the top and can be skimmed off.

In a large pot add 3 tablespoons Butter and melt over medium-high heat. 

Add 6 Diced Carrots and 4 stalks Diced Celery. Cook for 1 minute and then sprinkle 1/3 cup Flour over the top and cook for 1 minute until veggies are well coated.

If you like thicker soup base for your Chicken and Dumplings you can use 2/3 cup All-Purpose Flour and an additional 2 tablespoons Butter to cook the flour in.

Slowly stir in 9 cups Chicken Broth to prevent lumping.                                                                        

Add the meat off of 1 Cooked Chicken or 4-5 cups Diced Chicken Meat. Bring to a simmer and cook for 20 minutes or until carrots are soft. Taste soup and adjust Salt and Pepper to taste. 

Turn heat to low, and stir in 1/2 cup Half and Half.

In a medium sized bowl whisk together: 

• 1 1/3 cups All-Purpose Flour or Whole Wheat Pastry Flour 
• 2 teaspoons Baking Powder
• 1/2 teaspoon Salt
• 1 teaspoon Fresh Thyme Stems Removed or 1 teaspoon Dried Thyme
• 1 tablespoon Finely Chopped Parsley

Mix until well combined.

Make a well in the center and add:

• 1 whole Beaten Egg
• 1/3 cup Milk
• 3 tablespoons Melted Butter

Dough will be soft and sticky.

For larger dumplings use a standard sized cookie scoop or about 1 1/2 tablespoons of dough. For smaller dumplings drop about a teaspoon of dough. Drop dough into simmering broth and cover. 

Cook for 15 minutes until dumplings float to the top and are firm.

Garnish Homemade Chicken and Dumplings with chopped parsley if desired and enjoy! 

You might also enjoy these other Hearty Soup and Stew Recipes:

• Crock Pot Hamburger Vegetable Soup
• Crock Pot Beef Barley Soup
• Alphabet Vegetable Soup
• Chicken Pot Pie
• Chicken Casserole with Cheddar Biscuit Crust  

Chicken Recipe, Recipe, Dumpling Recipe, Dumplings, Chicken and Dumplings, Chicken and Dumplings Recipe, Homemade Chicken and Dumplings Recipe, Homemade Chicken and Dumplings, Chicken and Dumplings from scratch, Homemade Chicken and Dumplings from Scratch, Old Fashioned Dumplings Scratch, Homemade Dumplings From Scratch, How To Make Homemade Chicken and Dumplings from scratch, Chicken Dumplings From Scratch, How to Make Homemade Chicken and Dumplings, Homemade Chicken & Dumplings, Scratch Dumplings, Drop Dumplings From Scratch, Drop Dumplings,

Chicken, Recipe, Chicken Recipe, Dumpling Recipe, Chicken and Dumplings, Soup Recipe, Stew Recipe, Comfort Food,

American

Yield: 6

Author: Serena Bakes Simply From Scratch

Chicken and Dumplings

Homemade Chicken and Dumplings recipe from scratch. A great use for leftover chicken and favorite comfort food from Serena Bakes Simply From Scratch.

4.7 out of 5 based on 5 user ratings

prep time: 30 Mcook time: 2 H & 30 Mtotal time: 2 H & 60 M

ingredients:

Chicken Bone Stock

• 2 whole Roasted Chicken Bones, Meat and Skin Removed
• 1 whole Onion, Quartered
• 4 cloves Garlic, Peeled
• 2 sprigs Fresh Rosemary Or 2 teaspoons Dried
• 3 sprigs Fresh Thyme or 2 teaspoons Dried
• 2 whole Bay Leaves
• 1 teaspoon Salt
• 16 cups Water

Chicken and Dumplings Soup Base

• 3 tablespoons Butter
• 6 whole Carrots, Diced
• 4 ribs Celery, Diced
• 1/3 cup All-Purpose Flour
• 4-5 cups Roasted Chicken, De-boned and Chopped (About 1 Roasted Chicken)
• 1/2 cup Half and Half or Cream
• Salt and Pepper to taste

Dumplings

• 1 1/3 cup All-Purpose Flour or Whole Wheat Pastry Flour
• 2 teaspoons Baking Powder
• 1/2 teaspoon Salt
• 1 teaspoon Fresh Thyme Or Dried
• 1 tablespoon Fresh Parsley, Stems Remove and Chopped
• 1 whole Egg, Beaten
• 1/3 cup Milk
• 3 tablespoons Butter, Melted

instructions:

How to cook Chicken and Dumplings

Chicken Bone Stock

1. In a large stock pot add chicken bones, onion, garlic, springs of rosemary and thyme, bay leaves, salt and water.
2. Bring to a simmer and cover. Cook for 1 1/2 hours.
3. Remove chicken bones and strain broth through a sieve or kitchen cheesecloth to remove remaining remnants. If time allows refrigerate broth until ready to use and skim fat off top once it solidifies.

Chicken and Dumplings Soup Base

1. In a large pot add 3 tablespoons butter and melt over medium-high heat. Add carrots and celery and cook for 1 minute. Sprinkle 1/3 cup Flour over the top and stir until vegetables are well coated and flour is moistened about 1 minute.
2. Slowly stir in 9 cups of chicken stock and roasted chicken meat. Bring to a simmer, cover, reduce heat to low and cook for 20 minutes.
3. Remove lid make sure broth is just barely simmering. Taste broth, salt and pepper to taste. 
4. Stir in half and half or cream.

Dumplings

1. In a medium sized bowl stir together 1 1/3 cup flour, baking powder, salt, 1 teaspoon thyme and parsley until well combined. Make a small well in center of flour mixture and add egg, milk and butter. Mix until well combined. Dough will be moist.
2. Drop dough into simmering broth by regular cookie scoop or 1 1/2 tablespoons for larger dumplings or 1 teaspoon for small dumplings.
3. Cover and cook for 15 minutes.
4. Sprinkle with parsley if desired and serve.

NOTES:

If you like thicker soup base for your Chicken and Dumplings you can use 2/3 cup All-Purpose Flour and an additional 2 tablespoons Butter to cook the flour in for the Soup Base.

Calories
573.39

Fat (grams)
34.16

Sat. Fat (grams)
12.97

Carbs (grams)
19.94

Fiber (grams)
2.57

Net carbs
17.36

Sugar (grams)
3.85

Protein (grams)
45.35

Sodium (milligrams)
962.95

Cholesterol (grams)
188.92

Calories are estimated.

https://www.serenabakessimplyfromscratch.com/2015/10/homemade-chicken-and-dumplings.html

© 2016 Serena Bakes Simply From Scratch

Did you make this recipe?

Tag @serenabakessimplyfromscratch on instagram and hashtag it #SerenaBakes SimplyFromScratch

Created using The Recipes Generator