Chicken and Dumplings Soup

November 8, 2022 admin Soup 0

Best Ever Chicken and Dumplings
Print

The Best Chicken & Dumplings

Homemade chicken and dumplings from scratch harken back to my childhood and chilly days when we devoured those cute little balls of dough swimming in hot, rich broth. It's one of those types of soup you'll want to eat again and again, ~Erika

Course Soup
Cuisine American
Keyword chicken and dumpling
Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Servings 8
BarrowFamily.org Erika Monroe-Williams

Ingredients

  • 3/4 cup all-purpose flour divided
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1 broiler/fryer chicken about 3 pounds, cut up
  • 2 tablespoons canola oil
  • 1 large onion chopped
  • 2 medium carrots chopped
  • 2 celery ribs chopped
  • 3 garlic cloves minced
  • 6 cups chicken stock
  • 1/2 cup white wine or apple cider
  • 2 teaspoons sugar
  • 2 bay leaves
  • 5 whole peppercorns

DUMPLINGS:

  • 1-1/3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 2/3 cup 2% milk
  • 1 tablespoon butter melted

SOUP:

  • 1/2 cup heavy whipping cream
  • 2 teaspoons minced fresh parsley
  • 2 teaspoons minced fresh thyme
  • Additional salt and pepper to taste

Instructions

  1. In a shallow bowl, mix 1/2 cup flour, salt and pepper. Add chicken, 1 piece at a time, and toss to coat; shake off excess. In a 6-qt. stockpot, heat oil over medium-high heat. Brown chicken in batches on all sides; remove from pan.
  2. Add onion, carrots and celery to same pan; cook and stir 6-8 minutes or until onion is tender. Add garlic; cook and stir 1 minute longer. Stir in 1/4 cup flour until blended. Gradually add stock, stirring constantly. Stir in wine, sugar, bay leaves and peppercorns. Return chicken to pan; bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until chicken juices run clear.
  3. For dumplings, in a bowl, whisk flour, baking powder and salt. In another bowl, whisk milk and melted butter until blended. Add to flour mixture; stir just until moistened (do not overmix). Drop by rounded tablespoonfuls onto a parchment-lined baking sheet; set aside.
  4. Remove chicken from stockpot; cool slightly. Discard bay leaves and skim fat from soup. Remove skin and bones from chicken and discard. Using 2 forks, coarsely shred meat into 1- to 1-1/2-in. pieces; return to soup. Cook, covered, on high until mixture reaches a simmer.
  5. Drop dumplings on top of simmering soup, a few at a time. Reduce heat to low; cook, covered, 15-18 minutes or until a toothpick inserted in center of dumplings comes out clean (do not lift cover while simmering). Gently stir in cream, parsley and thyme. Season with additional salt and pepper to taste.

Recipe Notes

Personal Notes:
1. I reduce my vinegar to 1/3 cup. Personal choice. 
2. I use 6 cups of water and 6 chicken boullion cubes.
3. Also, preparing the ingredients ahead of time and assembling when needed is helpful during a busy week in pulling this recipe together quickly on a busy night.