I love a good, hearty meal in the winter, and when it’s cold outside, only one thing hits the spot… chicken and dumplings. And you’d think it’s difficult, but it’s really not. Grab a pot and start a slow, simmering broth and by dinner time, you’ll have a delicious, hearty dinner, the perfect comfort food on a cold day.
Every good Chicken and Dumplings recipe starts with a great chicken broth. Place your chicken in a large pot with enough water to cover it by a couple of inches. Add in a diced onion, some bay leaves, some salt and pepper, and other seasonings you like (I like to use an herb chicken seasoning and some dried chives, but seasonings you like are best). You’ll also want to put in a full stick of butter. This will make a rich, hearty broth that will pair perfectly in your dumplings. Let this simmer slowly, and add more water and seasonings as needed, while your chicken cooks.
After several hours, your broth will look like this, and you’ll want to remove the chicken and de-bone it, tearing it into bite sized pieces.
Bring your broth with torn up chicken up to a boil as you combine the ingredients for the dumplings. The dumplings are very simple– flour, baking powder, oil, some of the broth from the chicken you’ve been cooking, egg, and a little salt.
Mix the products until they’re fully combined, then pinch off large balls and place each on a floured surface. The great thing about using the broth here instead of water, like many recipes call for, is that you often get flecks of chicken, onion, and herbs in your dumpling, and, as the broth has been slow-simmered and is nice and buttery, you’ll get a delicious, more flavorful dumpling than you would with a water replacement.
Roll out each ball on the floured surface very thinly, just thicker than pie crust, then cut into squares using a knife or pizza cutter. I like the control that a pizza cutter gives, but it’s truly up to you!
Throw the squares into the boiling broth, letting them cook until they’re tender and completely cooked through. This should absorb a good amount of the broth, also. Remove the bay leaves before serving.
Once it’s cooked, you’ll be ready for a hearty, delicious dinner.
- Whole chicken
- 1 Stick Butter
- 10-12 Cups water
- Medium onion, diced
- Bay leaves
- Salt to taste
- Pepper to taste
- Additional seasonings as desired
- 6 Cups Flour, plus more for rolling
- 3 teaspoons baking powder
- 2 teaspoons salt
- 1 Cup vegetable oil
- 1 1/2 Cups chicken broth (from pot)
- 4 eggs, beaten
- Place chicken in large pot with water, butter, salt, pepper, seasonings, and bay leaves. Simmer until chicken is thoroughly cooked.
- Remove chicken from broth, de-boning and tearing the chicken into small pieces, putting the chicken back into the broth.
- Bring the broth to a boil while preparing the dumplings.
- Mix four, baking powder, 2 teaspoons salt, vegetable oil, and eggs until a dough forms.
- Roll out pieces of dough and cut into squares, about 1 1/2" square.
- Place dough squares into the boiling broth, stirring occasionally until dough is cooked.
- Serve hot with parsley or green onions on top.