Homemade Chicken & Dumplings

Homemade Chicken & Dumplings
Recipe type: Soups
I just came up with this chicken & dumplings recipe yesterday and they were soo good. Perfect for a blizzard! You can add 2 chopped carrots if you want and add them in with the onions and I like thick soup so I add a heaping teaspoon of corn starch to a jar with ¼ cup water and shake it up then add it to the stock when you add the dumplings.
  • 1 (2½ lb chicken, or 4 breasts) cut up into 8 pieces
  • 3 ribs celery, chopped
  • 3 carrots, chopped
  • 1 large onion, chopped
  • 2 bay leaves
  • 2 chicken bouillon cubes
  • 2 tsp lemon juice
  • 1 tbsp dried parsley
  • 1 tsp kosher salt
  • ½ tsp pepper
  • 1 (10¾ oz) can cream of celery soup
  • 2 cups flour
  • 1 tbsp baking powder
  • 1 tsp salt
  • 2 eggs
  • ¾ cup buttermilk
  1. Place the chicken, celery, carrots, onion, bay leaves, bouillon, salt and pepper in a large pot.
  2. Add 3½ quarts of water and bring to a simmer over medium heat.
  3. Simmer the chicken until it is tender and the thigh juices run clear, about 40 minutes.
  4. Remove the chicken from the pot and, when it is cool enough to handle, remove the skin and separate the meat from the bones.
  5. Return the chicken meat to the pot. Keep warm over low heat.
  6. Add the cream of celery soup to the pot with the chicken and simmer gently over medium-low heat.
  7. To prepare the dumpblings sift the dry ingredients together in a large bowl.
  8. In a small bowl, lightly beat the eggs and buttermilk together; pour the liquid in the dry ingredients and gently fold.
  9. Mix just until the dough comes together, the batter should be thick and cake-like.
  10. Add the dumpling dough to the chicken stock by spoonfuls.
  11. Break up large dumplings with a spoon, let poach for 10-15 minutes.
  12. Serve as a side or a main course.

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