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Chicken and Dumplings

One of my favorite comfort foods is Chicken and Dumplings. It’s perfect to have on a snowy night, and living in the Philadelphia area we have had a lot of those this winter. In this recipe I used a whole chicken but you can also take leftover meat from a chicken or turkey dinner and adapt the recipe.

Chicken and Dumplings 2

When I use leftover turkey or chicken I leave the meat on the carcass and place it in the freezer. I knew I wanted to do something with it at another time, if nothing else just make homemade broth. Tip – when you have a whole turkey or chicken carcass, don’t throw it out, make broth. SO EASY!

Chicken and Dumplings
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Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 1 whole chicken
  • 3 tablespoons olive oil
  • 3 tablespoons butter
  • ½ cup white wine
  • 1 cup celery diced
  • 1 cup carrots diced
  • 1 cup onion diced
  • 3 garlic cloves minced
  • 3 sprigs of fresh thyme
  • 1 sprig of fresh rosemary ground
  • salt/pepper to taste
  • 6 cups of chicken broth
  • ½ cup heavy cream
  • 1 bay leaf
  • Dumplings
  • 2 cups flour (I use whole wheat)
  • ½ teaspoon rosemary
  • ½ teaspoon thyme
  • salt/pepper to taste
  • 1 tablespoon baking powder
  • ½ cup milk
  • ½ cup heavy cream
Instructions
  1. In a large stock pot add olive oil and butter heat until butter is melted and oil is hot but not smoking
  2. Season whole chicken with salt. pepper and ⅓ of the rosemary and thyme
  3. Place in the stock pot and brown chicken on both sides, take out and set aside
  4. Put white wine in pot then carrots, celery and onions. Season again with salt/pepper and ⅓ of rosemary and thyme cook on medium heat until veggies are almost soft then add garlic and let cook for another minute.
  5. Add broth and then chicken back into the pot and let cook for 20 -30 minutes
  6. While the chicken mixture is cooking start making the dumplings
  7. In a mixing bowl add dry ingredients then slowly mix in milk/heavy cream mixture and stir until everything is combined.
  8. Once chicken and vegetables are completely cook take out chicken and let cool so you can work with it. Then start shredding the chicken into pieces
  9. Add the shredded chicken back into the pot and then ½ cup heavy cream
  10. Drop tablespoons of the dumpling mixture into the pot, cover and let simmer for 10-15 minutes.

Making chicken and dumplings is a process, but oh so worth it. I would normally make this on a Sunday when I have more time to spend in the kitchen. It makes a big enough batch that you will enough leftover for another full meal – BONUS!

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