Old-Fashioned Chicken and Dumplings

why make this recipe

Old-Fashioned Chicken and Dumplings is warm and simple. It uses few ingredients you likely have at home. The dish fills the kitchen with a nice, homey smell. It is good for chilly days and family meals.

introduction

This recipe makes a thick, cozy soup with soft dumplings and shredded chicken. It cooks on the stove and moves fast once the broth simmers. For a different easy method, try the easy crockpot chicken and dumplings recipe which uses a slow cooker. The steps below use plain, common ingredients and a short, clear process.

how to make Old-Fashioned Chicken and Dumplings

1. Bring the chicken broth to a gentle simmer in a large pot.
2. Mix the dry dough ingredients in one bowl: flour, baking powder, and salt.
3. Mix the wet dough ingredients in another bowl: milk, melted butter, and egg.
4. Stir the wet mix into the dry mix until a soft dough forms.
5. Lightly flour a surface, roll the dough, and cut it into strips or pieces.
6. Drop the strips into the simmering broth. Cook until the dumplings puff up and set.
7. Add the shredded chicken and stir to warm it through.
8. Taste and add salt if you need it. Serve the soup hot.

Ingredients :

• 2 cups cooked chicken, shredded
• 4 cups chicken broth
• 1 cup all-purpose flour
• 1/2 cup milk
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 tablespoons butter
• 1 egg

Directions :

In a large pot, bring the chicken broth to a simmer. In a bowl, combine flour, baking powder, and salt. In another bowl, mix milk, butter, and egg. Combine dry and wet ingredients to form a dough. Roll out the dough and cut into strips. Drop the strips into the simmering broth and cook until they are dumpling-size and fluffy. Add shredded chicken and stir until heated through. Serve hot.

how to serve Old-Fashioned Chicken and Dumplings

Ladle into bowls while hot. Serve with a side of buttered bread or a simple green salad. Garnish with chopped parsley if you like. Eat right away for the best texture.

how to store Old-Fashioned Chicken and Dumplings

Cool the soup to room temperature but do not leave out more than two hours. Store in an airtight container in the fridge for up to 3 days. Reheat on the stove over low heat until hot. Note: dumplings can soak up broth over time and become softer.

tips to make Old-Fashioned Chicken and Dumplings

• Do not boil the broth hard while dumplings cook; a gentle simmer keeps them light.
• Make dumpling pieces small if you want them to cook faster.
• Use warm butter in the wet mix so it blends well.
• If dough is sticky, add a little flour until you can roll it.
• Shred the chicken small so it warms evenly with the dumplings.

variation (if any)

• Add chopped carrots and celery to the broth for more vegetables.
• Stir in a little cream for a richer broth.
• Use herbs like thyme or parsley for more flavor.
• Make larger dumplings for a more rustic feel.

FAQs

Q: Can I use raw chicken?
A: Yes. If you use raw chicken, cook it in the broth first until done, then add the dumplings.

Q: Can I freeze this dish?
A: You can freeze the soup without dumplings. Freeze in a container for up to 3 months. Add fresh dumplings when you reheat.

Q: How do I keep dumplings from getting heavy?
A: Cook them at a low simmer and do not overmix the dough. Roll lightly and cut thin pieces.

Q: Can I use self-rising flour instead of flour and baking powder?
A: Yes. If you use self-rising flour, skip the added baking powder and reduce salt to taste.

Q: Can I make the dough ahead?
A: You can make the dough and keep it in the fridge for a short time. Roll and cut just before adding to hot broth.

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