We’re in prime soup weather, folks. It’s cold, it’s rainy and we can all use a little hug. Homemade Chicken and Dumplings is the perfect remedy for the cold weather blues. It’s a simple dish that packs a huge flavorful, chicken-y punch. If the rich broth doesn’t sooth your soul then the pillowy, broth soaked dumplings will.
In this Chicken and Dumplings recipe I recommend using bone-in chicken leg quarters for their ability to retain their tenderness throughout the two-hour cooking process. Chicken breast are fine but I find them to be quite dry. As for the dumplings, this recipe make about a dozen. If you’re single like myself and plan to eat the soup throughout the week, I would only cook the number of dumplings you plan to eat in one sitting. If you leave dumplings in the broth overnight, the dumplings will continue to expand, drinking up all your beautiful broth. The dumpling raw dough will last about a week in a stored container.
This is one of my favorite one-pot recipes so I hope you enjoy!
4 Tbs. butter
4 chicken leg quarters
4 celery stalks
4 medium carrots
½ bunch of parsley
½ onion grated
½ onion diced
3 smashed garlic cloves
4 cups of water (or more)
1½ cups all purpose
2 Tsp. baking powder
1 Tbs. cold butter
1 Tsp. sugar
1/3 cup + 4 Tbs. milk
Homemade Chicken and Dumplings Recipe
Serves 4-6 people
Season chicken with kosher salt and set aside.
1. Take two celery stalks and two carrots and break each one in half. Set aside.
2. Melt two tablespoons butter in a large Dutch oven over medium heat. Once melted add the chicken legs to the pot. Lightly brown on each side for about 3-5 minutes in total.
3. Add the halved carrots and celery as well as the parsley, grated onion, garlic and add water (enough to submerge the chicken). Add a generous pinch of salt (about 3 teaspoons) and bring the pot to a boil. Turn heat down and let the chicken simmer for 2 hours.
4. Once the meat is falling off the bone (about 2 hours cook time), turn the heat off and carefully remove the meat from the pot. Pour the liquid through a medium to large strainer into a large heat safe bowl. Set broth aside while you separate the chicken from the bone. As you shred the meat with your fingers make sure to feel for the small bones to discard. Set meat aside.
5. Dice the remaining celery and carrot into small to medium pieces. Heat two tablespoons of butter in Dutch oven over medium heat. Add the celery, carrot and remaining diced onion. Season with salt and pepper. Cook the vegetables for about 5 minutes. Add the broth and simmer the veggies for 10 minutes.
6. Make the dumplings. Combine dry ingredients In a medium bowl. Cut butter into the flour using a fork or pastry cutter. Mixture should be sandy with very small pebbles of butter. Stir in milk until mixture is shaggy. Lightly flour a clean surface. Pour dumpling mixture onto flour and shape into a ball. Flatten and shape the ball into a small rectangle. Using a knife cut the dough into small rectangles or diamonds.
7. After 10 minutes of simmering, add the dumplings and cook on low for 20 minutes with the pot covered with a lid.
8. After 20 minutes, you can either portion chicken into a bowl and pour broth and dumplings on top or you can return all the chicken to the pot and portion soup into individual bowls. Enjoy!