This old-fashioned chicken and dumplings recipe is comfort food that can't be topped!
Ingredients
- cut up chicken pieces: 7 pound
- chicken stock: 4 cups
- onions: 2 piece (chopped)
- stalks celery: 3 piece (chopped)
- salt: 2 tsp
- egg: 1 piece
- milk: 0.25 cup
- ½ cups all-purpose flour: 1 piece (divided)
- ½ teaspoons baking powder: 1 piece
- salt: 1 tsp
- unsalted butter: 2 Tbsp (cold)
- fresh parsley: 1 Tbsp (chopped)
- water: 1 cup
- ground black pepper: 0.5 tsp
- fresh parsley: 1 Tbsp (chopped)
Metric Conversion
Stages of cooking
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Start the soup: Place chicken pieces in a large pot; add chicken stock, onions, celery, and salt. Bring to a boil over medium-low heat, then simmer, partially covered, until chicken is tender, about 15 to 20 minutes.
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Meanwhile, make the dumplings: Beat egg and milk together in a large mixing bowl. Mix in 1 cup flour, baking powder, and salt. Grate cold butter into the wet flour mixture; stir in parsley.
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Dollop 6 large spoonfuls of dumpling mixture onto the top of the simmering chicken. Cover the pot and steam dumplings until fluffy, 10 minutes more.
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Remove dumplings and chicken pieces to a large dish; shred chicken and discard bones. Cover and set aside, keeping warm.
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For the gravy: Strain stock left in the pot, pressing the vegetables to release more flavor; return stock to the pot. Whisk water with remaining 1/2 cup flour until smooth; stir into the strained stock. Season with pepper and bring to a boil, stirring constantly, to thicken.
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Stir in chicken and top with dumplings. Serve with parsley.
