This is a print preview of "Sunday Supper Chicken and Dumplings" recipe.

Sunday Supper Chicken and Dumplings Recipe
by myra byanka

Sunday Supper Chicken and Dumplings

This recipe is prepared with homemade chicken broth and dumplings, which take a bit of time. However, you will have left-over broth to use for other purposes. I always have it on hand for bean recipes, soups, rice, etc.

The dumpling recipe is great and I found it on food.com.


Rating: 5/5
Avg. 5/5 1 vote
Prep time: United States American
Cook time: Servings: 4

Goes Well With: fresh bread, dinner rolls

Ingredients

  • 1 small, cut-up fryer, or 6 pieces chicken, not just breasts
  • 4 ribs chopped celery, divided
  • 8 carrots, peeled, chopped, divided
  • 1 medium onion, chopped
  • 3 scallions, chopped
  • 1/4 tsp. dry thyme leaves
  • 1 bay leaf
  • Note: I coarsely chop half of the carrots and celery for the first cooking of the broth with the chicken pieces, but dice the other half for the second cooking of the broth with chopped chicken. This concentrates the flavor of the broth, and keeps the veggies from getting mushy.
  • 2 tbs. fresh parsley
  • 1 tsp. each salt and pepper
  • Dumplings:
  • 1 cup AP flour
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/8 tsp. pepper
  • optional: 1 tsp. fresh, chopped rosemary, other herbs of choice, such as chives, basil, Italian seasoning, etc.
  • 1/2 tsp. garlic powder
  • 1/2 tsp. dry parsley
  • 2 tbs. melted butter
  • pinch thyme and oregano
  • 1/4 cup buttermilk
  • 1 beaten egg

Directions

  1. Place the chicken pieces in a soup pot. Add 8-10 cups water.
  2. Add celery and carrot chunks, the medium onion, bay leaf, 2 tbs. parsley, salt and pepper.
  3. Bring to a boil.
  4. Turn down and simmer, un-covered, for 45 minutes.
  5. Remove chicken pieces and veggies. Strain broth in a colander, removing residue. Reserve 6 cups broth. Refrigerate the rest.
  6. Let chicken cool. When you can handle the chicken, remove the skin and bones, discard. Chop the chicken into bite-size pieces.
  7. Return 6 cups broth to the pot with the second batch of celery, carrots, and scallions. Cook 10 minutes over medium heat.
  8. Prepare the dumplings by mixing the ingredients together. Dough will be a bit wet, so spoon heaping tbs. into the soup.
  9. Simmer over a low heat for 12-15 minutes, covered. Stir occasionally.
  10. Add cream, if desired, at the end.