Chicken and Dumplings

Print Recipe
Chicken and Dumplings
Course Soup
Cuisine American
Servings
Course Soup
Cuisine American
Servings
Instructions
  1. Pan fry the chicken until golden. Don't worry about it cooking through—the next step will take care of that.
  2. Add the chicken to the stock pot and pour chicken stock over them.
  3. Season with parsley, sage, rosemary, thyme, salt, and pepper (I never measure this, so do what feels good to you). Be careful with the salt, as the stock is likely to be salty already.
  4. Cook on medium heat for about a half hour until the chicken is falling apart.
  5. When the chicken is done, take out the pieces and either shred or cut them. Return to stock.
  6. In a medium bowl, combine the flour, baking powder, and salt. Whisk together, then add the oil and milk. Mix until combined. Set aside.
  7. Return the chicken and stock to a low boil. Drop dumpling mixture in by large tablespoons.
  8. Cook for about 15 minutes more, until the dumplings are done through. They will disintegrate to some extent, but you should still have some small dumplings left and a nice creamy broth.
  9. Serve hot.
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