From Scratch, Chicken and Dumplings Recipe

Name: From Scratch, Chicken and Dumplings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 large chicken thighs (cheap and perfect for stock); 4 large carrots, cut into thirds; 5 stalks celery, cut into thirds; 1 large yellow sweet onion, peeled and cut in half; 1 head garlic, cut in half; 16 cups water; 2 teaspoons black pepper, to taste; 1 cinnamon stick; 2 tablespoons butter; 2 lbs chicken tenders or 2 lbs chicken breasts, cut into 1 inch cubes; 3 large carrots, cut into 1/4 inch rounds; 2 stalks celery, cut into 1/4 inch rounds; 1 small onion, chopped; 2 teaspoons salt; 2 cups all-purpose flour; 1 tablespoon baking powder; ½ teaspoon salt; 3 tablespoons butter; 1 cup milk

Servings: persons

3 large chicken thighs (cheap and perfect for stock)
4 large carrots, cut into thirds
5 stalks celery, cut into thirds
1 large yellow sweet onion, peeled and cut in half
1 head garlic, cut in half
16 cups water
2 teaspoons black pepper, to taste
1 cinnamon stick
2 tablespoons butter
2 lbs chicken tenders or 2 lbs chicken breasts, cut into 1 inch cubes
3 large carrots, cut into 1/4 inch rounds
2 stalks celery, cut into 1/4 inch rounds
1 small onion, chopped
2 teaspoons salt
2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
3 tablespoons butter
1 cup milk

1
In a large stock pot, brown the chicken thighs with a little butter and oil.
2
Add the rest on the stock ingredients, bring to a boil, turn the heat to low, cover, and simmer for 4 hours.
3
Strain out all the chicken, veggies, and cinnamon stick.
4
(You can use the chicken again for a really great chicken salad or sandwich.
5
Just get creative).
6
In a large skillet, melt 1 tablespoon of the butter over medium-high heat, add the chicken, just brown the outside, toss it in the stock pot with the stock.
7
Add the second tablespoon of butter to the skillet, melt it, brown the soup veggies in it, and toss them in the stock pot.
8
Add the salt to the soup and let it all simmer for 45 minutes to 1 hour over medium-low heat.
9
To Make Christine's Dumplings:.
10
Mix together in a bowl the flour, salt and baking powder.
11
Bring to just a simmer in a small saucepan the butter and milk.
12
Add the milk mixture to the dry ingredients.
13
Stir with a fork or knead by hand 2 to 3 times until the mixture just comes together.
14
Divide the dough into about 16 small puffy dumplings.
15
Roll each piece of dough into a small rough ball Gently lay the formed dumplings on the surface of the soup.
16
Cover and simmer for 10 minutes Serve immediately.
17
P.
18
S.
19
Save the left over chicken stock for chicken noodle soup, more chicken and dumplings, gravies, or sauces.
20
If you would like to freeze it; feel free to do so.
21
Just don't waste it!

1368

kcal

Calories

Fat

163

Carbs

113

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 3 large chicken thighs (cheap and perfect for stock), 4 large carrots, cut into thirds, 5 stalks celery, cut into thirds, 1 large yellow sweet onion, peeled and cut in half, and more.

Yes, From Scratch, Chicken and Dumplings falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

From Scratch, Chicken and Dumplings

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