Homestyle Chicken and Dumplings

Servings: 6

Prep Time: 15 min

Cook Time: 2.5 hr

Description

Growing up in New England, nothing brought more warmth during the winter months than a visit from Grandma—and the comforting meals she always prepared. As the middle child in a house full of hungry, growing boys, I looked forward to her hearty chicken and dumplings more than anything. While the original recipe leaned on store-bought shortcuts and has since been lost to time, this elevated version honors her spirit by using fresh vegetables, whole chicken, and homemade dumplings. Simmered low and slow in a rich stock and seasoned with herbs, this dish delivers that same soul-soothing, homecoming flavor—just like Grandma used to make, only better.

Ingredients

Staples

1.5 teaspoon Kosher Salt
4 teaspoon Baking Powder
2 cup All-purpose Flour
8 cup Water or to cover
1 teaspoon Salt

Poultry

1 whole Chicken

Produce

1.5 teaspoon Thyme
4 whole Carrot peeled and sliced
6 tablespoon Italian Parsley chopped
1 medium Yellow Onion diced
2 rib Celery sliced

Canned Goods

14.5 fluid ounce Chicken Stock

Nutritional

calories525

carbohydrates38g

protein37g

fat25g

Step by Step Instructions

1
Melt the butter in a large pan or Dutch oven over medium-high heat.
2
Add the onions, celery, and carrots, and cook until softened and lightly browned, about 5 minutes.
3
Add the whole chicken and pour in the chicken stock, scraping up any browned bits from the bottom of the pan to deglaze.
4
Stir in the parsley, thyme, kosher salt, and black pepper. Add enough water to fully cover the chicken.
5
Bring the mixture to a boil, then reduce the heat. Cover and simmer for about 2 hours, or until the chicken is fully cooked and tender.
6
Remove the chicken and let it cool until safe to handle.
7
While the chicken cools, prepare the dumpling dough by combining the flour, baking powder, salt, milk, and vegetable oil in a bowl. Mix until a stiff dough forms.
8
Remove the skin from the cooled chicken and shred the meat, discarding the bones and skin.
9
Return the shredded chicken to the pot and bring the soup back to a simmer.
10
Drop spoonfuls of the dumpling dough into the simmering soup. Cover and cook for 15–20 minutes, or until the dumplings are fluffy and cooked through.