Chicken And Dumplings Recipe
Chicken and dumplings is a recipe that is delicious and will fill you up. A word of caution: any Southern will warn you that dumplings tend to swell up on you. So even though you are going to be tempted to eat the whole pot, don’t do it!
Servings: 6 people
Equipment
- 1 stock pot
- 1 large pot
Ingredients
- 2 cups flour for dumplings
- 1 cup water for dumplings
- 1 tbsp vegetable oil for dumplings
- 4 ea chicken thighs for broth
- 1 ea onion for broth
- 1 bag baby carrots for broth
- 2 ea celery stalks for broth
- 2 tsp bacon grease for broth
- 2 ea bay leaves for broth
- 1 tbsp thyme for broth
- 6 ea chicken bouillon for broth
- 1 tbsp garlic powder for broth
- 1 tbsp onion powder for broth
Instructions
- Season chicken thighs with garlic and onion powder, salt and pepper.
- Add the bacon grease to a stock pot on medium high heat.
- Brown the chicken thighs on each side once the pot comes to temp.
- Add 4-6 cups of water (depending on how much you want to make) to the stock pot.
- Add onions, celery, carrots, thyme, bay leaves, and chicken bouillon to the pot. Lower the heat once the broth begins to bubble lightly. Cook for at least 30 minutes.
- For the dumplings, dump your flour into a mixing bowl. Season with salt and add the vegetable oil.
- Begin to stir in water. Continue mixing until you get a non-sticky dough. Add more water or flour as necessary.
- Roll out the dough into approximately 1/8 inch thickness. Cut in strips of your desired size.
- With the dumplings made the chicken cooked, remove the chicken, vegetables, and bay leaves from the broth.
- Begin to slowly add dumplings to the simmering broth. Stir after adding a few to keep from sticking.
- Once all dumplings are added, continue to stir every 5-10 minutes to keep from sticking. Once the dumplings are cooked all the way through and the dish has reached your desired thickness, it is complete!