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Chicken and dumplings

Old-Fashioned Chicken and Dumplings

This classic recipe for old-fashioned chicken and dumplings is so creamy and loaded with comfort. The dumplings are so fluffy!
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Servings: 6 bowls
Ingredients Method Notes

Ingredients
  

For the Soup
  • 4 boneless chicken breasts (a rotisserie chicken is good too)
  • 2 tbsp extra-virgin olive oil or butter
  • 3 medium carrots (sliced)
  • 3 cloves of garlic (minced)
  • 1/2 cup flour (fresh milled or all-purpose)
  • 6 cups chicken bone broth
  • 2 cups whole or raw milk
  • 2 tbsp italian seasoning
  • salt and pepper (to taste)
  • 2 tsp fresh thyme or parsley (to garnish)
For the Dumplings
  • 2 1/2 cups freshly-milled flour (see notes below for all-purpose)
  • 1 tbsp baking powder
  • 1 tsp real salt
  • pepper (to taste)
  • 1 tbsp italian seasoning
  • 1 2/3 cups whole or raw milk, or buttermilk (see notes below if using all-purpose flour)

Method
 

The Soup
  1. Heat olive oil or butter in a large Dutch oven or pot over medium heat. Add chicken, season lightly with salt and pepper, and cook until done (internal temp should be 165° ). Remove and set aside. If using a cooked roasted chicken, see below for when to add it to the soup.
  2. In the same pot, add onion, celery (if using) and carrots. Sauté for 5-7 minutes until softened. Add garlic and cook for 1 minute until fragrant.
  3. Next, add the flour and stir, making a paste. Slowly, whisk in the chicken broth. It should be a smooth texture.
  4. Add in the milk/buttermilk, seasoning, salt, and pepper. Bring to a slight boil (on medium to low heat), then reduce to a simmer. Add the mushrooms. Cook for 20 minutes.
  5. Shred the meat with a fork and a knife, discarding bones and skin (if using a roasted chicken). Return shredded chicken to the pot. Add peas (if using).
Make the Dumplings
  1. In a medium bowl, whisk together flour, baking powder, seasoning and salt/pepper. Add the milk/buttermilk Stir until just combined-don't overmix; the batter should be thick and slightly sticky.
  2. Drop tablespoon-sized portions of dumpling batter into the simmering broth, spacing them evenly. (A small cookie/ice cream scoop works well for uniform dumplings.)
  3. Cover the pot and simmer gently for 15-20 minutes, until dumplings are puffed and cooked through (a toothpick inserted should come out clean). Avoid lifting the lid too often to keep steam in.
  4. Ladle soup and dumplings into bowls, garnish with parsley, and serve hot.

Notes

1. If using all-purpose flour, you’ll need to make these adjustments:
Dumplings - Use 2 cups of flour and 1 2/3 cup milk/buttermilk
Soup: 1/3 cup of flour 
2. Fresh Milled Flour: I used (1) cup of hard red wheat and (1 1/2) cups of soft white wheat
3. Add 1 cup of frozen peas and/or (2) celery stalks (diced) for added veggies.