Chicken and Dumplings
I simplified the method for making this southern classic (without sacrificing making it from scratch!) and added veggies to make it an all-in-one meal!
Ingredients
Chicken & Broth
- 4-5 lbs bone-in chicken pieces (legs, thighs, breasts, etc.)
- 1 1/2 tsp salt
- 1 small onion diced
- 2 stalks celery chopped
- 4 cloves garlic minced
- 1 bay leaf
- 1/3 c fresh parsley or about 1 tsp dried
- 1 tsp freshly ground black pepper
- 12 oz frozen mixed vegetables
Dumplings
- 3 c + 2 tbsp flour
- 1 1/2 tbsp baking powder
- 2 tsp salt
- 1 3/4 c milk
Instructions
- Place chicken in a large stock pot and add water to barely cover it. Add 1 tsp salt, onion, celery, garlic, bay leaf, and parsley and stir. Bring to a boil, reduce heat to simmer, and cook covered for 1-2 hours.
- Remove chicken from pot; set aside to cool. Add pepper, 1/2 tsp salt, and frozen veggies to the stock. Maintain the stock at a simmer.
- Make the dumplings: combine the flour, baking powder, 2 tsp salt, and milk in a medium bowl, stirring until smooth. Let the dough rest 5-10 minutes. Place dough on a very well floured surface, and roll to about 1/2 inch thick.
- Cut dough into 1/2-inch squares and drop individually into the simmering stock. Simmer 20-30 minutes, stirring often. Stock will thicken during this time.
- Meanwhile, remove chicken from bones and cut or tear into bite-sized pieces. Return the chicken to the pot with the dumplings. Simmer until chicken is warmed through, and the "gravy" has thickened to desired consistency.