Fluffy dumplings dipped in flavorful chicken soup is the ultimate comfort food. Old thoughts are that chicken and dumplings originated in the Southern United States and was considered a backbone during tough economic times. Chicken and dumplings as a dish is prepared with a combination of simmered chicken meat, broth produced by simmering the chicken, multiple dumplings, and salt and pepper for seasoning. Sometimes finely chopped vegetables, such as carrots and celery, are added to the broth, and herbs such as dill, parsley, thyme, or chives are also added. If you’re looking for the best recipe for Chicken and Dumplings, you’ve come to the right place. This thick, fluffy and velvety chicken soup is loaded with so much flavor, and it’s topped with perfectly cooked and light dumplings made from scratch in minutes! Also this creamy Chicken and Dumplings recipe is the ultimate comfort food! You can make this recipe with minimal efforts yet with incredible results. So let’s get to it.
Preparation time: 15 minutes Cook time: 35 minutes Total time: 50 minutes
Ingredients:
- 4 chicken legs
- 1 chopped onion
- 3 chopped carrots, 1 whole carrot
- 2 finely chopped garlic cloves
- 1 leek without leaves
- Few parsley stems
- 1 bay leaf
- Salt & pepper- to taste
- ½ cup butter
- 1 cup flour
- ½ cup buttermilk
- ½ cup heavy cream
- 2 tsp baking powderr
- ¼ teaspoon baking soda
Instructions:
- Take a large pot and add chicken and whole carrot, half onion, bay leaf, leek, parsley and garlic in it along with water. Bring it to simmer. Cook until chicken is tender. After chicken is done take it out on a plate, let cool a bit then shred and set aside.
- Strain the stock and get rid of all the solids. Add the stock back in pot and let simmer. Add salt.
- Cook chopped carrots and rest of the onions in chicken fat. Cook until softened. Now add half of the flour and stir continuously. Now add this vegetable mixture into stock and whisk so no lumps are formed. Cook for another 10 minutes.
- Now form a dough for dumplings. Whisk baking soda, baking powder, rest of the flour, salt and pepper. Add buttermilk and whisk continuously.
- Add heavy cream and shredded chicken into the simmering stew. Add tablespoon sized portions of dough into stew they will rise and puff up as they cook.
- Reduce heat to low and cover the pot. Cook for 10 more minutes. After that check if dumplings are done.
- Ready to serve.
Note: Leftovers can be frozen for later use. Cool chicken and dumplings to room temperature then takeout the dumplings and place them in a gallon sized freezer bag. Extract air out of it. Pour the soup in an airtight container and seal it properly. Place both of these in freezer. When you are ready to eat, pour thesoup into a pot and bring it to boil over medium-high heat. In a large bowl add some warm water and place dumplings bad into it so they thaw and separate. Remove the bag from water and place dumplings in a bowl. Add dumplings into soup and let it simmer for 10 minutes over medium-low heat.
