Description: This classic Chicken and Dumpling Soup is the epitome of comfort food. Tender chicken simmers in a rich, flavorful broth, topped with soft, fluffy dumplings. It’s a hearty and satisfying meal perfect for chilly days or anytime you crave a taste of home. This recipe is a slightly elevated take on the traditional, with extra attention to detail in both the broth and the dumplings for maximum flavor and texture.
Ingredients:
- 1 (2 to 3 pound) whole chicken
- 12 cups water
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 bay leaf
- 1 teaspoon salt, or more to taste
- 1/2 teaspoon black pepper, or more to taste
- 2 cups all-purpose flour, plus extra for dusting
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup hot chicken broth (from the soup)
- 1 large egg, lightly beaten
- 2 tablespoons chopped fresh parsley, for garnish
Preparation:
Step 1: Prepare the Chicken and Broth: Rinse the whole chicken thoroughly under cold water. Place the chicken in a large stockpot or Dutch oven. Add the 12 cups of water, chopped carrots, celery stalks, and onion. Bring the mixture to a boil over high heat, then reduce the heat to a simmer. Skim off any foam that rises to the surface. Add the minced garlic, dried thyme, dried rosemary, bay leaf, salt, and pepper.
Step 2: Simmer the Chicken: Cover the pot and let the chicken simmer gently for approximately 1 1/2 to 2 hours, or until the chicken is cooked through and the meat is falling off the bone. The internal temperature of the thickest part of the thigh should reach 165°F (74°C).
Step 3: Remove Chicken and Strain Broth: Carefully remove the chicken from the pot using tongs or a slotted spoon and place it on a clean cutting board to cool slightly. Strain the broth through a fine-mesh sieve into a large bowl or pot, discarding the solids (vegetables, bay leaf). This will give you a clear, flavorful broth. Set the broth aside.
Step 4: Debone the Chicken: Once the chicken is cool enough to handle, remove the meat from the bones. Discard the skin and bones. Shred or chop the chicken meat into bite-sized pieces. Set aside.
Step 5: Make the Dumplings: In a large mixing bowl, whisk together the 2 cups of all-purpose flour, baking powder, and 1/2 teaspoon of salt. Make a well in the center of the flour mixture.
Step 6: Combine Wet and Dry Ingredients: Pour the 1 cup of hot chicken broth into the well. Using a fork, gradually incorporate the flour mixture into the broth until a shaggy dough forms. Add the lightly beaten egg and mix until the dough comes together.
Step 7: Knead and Roll the Dough: Lightly dust a clean work surface with flour. Turn the dough out onto the floured surface and knead it gently for just a few seconds, until it forms a smooth ball. Divide the dough into 4 or 5 equal portions. Roll each portion out as thinly as possible, about 1/8 inch thick.
Step 8: Cut the Dumplings: Using a sharp knife or pizza cutter, cut the rolled-out dough into 1 1/2 to 2 inch wide pieces. Then, break these pieces into 2-inch-long strips or squares. You can also use a cookie cutter to create fun shapes if desired.
Step 9: Cook the Dumplings: Bring the strained chicken broth back to a gentle boil in the stockpot. Carefully drop the dumplings, one at a time, into the boiling broth. Be careful not to overcrowd the pot. Reduce the heat to a simmer, cover the pot, and let the dumplings cook for 10 to 15 minutes, or until they are cooked through and fluffy. They should rise to the surface of the broth.
Step 10: Add Chicken and Serve: Gently stir the shredded or chopped chicken meat into the soup. Heat through for a few minutes. Taste and adjust the seasoning with salt and pepper as needed.
Step 11: Garnish and Serve: Ladle the Chicken and Dumpling Soup into bowls. Garnish with fresh chopped parsley. Serve hot.
Why You Will Love This Recipe:
This Chicken and Dumpling Soup recipe is more than just a meal; it’s an experience. The homemade broth is deeply flavorful, enriched by simmering the whole chicken with aromatic vegetables and herbs. The dumplings are light and fluffy, perfectly complementing the tender chicken. It’s a comforting, soul-warming dish that’s perfect for any occasion. You’ll love how easy it is to customize the recipe to your liking – add more vegetables, use different herbs, or even incorporate a touch of cream for extra richness. Plus, the leftovers are just as delicious, making it a great make-ahead meal.
Cooking Rating:
- Ease: Medium (requires some time for simmering and dumpling preparation)
- Taste: Excellent (rich, comforting, and flavorful)
Serving Suggestions:
- Serve with a side of crusty bread or crackers for dipping.
- A simple green salad complements the richness of the soup.
- For a heartier meal, add some cooked vegetables like peas, green beans, or corn to the soup.
- Top with a dollop of sour cream or plain yogurt for added tanginess.
Tips:
- For the best flavor, use a high-quality whole chicken.
- Don’t overcook the dumplings, or they will become tough.
- If the dumpling dough is too sticky, add a little more flour, one tablespoon at a time.
- To prevent the dumplings from sticking together, drop them into the boiling broth one at a time.
- You can make the chicken broth ahead of time and store it in the refrigerator for up to 3 days.
- For a richer broth, add chicken bouillon cubes.
- Make sure the baking powder is not expired. This will result in flat and hard dumplings
- Don’t skip the fresh parsley garnish – it adds a bright, fresh flavor to the soup.
- For a creamier soup, stir in 1/2 cup of heavy cream or half-and-half at the end of cooking.
- Add a dash of hot sauce or a pinch of red pepper flakes for a little bit of heat.
- If you want to make the recipe faster, you can use rotisserie chicken instead of cooking a whole chicken. Just shred the chicken and add it to the broth.
Prep Time: 30 minutes
Cook Time: 2 hours
Total Time: 2 hours 30 minutes
Nutritional Information (per serving, approximate):
- Calories: 450-550
- Protein: 40-50g
- Sodium: 800-1000mg (depending on added salt)
Conclusion:
This Chicken and Dumpling Soup recipe is a timeless classic that’s sure to become a family favorite. The combination of tender chicken, flavorful broth, and fluffy dumplings is simply irresistible. It’s the perfect comfort food for any occasion, and it’s a great way to warm up on a cold day. Gather your ingredients, follow the instructions, and get ready to enjoy a bowl of homemade goodness!
Questions and Answers:
- Can I use pre-made chicken broth instead of making my own?
- Yes, you can use pre-made chicken broth if you’re short on time. However, homemade broth will always provide a richer and more complex flavor. If using store-bought broth, opt for a low-sodium variety and adjust the seasoning accordingly.
- What can I substitute for all-purpose flour in the dumplings?
- You can substitute all-purpose flour with whole wheat flour for a nuttier flavor and added fiber. You can also use a gluten-free all-purpose flour blend if you need a gluten-free option. Be sure to follow the package instructions for gluten-free flour, as it may require some adjustments to the liquid ratio.
- How do I prevent the dumplings from being gummy or doughy?
- The key to light and fluffy dumplings is to avoid overmixing the dough. Mix the wet and dry ingredients until just combined. Also, be sure to cook the dumplings in a simmering broth, not a rapid boil. Overcooking can also lead to gummy dumplings.
- Can I add vegetables to the soup?
- Absolutely! Adding vegetables to the soup is a great way to boost its nutritional value and flavor. Some good options include carrots, celery, peas, green beans, corn, potatoes, and spinach. Add the vegetables during the last 30 minutes of cooking time, or until they are tender.
- Can I freeze Chicken and Dumpling Soup?
- Yes, you can freeze Chicken and Dumpling Soup, but the texture of the dumplings may change slightly upon thawing. For best results, freeze the soup without the dumplings, and then make the dumplings fresh when you’re ready to serve. Alternatively, you can freeze the soup with the dumplings, but be aware that they may become a bit softer. Thaw the soup overnight in the refrigerator before reheating.
