Chicken and Dumplings per My Son’s Choice

How to make Chicken and Dumplings per My Son’s Choice

I don’t have a written recipe, but I’ll tell you how I make mine.

I put about 6-8 chicken legs in a pot and just cover with water.

Bring to a full boil on med high heat (covered).

Once boiling reduce heat to a simmer and let it simmer while I chop up 3 stalks of celery (very fine~because Dustin don’t like celery and I make it so he never gets a chunk) and I thinly slice carrots.

I let the chicken cook until I know it cooked all the way to the bone.

Then I take the chicken out and put it in a bowl to cool completely, for picking.

Meanwhile, I heat up my skillet on medium high and I put about 1/4 cup oil and and the Celery and Carrots (cover skillet).

Keeping the temp up on med high I cook for about 10 minutes (until tender) stirring about 5 minutes.

Then I add the cooked celery and carrots to the broth that was simmering while cooling the chicken. I add thyme and parsley 1/4 cup of each.

Reduce heat to low and then pull the chicken from the bones.

Pulling the chicken into nice size chunks that will fit on a spoon.

I add the chicken back to the pot with the celery and carrots.

Then I mix up and roll out my dumplings.

Using 2 cups all purpose flour, 1/2 teaspoon baking powder, 2 tablespoons cold, salted butter cut into cubes, and a cup of whole milk.

Using a pastry blender, cut the cold butter in the dry ingredients like you making biscuits, Then add the milk.

Roll it into a ball and roll out out on a floured surface, about 1/4 inch thick.

Cut the into 2″ x 2″ squares. I use a pizza cutter to cut my dumplings.

Bring the Chicken and broth up to a rolling boil and place the dumplings in one at a time.

Then lower heat to a simmer, cover and cook about 45 minutes stirring and making sure nothing is sticking to the bottom.

The broth will be thin while the dumplings are cooking.

I add water to make sure i have at least 8 cups of liquid at all times.

I usually only add water once.

At the same time I put the chicken in the pot.

Then make a slurry with about 1 heaping tablespoon of cornstarch and a cup of Heavy Whipping Cream.

slowing add the slurry into the simmering pot stirring the entire time.

Let it cook until it thickens up nicely and that’s it.

Enjoy. Salt and Pepper to taste. (Here is a picture of how I roll out my dumplings).

If you want to add more chicken flavor just throw in a few Chicken Bullion cubes while you cooking the dumplings~ One cube for each cup of water you have in your pot.)

Nutrition Information:

YIELDS: 6 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use chicken breasts instead of chicken legs for this recipe?

Yes, you can substitute chicken breasts for chicken legs.

However, chicken legs add richness to the broth, so you may need to adjust seasoning to taste.

How can I make the dumplings gluten-free?

To make gluten-free dumplings, you can use a gluten-free flour blend instead of all-purpose flour.

Additionally, ensure that any other ingredients you use, such as baking powder, are also gluten-free.

Can I freeze leftovers of this dish?

Yes, you can freeze leftovers of chicken and dumplings.

Store them in an airtight container and freeze for up to 3 months.

Thaw in the refrigerator overnight before reheating.

What if I don’t have heavy whipping cream for the slurry?

If you don’t have heavy whipping cream, you can use half-and-half or whole milk as a substitute.

The consistency may vary slightly, but it should still thicken the broth.

How can I adjust the thickness of the broth?

If the broth is too thin for your liking, you can simmer it uncovered for a longer time to reduce and thicken it.

Conversely, if it’s too thick, you can add more water or chicken broth to thin it out to your desired consistency.

How do I know when the chicken is cooked all the way through?

Chicken is fully cooked when it reaches an internal temperature of 165°F (75°C).

You can also check by ensuring there is no pinkness near the bone and that the juices run clear.

What can I use instead of celery if I don’t like it?

If you don’t like celery, you can omit it from the recipe or substitute it with other vegetables like bell peppers, peas, or mushrooms.

Can I use pre-made dumplings instead of making them from scratch?

Yes, you can use pre-made dumplings if you prefer. Just follow the cooking instructions on the package and add them to the simmering broth.

How do I prevent the dumplings from becoming too soggy?

To prevent dumplings from becoming too soggy, ensure that the broth is at a rolling boil before adding them.

Also, avoid overcrowding the pot and stir gently to ensure even cooking.

Can I make this recipe ahead of time?

Yes, you can make chicken and dumplings ahead of time.

Store the broth and cooked chicken separately from the dumplings.

Reheat the broth and chicken, then add the dumplings just before serving.

What can I use if I don’t have heavy whipping cream for the slurry?

If you don’t have heavy whipping cream, you can use half-and-half or whole milk as a substitute.

The consistency may vary slightly, but it should still thicken the broth.

How do I adjust the thickness of the broth if it’s too thin?

If the broth is too thin, you can simmer it uncovered for a longer time to reduce and thicken it.

Alternatively, you can add a cornstarch slurry or more dumplings to thicken it.

Can I freeze leftovers of chicken and dumplings?

Yes, you can freeze leftovers of chicken and dumplings.

Store them in an airtight container and freeze for up to 3 months.

Thaw in the refrigerator overnight before reheating.

How do I add more flavor to the broth?

To add more flavor to the broth, you can include chicken bouillon cubes, additional herbs and spices like bay leaves, rosemary, or sage, or even a splash of white wine or lemon juice for brightness.

Adjust seasoning to taste.