Farm-Style Chicken and Drop Dumplings

Total Time:
1 hr 45 min
25 min
1 hr 20 min

10 to 12 servings

  • Chicken Soup:
  • Two 3-pound chickens, each cut into 6 pieces and backbones reserved
  • 1/2 cup (1 stick) unsalted butter
  • 6 medium carrots, chopped into 1-inch pieces
  • 6 cloves garlic, thinly sliced
  • 4 stalks celery, chopped into 1-inch pieces
  • 2 large leeks, white part only, chopped into 1/2-inch pieces and soaked in cold water to remove grit
  • 2 medium yellow onions, chopped into 1/2-inch pieces
  • 1 tablespoon poultry seasoning
  • 1/2 cup all-purpose flour
  • Dumplings:
  • 2 1/2 cups flour
  • 3/4 cup milk, plus more if needed
  • 2 tablespoons butter
  • 1 tablespoon baking powder
  • 2 teaspoons salt
  • 2 large eggs
  • 1/4 cup chopped fresh parsley
Watch how to make this recipe.
  • For the soup: Place the chicken pieces and the backbones in a large pot and cover with 16 cups water. Bring to a boil, then reduce the heat to a low simmer and poach the chicken until cooked through, 25 to 30 minutes.

  • Use tongs to remove the chicken pieces and set aside to cool; discard the backbones. Once the chicken cools enough to handle, pull the meat from the bones, shred and roughly chop; set aside. Strain the chicken broth and keep warm.

  • In a medium pot, melt the butter over medium heat, and stir in the carrots, garlic, celery, leeks, onions and poultry seasoning. Cook the vegetables until they begin to soften, 8 to 10 minutes, then stir in the flour.

  • Add the reserved chicken broth, bring to a boil, then reduce to a simmer and cook until the soup thickens slightly and vegetables soften, about 25 minutes. Stir in the shredded chicken and bring the soup back to a low simmer.

  • For the dumplings: In a medium bowl, add the flour. Use two butter knives to cut in the milk, butter, baking powder, salt and eggs. Add additional milk, 1 tablespoon at a time, if necessary. The dough should be moist but not too wet.

  • Pull the dough into 1/4-cup pieces and place directly in the simmering soup; cover and cook for 10 to 12 minutes. Sprinkle with the chopped parsley and serve.

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...
    5147 F4

    Not what you're looking for? Try:

    Chicken and Dropped Dumplings

    Recipe courtesy of Alton Brown