Farm-Style Chicken and Drop Dumplings

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

Yield:
10 to 12 servings
Level:
Easy

Ingredients
  • 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
Directions
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.


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    Not what you're looking for? Try:

    Chicken and Dropped Dumplings

    Recipe courtesy of Alton Brown