Sunny's Easy Chicken and Dumplings

Recipe courtesy Sunny Anderson, 2009

Show: Cooking for RealEpisode: Are We There Yet?

Rated: 4 stars out of 5Rate itRead users' reviews (26)

RECIPE
COMMENTS & REVIEWS(26)

Cook Time:
45 min
Level:
Easy
Yield:
8 servings (makes about 50 dumplings)

Times:

Prep: 15 min
Inactive Prep: --
Cook: 45 min
Total:: 1 hr 0 min

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Ingredients

1/4 cup unsalted butter, plus 1 tablespoon
1 medium onion, chopped
3 cloves garlic, chopped
1 whole (5 to 6-pound) chicken, skin on, cut into 8 pieces, including neck
6 cups water
6 cups low-sodium chicken stock
5 to 6 fresh thyme sprigs, plus
1 tablespoon chopped leaves
Small bunch parsley stems, plus 1 tablespoon chopped leaves
2 fresh sage sprigs, plus 1 tablespoon chopped leaves
1 teaspoon whole black peppercorns
1 stalk celery, trimmed and halved crosswise
2 to 3 cups all-purpose flour, plus
1 tablespoon 1 tablespoon kosher salt, plus more for seasoning
Special equipment: Kitchen twine

Directions

In a large stockpot over medium-high heat, melt 1/4 cup butter and lightly saute the onions and garlic, about 3 minutes. Add the chicken, water, and stock, making sure liquid covers meat. Tie the thyme sprigs, parsley stems, and sage sprigs together and add to the pot along with the peppercorns, and celery. Bring to a boil, then reduce the heat and simmer the chicken until it is "fall of the bone" tender, about 30 minutes, skimming off scum as it simmers. Remove the chicken from the pot to a cutting board and let cool. Remove the herb bundle and the celery and discard. Reserve the stock. When the chicken is cool enough to handle, pull it from bones and cut into bite-sized pieces.

In a large bowl, mix together 2 cups of flour with the remaining chopped herbs and the tablespoon of salt. Make a well in the middle and pour 1 cup of the reserved chicken stock, including fat, into the well. Using a fork, slowly stir the stock into the flour. Repeat, adding more flour and/or stock until a soft, doughy consistency is reached. Add more flour, 1 tablespoon at a time, if it gets too sticky. On a lightly floured surface, roll the dough out to 1/8 to 1/4-inch thickness. Use a pizza cutter or sharp knife to slice the dough into 2-inch squares, then cut the squares in half on the diagonal into triangles.

Return the stock to a simmer and slowly add the dumplings, allowing some excess flour to remain on the dumplings to increase the body of the broth. Be careful not to let the dumplings touch as they are added to the pot. Cook until the dumplings rise to the surface. If the broth does not thicken to your liking, mix together 1 tablespoon of butter and 1 tablespoon flour in a small bowl with a fork. Slowly add the mixture into the broth to help thicken the soup. Stir in the reserved chicken and ladle into serving bowls.

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Comments & Reviews

recipe Sunny's Easy Chicken and Dumplings
Erika Columbia, SC 02-06-2010
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Yummy
Rated: 5 stars out of 5

These were a hit! NO leftovers. Although, not quite as good as my grandmothers used to make.
recipe Sunny's Easy Chicken and Dumplings
Jennifer Torrance, CA 02-04-2010
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Delicious and Oh So Easy!!
Rated: 5 stars out of 5

I just made chicken and dumplings for the first time in my life tonight and I used Sunny's recipe. It was so easy and... absolutely delicious!! My family and I loved them and have plenty of leftovers. I highly recommend this recipe.Read more
recipe Sunny's Easy Chicken and Dumplings
Erika Hurricane, WV 02-01-2010
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SOOOOOOO Good!
Rated: 5 stars out of 5

This is cold weather comfort food at its finest! I followed the instructions to a T without thickening the broth and it... turned out great! My kids even loved it! Next time I will follow the directions to thicken the broth and try it that way as well. I was really impressed with the texture and flavor of the dumplings and the overall savoryness of these dumplings....LOVED THEM!!Read more
recipe Sunny's Easy Chicken and Dumplings
Mabel Laredo, TX 01-30-2010
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Good Fppd
Rated: 4 stars out of 5

I tried this recipie, and it was delicious! I did three things differently: 1) I added vegestable stock instead of chicken... stock. 2) I I also let the pieces of dough simmer in the stock for one hour before adding the chicken pieces back into the stock. I did this because at the beginning, the dough tasted sticky. Letting the dough simmer for one hour cooked it very well and tasted much, much better. 3) To prepare the dough, I added one cup of flour and one cup of Bisquick . Read more
recipe Sunny's Easy Chicken and Dumplings
L s, CT 01-30-2010
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Chicken and Dumplings
Rated: 3 stars out of 5

I followed the recipe as is stated on the website. It definitely took longer then 45 minutes. The only problem is I didnt... like the dumplings. My son didnt either. They were very blah tasting. I made the dumplings with bisquick. It was so much better. Read more
recipe Sunny's Easy Chicken and Dumplings
loren red lion, PA 01-29-2010
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emily
Rated: 3 stars out of 5

where it says, '1 sprig of sage stems plus a tablespoon of leaves, it means sage leaves etc. Which ever herb is used, also... add the leaves. At the end, you will remove the stems but the leaves stay in the broth. I guess it would ahbve been clearer to say add 2 sprigs plus a tblsp of leaves.Read more