Farm-Style Chicken and Drop Dumplings

  • Level: Easy
  • Total: 1 hr 45 min
  • Active: 35 min
  • Yield: 10 to 12 servings
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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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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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