Home-Style Chicken and Dumplings

Chicken Dumplings pic1

Nothing beats having chicken and dumplings for a tasty, satisfying meal. This hearty comfort food has plenty of vegetables, chicken and dumplings, perfect for a special weekend dinner. To make things easier, we use a store bought rotisserie chicken. The dropped dumplings puff up like balloons on top of the chicken stew, fluffy and light, a beautiful one-pot meal.

Saute some vegetables to get the flavors going. Add the shredded rotisserie chicken. Make it thick by adding a little bit of flour, stir until no more white. Add chicken broth and water, simmer until creamy and mellow. Spoon and drop the dumpling batter on top of the simmering stew, cover and cook until puffed up. A complete meal is ready to serve in no time, delicious and comforting. It brings back memories of the good old days.

Chicken and dumplings come in all different flavors and styles. Everybody has their own special chicken and dumpling recipe. Lynard likes food that remind him of his childhood with his grand parents. This flavorful dish has become our family staple and we are so proud to serve on traditional holidays… or any days. The round dumplings remind me of the Chinese glutinous rice balls 湯圓 which symbolize harmony and unity of the family.

Chicken Dumplings pic10

 

Home-Style Chicken and Dumplings

STEP 1 – make soup
In a large pot over medium-high heat, add 2 to 3 tablespoons olive oil. When hot, add onion, garlic, celery, pinch of salt and black pepper, cook until fragrant, 2 to 3 minutes. Add carrots, pinch of salt, mix and cook 3 minutes. Add the chicken, stir and cook with veggie for 1 to 2 minutes. Add 1 tablespoon sherry wine, mix and cook 5 minutes until fragrant.

Chicken Dumplings pic2
Sauteed Ingredients

Sprinkle in 2 tablespoons all-purpose flour, a little at a time, stir and cook until no more white, about 2 minutes. Slowly add the chicken broth and water, stir. Bring to a boil, cover the pot and simmer for 15 minutes on medium heat, stir when needed.

Chicken Dumplings pic3
Thickened Ingredients
Chicken Dumplings pic4
Simmering Stew

STEP 2 – make dumplings
Whisk together the all-purpose flour, baking powder, salt-sugar mixture. Add butter and green onion, mix with flour mixture. Slowly add milk to the dry flour, stir and mix just to combine. Put aside for 10 to 15 minutes.

Chicken Dumplings pic8

Chicken Dumplings pic9

Use a medium cookie scoop or spoon to drop batter on top of the slowly simmering stew, over chicken and carrots. Cover the pot, cook 15 to 20 minutes until dumplings are cooked through and puffed up (the top splits.)

Chicken Dumplings pic5
Dropped Dumpling Batter
Chicken Dumplings pic6b
Fifteen Puffed Up Dumplings (湯包)

Chicken Dumplings pic1b

Tips: The rule is you use equal amount of fat and flour in the soup: For 3 tablespoons of oil, you need 3 tablespoons of flour, add 5 to 6 cups of liquid. (Remember, it will get much thicker once you added the dumplings.)

 

Print recipe:

Home-Style Chicken and Dumplings

  • Servings: 4 to 5 | Recipe by Leslie at Soups Ahoy
  • Print

Chicken Dumplings pic11 print

Ingredients and Instructions

Soup:
2 to 3 tablespoons olive oil
1 large yellow onion, chopped
4 cloves garlic, chopped
4 stalks celery, chopped
6 sticks carrot, cut into small pieces
2 tablespoons all-purpose flour
4 cups low sodium chicken broth, 2 cups water
1 rotisserie chicken  (We use Schnucks’ buttermilk chicken, dice or shred the meat)

Dumplings:
1 cup all-purpose flour, no skimping
1 1/2 teaspoons baking powder
1 teaspoon mixture (2/3 tsp garlic salt + 1/3 tsp sugar)
1/4 cup chopped green onions
2 tablespoons cold butter, cut into very small pieces
3/4 cup regular whole milk (or lactose free milk), use what you need

 

STEP 1 – make soup
In a large pot over medium-high heat, add 2 to 3 tablespoons olive oil. When hot, add the onion, garlic, celery, pinch of salt and black pepper, cook until fragrant, 2 to 3 minutes. Add carrots, pinch of salt, mix and cook 3 minutes. Add chicken, stir and cook with veggie for 1 to 2 minutes. Add 1 tablespoon sherry wine, mix and cook 5 minutes until fragrant.

Sprinkle in 2 tablespoons all-purpose flour, a little at a time, stir and cook until no more white, about 2 minutes. Slowly add the chicken broth and water, stir. Bring to a boil, cover the pot and simmer for 15 minutes on medium heat, stir when needed.

STEP 2 – make dumplings
Whisk together the all-purpose flour, baking powder, salt-sugar mixture. Add butter and green onion, mix with flour mixture. Slowly add milk to the dry flour, stir and mix just to combine. Put aside for 10 to 15 minutes. Use a medium cookie scoop or spoon to drop batter on top of the slowly simmering stew, over chicken and carrots. Cover the pot, cook 15 to 20 minutes until dumplings are cooked through and puffed up (the top splits.)

Tips: The rule is you use equal amount of fat and flour in the soup: For 3 tablespoons of oil, you need 3 tablespoons of flour, add 5 to 6 cups of liquid. (Remember, it will get much thicker once you added the dumplings.)


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https://soupsahoy.wordpress.com/2016/03/25/home-style-chicken-and-dumplings/

 

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