Old fashioned chicken and dumplings recipe: how to

Introduction

I can’t believe I’m writing a blog post about chicken and dumplings.

But, here it goes:

Chicken and dumplings are some of my favorite dishes to prepare for my family and friends who drop by unexpectedly. The dish consists of diced chicken, mashed potatoes, peas, and carrots in a broth that has been seasoned with onion salt, parsley flakes (or dried oregano), thyme leaves and ground black pepper.

I serve it with some warm breadsticks and sometimes even a glass of milk too.

It’s my absolute favorite!

The most important thing to remember when preparing this meal is not to overfill the pot! You’ll have plenty of soup left for seconds.

I also like preparing these delicious dumplings for my family on a cold winter’s day.

Ingredients

Soup:

Dumplings:

Cooking instructions

1. Heat the vegetable oil in a 6-quart Dutch oven over medium-high heat. Cook until the chicken is browned on both sides. Take the pan out of the heat and put it aside. Add carrots and onions.
2. Cook until carrots and onion are barely soft, approximately 3 minutes.
3. Add garlic and stir for a further minute, or until fragrant.
4. Reduce to medium-low heat, add the butter and flour, whisking continuously for 3 minutes to avoid the formation of lumps.
5. Bring the chicken and any remaining juices to the saucepan and toss to coat with the roux.
6. Bring the cream, chicken broth, thyme, and bay leaves to a boil. Once the soup has reached a simmer, add the frozen peas and cook for 15 minutes, covered.

Prepare the dumplings as follows:

1. Combine the flour, baking powder, salt, pepper, and cream in a large mixing bowl. Stir until the mixture becomes a single lump of dough.
2. Form the dough into little round balls approximately 1 inch (2 ½ cm) in diameter using a big spoon or ice cream scoop (the dough should yield 14-16 dumplings).
3. Place the dough balls in the boiling soup (avoid touching them), sprinkle with parsley, and cover. Allow 15 minutes for the soup to boil or until the dumplings are done completely.
4. Pour into bowls, giving each serve 1-2 dumplings.

Recipe variations

Chicken and mushroom dumplings

You can make these dumplings with ground chicken or pork, mushroom, and of course, flour. The flour acts as a thickener in the recipe, so it is best to start by adding the water and then mixing it with the other ingredients while cooking. You will want to cook these dumplings for 8 minutes on low heat before taking them off of the fire and serving them up hot!

Pairing dishes

Most people think of chicken and dumplings when they hear the word “dumplings,” but other dishes can pair well with these tasty little morsels of heaven.

The following recipes are just a few examples of what you could make to pair your chicken and dumplings:

Storage instructions

To store chicken dumplings, wrap tightly in plastic wrap or put into an airtight container with lid closed tight-store in the refrigerator for up to 4 days.

If you want them fresh again after a day or two, rewarm on a cookie sheet over low heat 8-10 minutes before serving.

Nutritional value

Soup

Dumplings

Final thoughts

Chicken dumplings are my favorite comfort food, but they can be challenging to prepare. If you are looking for a recipe that will make your family love chicken dumplings, then this is your lucky ticket.

With its simplicity and ease of preparation, this dish not only makes cooking fun but also guarantees success if it’s made with tender love and care.

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