Thursday, February 21, 2013

Chicken and Dumplings

There's nothing like a good homestyle meal you up during these cold winter months.

This chicken and dumplings recipe is much like Cracker Barrel's. You can easily add carrots or peas for a pop of color if you wish.


  • 3 qts water
  • 1 1/2t salt
  • 2 stalks celery, chopped
  • 3 lb chicken
  • 1 onion, sliced
  • 1 clove garlic, quartered
  • 1 bay leaf
  • 1 t ground pepper
  • 6 parsley sprigs
  • 2 C flour
  • 1 T baking powder
  • 1 1/4 t salt
  • 1 C milk


Bring water to a boil. Add chicken and the rest of the soup ingredients. Reduce the heat and simmer uncovered 1 1/2 hours. Remove the chicken and set aside. Strain the stock and wash the pot. Pour 6 cups of the stock back into the clean pan and heat over medium heat. Combine the flour, baking powder and salt. Add the milk mixing until smooth. Let dough rest 10 minutes. Roll the dough to 1/2 inch thickness and cut into 1/2 inch squares. Drop dumplings into simmering broth and cook for 15 to 20 minutes stirring often. Tear the chicken into pieces and add to the broth.

Serves 8

I hope you enjoy my tutorial!

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