Prep time: 1 hr | Cook time: 1 hr | Serves: 8 to 10
Airy dumplings made from scratch, soaked, and cooked in a chicken broth mixed with shredded chicken is the perfect meal for chilly weather. Pure comfort in bowls to cuddle you.
Ingredients
CHICKEN & BROTH:
2-4 chicken breasts (bone-in with skin) or 1 whole 3 pounds chicken
1 stick butter
2 packages chicken bouillon (or 2 spoonfuls)
DUMPLINGS:
1 stick butter, melted
3 large Eggs
1/2 cup milk, 2%
5 cups all-purpose flour, divided
1 teaspoon salt
1 teaspoon pepper
2 drops of yellow food colouring (or substitute a pinch of Turmeric)
How to make Old Fashioned Homemade Chicken & Dumplings
CHICKEN AND BROTH:
Step 1: In a Dutch oven, place the chicken breast or whole chicken with skin. Pour enough water to cover the chicken.
Step 2: Add in a stick of butter followed by the chicken bouillon. Cook for about 45 minutes (chicken breasts) or an hour and fifteen minutes (3 lbs whole chicken) over medium heat until the chicken is tender.
Step 3: Once done, take the chicken out of the broth and allow it to cool. Set the broth aside.
Step 4: Remove and discard the chicken skin. Then, shred or chop the chicken into bite-size pieces.
DUMPLINGS:
Step 1: Add the eggs with the melted butter in a small mixing bowl. Whisk well.
Step 2: Add milk to half of a shell six times, then pour it into the egg mixture.
Step 3: Season with salt and pepper.
Step 4: Slowly add in the flour (3 cups) a little at a time, mixing every after each addition.
Step 5: To give the dough a rich colour, add several drops of yellow food colouring.
Step 6: Onto a wooden board or counter, heap around 2 cups of flour.
Step 7: Add about a cup of the mixture with a tablespoon to the middle of the flour.
Step 8: Knead the flour until you have a dough that you can roll out and doesn’t stick. Then, roll it thinly.
Step 9: Cut strips of the dough with a pizza cutter.
Step 10: Add the strips to the rapidly boiling broth, making sure you have enough broth so the dumplings won’t scorch.
Step 11: Adjust the heat to low while you are making the next batch. It will be easier to roll out in small batches than roll the dough out at one time.
Step 12: Place the chicken back in the Dutch oven after you have added the last dumpling, stirring very gently.
Step 13: Take the pot out of the heat and cover it with a lid. Allow to sit the chicken and dumplings for at least 10 minutes, then serve.
Ingredients
- CHICKEN & BROTH:
- 2-4 chicken breasts (bone-in with skin) or 1 whole 3 pounds chicken
- 1 stick butter
- 2 packages chicken bouillon (or 2 spoonfuls)
- DUMPLINGS:
- 1 stick butter, melted
- 3 large Eggs
- 1/2 cup milk, 2%
- 5 cups all-purpose flour, divided
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 drops of yellow food colouring (or substitute a pinch of Turmeric)
Instructions
CHICKEN AND BROTH:
Step 1: In a Dutch oven, place the chicken breast or whole chicken with skin. Pour enough water to cover the chicken.
Step 2: Add in a stick of butter followed by the chicken bouillon. Cook for about 45 minutes (chicken breasts) or an hour and fifteen minutes (3 lbs whole chicken) over medium heat until the chicken is tender.
Step 3: Once done, take the chicken out of the broth and allow it to cool. Set the broth aside.
Step 4: Remove and discard the chicken skin. Then, shred or chop the chicken into bite-size pieces.
DUMPLINGS:
Step 1: Add the eggs with the melted butter in a small mixing bowl. Whisk well.
Step 2: Add milk to half of a shell six times, then pour it into the egg mixture.
Step 3: Season with salt and pepper.
Step 4: Slowly add in the flour (3 cups) a little at a time, mixing every after each addition.
Step 5: To give the dough a rich colour, add several drops of yellow food colouring.
Step 6: Onto a wooden board or counter, heap around 2 cups of flour.
Step 7: Add about a cup of the mixture with a tablespoon to the middle of the flour.
Step 8: Knead the flour until you have a dough that you can roll out and doesn’t stick. Then, roll it thinly.
Step 9: Cut strips of the dough with a pizza cutter.
Step 10: Add the strips to the rapidly boiling broth, making sure you have enough broth so the dumplings won’t scorch.
Step 11: Adjust the heat to low while you are making the next batch. It will be easier to roll out in small batches than roll the dough out at one time.
Step 12: Place the chicken back in the Dutch oven after you have added the last dumpling, stirring very gently.
Step 13: Take the pot out of the heat and cover it with a lid. Allow to sit the chicken and dumplings for at least 10 minutes, then serve.
