Prep time: 1 hr | Cook time: 1 hr | Serves: 8 – 10
I love how I can make this Old fashioned Homemade Chicken and Dumplings from scratch without a fuss. These airy dumplings soaked up the flavour from the chicken and homemade broth. Perfect on chilly nights to warm up your tummies!
Ingredients
CHICKEN & BROTH:
2-4 chicken breasts (bone-in with skin) or 1 whole 3 pounds chicken
1 stick butter
2 pkg 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 in enough water to cover the chicken.
Step 2: To the pot, add the stick of butter and chicken bouillon. Set to cook for about 45 minutes (chicken breast) over medium heat until the chicken is tender. If using a whole chicken, cook for about an hour and 15 minutes for every 3 lbs.
Step 3: When done, take the chicken from the broth and allow the chicken to cool. Reserve the broth. Then, discard the skin and chicken bones and shred or chop the chicken into bite-sized pieces. Set the shredded chicken aside while cooking the dumplings.
DUMPLINGS:
Step 4: Add the eggs to a small mixing bowl with the melted butter. Whisk well.
Step 5: Add milk to half of a shell six times and pour it into the egg mixture. Season with salt and pepper.
Step 6: Add in the flour a little at a time until you have added the whole 3 cups. To give it a rich-looking blend, add a few drops of yellow food colouring.
Step 7: Onto a wooden board or counter, heat about 2 cups of flour. To the middle of the flour, add around a cup of the mixture using a tablespoon. Begin combining the flour and the dough until you can roll it out and not anymore sticky. Then, roll it very thinly and cut to strips using a pizza cutter.
Step 8: Rapidly boil enough broth to make sure to keep the dumplings from scorching. While you make the next batch of dumplings, adjust the heat to low. Add the chicken back to the Dutch oven after you have added the last dumpling and gently stir. When done, remove from the heat and cover the pot. Allow the dumplings to sit for at least 10 minutes.
Step 9: Serve and enjoy!
Ingredients
- CHICKEN & BROTH:
- 2-4 chicken breasts (bone-in with skin) or 1 whole 3 pounds chicken
- 1 stick butter
- 2 pkg 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
Step 1: In a Dutch oven, place the chicken breast or whole chicken with skin. Pour in enough water to cover the chicken.
Step 2: To the pot, add the stick of butter and chicken bouillon. Set to cook for about 45 minutes (chicken breast) over medium heat until the chicken is tender. If using a whole chicken, cook for about an hour and 15 minutes for every 3 lbs.
Step 3: When done, take the chicken from the broth and allow the chicken to cool. Reserve the broth. Then, discard the skin and chicken bones and shred or chop the chicken into bite-sized pieces. Set the shredded chicken aside while cooking the dumplings.
DUMPLINGS:
Step 4: Add the eggs to a small mixing bowl with the melted butter. Whisk well.
Step 5: Add milk to half of a shell six times and pour it into the egg mixture. Season with salt and pepper.
Step 6: Add in the flour a little at a time until you have added the whole 3 cups. To give it a rich-looking blend, add a few drops of yellow food colouring.
Step 7: Onto a wooden board or counter, heat about 2 cups of flour. To the middle of the flour, add around a cup of the mixture using a tablespoon. Begin combining the flour and the dough until you can roll it out and not anymore sticky. Then, roll it very thinly and cut to strips using a pizza cutter.
Step 8: Rapidly boil enough broth to make sure to keep the dumplings from scorching. While you make the next batch of dumplings, adjust the heat to low. Add the chicken back to the Dutch oven after you have added the last dumpling and gently stir. When done, remove from the heat and cover the pot. Allow the dumplings to sit for at least 10 minutes.
Step 9: Serve and enjoy!
