One of the most comforting soup/stews of all time would have to be chicken and dumplings. And believe it or not, I’ve never made it before! Some of the dishes I’ve seen before aren’t very vibrant in color, so I knew I wanted mine to be a little different in that respect. What I came up with was a version of an old favorite that I’ll be making over, and over and over again. Enjoy these Herbed Dumplings for our chicken and dumplings.
You can make this two different ways. I made this completely from scratch by cooking the chicken with herbs and vegetables first to make a broth and then shredded the chicken up before adding it back to the homemade broth along with the herbed dumplings. If you want to shortcut this, just use a boxed broth and a rotisserie chicken. I’ll explain more in the recipe below.
Chicken and Herbed DumplingsSERVES 6-8 PrintDownload
- 2 bone in, skin on chicken breasts
- 1 medium onion, diced
- 1 1/2 cups diced celery
- 1 1/2 cups diced carrots
- 2 cloves of garlic
- 2 bay leaves
- fresh parsley sprigs
- fresh thyme sprigs
- 5-6 cups of water
- 1 cup of all purpose flour
- 1/2 cup milk
- 1/2 tsp of baking powder
- 1/2 tsp salt
- 2 tsp chopped fresh parsley
- 1 tsp of chopped fresh thyme
- salt and pepper to taste
- olive oil
- In a large dutch oven or stock pot, heat up about 2 tablespoons of olive oil to medium heat. Add the onion, celery and carrots, about 1/4 teaspoon of salt and pepper to the pot. Cook for about 7 minutes until they begin to soften.
- In the meantime, rinse the chicken and set aside. Prepare the herb bundle by tying 5 sprigs of thyme and parsley together with kitchen twine or dental floss.
- Add the herb bundle, garlic, bay leaves and chicken to the stockpot. Cover with the 5 cups of water, or just until the chicken in submerged. Cook over medium heat for about 20 minutes until the chicken is cooked through and a good broth is produced.
- Just before the chicken is done cooking, mix together the dumplings. Combine the flour, baking powder, salt and fresh herbs in a bowl. Mix in the milk until a thick batter is formed. You want it thick enough so you can drop spoonfuls in the soup.
- When the chicken is done cooking, remove it from the broth. Remove the skin and shred it off the bone. Put the shredded chicken back in the broth. Drop spoonfuls of the dumpling batter into the broth, about 2 tablespoons at a time. Cook the dumplings for about 5 minutes before ladling into bowls. Be sure to remove the bay leaves and herb bundle before serving.
- *For a little bit of a shortcut: Cook the vegetables in olive oil until they are tender. About 10-12 minutes. Add in the garlic and cook for another minute. Using a rotisserie chicken, shred about two cups and add it, 5-6 cups of boxed broth, the herb bundle and bay leaves to the pot. Allow it to cook for about 10-15 minutes. Mix the dumplings accordingly, add them to the soup and cook for another 5 minutes before serving.