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–+ servings

The Best Chicken and Dumpling

The Best Chicken and Dumplings | The Best Chicken and Dumplings is a hearty blend of roasted chicken and plump dumplings in a perfectly seasoned creamy soup. | Pack Momma | https://www.awickedwhisk.com
The Best Chicken and Dumplings | The Best Chicken and Dumplings is a hearty blend of roasted chicken and plump dumplings in a perfectly seasoned creamy soup. | Pack Momma | https://www.awickedwhisk.com
Heather
Serving Size 6

Ingredients

  • Chicken
  • 2-3 lb chicken , breasts and thighs, bone in
  • 1 tbl olive oil
  • Salt and Pepper
  • Soup
  • 4 tbl butter
  • 4 tbl flour
  • 1 cup carrot , diced
  • 2 stalks celery , diced
  • 1/2 large onion , diced
  • 5-6 cloves garlic , minced
  • 6 cups chicken stock
  • 1/4 cup dry white wine
  • 1 tbl sugar
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp poultry seasoning
  • 1/2 - 1 tsp salt and pepper (to taste)
  • 1/2 cup heavy cream
  • 2 tsp parsley , chopped
  • Dumplings
  • 2 cups cake flour
  • 1 tbl baking powder
  • 1 tsp salt
  • 2 tbl butter , melted
  • 1- 1¼ cups full fat buttermilk

Instructions

  • Preheat oven to 350 degrees.
  • Rinse chicken and pat dry. Rub down with olive oil and sprinkle all sides liberally with salt and pepper.
  • Lay chicken out on baking sheet and cook for 20 minutes.
  • Add the butter to the Dutch oven and melt over medium-high heat.
  • Once melted, add the carrots,celery and onion and stir to cook for 3 minutes.
  • Sprinkle the flour on top of the vegetables and stir to coat. Pour in the chicken stock and bring to a boil, whisking often so that the flour does not burn on the bottom
  • Once it reaches a low boil, reduce heat to simmer and add in the wine, sugar and seasonings
  • When the chicken is done roasting in the oven, add the whole chicken pieces to the soup and cover.
  • Simmer for 20 minutes.
  • To make the dumplings, mix together the flour, baking powder, salt, butter and buttermilk in a medium sized bowl.
  • Add more flour if dough is too wet and add more buttermilk milk if it's too dry. It should be thick but not too dense.
  • Number One Rule!! .. Do not over mix the dough!! .. stir it enough to bring it all together and then leave it alone.
  • Using a spoon, scoop out 2 inch dumplings and put them on a baking tray lined with parchment paper.
  • After the 20 minutes of cooking, remove the chicken pieces from the broth and using a fork or tongs, pull the meat off the bone and shred into pieces.
  • Add the chicken back to the soup and bring the heat back up to a simmer
  • One by one, add the dumplings and try not to group them on top of each other, if possible
  • Add the lid and cook them COVERED for 15-17 minutes. Do not remove the lid while the dumplings are cooking
  • After they are done, stir in the heavy cream and parsley
  • Check for seasonings and add salt and pepper to taste
  • Serve immediately