Mom's Heritage Chicken and Dumplings
Mom's Heritage Chicken and Dumplings
Ingredients
For the Chicken and Soup Base
- 2 cups cooked chicken breast or thigh meat, shredded
- 4 tablespoons unsalted butter
- 1 yellow onion, medium, diced
- 2 cups carrots, diced (about 3 large)
- 1 cup celery, diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 6 cups chicken broth
- 1 cup whole milk
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Dumplings
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, cold, cut into small pieces
- 1/2 cup whole milk
For the Mashed Potatoes (Side Dish)
- 1 1/2 pounds red-skinned potatoes, peeled and quartered
- 1/4 cup unsalted butter
- 1/2 cup whole milk, warmed
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- 1
In a large Dutch oven or heavy-bottomed pot, melt 4 tablespoons of unsalted butter over medium heat. Add the diced onion, carrots, and celery. Sauté for 8-10 minutes, or until the vegetables are softened.
⏱️ 10 min
- 2
Add the minced garlic to the pot and cook for 1 minute until fragrant. Sprinkle the 1/4 cup of all-purpose flour over the vegetables and stir constantly for 2 minutes to create a roux.
⏱️ 3 min
- 3
Gradually whisk in the chicken broth, ensuring no lumps form. Stir in the 1 cup of whole milk, dried thyme, dried parsley, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Bring the mixture to a gentle simmer, stirring occasionally.
⏱️ 10 min
- 4
Once simmering, add the shredded cooked chicken to the pot. Reduce heat to low, cover, and let it gently simmer while you prepare the dumplings.
⏱️ 5 min
- 5
For the dumplings, in a medium bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, and 1/2 teaspoon of salt. Cut in the cold butter pieces using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
⏱️ 5 min
- 6
Gradually add 1/2 cup of whole milk to the flour mixture, stirring just until a soft, shaggy dough forms. Do not overmix.
⏱️ 2 min
- 7
Increase the heat of the chicken and soup base to a gentle boil. Drop the dumpling dough by rounded tablespoons directly into the simmering soup. Ensure there's enough space between dumplings as they will expand.
⏱️ 3 min
- 8
Cover the pot tightly and cook the dumplings for 15-20 minutes without lifting the lid, or until they are puffed and cooked through. The internal temperature of a dumpling should be 200-210°F (93-99°C).
⏱️ 20 min
- 9
While the dumplings are cooking, prepare the mashed potatoes. Place the peeled and quartered red-skinned potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil and cook for 15-20 minutes, or until fork-tender.
⏱️ 20 min
- 10
Drain the cooked potatoes thoroughly. Return them to the hot pot. Add 1/4 cup of unsalted butter, 1/2 cup of warmed whole milk, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Mash until smooth and creamy.
⏱️ 5 min
- 11
Ladle the hot chicken and dumplings into bowls. Serve immediately with a generous side of mashed potatoes.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Mom's Heritage Chicken and Dumplings
Ingredients
For the Chicken and Soup Base
- 2 cups cooked chicken breast or thigh meat, shredded
- 4 tablespoons unsalted butter
- 1 yellow onion, medium, diced
- 2 cups carrots, diced (about 3 large)
- 1 cup celery, diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 6 cups chicken broth
- 1 cup whole milk
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Dumplings
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, cold, cut into small pieces
- 1/2 cup whole milk
For the Mashed Potatoes (Side Dish)
- 1 1/2 pounds red-skinned potatoes, peeled and quartered
- 1/4 cup unsalted butter
- 1/2 cup whole milk, warmed
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- 1
In a large Dutch oven or heavy-bottomed pot, melt 4 tablespoons of unsalted butter over medium heat. Add the diced onion, carrots, and celery. Sauté for 8-10 minutes, or until the vegetables are softened.
⏱️ 10 min - 2
Add the minced garlic to the pot and cook for 1 minute until fragrant. Sprinkle the 1/4 cup of all-purpose flour over the vegetables and stir constantly for 2 minutes to create a roux.
⏱️ 3 min - 3
Gradually whisk in the chicken broth, ensuring no lumps form. Stir in the 1 cup of whole milk, dried thyme, dried parsley, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Bring the mixture to a gentle simmer, stirring occasionally.
⏱️ 10 min - 4
Once simmering, add the shredded cooked chicken to the pot. Reduce heat to low, cover, and let it gently simmer while you prepare the dumplings.
⏱️ 5 min - 5
For the dumplings, in a medium bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, and 1/2 teaspoon of salt. Cut in the cold butter pieces using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
⏱️ 5 min - 6
Gradually add 1/2 cup of whole milk to the flour mixture, stirring just until a soft, shaggy dough forms. Do not overmix.
⏱️ 2 min - 7
Increase the heat of the chicken and soup base to a gentle boil. Drop the dumpling dough by rounded tablespoons directly into the simmering soup. Ensure there's enough space between dumplings as they will expand.
⏱️ 3 min - 8
Cover the pot tightly and cook the dumplings for 15-20 minutes without lifting the lid, or until they are puffed and cooked through. The internal temperature of a dumpling should be 200-210°F (93-99°C).
⏱️ 20 min - 9
While the dumplings are cooking, prepare the mashed potatoes. Place the peeled and quartered red-skinned potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil and cook for 15-20 minutes, or until fork-tender.
⏱️ 20 min - 10
Drain the cooked potatoes thoroughly. Return them to the hot pot. Add 1/4 cup of unsalted butter, 1/2 cup of warmed whole milk, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Mash until smooth and creamy.
⏱️ 5 min - 11
Ladle the hot chicken and dumplings into bowls. Serve immediately with a generous side of mashed potatoes.
⏱️ 2 min