Ma’s Chicken and Dumplins
Okay, here is our family recipe for chicken and dumplings. It’s more like a thick soup than most traditional recipes. Hope you enjoy it. I always start by making a chicken stock from scratch. This is the basis of many of my soup recipes. Learn how to do this and it will pay off in the long run. Make a double batch and freeze for later use.
If you aren’t inclined or do not have the time, of course canned chicken broth or bouillon may be substituted. But the results, of course, will not be the same. Happy cooking my friends.
Basic Chicken Stock
1 large chicken or a mixture of chicken pieces, bones in
3 white or yellow onions, quartered
6 large carrots, chunked
6 ribs celery, chunked
10 peppercorns, or fresh ground black pepper
3-4 parsley sprigs (optional)
kosher salt, to taste (make sure to use enough!)
Cover the bird and all veggies with water. Bring to a boil, lower heat to a simmer. Cover with lid slightly ajar. Simmer for about 30 minutes or until chicken is just falling apart. Don’t overcook. Skim the foam from the top as needed. Strain the broth and adjust salt and pepper as needed. Cool then debone chicken. Refrigerate or freeze broth or chicken for later use.
1. To reduce the fat, remove chicken skin before cooking.
2. Freeze broth in ice-cube trays and place in plastic bags for quick use in any recipe.
3. If using the broth right away for a soup, prep everything while stock is cooking.
4. Add ingredients to the basic stock if preparing a particular type of flavored soup and omit the parsley if needed.
i.e. Tortilla: add garlic and jalapeno
Posole: add garlic, chili pods and jalapeno
Thom Kha Gai: jalapeno, lemon grass
Italian Wedding Soup: Italian seasonings
You get the idea. Experiment with the basic recipe. The results will be fantastic!
Ma’s Chicken and Dumplins
1 recipe of chicken stock
3 white or yellow onions, diced
6-7 ribs celery, coarsely diced
10 carrots, peeled, sliced 1/4 inch on the diagonal
1 TBS. poultry seasoning, or to taste
3-4 TBS. chicken bouillon paste
kosher salt, to taste
black pepper, to taste
parsley, fresh or dried, for garnish (optional)
Dumplings (see below)
Bring stock up to a boil. Add all veggies and seasonings. Cover with an additional 6-8 cups of water. Reduce heat to simmer and cook until carrots just begin to soften. Bring back to a small boil and add diced chicken. Immediately drop dumplings in, cover and cook for 10 minutes. Reduce heat to a simmer after adding dumplings to keep them from falling apart. Uncover and cook an additional 10 minutes. Thicken soup with a roux if desired and garnish with optional parsley before serving.
4 C. Bisquick or baking mix
1 C. half and half or heavy whipping cream
1 C. milk
2-3 tsp. dried parsley
In medium bowl combine Bisquick and add enough milk, half and half or heavy cream to make a thick dough. Add parsley and don’t over-mix. Use enough milk to create a drop biscuit dough. To create a roll out dumpling simply reduce the liquid then roll and slice.
- Small 10ct. canned biscuits, quartered or halved
- Flour tortillas, sliced in thick strips (YES, this works and you would never know the difference!
- Frozen pie crust, sliced in strips