Chicken and Dumplings
Chicken and broth topped with hand-rolled dumplings, from a hands-on lesson with Dianne.
Contributed by Dianne Jones Moser
Soup, Main CourseYield 2 servingsScaled Quarter — ¼×
Soup, Main CourseYield 2 ⅔ servingsScaled Third — ⅓×
Soup, Main CourseYield 4 servingsScaled Half — ½×
Soup, Main CourseYield 8 servingsScaled Original — 1×
Soup, Main CourseYield 16 servingsScaled Double — 2×
Soup, Main CourseYield 24 servingsScaled Triple — 3×
Soup, Main CourseYield 32 servingsScaled Quadruple — 4×
Ingredients
Tap one to check it off
Instructions
Chicken & Broth
- Bring all the chicken and broth ingredients to a boil.
- Reduce the heat to low and let simmer for about 20 minutes, or until the internal temperature of the chicken reaches 165°F (75°C).
- Take the chicken out to cool.
- Remove and discard the vegetables, but do not discard the broth.
- Pull the chicken off the bone and tear it into small pieces.
- Bring the broth back to a boil (you can add the bones back in for more flavor).
Dumplings
- Make a well in the flour, salt, and pepper.
- Pour the boiling broth into the well.
- Stir, then use your hands to mix the dough -- do not overmix.
- Separate the dough into 8 balls.
- Flour the pastry board.
- Flatten one ball into a disc.
- Roll the dough out a few times, flipping and rolling, until it's between 1/16 and 1/8 inch thick.
- Cut into 1-inch strips and transfer to a parchment-lined cookie sheet. Repeat with the remaining balls of dough.
To Finish
- Add the remaining water and bouillon to the broth.
- Add the chicken back into the broth -- probably only about half of what you pulled off the bones, or to your liking -- leaving room for the dumplings to cook.
- Bring the broth to a boil.
- Tear the dumplings into pieces and add them to the broth.
- Cover and cook on low for 10 minutes -- do not open the lid during this time.
- Take off the heat and let sit for 10 minutes.
Ingredients
Tap one to check it off
Instructions
Chicken & Broth
- Bring all the chicken and broth ingredients to a boil.
- Reduce the heat to low and let simmer for about 20 minutes, or until the internal temperature of the chicken reaches 165°F (75°C).
- Take the chicken out to cool.
- Remove and discard the vegetables, but do not discard the broth.
- Pull the chicken off the bone and tear it into small pieces.
- Bring the broth back to a boil (you can add the bones back in for more flavor).
Dumplings
- Make a well in the flour, salt, and pepper.
- Pour the boiling broth into the well.
- Stir, then use your hands to mix the dough -- do not overmix.
- Separate the dough into 8 balls.
- Flour the pastry board.
- Flatten one ball into a disc.
- Roll the dough out a few times, flipping and rolling, until it's between 1/16 and 1/8 inch thick.
- Cut into 1-inch strips and transfer to a parchment-lined cookie sheet. Repeat with the remaining balls of dough.
To Finish
- Add the remaining water and bouillon to the broth.
- Add the chicken back into the broth -- probably only about half of what you pulled off the bones, or to your liking -- leaving room for the dumplings to cook.
- Bring the broth to a boil.
- Tear the dumplings into pieces and add them to the broth.
- Cover and cook on low for 10 minutes -- do not open the lid during this time.
- Take off the heat and let sit for 10 minutes.
Ingredients
Tap one to check it off
Instructions
Chicken & Broth
- Bring all the chicken and broth ingredients to a boil.
- Reduce the heat to low and let simmer for about 20 minutes, or until the internal temperature of the chicken reaches 165°F (75°C).
- Take the chicken out to cool.
- Remove and discard the vegetables, but do not discard the broth.
- Pull the chicken off the bone and tear it into small pieces.
- Bring the broth back to a boil (you can add the bones back in for more flavor).
Dumplings
- Make a well in the flour, salt, and pepper.
- Pour the boiling broth into the well.
- Stir, then use your hands to mix the dough -- do not overmix.
- Separate the dough into 8 balls.
- Flour the pastry board.
- Flatten one ball into a disc.
- Roll the dough out a few times, flipping and rolling, until it's between 1/16 and 1/8 inch thick.
- Cut into 1-inch strips and transfer to a parchment-lined cookie sheet. Repeat with the remaining balls of dough.
To Finish
- Add the remaining water and bouillon to the broth.
- Add the chicken back into the broth -- probably only about half of what you pulled off the bones, or to your liking -- leaving room for the dumplings to cook.
- Bring the broth to a boil.
- Tear the dumplings into pieces and add them to the broth.
- Cover and cook on low for 10 minutes -- do not open the lid during this time.
- Take off the heat and let sit for 10 minutes.
Ingredients
Tap one to check it off
Instructions
Chicken & Broth
- Bring all the chicken and broth ingredients to a boil.
- Reduce the heat to low and let simmer for about 20 minutes, or until the internal temperature of the chicken reaches 165°F (75°C).
- Take the chicken out to cool.
- Remove and discard the vegetables, but do not discard the broth.
- Pull the chicken off the bone and tear it into small pieces.
- Bring the broth back to a boil (you can add the bones back in for more flavor).
Dumplings
- Make a well in the flour, salt, and pepper.
- Pour the boiling broth into the well.
- Stir, then use your hands to mix the dough -- do not overmix.
- Separate the dough into 8 balls.
- Flour the pastry board.
- Flatten one ball into a disc.
- Roll the dough out a few times, flipping and rolling, until it's between 1/16 and 1/8 inch thick.
- Cut into 1-inch strips and transfer to a parchment-lined cookie sheet. Repeat with the remaining balls of dough.
To Finish
- Add the remaining water and bouillon to the broth.
- Add the chicken back into the broth -- probably only about half of what you pulled off the bones, or to your liking -- leaving room for the dumplings to cook.
- Bring the broth to a boil.
- Tear the dumplings into pieces and add them to the broth.
- Cover and cook on low for 10 minutes -- do not open the lid during this time.
- Take off the heat and let sit for 10 minutes.
Ingredients
Tap one to check it off
Instructions
Chicken & Broth
- Bring all the chicken and broth ingredients to a boil.
- Reduce the heat to low and let simmer for about 20 minutes, or until the internal temperature of the chicken reaches 165°F (75°C).
- Take the chicken out to cool.
- Remove and discard the vegetables, but do not discard the broth.
- Pull the chicken off the bone and tear it into small pieces.
- Bring the broth back to a boil (you can add the bones back in for more flavor).
Dumplings
- Make a well in the flour, salt, and pepper.
- Pour the boiling broth into the well.
- Stir, then use your hands to mix the dough -- do not overmix.
- Separate the dough into 8 balls.
- Flour the pastry board.
- Flatten one ball into a disc.
- Roll the dough out a few times, flipping and rolling, until it's between 1/16 and 1/8 inch thick.
- Cut into 1-inch strips and transfer to a parchment-lined cookie sheet. Repeat with the remaining balls of dough.
To Finish
- Add the remaining water and bouillon to the broth.
- Add the chicken back into the broth -- probably only about half of what you pulled off the bones, or to your liking -- leaving room for the dumplings to cook.
- Bring the broth to a boil.
- Tear the dumplings into pieces and add them to the broth.
- Cover and cook on low for 10 minutes -- do not open the lid during this time.
- Take off the heat and let sit for 10 minutes.
Ingredients
Tap one to check it off
Instructions
Chicken & Broth
- Bring all the chicken and broth ingredients to a boil.
- Reduce the heat to low and let simmer for about 20 minutes, or until the internal temperature of the chicken reaches 165°F (75°C).
- Take the chicken out to cool.
- Remove and discard the vegetables, but do not discard the broth.
- Pull the chicken off the bone and tear it into small pieces.
- Bring the broth back to a boil (you can add the bones back in for more flavor).
Dumplings
- Make a well in the flour, salt, and pepper.
- Pour the boiling broth into the well.
- Stir, then use your hands to mix the dough -- do not overmix.
- Separate the dough into 8 balls.
- Flour the pastry board.
- Flatten one ball into a disc.
- Roll the dough out a few times, flipping and rolling, until it's between 1/16 and 1/8 inch thick.
- Cut into 1-inch strips and transfer to a parchment-lined cookie sheet. Repeat with the remaining balls of dough.
To Finish
- Add the remaining water and bouillon to the broth.
- Add the chicken back into the broth -- probably only about half of what you pulled off the bones, or to your liking -- leaving room for the dumplings to cook.
- Bring the broth to a boil.
- Tear the dumplings into pieces and add them to the broth.
- Cover and cook on low for 10 minutes -- do not open the lid during this time.
- Take off the heat and let sit for 10 minutes.
Ingredients
Tap one to check it off
Instructions
Chicken & Broth
- Bring all the chicken and broth ingredients to a boil.
- Reduce the heat to low and let simmer for about 20 minutes, or until the internal temperature of the chicken reaches 165°F (75°C).
- Take the chicken out to cool.
- Remove and discard the vegetables, but do not discard the broth.
- Pull the chicken off the bone and tear it into small pieces.
- Bring the broth back to a boil (you can add the bones back in for more flavor).
Dumplings
- Make a well in the flour, salt, and pepper.
- Pour the boiling broth into the well.
- Stir, then use your hands to mix the dough -- do not overmix.
- Separate the dough into 8 balls.
- Flour the pastry board.
- Flatten one ball into a disc.
- Roll the dough out a few times, flipping and rolling, until it's between 1/16 and 1/8 inch thick.
- Cut into 1-inch strips and transfer to a parchment-lined cookie sheet. Repeat with the remaining balls of dough.
To Finish
- Add the remaining water and bouillon to the broth.
- Add the chicken back into the broth -- probably only about half of what you pulled off the bones, or to your liking -- leaving room for the dumplings to cook.
- Bring the broth to a boil.
- Tear the dumplings into pieces and add them to the broth.
- Cover and cook on low for 10 minutes -- do not open the lid during this time.
- Take off the heat and let sit for 10 minutes.
Notes
A hands-on chicken and dumplings lesson with Dianne. The dumpling amounts here (6 cups flour, 4 tsp salt, 2 tsp pepper) are already doubled from the printed "1 batch" quantities (3 cups flour, 2 tsp salt, 1 tsp pepper) to match this full broth recipe -- it may be easier to mix and roll the dough in two smaller batches rather than all at once. Supplies: a cloth-covered pastry board (about 18" x 24"), parchment paper, a rolling pin, and cookie sheets.