Homemade Chicken and Dumplings from Scratch
I started off craving a good bowl of homemade chicken and dumplings made from scratch. It’s not even that cold yet but I had to have a bowl. We just moved not that long ago and the recipe I normally use was in a box somewhere in storage. After a few hours of going through boxes reminiscing over photos I just found again I finally found it! It’s such an old piece of paper with spill marks from the previous times I had made it. I really need to rewrite this recipe and laminate it so that I will have it forever. Do you have a recipe like that? Come to think about it there’s another recipe that I feel the same way about. It’s my delicious Banana Bread recipe. It’s a rare recipe because it uses sour cream in the ingredients. Not many recipes use this ingredient in banana bread so I would never want to lose this recipe either.
I used my favorite enameled cast iron dutch oven to make this recipe. It’s a 6 quart pot and works perfectly for this recipe. This recipe also feeds a lot of people. It can feed 6 to 8 easily.
I’m a bit disappointed in the photos I took for this recipe. I will have to update these photos when I make this meal again. I was zipping right along making this recipe as the house was smelling so good that I forgot to grab some extra lighting. The family was hungry because dinner was a bit later than usual so there was no making them wait any longer just so I could grab a few good photos. I think the new back to school schedule has everyone a bit grumpy towards the end of the day around here.
NOTE: If you are looking for a super simple recipe instead of a homemade from scratch, you’ve got to try our Easy Crockpot Chicken and Dumplings recipe. It’s a no fuss kinda dinner.
- 1 tablespoon olive oil
- 6 bone in skin on chicken thighs (this is about 2 lbs)
- 4 stalks celery chopped
- 4 carrots chopped
- 2 medium onions yellow
- 2 tablespoons fresh thyme or 2 teaspoons dried thyme
- 3 cloves of fresh garlic chopped
- 2 bay leaves
- 3/4 stick melted butter about 3/4 stick
- 2 cups chicken stock
- 2 1/2 cups all purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 3/4 cup buttermilk
- 2 tablespoons fresh parsley chopped
- Heat the oil in a large dutch oven.
- Season the chicken with salt and pepper.
- Brown the chicken about 4 to 6 minutes per side.
- Transfer the chicken to a plate for later.
- Add the chopped celery, onions, thyme and garlic to the drippings in the dutch oven and cook until the vegetables are soft. This will take about 5 to 7 minutes.
- Add 8 cups of water and 2 cups of chicken stock in with the vegetables.
- Shred the chicken with a fork (discard the bones and skin) and add it back to the dutch oven. Add the bay leaves too.
- Bring the mixture to a simmer and cook about another 20 to 30 minutes until the chicken is fully cooked.
- While that is simmering, whisk together a 1/2 cup of flour and 2 cups of the cooking liquid to create a thickening sauce. Slowly mix a little bit of this paste back in the pot a tablespoon at a time until it all dissolves. The soup mixture will thicken in about 8 to 10 minutes.
- Next you will make the dumplings.
- In a separate bowl, mix the remaining 2 cups of flour, baking powder, baking soda, salt, pepper and parsley. Then add the melted butter and buttermilk to the dry mixture and stir. The dough will get a bit thick.
- Finally, spoon out small portions of the dough into the broth mix in the dutch oven. I evenly distributed about 8 to 10 spoonfuls. Simmer another 12 to 15 minutes until the dumplings are firm. Serve warm.
Here are a few process photos to give you an idea.
Cook the chicken first:
This is the thickening paste you make. It doesn’t look great but will make it taste amazing!
Add the shredded chicken back to the mix once the vegetables have softened:
Start mixing the dry ingredients for the dumplings:
This dumpling dough will taste amazing when it’s done:
Scoop the dough into the soup:
Voila! You’re done!
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