Old Fashioned Chicken and Dumplings

Fall is here. Crisp Air, pumpkins, apple picking, leaves changing their colors. I love everything about fall. One of my favorite things about fall is soup making. There is nothing more therapeutic than standing over a pot of boiling broth and vegetables while cool breezes are blowing in the house from the patio door. One of my all-time favorite soups is chicken and dumplings. In this recipe I’m sharing with you the traditional southern way – with a twist. I like to roast my chicken in the oven, instead of boiling it in water. I feel like it makes for a better tasting chicken, which leaves you with a better tasting soup. You’ll notice there are a few liberties you could take with this recipe – there are LOTS of varieties of chicken to choose from at the meat counter. While my favorite is dark meat, yours might be white. The beauty of this dish is that you make it what you want. Do you want to use boneless, skinless chicken breasts? Go for it! Want to roast a whole bird? GOOD FOR YOU! You don’t like carrots? TOO BAD! (just kidding, leave them out, of course.)

Do yourself a favor at the start of this fall season. Before the holidays sweep in and consume all of our attention- take the time to stand over a pot of broth and let the crisp, cool air in and blow the dusty summer off.

12 servings

One Yellow or White Onion, Chopped

4 carrots, chopped

4 ribs of celery, with leaves, chopped

4 garlic cloves, minced

2 cups all-purpose flour

½ tsp baking powder

½ cup shortening, cold

1-2 cups of milk, cold

4 quarts chicken broth (or chicken stock, or water and 4 TBS chicken base)

Salt and Pepper

Your preferred cut of chicken, liberally seasoned with salt and pepper (Whole Bird, 4 Chicken Breasts, 6 Thighs, or 4 Leg Quarters)

 In a heavy bottomed pot or Dutch Oven, pour in some neutral oil (vegetable or canola) and bring to a medium high heat. For any cut of meat besides a whole chicken, brown your cuts of meat skin side down (if it has skin on), until browned. Remove from pot, and place on a rimmed baking sheet lined with parchment paper. Roast in a 350* oven until the meat is cooked. For a whole Chicken, place on a rimmed baking sheet lined with parchment paper and roast at 400* until done (approximately 45 minutes).

To the rendered chicken fat in the pot, add some more oil, add your chopped onion, carrot and celery. Cook until vegetables start to release their moisture and become fragrant, about 10 minutes, Stirring occasionally. Add the minced garlic, season with salt and pepper. Allow to cook several minutes more until garlic is fragrant. 

Add your 4 quarts of broth or stock. If using water, make sure to add some chicken flavor, a few chicken bouillon cubes, a couple of tablespoons of chicken base, or my favorite product, Knorr Tomato Bouillon with Chicken Flavor. 

While the soup is coming to a boil, prepare the dumplings.

In a medium bowl, combine flour, salt, baking powder, and shortening. Using a pastry cutter or fork, work the shortening into the flour mixture until it is well combined and resembles small peas or sand. Using a fork, slowly stir in your milk – just enough until a shaggy dough forms. Gently flour a cutting board or your counter, and turn your dough out. Using the extra flour, work your dough until it is no longer sticky.

Roll out with a floured rolling pin until the dough is about 1/8 of an inch thick. Using a butter knife or bench scraper, cut your dumplings into thin strips lengthwise, and then portion them out crosswise to the size you desire. Gently toss the dumplings in flour to coat to prevent sticking and set aside. 

Once the soup is boiling slowly add your dumplings until all are in the pot, reduce to a simmer and cook for 20-22 minutes until the dumplings are finished. 

Remove the meat from the bone (if applicable) and cut the chicken into bite size portions. Return chicken to pot. For added flavor, pour in any chicken drippings from your roasting pan into the soup.  

Add one cup of milk to your chicken and dumplings, stir, and simmer just a few minutes more. 

Adjust for salt and pepper levels, serve and enjoy.