epicurious4.9
BA's Best Chicken and Dumplings
This recipe for homemade chicken and dumplings has tender shredded chicken, just the right amount of vegetables, and light, fluffy dumplings.
👥 6 Servings⏱️ Prep & Cook: 1h 20m🔥 Cook: 50 min👤 Rick Martinez📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●bowl
- ●skillet
- ●whisk
📝 Preparation Steps
1
Bring chicken, leek, whole carrot, whole celery stalk, half of onion, garlic, thyme, parsley stems, bay leaf, peppercorns, and 3 quarts water to a simmer in a large wide pot. Cook, uncovered, until chicken is cooked through, 40–⏱️ 50 minutes. Transfer chicken to a plate and let sit until cool enough to handle. Shred meat from thighs and legs, discarding skin, bones, and excess fat. Cover meat with foil to keep warm; set aside.
leek, pale-green and white parts only1medium onion, chopped, divided1bay leaf1
2
Strain stock through a fine-mesh sieve into a large bowl; discard solids. Wipe out pot, pour stock back in, and bring to a simmer. Stir in 1 Tbsp. plus 1 tsp. salt.
3
Heat ¼ cup plus 1 Tbsp. schmaltz in a large skillet over medium. Cook chopped carrot, chopped celery, and remaining onion, stirring occasionally, until vegetables are softened but not completely tender, 8–⏱️ 10 minutes; season with salt and pepper. Add ½ cup flour and cook, stirring, until vegetables are coated, about ⏱️ 1 minute. Scrape vegetable mixture into simmering stock and whisk until liquid is thickened and no lumps remain, then continue to cook until vegetables are tender, 10–⏱️ 15 minutes.
medium onion, chopped, divided1
4
Meanwhile, whisk baking powder, baking soda, 1 tsp. salt, ¼ tsp. pepper, and remaining 1 cup flour in a medium bowl. Whisk buttermilk and remaining 3 Tbsp. schmaltz in a small bowl. Fold buttermilk mixture into dry ingredients just until dough comes together (be careful not to overmix or dumplings will be tough).
5
Add cream and reserved chicken to stew and return to a simmer. Drop tablespoon-size portions of dough into stew (don’t worry if they aren’t perfect, they will puff up as they cook). Reduce heat to low, cover, and cook ⏱️ 10 minutes. Uncover and check dumplings for doneness: They should be about 5 times larger and should cover entire surface of stew. To be extra sure, you can remove a dumpling and cut it in half to see if it’s cooked through; the interior should look like a soft dinner roll. If they’re not fully cooked, cover and cook ⏱️ 2 minutes more.
6
Divide chicken soup and dumplings among bowls, then top with chives. Do Ahead: Chicken soup, without dumplings, can be made 3 days ahead; cover and chill. Editor’s note: This recipe was originally published in February 2017 as part of BA’s Best, a collection of our essential recipes. Head this way for more of our favorite hearty soup recipes →
Chopped chives (for serving)
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...