Classic Chicken and Dumplings Recipe

Ingredients

• 7 pounds cut up chicken pieces
• 4 cups chicken stock
• 2 onions, chopped
• 3 stalks celery, chopped
• 2 teaspoons salt
• 1 large egg
• 0.25 cup milk
• 1.5 cups all-purpose flour, divided
• 1.5 teaspoons baking powder
• 1 teaspoon salt
• 2 tablespoons cold unsalted butter
• 1 tablespoon chopped fresh parsley
• 1 cup water
• 0.5 teaspoon ground black pepper
• 1 tablespoon chopped fresh parsley

Instructions

1. Get all of your ingredients ready.
2. Begin the soup: Put the chicken pieces in a large pot, then add chicken broth, onions, celery, and salt. Bring to a boil on medium-low heat, then let it simmer, partially covered, until the chicken is tender, approximately 15 to 20 minutes.
3. While that's cooking, prepare the dumplings: In a large mixing bowl, whisk together the egg and milk. Mix in 1 cup of flour, baking powder, and salt.
4. Grate the cold butter into the flour mixture; then mix in the parsley.
5. Drop 6 large spoonfuls of the dumpling mixture onto the simmering chicken. Cover the pot and let the dumplings steam until they are fluffy, about 10 more minutes.
6. Take out the dumplings and chicken pieces and put them in a large dish; shred the chicken and get rid of the bones. Cover to keep warm and set aside.
7. For the gravy: Strain the broth that's left in the pot, pressing the vegetables to release as much flavor as possible; put the broth back into the pot.
8. Whisk water with the remaining 1/2 cup of flour until it's smooth; stir this mixture into the strained broth. Season with pepper and bring to a boil, stirring continuously, until it thickens.
9. Stir in the chicken, then top with the dumplings.
10. Garnish with parsley and serve immediately!

Nutrition

• Calories: 400 kcal
• Fat Content: 26 g
• Fiber Content: 1 g
• Sugar Content: 1 g
• Sodium Content: 700 mg
• Protein Content: 31 g
• Cholesterol Content: 133 mg
• Carbohydrate Content: 9 g
• Saturated Fat Content: 8 g
• Unsaturated Fat Content: 0 g