Chicken and Dumplings
Homemade Chicken and Dumplings is a classic comfort food dish. This hearty version is made with tender egg noodles that couldn’t be any easier to make and rotisserie chicken. Simple, satisfying, and SO good.
Servings: 8 servings
Ingredients
FOR THE SOUP
- 1 store-bought rotisserie chicken
- 1/2 onion , peeled and root cut off, but kept intact
- 2 cloves garlic , peeled and smashed
- handful of fresh parsley sprigs/leaves
- 1 teaspoon dried rosemary
- pinch dried thyme
- 1 teaspoon salt
- 1 teaspoon pepper
- 64 ounces low-sodium chicken broth , divided
- 2 large carrots , slice into thin rounds
- 2 ribs celery , diced
FOR THE DUMPLINGS
- 3 cups all-purpose flour , plus more for dusting
- 1 & 1/2 teaspoons baking powder
- 1 teaspoon salt
- 3 tablespoons cold butter (or vegetable shortening) , cubed
- 2 large eggs
- 1/2 to 3/4 cup cold water
Instructions
- Shred the breast and thigh meat from the chicken and set aside. In a large dutch oven or soup pot, place the chicken bones, skin, and any juices from the tray. Add in the onion, garlic, a few sprigs fresh parsley, rosemary, thyme, and the salt and pepper. Top with enough broth to just cover the chicken (about 32 ounces), bring to a boil, then reduce to a low simmer. Simmer, covered with the lid cracked, while you prep the dumplings.
- For the dumplings: In the work bowl of a food processor; add the flour, baking powder, salt, butter, eggs, and 1/2 cup water. Pulse and process until mostly combined, about 1 minute. If needed, slowly stream in more water as the processor is running, just until the dough forms into one ball and begins to thump around inside the bowl. The dough should be well combined, and may be slightly sticky. (Alternatively; combine all dry ingredients, butter, eggs, and 1/2 cup water in a large mixing bowl and mix with a wooden spoon until mostly combined. Switch to using your hands to combine and knead until a soft dough forms, adding sprinkles of water as needed.)
- Generously flour your work surface and turn out the dough. This dough is very forgiving. If the dough is sticky; knead the dough, adding sprinkles of flour as needed, until a soft dough forms that is no longer sticky. If it appears dry or cracked; knead for 2 to 3 minutes until a smooth dough forms, adding a sprinkle of water if needed. Wrap the dough in plastic wrap and rest for 10 minutes.
- Once the dough has rested, divide in half. Place one half of the dough on a generously floured work surface and flatten it with your hands. Use a heavy rolling pin to roll the dough out, flouring the dough generously, and flipping it over as needed. It should be very thin, about as thick as a credit card. Use a pizza cutter or large knife to cut into 1-inch squares - this is a rustic dish do not worry about being precise! Use your fingers to gently round up the noodles and toss lightly with flour so they don’t stick together, place them in a bowl and set aside. Repeat the rolling process with the second ball of dough.
- Remove the chicken carcass from the broth and strain the broth with a fine mesh strainer. Add in about 12 more ounces of broth. Bring the broth back up to a boil and add the shredded chicken, carrots, and celery. CAREFULLY add the noodles to avoid splashing the hot broth, stir immediately.Simmer partially covered until noodles are tender and cooked through, stirring occasionally, about 20 minutes. Taste broth and adjust seasoning with salt and pepper. Serve hot, garnish with fresh parsley.
Nutrition
Calories: 514kcal · Carbohydrates: 42g · Protein: 43g · Fat: 17g · Saturated Fat: 6g · Polyunsaturated Fat: 1g · Monounsaturated Fat: 2g · Trans Fat: 0.2g · Cholesterol: 167mg · Sodium: 535mg · Potassium: 437mg · Fiber: 2g · Sugar: 2g · Vitamin A: 3253IU · Vitamin C: 2mg · Calcium: 70mg · Iron: 3mg