Chicken and Dumplings

By ccavaletti

Ingredients

• 3 lbs chicken drumsticks, (about 12) rinsed and patted dry
• salt and pepper
• 2/3 lb baking potatoes, peeled
• 2 Tbsp butter
• 2 c finely chopped yellow onion (about 2 medium onions)
• 48 oz chicken broth
• 1 large egg
• 1/2 c plus 2 Tbsp flour, plus more for kneading
• chopped fresh parsley, for garnish

Details

Servings 4

Preparation

Step 1

1. Preheat the oven to 425. Place the chicken on a rimmed baking sheet and season with salt and pepper. Roast until the juices run clear, about 45 minutes. Let cool and then shred; discard the skin and bones.

2. Meanwhile, place the potatoes in a medium saucepan with enough cold water to cover by 1 inch. Bring to a boil, then simmer until fork-tender, about 45 minutes. Drain.

3. In a large pot, melt the butter over medium heat. Add the onion and cook, stirring often, until softened, about 8 minutes. Pour in the broth and bring to a gentle simmer.

4. Meanwhile, mash the potatoes with 1 tsp salt until almost smooth. Mix in the egg, then the flour, until combined.

5. On a lightly floured surface, roll one-third of the dough into a 3/4" thick log. Pinch off inch-long pieces and roll to form small disks. Repeat with the remaining dough.

6. Add the dumplings to the broth. Once they float, cook for 3-4 minutes more. Stir in the reserved chicken and season with salt and pepper. Top with parsley.


CHILL: Keep the soup in the refrigerator for up to 3 days.

REHEAT: Simmer over medium heat until warmed through.

FREEZE: Combine the chicken, broth and onions in a freezer container. Freeze the uncooked dumplings on a baking sheet, then transfer to a resealable bag. Freeze for up to 2 months.

REHEAT: Bring the soup to a boil and add the frozen dumplings. Once the dumplings float, simmer 3-4 minutes more.