Chicken and Drop Dumplings

Chicken and Drop Dumplings
Chicken and Drop Dumplings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Chicken Soup:

  • Two

    3-pound chickens, each cut into 6 pieces and backbones reserved

  • 1/2

    cup (1 stick) unsalted butter

  • 6

    medium carrots, chopped into 1-inch pieces

  • 6

    cloves garlic, thinly sliced

  • 4

    stalks celery, chopped into 1-inch pieces

  • 2

    large leeks, white part only, chopped into 1/2-inch pieces and soaked in cold water to remove grit

  • 2

    medium yellow onions, chopped into 1/2-inch pieces

  • 1

    tablespoon poultry seasoning

  • 1/2

    cup all-purpose flour

  • .

  • Dumplings:

  • 2 1/2

    cups flour

  • 3/4

    cup milk, plus more if needed

  • 2

    tablespoons butter

  • 1

    tablespoon baking powder

  • 2

    teaspoons salt

  • 2

    large eggs

  • 1/4

    cup chopped fresh parsley

Directions

For the soup: Place the chicken pieces and the backbones in a large pot and cover with 16 cups water. Bring to a boil, then reduce the heat to a low simmer and poach the chicken until cooked through, 25 to 30 minutes. Use tongs to remove the chicken pieces and set aside to cool; discard the backbones. Once the chicken cools enough to handle, pull the meat from the bones, shred and roughly chop; set aside. Strain the chicken broth and keep warm. In a medium pot, melt the butter over medium heat, and stir in the carrots, garlic, celery, leeks, onions and poultry seasoning. Cook the vegetables until they begin to soften, 8 to 10 minutes, then stir in the flour. Add the reserved chicken broth, bring to a boil, then reduce to a simmer and cook until the soup thickens slightly and vegetables soften, about 25 minutes. Stir in the shredded chicken and bring the soup back to a low simmer. For the dumplings: In a medium bowl, add the flour. Use two butter knives to cut in the milk, butter, baking powder, salt and eggs. Add additional milk, 1 tablespoon at a time, if necessary. The dough should be moist but not too wet. Pull the dough into 1/4-cup pieces and place directly in the simmering soup; cover and cook for 10 to 12 minutes. Sprinkle with the chopped parsley and serve

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