Mom’s Chicken & Dumplings

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Servings: 4 servings Difficulty: Advanced
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Hearty, old-fashioned chicken and dumplings with tender, pillowy dough cooked in rich, savory broth.
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Mom’s Chicken & Dumplings

Author: chefs-mate Courses:
Difficulty: Advanced
Servings: 4 servings Calories: 1273.3

Description

This classic American comfort dish features tender chunks of chicken simmered in a rich, aromatic broth, topped with soft, pillowy dumplings. The recipe relies on simple, pantry staples like flour, eggs, and baking powder to create a dough that puffs up perfectly when dropped into the boiling stock. The result is a hearty, protein-packed meal with a warm, savory flavor profile that feels like a warm hug in a bowl. It is an ideal recipe for cold evenings or when you need a reliable, home-style dinner that brings the family together.

Ingredients

Directions

  1. Place the whole chicken in a large pot or pressure cooker.
  2. Add the garlic salt and plenty of additional salt to the pot.
  3. Cover the chicken completely with water.
  4. If using a pressure cooker, secure the lid and place a 15-lb weight on top; cook over medium-high heat until the weight starts popping 2 to 3 times a minute, then cook for 15 minutes.
  5. If using a regular pot, bring to a boil, reduce heat, and simmer until the chicken is tender and falling off the bone, about 60-90 minutes.
  6. Remove the chicken from the broth and let it cool enough to handle.
  7. De-bone the chicken and cut the meat into bite-sized chunks; reserve the broth.
  8. In a large bowl, whisk together the flour, 1/2 teaspoon salt, and baking powder.
  9. In a separate small bowl, beat the eggs.
  10. Measure 1 1/4 cups of the cool chicken stock, ensuring about 1/3 of it is fat/skimmed layer if possible, and mix it into the beaten eggs.
  11. Gradually stir the egg and stock mixture into the flour mixture until a soft dough forms.
  12. Turn the dough out onto a lightly floured board.
  13. Knead the dough gently and roll it out until it is thinner than a nickel.
  14. Cut the dough into strips approximately 2 inches wide and as long as possible (up to 10 inches).
  15. Stack the cut dumplings on a well-floured plate to prevent sticking.
  16. Pour the remaining chicken stock into a large pot and bring to a boil over medium-high heat.
  17. Add the chicken chunks to the boiling stock.
  18. Alternately drop the dumplings into the pot, pushing them just below the surface of the liquid immediately after adding them.
  19. Ensure the dumplings do not fold over; keep the mixture boiling vigorously.
  20. Reduce heat slightly, cover the pot tightly, and cook for 12 to 15 minutes.
  21. Do not lift the lid during the first 10 minutes of cooking to allow the dumplings to rise properly.
  22. Stir in 1 teaspoon of pepper and adjust seasoning with more salt if needed.
  23. Serve hot, adding additional stock if the broth is too thick.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 1273.3kcal
% Daily Value *
Total Fat 14.3g22%
Saturated Fat 3.9g20%
Cholesterol 302.0mg101%
Sodium 2645.0mg111%
Total Carbohydrate 230.2g77%
Dietary Fiber 8.4g34%
Sugars 1.8g
Protein 46.8g94%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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