This classic comfort food features tender, slow-simmered chicken pieces nestled in a savory, aromatic broth. The star of the dish is the drop dumplings, which steam gently on top, resulting in a fluffy, biscuit-like texture that soaks up the rich flavors. Aged with hints of onion, garlic, and pepper, the broth is deeply satisfying without being overly heavy. Perfect for chilly evenings or family dinners, this homemade version offers a warm, nostalgic hug in a bowl. It&# 226;ÂÂs a reliable, hearty meal that brings everyone to the table, combining simple ingredients into a cohesive, delicious experience that feels both rustic and refined.
Roy Rogers Chicken & Dumplings
Description
This classic comfort food features tender, slow-simmered chicken pieces nestled in a savory, aromatic broth. The star of the dish is the drop dumplings, which steam gently on top, resulting in a fluffy, biscuit-like texture that soaks up the rich flavors. Aged with hints of onion, garlic, and pepper, the broth is deeply satisfying without being overly heavy. Perfect for chilly evenings or family dinners, this homemade version offers a warm, nostalgic hug in a bowl. It&# 226;ÂÂs a reliable, hearty meal that brings everyone to the table, combining simple ingredients into a cohesive, delicious experience that feels both rustic and refined.Ingredients
Directions
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Place the chicken pieces in a large pot and add enough water to almost cover them.
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Add half an onion, salt, pepper, and garlic powder to the pot.
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Bring the mixture to a boil, then reduce heat to a simmer. Cover and cook for 50 minutes, or until the chicken is fully cooked and tender.
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Remove the pot from heat and transfer the chicken pieces to a plate. Let cool until easy to handle.
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Remove and discard the skin from the chicken. Pull the meat off the bones and break it into serving-sized pieces.
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Discard the chicken bones and the cooked onion half from the pot.
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Skim any excess fat from the surface of the stock.
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Return the shredded chicken pieces to the pot of stock.
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In a medium mixing bowl, combine 1 1/2 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt.
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Cut in 3 tablespoons of vegetable shortening until the mixture resembles coarse crumbs.
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Add 2/3 cup milk (up to 3/4 cup) and mix until a smooth, thick batter forms. It should be thick enough to hold its shape but not dry.
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Bring the chicken and stock mixture back to a gentle simmer.
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Drop the batter by spoonfuls directly into the hot liquid.
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Cook uncovered for 5 minutes, then cover the pot tightly.
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Simmer covered for another 5 to 7 minutes, or until the dumplings are cooked through and fluffy.
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Serve the broth, chicken, and dumplings in soup bowls. Season with additional salt and pepper to taste.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 949.4kcal
- % Daily Value *
- Total Fat 47.7g74%
- Saturated Fat 13.1g66%
- Cholesterol 353.6mg118%
- Sodium 325.7mg14%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 107.3g215%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For the dumplings, ensure the batter is thick; if it's too runny, add a little more flour. If too dry, add a splash more milk.
Do not lift the lid during the final covered cooking phase, as the steam is essential for the dumplings to rise properly.
You can use a whole cut-up chicken (breasts, thighs, legs) or a mix of bone-in, skin-on pieces for maximum flavor in the broth.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of water or broth if the consistency becomes too thick.
For a richer broth, consider adding a bay leaf or a few sprigs of fresh thyme while simmering the chicken.
