Make your family a hearty bowl of chicken and dumplings for a meal everyone will love! Just watch this video, where Jess gives you step-by-step instructions to make this chicken and dumpling recipe.
Old Fashioned Chicken and Dumplings Recipe
Ingredients you will need:
- 2-3 lbs cooked chicken
- 8 cups chicken stock
- 1 cup white wine
- 2 cups water
- 2 tablespoons chicken base
- 4 celery stalks, chopped
- 4 carrots, sliced
- 3 cloves, garlic
- 1 onion, chopped
- 1 bag green peas
- 5 Yukon potatoes, cubed
- 1 teaspoon dill
- 1 teaspoon thyme
- Black pepper
- Fresh chopped parsley
- 2 cups flour (whole wheat)
- 1 egg
- 1 cup milk
- 1 teaspoon baking soda
Cook 2-3 lbs chicken in the oven at 375 degrees for 20 minutes.
In a large pot, pour 8 cups chicken stock.
Add 1 cup white wine, 1 teaspoon dill, 1 teaspoon thyme, 2 tablespoons chicken base, and black pepper.
Chop 4 celery stalks, 3 garlic cloves, and 1 onion. Peel and slice 4 carrots. Cube 5 Yukon potatoes.
Add vegetables and 2 cups water to the simmering pot. Stir.
In a mixing bowl, combine 2 cups whole wheat flour, 1 egg, 1 cup milk, 1 teaspoon baking soda, salt, and black pepper. Stir.
Scoop heaping spoonfuls of the mixture into the pot. Cover and simmer for 20 minutes.
Once the chicken is finished, cube it.
Add chicken and 1 bag frozen peas to pot. Allow dumplings to continue cooking.
Add fresh parsley, serve, and enjoy!
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Chicken and Dumplings Video Recipe
Chicken and Dumplings Transcript
Hi, Jess in the Rada kitchen, thanks for joining me. As the weather gets colder here in Iowa, I love whipping up some of my favorite comfort foods. Today I’m going to be making my hearty, homemade chicken and dumplings.
Here in my Rada Square Baker, I have 3 lbs of boneless, skinless chicken breast. I’m just going to pop this into the oven at 375 degrees for about 20 minutes. First I’m going to take about 8 cups of chicken stock and put it in my pot. To that 1 cup of white wine and then we’re going to season it with some thyme leaf, dill, black pepper, and 2 tablespoons of chicken base. This is going to give us a bold layer of flavors.
First I’m going to chop my celery. I’m going to take the ends off, discard, and chop. Next we’ll chop our onion. I’m using my Rada French Chef knife. This is my favorite tool because it’s so versatile. We’ll just take the ends off, cut it in half, and then we’ll score our onion.
With my Rada Deluxe Vegetable Peeler, I’m going to take the skins off my carrot and into my garbage bowl. I love this because it doesn’t matter if you’re right or left handed and it can go both up and down because it’s double-sided. Alright, let’s chop our carrots. I’m going to discard the end. Starting with the thickest side first. Let’s cube some potatoes. The Rada Super Parer is my favorite knife for this.
Last but not least, the garlic cloves. 3 of these, discard the shell. Half my chopping is already done by pounding it with my Rada French Chef. Finish it off with a quick run-through.
To my simmering liquid, I’m going to add all of our veggies, being careful not to splash. Cover those with water. Give it a stir with my Rada Non-Scratch Soup Ladle. And it’s ready for our chicken. Now we’re going to go ahead and whip up our dumplings. We start with 2 cups of whole wheat flour, to that we add to that I’m going to add some baking soda, salt and pepper, 1 organic brown egg, a large. We’re going to crack it in a separate bowl. Our milk. And we’ll give that a stir.
I’ve taken my chicken breast out of the oven and I’m going to allow it to cool so we don’t lose all our juices. Now here I have my batter for our dumplings and I just want to show you the consistency we want to keep this at. We’re going to take heaping spoonfuls and drop them into the simmering broth. I’m going to take a scoop and just drop into the simmering pot. I always make a double batch of dumplings because they are everyone in my family’s favorite.
Here in my pot my broth is simmering and all of these dumplings we just made are starting to rise to the top. I’m going to cover this guy up and let those dumplings go for about 20 minutes.
For this recipe we’re using about 3 lbs of chicken. I choose to use boneless, skinless chicken breasts that we’ve baked. Let’s go ahead and cube this. When you’re baking remember we almost want it undercooked instead of overcooked because it’s going to finish off in our pot.
Our dumplings have finished cooking so I’m going to go ahead and add our chicken and 1 package of frozen peas. Give that a stir. Let’s put the lid back on and it’s almost done. We are ready to dish up a heaping bowl of our hearty, homemade chicken and dumplings. Perfect consistency, nice, tender vegetables, and I’m going to top with some chopped, bright and fresh parsley. This is the ultimate comfort food. Thank you for joining me today. Be sure to visit RadaCutlery.com and to subscribe to our YouTube channel so you can get more great recipes like this one.
End Video Transcript