Homemade chicken and dumplings recipe
The best thing ever when you are sick. Or cold. Or just want a nice comfort meal.
This recipe was passed down from my great grandma and I have modified it a little to make it easier to make, but it is delicious almost any way you make it and is easy to modify to your taste or likings.
For the broth:
Get a whole chicken with the bones in it, raw. Fill a large pot with water and put the whole chicken inside. Add salt and pepper. Put on the stove on the lowest setting to simmer overnight (min. 6 hours). When the broth is done you will see little fat bubbles floating on the top of the water. The chicken will be too soft to remove it from the fresh broth completely whole to de-bone it, so you will have to work to fish the bones out as best you can with a fork and a ladle. Just be careful while eating, however after 10 or so hours of simmering the smaller bones become very soft so even if you do end up finding one it will melt in your mouth so as long as you get the bigger ones it should be completely fine to eat.
For the soup:
After the bones are removed, bring the broth up to a boil. Add parsley, minced garlic, oregano, sage, basil, cayenne pepper, and any other seasonings you may wish as well as any vegetables you may want to add (celery, carrots, and bell peppers are the best for flavor). Open two cans of the biscuits of your choosing and cut each individual biscuit into four pieces in triangles. Drop the triangles of dough into the boiling soup. Bring back down to a simmer, serve into bowls, let it cool and enjoy! It is absolutely delicious with garlic bread.
There’s truly something magical about a steaming bowl of homemade chicken and dumplings. It’s more than just a meal; it's a comforting embrace, a taste of nostalgia that takes me straight back to childhood. While the original recipe for this dish, passed down through generations, is fantastic, I've gathered a few extra tips and tricks over the years to make it even more special and adaptable to your own kitchen adventures. First, let's talk about those glorious dumplings. The original recipe uses canned biscuits, which is an absolute genius shortcut for quick, fluffy dumplings. They’re what many call 'kettle dumplings' because they're dropped right into the simmering broth. But if you're feeling a bit more adventurous, or perhaps you're curious about the 'Mary B's open kettle dumplings' style, making your own from scratch is incredibly rewarding. A simple dough of flour, milk, baking powder, and a touch of salt, mixed until just combined and then dropped by spoonfuls into the boiling broth, yields a wonderfully chewy and tender dumpling that soaks up all that savory goodness. Some prefer rolled dumplings, where the dough is rolled thin and cut into squares or strips; these tend to hold their shape a bit more and offer a different texture. Don't be afraid to experiment to find your personal favorite! That broth, though! The heart and soul of this dish. Slow simmering a whole chicken overnight, as the recipe suggests, creates an unbelievably rich and flavorful base. I’ve found that skimming off the fat periodically while it simmers helps to keep the broth clear and light, yet still packed with depth. If you're short on time, don't despair! You can still achieve a fantastic flavor by using a good quality store-bought chicken broth and simmering it with some chicken pieces (thighs or drumsticks work great) along with a mirepoix of carrots, celery, and onions for an hour or two. Adding a bay leaf and a sprig of fresh thyme to the broth while it simmers can elevate the aromatic profile beautifully, giving it that deep, satisfying 'homemade chicken and dumplings' taste. When it comes to the chicken, the recipe uses the meat from the slowly simmered whole chicken, which is perfect for shredding. If you've gone the shortcut route with store-bought broth, simply cook some boneless, skinless chicken breasts or thighs in the broth until done, then shred them before adding back to the soup. This ensures juicy, tender chicken every time. And don't forget the vegetables! While celery, carrots, and bell peppers are a classic trio, I sometimes like to add a handful of frozen peas or corn towards the end for extra color and sweetness. A little fresh parsley stirred in right before serving brightens everything up. Finally, serving this comforting dish. While garlic bread is a perfect companion, I also love serving it with a simple side salad to balance the richness, or even a piece of warm cornbread for an extra layer of Southern comfort. Leftovers, if you're lucky enough to have any, are just as delicious the next day. The dumplings tend to soak up more broth, becoming even more tender. Just reheat gently on the stove, adding a splash of extra chicken broth or water if it's become too thick. This recipe truly is a testament to simple, wholesome ingredients creating something extraordinary – a true taste of home, passed down and loved for generations.
Your Grandmother used canned biscuits?