Bring to a boil, then reduce to a simmer, and cover with a lid. Add coarsely chopped carrots, onion quarters, garlic cloves, and bay leaves.
In this process, you’ll also end up with the rich broth that will be the base for your soup (or is it a stew?). And simmer it slowly until it is fall-apart tender. Skip the boneless, skinless chicken, and instead, start with a whole chicken. The trick to making a pot of old-fashioned chicken and dumplings as delicious as grandma used to make is TIME. Tips for making Old-Fashioned Chicken and Dumplings from Scratch: Because while cornmeal is naturally gluten-free, there can be traces of gluten acquired during the manufacturing process. Also, be sure that the cornmeal you are using is certified gluten-free. If you would like to make gluten-freechicken and dumplings, be sure to use a gluten-free all-purpose flour blend like this one by King Arthur Flour, or this one by Bob’s Red Mill. I use this one by Better than Bouillon.Īll-Purpose Flour – I use regular unbleached all-purpose flour (but bleached flour is OK, too). This is an optional ingredient but I think it really makes the dish more flavorful. It adds a small amount of flavor, but it gives a rich yellow color to the broth.Ĭhicken Base – I like to use chicken base because it adds extra seasoning to the broth and gives it a more pronounced chicken flavor. Turmeric – You may be tempted to skip the turmeric in the recipe, but if you have it in your spice cabinet, I encourage you to use it in this recipe. Just use what you have and it will still be delicious. But if you don’t have poultry seasoning, just substitute a mixture of dried herbs like thyme, rosemary, oregano, thyme, basil, marjoram, and/or sage (if you have it). I also like it because it contains sage which has a distinct flavor that pairs well with poultry. Poultry Seasoning – I always keep poultry seasoning on hand because it’s a great all-purpose seasoning. A 4-5 pound whole chicken will work best. Buy the best quality chicken that fits your budget. What you need for delicious chicken and dumplings is a whole chicken. Of course, you can make chicken and dumplings with boneless, skinless chicken breasts, but I don’t recommend it. A few ingredients, though, are worth mentioning:Ĭhicken – This is the star of the show. The ingredients are very basic and most items you will already have on hand. What are the ingredients for homemade Chicken and Dumplings:ĭon’t be intimidated by the long ingredient list. The dumplings also have a little bit of cornmeal added in so that they puff up in the broth but still retain a bit of substance and texture. And for this recipe, we’re making the fluffy biscuit-like kind of dumplings, not the noodle-like type (although you can look for that recipe sometime in a future post).
I start with a whole chicken, some vegetables, and flour and end up with a pot of chicken stew and fluffy dumplings. But, here I’m giving you the real-deal method I use to make what my family thinks is the best chicken and dumplings. This past Sunday it was a batch of these Old-Fashioned Chicken and Dumplings.Īnd sure, I sometimes make a quicker version for a weeknight meal. I’m talking real from-scratch home cooking. And if you like hearty, old-fashioned chicken recipes, check out my recipe for Pennsylvania Dutch Chicken Corn Soup with Rivels.Ībout once a week or so, usually on a Saturday or Sunday, I like to take the time to put some extra effort into a meal. This is a comfort-food classic and is guaranteed to impress. And while this recipe takes a little bit more time, the resulting dish of made-from-scratch Chicken and Dumplings is worth the extra effort. Tender chunks of chicken and light and fluffy dumplings float in a rich, homemade chicken broth. This recipe for Old-Fashioned Chicken and Dumplings is a family favorite.
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