Scratch Chicken And Dumplings

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Source: Chef Paul Allen

30 min
50 min
Scratch Chicken And Dumplings

What a fun way to bring the family together than a classic. This is a from scratch recipe that any home cook can enjoy. This is an easy level recipe to follow. 


  • 4 pk Chicken Thighs, Local, leave whole

  • 2-4 Stalks Celery, Med Dice (I like a lot of celery, some don't)

  • 2-3 Carrots, Med Dice (I don't peel, wash good)

  • 1 Onion, Organic, Med Dice

  • 3 quarts Water

  • 1 quart Chicken Stock, Organic 

  • 2 bay leaves

  • 1-2 tsp Sea Salt

  • 3/4 tsp Black Pepper

  • 3/4 tsp Garlic Powder

  • 3/4 tsp Onion Powder

  • Extra Flavor Addition (add a can of cream of chicken soup)


  • 2 cups Unbleached Flour

  • 1 tsp Sea Salt

  • Ice Water


1.) Add Water, Chicken Stock, Chicken, Celery, Carrots, Bay Leaves, Onion, and seasonings in a pot and bring to a boil. Reduce to a simmer and cook 45-60 minutes. Remove chicken, cool and de-bone. Add chicken meat back to pot and reduce to lazy boil. (if you are a kitchen rebel, add bones and skin to a separate pot of water and boil while doing other tasks. at the end add, strain and add liquid to final batch)

2.) Dumplings: mix flour and salt, gradually add 3/4 cup ice water while needing dough. Form into a ball, add more flour or water if needed. Dust surface and roll dough about 1/8 inch thick (or how you like it). Will be firm, so work it good. Let dough rest for several drinks of wine, then resume. 

3.) If you are going to add cream of chicken soup now is the time to do so.

4.) Cut dough into 1-2 inch pieces and drop into simmering broth. As you add gently break apart with spoon until all pieces are added. Cook until dumplings float (about 4-5 min) Drink a little more wine, and enjoy, yep, it is that easy! 


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