Easy Homemade Chicken and Dumplings From Scratch
Comforting and delicious soup with homemade dumplings
Ingredients
Chicken Bone Broth
- 1 whole chicken 4-5 lb
- 10 cups water
- 1 onion quartered
- 2 carrots large pieces
- 1 stalk celery halved
- 2 bay leaves
- 1 bunch sage
- 1 bunch parsley
Chicken Soup
- 1½ cups frozen peas
- 1 cup frozen corn
- 2 carrots chopped
- 2 stalks celery chopped
Dumplings
- 1½ cup flour
- 2 tsp. baking powder
- ½ tsp. salt
- 4 Tbsp. butter
- ¾ cup milk or buttermilk
Instructions
Cook the Chicken
- Place a whole chicken in a large dutch oven or stock pot. Season with salt and pepper.
- Tuck the quartered onions, carrots, celery stalks, and garlic cloves around the chicken. Place the herbs on the vegetables. Then cover with 8-10 cups of water. Enough to cover the chicken.
- Bring to a boil and simmer covered for 1 hour, until the chicken is fully cooked.
- Once cooked, carefully remove the chicken from the pot and place in a separate bowl to cool and debone.
Make the Bone Broth
- After the chicken has been deboned, put the carcass back into the pot of chicken broth. Continue to simmer on low for 45min-1 hour.
- Using a colander, strain the carcass and solids from the bone broth and pour the bone broth back into the pot.
Make the Dumplings
- Add the shredded chicken, diced vegetables, and frozen vegetables to the broth. Bring to a gentle simmer.
- Meanwhile, begin making the dumplings. In a medium bowl mix together the dry ingredients: flour, salt, and baking powder. With a pastry cutter, cut in the butter. Then slowly pour in the milk, gently stirring to combine.
- Drop the dumpling dough onto the boiling soup. Cook for 10 minutes uncovered and then 10 minutes covered.