Farm-Style Chicken and Drop Dumplings
Farm-Style Chicken and Drop Dumplings is a main course that serves 12. One serving contains 744 calories, 48g of protein, and 46g of fat. For $2.02 per serving, this recipe covers 32% of your daily requirements of vitamins and minerals. It is brought to you by Foodnetwork. If you have chickens, unsalted butter, celery, and a few other ingredients on hand, you can make it. This recipe is liked by 2973 foodies and cooks. From preparation to the plate, this recipe takes roughly 1 hour and 45 minutes. With a spoonacular score of 91%, this dish is spectacular. Old Fashioned Chicken and Drop Dumplings, Southern Style Chicken & Dumplings, and Spanish Style Chicken and Dumplings are very similar to this recipe.
Servings: 12
Preparation duration: 35 minutes
Cooking duration: 70 minutes
Ingredients:
1 tablespoon baking powder
2 tablespoons butter
6 medium carrots, chopped into 1-inch pieces
4 stalks celery, chopped into 1-inch pieces
2 3-pound chickens, each cut into 6 pieces and backbones reserved
2 large eggs
1/2 cup all-purpose flour
2 1/2 cups flour
1/4 cup chopped fresh parsley
6 cloves garlic, thinly sliced
2 large leeks, white part only, chopped into 1/2-inch pieces and soaked in cold water to remove grit
3/4 cup milk, plus more if needed
1 tablespoon poultry seasoning
2 teaspoons salt
1/2 cup (1 stick) unsalted butter
2 medium yellow onions, chopped into 1/2-inch pieces
Equipment:
pot
tongs
butter knife
bowl
Cooking instruction summary:
Watch how to make this recipe. For the soup: Place the chicken pieces and the backbones in a large pot and cover with 16 cups water. Bring to a boil, then reduce the heat to a low simmer and poach the chicken until cooked through, 25 to 30 minutes. Use tongs to remove the chicken pieces and set aside to cool; discard the backbones. Once the chicken cools enough to handle, pull the meat from the bones, shred and roughly chop; set aside. Strain the chicken broth and keep warm. In a medium pot, melt the butter over medium heat, and stir in the carrots, garlic, celery, leeks, onions and poultry seasoning. Cook the vegetables until they begin to soften, 8 to 10 minutes, then stir in the flour. Add the reserved chicken broth, bring to a boil, then reduce to a simmer and cook until the soup thickens slightly and vegetables soften, about 25 minutes. Stir in the shredded chicken and bring the soup back to a low simmer. For the dumplings: In a medium bowl, add the flour. Use two butter knives to cut in the milk, butter, baking powder, salt and eggs. Add additional milk, 1 tablespoon at a time, if necessary. The dough should be moist but not too wet. Pull the dough into 1/4-cup pieces and place directly in the simmering soup; cover and cook for 10 to 12 minutes. Sprinkle with the chopped parsley and serve.
Step by step:
1. Watch how to make this recipe.
For the soup
1. Place the chicken pieces and the backbones in a large pot and cover with 16 cups water. Bring to a boil, then reduce the heat to a low simmer and poach the chicken until cooked through, 25 to 30 minutes.
2. Use tongs to remove the chicken pieces and set aside to cool; discard the backbones. Once the chicken cools enough to handle, pull the meat from the bones, shred and roughly chop; set aside. Strain the chicken broth and keep warm.
3. In a medium pot, melt the butter over medium heat, and stir in the carrots, garlic, celery, leeks, onions and poultry seasoning. Cook the vegetables until they begin to soften, 8 to 10 minutes, then stir in the flour.
4. Add the reserved chicken broth, bring to a boil, then reduce to a simmer and cook until the soup thickens slightly and vegetables soften, about 25 minutes. Stir in the shredded chicken and bring the soup back to a low simmer.
5. For the dumplings: In a medium bowl, add the flour. Use two butter knives to cut in the milk, butter, baking powder, salt and eggs.
6. Add additional milk, 1 tablespoon at a time, if necessary. The dough should be moist but not too wet.
7. Pull the dough into 1/4-cup pieces and place directly in the simmering soup; cover and cook for 10 to 12 minutes. Sprinkle with the chopped parsley and serve.
Nutrition Information:
covered percent of daily need
