Chicken and Dumplings
Man, Oh, Man. You have not lived until you've had a bowl of great chicken and dumplings. This will be the recipe that does that for you.
Ingredients
Dumplings
- 4 cup All Purpose Flour
- 2 tsp Kosher Salt Morton Coarse Kosher Salt, for boiling potatoes
- .25 cup Avocado Oil
- 1.75 cup Water Ice cold
- .5 cup All Purpose Flour
Soup
- 4 oz Butter Grassfed
- 1.5 cup Onions Chopped, Frozen
- .25 cup All Purpose Flour
- 1 gal Chicken Stock
- 4 Sprig Thyme Fresh
- 2 lb Rotisserie Chicken Meat Pulled and chopped
- .5 tsp Black Pepper Ground
Instructions
- Combine the water, oil, and salt. Add the flour and combine until well mixed. Turn the dough out onto a floured surface and knead for 2-3 minutes. Roll the dough into a thin layer on the floured surface to a thickness of about 2/8 - 3/8" thick. Dust the top of the dough with more flour. The trick to handling these dumplings is making sure that the dough is dry with a dusting of flour. If they get sticky, toss some flour on them to dry them up. Don't worry about the amount of flour, this will help thicken the chicken and dumplings. Using a dough or bench scraper or a pizza cutter, cut the dough into strips and then into pieces about 1 x 2" long.
- In a large pot, melt butter, and saute onions until translucent on medium heat. Add 1/4 cup flour and cook the roux on medium-low for about 5 minutes. Add 1-gallon water and chicken base to the pot and bring to a boil. Once boiling, drop the dumplings into the soup one or two at a time to prevent clumping and sticking to the bottom. Stir occasionally. Continue until all dumplings are in the soup. Once all dumplings are in the soup, reduce heat to a rolling simmer and let cook for 25 minutes. This will cook the flour and allow the soup to really thicken. Dice the chicken into 1/2" dice and stir into soup. Continue to simmer for another 10-15 minutes. Serve and enjoy.
Notes
FLAVOR TIP
Use chicken base to make your stock, and add more to deepen the flavor. I do this instead of adding salt. When making stock from the base, I think they are very conservative on the base-to-water ratio. Depending on your brand of chicken base, you may need to add a little or a lot to get that rich chicken flavor. Tried this recipe?Let us know how it was!
