Homemade Chicken and Dumplings

Teresa Ambra

Scrumptious Homemade Chicken and Dumplings recipe with "from scratch" noodles. These old-fashioned dumplings, though a lot of work, are absolutely mouthwatering. Perfect stick-to-the-ribs comfort food for fall.

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Prep Time 1 15

Cook Time 55

Total Time 2 10

Course Chicken, Main Dish, Soup, Stews and Chowders

Cuisine American

Servings

Calories 321 kcal

Equipment

1 large stock pot or kettle with lid
1 large mixing bowl
1 wooden spoon
1 Rolling Pin
measuring cups
measuring spoons
1 crockpot
1 pastry cutter (wheel)

Ingredients

HOMEMADE CHICKEN BROTH:

1 piece whole chicken
enough water to fill your crockpot while cooking the chicken
1 tsp. Salt and pepper to taste
3 qts. water

QUICK VERSION CHICKEN BROTH:

3 qts. water
32 oz. chicken broth or 6-8 chicken bouillon cubes
2 cups chicken or turkey, cut in small pieces
1 tsp. Salt and pepper to taste

EGG NOODLES--SINGLE BATCH RECIPE:

2 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
2 large eggs
2 tsp. salt
1/4 to 1/2 cup water

Instructions

HOMEMADE CHICKEN BROTH:

Place chicken in crockpot.
Fill with water as far as possible, but not so full that the broth will overflow while cooking.
Sprinkle heavily with salt and pepper.
Allow chicken to cook over night on low in the crockpot (or about six hours on high).
Allow chicken to cool about an hour before removing.
Reserve broth.
Debone chicken.

QUICK VERSION CHICKEN BROTH:

Bring water to a boil.
Add bouillon, chicken, salt and pepper.
Simmer while making egg noodles.

EGG NOODLES--SINGLE BATCH:

Mix together and add water as needed to make dough for a ball.
Turn dough on a well-floured board and knead until smooth and elastic.
Cover, let rest 10 minutes.
Divide in half.
Roll out flat and thin and using pastry cutter, cut dough into 2 to 3” squares.
Let dry for about 1 hour.
Place one at a time into rapidly boiling bouillon broth.
Can remove chicken to allow room and add back later.
Use a fork to make room to drop each square in after all noodles have been added.
Lower temperature until dumplings are done about 30-45 minutes.
If necessary, add enough flour to thicken broth a little and add chicken back and simmer or serve.
To serve: ladle chicken and dumplings into bowls and garnish with fresh, snipped parsley and cracked black pepper.

Notes

NOTE: I season the broth with parsley, some garlic powder and chives. I usually boil off a whole chicken and double or triple the noodle recipe. This is also good with a turkey carcass. If you desire you can add about ½ cup diced onions, celery, and carrots to boiling broth while preparing noodles.

NOTE: You need to begin making the noodles about three hours before serving time to have them cooked and ready at that time. I have made them early in the day before and had them drying on the counter for hours. That works too.

NOTE: If you're using a whole chicken and all that broth it only makes sense to make a double or triple batch of noodles, otherwise the recipe will be too soupy.

NOTE: When making a double or triple batch of the noodles, it usually takes close to an hour to get them all cooked so the noodles are not gummy, but cooked all the way through.

NOTE: Preparation time does not include time needed for the noodle dough to rest, dry out, or be dropped into the chicken broth.

Nutrition

Calories: 321kcalCarbohydrates: 20gProtein: 26gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 117mgSodium: 1218mgPotassium: 265mgFiber: 1gSugar: 0.5gVitamin A: 174IUVitamin C: 1mgCalcium: 42mgIron: 2mg

Keyword chicken, chicken and dumplings, noodles, soup

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