Fall is here and soup / stew season is in full force in my home! Chicken and dumplings have so many different recipes out there, some with biscuits as the dumplings, others with balls of dough, but this recipe right here is my take on southern dumplings made with eggs and flour, rolled out and cut into squares. If I could describe a hug in a bowl, it would be this meal right here. I serve it over buttered mashed potatoes and get cozy while eating it. This is another meal that travels well! If you have a potluck, new mom in need of a homecooked meal, or signed up on a meal train to make a meal, southern chicken and dumplings is a go to. It makes a lot and is great for sharing!
Ingredients
- 1 Quart chicken broth
- 3 lb whole chicken, cleaned and cut up
- 1 medium onion, chopped
- 5 celery stalks, minced
- 2 garlic cloves, minced
- 2 carrots, chopped
- 10.5 ounce can cream of chicken
- 2 tbsp unsalted butter
- Salt
- Pepper
Dumplings:
- 1 1/2 cup AP flour, more as needed
- 1/2 tsp baking powder
- 1 tsp salt
- 1/2 tsp black pepper
- Dash of garlic powder, onion powder, paprika, cornstarch, sugar
- 2 large egg yolks
Directions:
- In a large stock pot add chicken broth, 3 quarts of water, chicken, onion, celery, garlic, and carrots. Place on high heat until the liquid comes to a boil. Add in the cream of chicken soup and stir. Reduce the heat to medium low and simmer, uncovered, until the liquid has reduced to half and the chicken is fork tender and falling off the bone, about 1 1/2 hours.
- Remove the chicken from the pot, when cool, pull the meat from the bones. Discard the skin, bones, and cartilage. Add the chicken meat back to the pot and strain 1 1/2 cups of broth from the pot. Set as aside to cool.
- In a large bowl whisk together all the dumpling ingredients except for the egg yolks. Make a well in the center of the flour mixture and add the egg yolks. Beat them with a fork and add in the cooled chicken broth. Continue whisking the liquid with a fork and gradually pull the flour in from the sides until the flour is completely mixed in with the yolks and broth.
- On a well floured surface, dump the dough out of the bowl and knead it for about 5 minutes until it is stretchy and firm. Roll out the dough to about 1/4 inch thickness in a large square. Cut the dough into equal 1 x 1 inch squares.
- Bring the chicken stock back up to a boil and add the butter. This will help the dumplings from not sticking together. Once the butter is melted add the dumplings one at a time. They will cook quickly! During this time remove 1/2 of the broth and add 3 tbsp or more of flour. Stir and add back to the broth to thicken it. If you want the mixture thicker, keep doing this until you get your desired consistency. Serve over mashed potatoes!
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