Chicken and Dumplings - Updated 2025-08-30

Chicken and Dumplings (Fast Version)

 

 

Prep time: 20 Min - Cook time: 40 Min - Total time: 1 Hour

 

 

 

For the Chicken & Stock

• 1 whole fryer chicken (about 4 pounds)
• 1 medium carrot, cut in half
• 1/2 medium onion, whole
• 1/2 medium onion, diced
• 1 stalk celery, whole
• 2 stalks celery, sliced
• 2 bay leaves
• 1 tsp thyme
• 2 tsp kosher salt
• 2 cloves garlic, whole, peeled and smashed
• 1.5 tsp peppercorns, whole
• 2 tsp white ground pepper
• 1 tbsp fresh or dried parsley
• 8 cups water

 

Dumplings:
 

• 2 cups all-purpose flour mixed with 1 teaspoon salt
• 3/4 cup ice water
• 1 tbsp solid shortening (some people use butter)
• ** optional** 1 tsp baking powder if you prefer fluffy flat dumplings
• *you can use the broth in place of the ice water as long as you chill it before adding to the flour.

 

Instructions

 

1. Cook the Chicken - Begin by adding the rinsed chicken to a large stockpot.  Add salt (1 tbsp) and the peppercorns to the pot.  Cover with water, add one half of the onion (whole), the carrots, and 1 stalk (whole) of the celery, and bay leaves and garlic to the pot. 

 

Bring to a boil and cook until the chicken is falling from the bone.  Remove to a sided dish and pull apart to cool.  Set aside.  When cool enough to handle, pick all of the meat from the bones.  Throw the bones and skins away. 

 

2. Collect the broth and chill if you are using it for the dumplings.  You may strain your broth or not, personal choice.  Remove the bay leaves, onion, garlic, celery and carrot pieces and discard.

 

3. Make the Dumplings - Add the flour, salt, and shortening to a bowl.  Using your fingers, cut the shortening into the flour until it is well mixed and there are no visible pieces of shortening.  Your flour should almost look like powdered parmesan cheese.    Begin adding the broth/water by adding 3-4 tbsp of the liquid to the center of the flower and begin mixing - adding more broth/water until the dough comes together without cracking or crumbling.  Cover and rest for 10 minutes.

 

4. Start bringing the meal together - Begin by sautéing the onion and celery in a small amount of butter (not listed in ingredients because everyone has butter, or use oil if you don't.  Do not rush this process - it should take at least 5 minutes, maybe 10.

 

Once the celery and onion have softened, add the thyme and bloom it for 30 seconds.  Add your pulled chicken meat to the pot and put a lid on loosely. Adjust seasonings if needed.  Cook for 30 minutes or so.

 

5. Rolling and Cutting the Dumplings  Roll the dough onto a floured surface with a rolling pin, you want your dumplings to be anywhere from 1/8" to less than 1/4" inch. Too thick? And they will become pillows. Thin enough to have some chew, and will still be great with the leftovers.

 

Cut the dumplings into strips, then into squares - much like bite size pieces. Bring the chicken soup mixture to a rolling boil.  Toss the dumplings with flour, and add by the handful to the boiling soup. Don't plop…it won't kill you with scalding hot bubbles unless you DROP then in there. Just lightly sprinkle them in, stir, wait a few seconds, add another handful until you feel the ratio of dumpling to chicken is good.  Add the parsley, stir.

 

6. Cook dumplings for about 3 minutes, turn the heat off, cover and rest for 5 minutes. 

 

7. Adjust your seasonings, and voila! You did it

 

 

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Notes:

 

Freezing Instructions:  Save some of the cut dumplings to a baking sheet, freeze, and package as air free as you can - either by vacuum sealing or other methods.  Spoon the chicken mixture evenly into Souper Cubes 2 cup molds and Freeze.  When ready to use, thaw in refrigerator overnight, bring to a boil, and add dumplings.

 

 

 

All Photographs Copyright Tink's Kitchen and JSGrey