We’ve had a really warm winter and while it’s been great for being outside and getting some work done, it really hasn’t made us in the mood for soups. However, this weekend was super rainy and cold, at least cold for us, and so I took the opportunity to make some chicken and dumplings.
I roasted several whole chickens in the roaster oven the day before. This is by far my most used small appliance in my kitchen, I love it so much.We had one for that night’s dinner and then we (as in Gabriel) picked the meat off the bones of the the other ones. I can get three meals from two chickens if I shred the meat and use it in soup or a casserole but if I serve it whole, the whole chicken is eaten and the boys are clamoring for more.
I saved the stock from the chicken, skimmed off the fat and used it to season the soup. In a big pot (a 12qt. pot) I put the chicken stock, meat and chopped carrots. Then I added some salt and pepper. I will sometimes add a dash of cayenne if we are sick. This is my basic chicken soup “recipe”. I can add rice, barley, noodles or, in the case this weekend, dumplings.
Homemade Chicken and Dumplings
Ingredients
Soup
- Whole Chicken
- Chicken Broth
- 5-7 carrots
- Salt
- Pepper
- Cayenne
Dumplings
- 2 cups all purpose flour
- 1 Tbsp. baking powder
- 1 1/2 tsp. salt
- 1 cup milk (you can add up to 2 Tbsp more if you need to)
Instructions
To make the soup:
Roast a whole chicken (I usually do several at one time). When the chicken is done, save the broth and let the chicken cool.
When it's cool enough to handle, pick the meat from the bones.
In a big pot (I use a 12 qt. pot, but you could use a smaller one and if your family is smaller. Just adjust the quantities.)
Put the chicken stock, meat and chopped carrots into the pot and heat it up.
Add salt and pepper to taste. I will sometimes add a dash of cayenne if we are sick.
This is a basic chicken soup "recipe". Instead of dumplings you can add rice, barley or noodles.
To make the dumplings:
Mix ingredients in order given.
Roll out to 1/2 inch thick.
Cut into 1" square pieces.
Drop one at a time into boiling broth and cook until done.
The dumplings will puff up and float and then sink when they are done.
Enjoy!
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Jenn says
Looks delicious! I like how you have a basic base for your soup and then add whatever you have on hand to it. I haven’t had chicken and dumplings in a long time so I’ll have to try this soon!
SchneiderPeeps says
Thanks, Jenn. It’s funny each person likes something different, some were disappointed it was dumplings instead of barley. So I pointed out that it was really the same soup – but they didn’t buy it.