Chicken and Dumplings is my favorite dish. My absolute favorite. It might seem like I say that a lot on this blog. Truth is, every recipe I post is a favorite in some way. All of them have a personal connection to someone, time or place that has been, or currently is, special in my life. That’s why they’re here. And that’s why I’ve decided to take the time to document these recipes. To give my brain and heart a little boost by recalling the details that make them even more delectable than what’s pictured on the plate or in the bowl. So, yes. THIS is the one. THE ABSOLUTE FAVORITE.
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Chicken and Dumplings Growing Up
When I was younger, mom used to make Chicken and Dumplings…on occasion. Not frequently, but just often enough. Enough to keep us wanting more. Enough so that it felt a little bit special each time she made it.
I believe this recipe was handed down to my mom from my grandmother. But I don’t recall ever eating it at my grandmother’s house. I don’t remember ever seeing a full written recipe, either. Other than for, what my mom called, the “pastry”, aka the dumplings. Which consisted of just a few ingredients jotted down on an index card in my mom’s handwriting. But there was a shorthand when she made it. A grace and intuitiveness that made me think she learned it from someone who was a very good cook.
It’s a simple dish. No gourmet ingredients. No crazy list of herbs or seasonings. Mom’s Chicken and Dumplings is an excellent example of what very basic ingredients can be transformed into when combined in just the right way. A culinary magic trick. In its simplest form, it is fresh poached chicken, lightly seasoned, suspended in a rich broth, surrounded by thick, scratch made noodles. No more. No less. Amazing, just the same.
Cooking with Mom
I wish I could say that mom was open to culinary teaching moments, but she was not. Mom did not enjoy sharing kitchen time with others. She did not pass down her cooking secrets or readily share her recipes. In fact, when I was in my early 40s, I made a trip to Las Cruces specifically for her to teach me how to make this dish. It was not a surprise visit. She knew exactly why I was there, but we ended up in an argument anyway.
When mom was forced to do something she found inconvenient, she would go into toddler mode and have a full meltdown. Watching a woman in her late 60s have a temper tantrum, just short of actual kicking and screaming, would normally have sent me back to Albuquerque. Tires screeching. But not this day. I was not going to let her get off that easy.
We finally pushed through and she showed me how to make Chicken and Dumplings. At the end of the day, long after our argument, while we enjoyed our bowls of steaming thick broth, filled with chicken and those wonderfully delicious noodles, she looked up at me, smiled and said “Well, that wasn’t so bad”. It made me laugh. Hard.
This is a good memory. It was almost her way of saying “I’m sorry”. Two words that I rarely ever heard her utter. Now, every time I make Chicken and Dumplings, I think of this visit. And it always makes me smile. Now that she’s no longer with us, it’s a cherished memory that perfectly encapsulates our relationship. Sometimes contentious, but always lit with love and humor.
Vegetables vs. No Vegetables
Mom never added vegetables to her Chicken and Dumplings. I kind of feel like every opportunity to sneak a vegetable into a finished dish is a win and certainly can’t hurt. It also makes it feel more like a complete meal. However, I have made this dish many times sans vegetables. Feel free to chose the path that is right for you. I will not judge.
Biscuit Dumplings vs. Noodle Dumplings
A look around the Internet shows me that most folks make this dish using a biscuit-like dumpling. Mom never did. Instead, she made thick noodles from scratch and let them dry out on the counter most of the day.
When I shared pictures of this dish on Instagram a few people mentioned that this type of dumpling is referred to as a “slicker”. If you know it by that name, leave me a comment below. I vaguely recall hearing this term before, but I don’t see it pop up very often.
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then add cubed butter.
crumbly dough forms.
Chicken and Dumplings
Equipment
- large dutch oven (5qt or larger)
- 4 sheet pans
- parchment paper
Ingredients
- Dumplings
- 3 cups all purpose flour plus more for dusting
- 1 tsp kosher salt (Diamond Crystal)
- 4 tbsp butter
- 1 cup boiling water
- 2 eggs (lightly beaten)
- Chicken
- 3-4 lbs chicken (whole or in pieces)
- Casa Seasoning
- 2 celery stalks (halved)
- 2 carrots (halved)
- 1/2 onion (skins removed)
- 1 tsp kosher salt (Diamond Crystal)
- 1/2 tsp fresh cracked pepper
- Soup
- 2 tbsp olive oil
- 2 celery stalks (diced)
- 2 carrots (diced)
- 1/2 onion (diced)
- 1 tbsp chicken base such as Better than Bullion
- 1 tsp Casa Seasoning
- 2 tbsp butter (cold)
- 1 tbsp cornstarch (optional)
Instructions
- In a medium bowl, whisk together flour and 1 teaspoon kosher salt. With a spoon, create a well in the center. Cut 4 tablespoons of cold butter into 1/2" cubes and add it to the well.
- Add boiling water to the well in the flour, covering the butter. Wait a few seconds for the butter to mostly melt, then gently stir together using a wooden spoon. Stir just until it forms a shaggy, crumbly dough.
- Add the lightly beaten eggs to the bowl. Then mix together by hand. Continue to mix until dough begins to come together. Dump dough onto a generously floured surface and knead by hand for a few seconds until the dough completely comes together to form a ball. Dough will be slightly tacky. Cover lightly with a plastic wrap or a clean kitchen towel.
- Prepare 4 sheet pans. Line each with parchment paper and lightly dust the parchment surface with flour.
- Divide prepared dough into four equal portions, forming each into a ball. Work with one ball of dough at a time and cover the remaining balls of dough to keep them from drying out.
- Generously flour a work surface, your rolling pin and your hands. Press one of the balls of dough into a rough square shape then begin to roll it out with a well floured rolling pin. If dough begins to stick to the counter or work surface, gently lift up one side of the dough and sprinkle flour underneath, then repeat with the other side. Roll out dough into a 12"x12" square.
- Using a sharp knife or a pizza wheel, cut rows into the dough on the diagonal, spacing each row about 2" apart. Then cut on the diagonal in the opposite direction to form a grid of diamond shaped noodles (dumplings).
- Using a thin metal spatula or bench scraper, lift noodles from the counter and place on the floured and parchment lined baking sheets.
- Allow noodles to air dry on the counter for a minimum of 2-hours and up to 8-hours.
- Prepare chicken and stock. If using a whole chicken, remove anything that's been placed in the cavity such as the neck or gizzards. Cut chicken into the standard 8 pieces…legs, wings, thighs and breasts. Dry the chicken thoroughly using paper towels and season generously with AlbuKirky Seasonings Casa Seasoning. Set aside.
- If using a chicken that has already been cut into pieces or parts such as pre cut thighs or breasts, dry the pieces thoroughly using paper towels and season generously with AlbuKirky Seasonings Casa Seasoning. Set aside.
- Add 3 qts of water to a large stockpot or dutch oven. Add chicken, halved celery stalks, halved carrots, 1/2 onion, 1 teaspoon kosher salt, and 1/2 teaspoon cracked pepper. Bring to a medium simmer and cook for one hour. Make sure chicken remains covered with water and add more as necessary.
- Remove chicken from pot, set aside to cook on a sheet pan, and cover with foil to keep from drying out.
- Once chicken is cool enough to handle, remove skin and shred chicken from the bones.
- Strain stock through a mesh sieve into a large bowl. Skim off fat if necessary.
- Add 2 tablespoons of olive oil to the pot and heat. Then add diced celery, carrots and onion. Cook just until they begin to soften, about 5-minutes.
- Add the strained stock back to the pot. Add the shredded chicken and bring to a boil. Add 1 tablespoon of chicken base and 1 teaspoon of Casa Seasoning. Stir making sure chicken base is completely dissolved.
- Add dumplings a few at a time stirring in between additions. Add more water as necessary.
- Boil until dumplings are cooked through and floating, approximately 5-minutes. If a thicker consistency is desired, mix 1 tablespoon of cornstarch into a 1/4 cup water until completely dissolved, then add it to the pot. Broth should thicken after approximately 5-minutes. (see note)
- Finish by stirring in 2 tablespoons of cold butter.
- Add additional salt and pepper to taste.
Notes
- I don’t usually add the cornstarch slurry to thicken. Mom always did and preferred a thicker, almost gravy like broth. I find that adding the dumplings into the broth will naturally start to thicken it, so I leave the cornstarch slurry out. I prefer a rich soup-like consistency.
- If not using the diced vegetables, there’s no need to strain the broth. Just fish out the aromatics with tongs and use a small strainer to briefly pull out any tiny floating bits. This is how mom did it. She would never have strained the broth. She would never have added the diced veggies. What can I say? I’m a rebel.
- Leftovers can be kept in the fridge for up to 3 days. Add a little water when reheating as the dumplings will continue to soak up the broth.
Serve this rich, hearty soup with Perfectly Soft Dinner Rolls. And don’t forget, it tastes even better heated up the next day. Soups and stews always do.
Stock up on our rubs and sauces at AlbuKirkySeasonings.com and keep up with what we’re cooking on our Facebook and Instagram pages. See you next time!
