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Traditional Chicken and Dumplings

Source of Recipe

Southern Lady


Recipe Link: https://tinyurl.com/2t5ppuvc

List of Ingredients

Stock:
◦ 3 ½ quarts water
◦ 1 (3- to 4-pound) whole raw chicken
◦ 2 small onions, quartered
◦ 6 cloves garlic, halved
◦ 2 medium carrots, chopped
◦ 2 stalks celery, chopped
◦ 1 small bunch fresh thyme, tied with kitchen twine
◦ 2 bay leaves
◦ 10 whole black peppercorns

Soup:
◦ 1 tablespoon extra-virgin olive oil
◦ 1 cup chopped onion
◦ 1 cup sliced carrot
◦ 1 cup sliced celery
◦ 1 tablespoon minced garlic
◦ ¼ cup all-purpose flour
◦ 3 quarts homemade chicken stock
◦ 1 small bunch fresh thyme, tied with kitchen twine
◦ 2 cups self-rising flour
◦ 1 tablespoon plus ½ teaspoon kosher salt, divided
◦ ½ teaspoon poultry seasoning
◦ 3 tablespoons cold unsalted butter, cubed
◦ ½ cup whole milk
◦ 4 cups shredded cooked chicken
◦ ¼ teaspoon ground black pepper
◦ ⅓ cup chopped parsley
◦ Garnish: fresh parsley leaves



Recipe

To make stock:
In a large stockpot, place water, chicken, onions, garlic, carrots, celery, thyme, bay leaves, and peppercorns. Bring to a boil over high heat. Reduce heat to low, and simmer for 1 ½ to 2 hours. Using a ladle, skim top of stock occasionally, removing foam or fat. Carefully remove chicken from stock. Let cool enough to handle. Pull chicken from bones; reserve for soup. Strain solids from stock. Discard.

To make soup:
In a large Dutch oven, heat olive oil over medium heat. Add onion, carrot, celery, and garlic. Cook, stirring occasionally, until onion is tender, about 6 minutes. Stir all-purpose flour into vegetables; cook for 1 minute. Stir in stock slowly; add thyme. Bring liquid to a boil.

In a medium bowl, stir together self-rising flour, ½ teaspoon kosher salt, and poultry seasoning. Using a fork, cut butter into flour mixture. Stir in milk until a dough forms. Turn dough onto a lightly floured surface. Knead 3 to 4 times, or until dough comes together. Roll to a ⅛-inch thickness. Cut into 2-inch squares.

With stock boiling, drop a few dumplings in at a time, stirring to ensure dumplings do not stick to bottom of pot. Gently boil for 15 minutes. Add cooked chicken; reduce heat to low.

Continue simmering for 30 minutes, stirring occasionally. Season with remaining 1 tablespoon salt and pepper. Stir in chopped parsley just before serving. Garnish with parsley leaves, if desired.

Serve warm.