Chicken & Dumplings

Made from scratch southern homestyle cut dumplings using our organic Standard All Purpose flour. You can never go wrong with classic chicken and dumplings to warm the belly up this fall/winter! Great way to use up any leftover turkey from Thanksgiving! 

Download a printable version of the recipe here.

Chicken & Dumplings

Yield: 6-8 servings

Ingredients:

 Dumplings:

2 ¼ cups (270g) BSM AP Standard flour

2 t (10g) baking powder

¾ t (5g)  fine sea salt

¼ cup (56g) unsalted butter (cold, small diced)

1 cup (240g) whole milk (cold)

extra bench flour for rolling 

Soup:

¼ (56g) cup unsalted butter

¼ (30g) cup BSM AP Standard flour

1 medium yellow onion (small diced)

3 stalks celery (small diced)

5 cloves garlic (minced)

1 ½ lbs boneless skinless chicken breasts

4 cups chicken broth

2 cups whole milk

2 ½ t (15g) fine sea salt (or to taste)

1 ½ t (5g) cracked black pepper (or to taste)

1 ½ T white wine vinegar

2 ½ T fresh parsley (finely chopped)

1 ½ T fresh sage (finely chopped)

1 ½ T fresh rosemary (finely chopped)

1 ½ T fresh thyme (finely chopped)

*Note: If using dried herbs, adjust to about half the above listing or to your liking.

 Soup:

 In a large pot or Dutch oven, melt the butter over medium heat. Sauté the onion and celery until translucent. Add the garlic and continue to sauté for 2 min. Stir in the ¼ cup of flour, and continue to cook for about 2-3 min, scraping the bottom to prevent any sticking. Pour in the chicken broth and scrape the bottom to ensure all the bits incorporate into the broth. Add in the salt, pepper, and white wine vinegar followed by the chopped herbs and boneless chicken breasts. Turn the heat to low, and bring to a simmer with the lid covered to allow the chicken to cook through for 20 min. Test to ensure the chicken is cooked through before removing from the soup. Keep the lid removed at this point after removing the chicken. Shred the chicken once cooled to touch.

Pour the whole milk into the soup and simmer on low to prevent any curdling. Periodically check on the soup and stir while preparing the dumplings. Allow the soup to simmer on low for 25 min.

 Dumplings:

In a medium bowl, combine the flour, baking powder, and salt. Cut the small diced butter into the dry ingredients with a pastry blender or a fork until the butter pieces are now half the size of a pea. Make a well in the center of the dry mixture, and pour in the cold milk. Stir until the dough becomes wet and slightly sticky. Reverse the dough onto a generously floured work surface, and begin to roll the dough until it is about ½ inch thick. Cut into strips or squares and continue to dust with flour to prevent any sticking. These are not meant to be perfectly shaped, but more rustic in shape and appearance. Place the cut dumplings onto a parchment-lined baking sheet and chill in the fridge for at least 15 min.

*Note: The dumplings can also be made before beginning the soup and kept in the fridge until ready to use. Dumplings can also be made in advance and frozen in an airtight container or freezer bag! Be sure to thaw overnight in the fridge before using. Always keep the dumplings slightly dusted with flour to keep from sticking.

 Gently drop the dumplings into the soup mixture making sure to spread them out across the pot. Gently fold the dumplings into the soup a couple of times, cover, and allow to simmer for 10-12 minutes, until the dumplings are tender. Once the dumplings are tender, fold in the shredded chicken.

Serve immediately while hot for a comforting meal. Left-over thanksgiving turkey can be substituted for the chicken in this recipe!

*Storage tips: Cool the chicken & dumplings down in an ice bath setup before placing in an airtight container in the fridge. Once completely chilled in the fridge, this can be stored in the freezer for later enjoyment. Be sure to thaw frozen chicken & dumplings in the fridge overnight before reheating on low heat. These tips will help the dumplings to stay intact without dissolving.