Traditionally, chicken and dumplings is like a thick, creamy chicken soup with a layer of doughy dumplings that steam right on top while the soup simmers. Some make the dumplings “slippery,” with just flour and water for a denser, chewier texture. But ours are layered with butter and leavened with baking powder, making them more like biscuits.
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Whisk the soup into the roux a little at a time, allowing the roux to absorb the liquid before adding more (this will help avoid lumps). Add the salt, pepper, carrots, and celery. Bring the mixture to a boil over high heat, stirring occasionally, then lower the heat and gently simmer for 15 to 20 minutes. Keep stirring occasionally and skim off and scum that rises to the surface.
Add the milk and stir or pulse to moisten the flour mixture. (Do not overmix or you will develop the gluten in the flour and the dumplings will be chewy.) Gather the dough into a ball.
Using a large spoon or your hands, scoop out 1/4-cup chunks of dough, lightly roll them between your palms to round them out, then drop into the simmering gravy (it’s OK if they sink down), spacing them apart. Cover the pot and simmer until the dumplings are done (a knife inserted in the center should come out clean), about 20 minutes. (Avoid lifting the lid while the dumplings are cooking because it slows down the cooking process, and “if you’re lookin’ you’re not cookin’!”)
I made this last evening. The recipe is easy and delicious. I added a little poultry seasoning and dried sage to the gravy. In lieu of parsley, I used fresh rosemary and fresh thyme in the dumplings. My husband and son said it was delicious. (I didn't measure the quantity.) I will definitely make this again because it's great comfort food during the winter months.
I made this tonight for dinner, following the recipe exactly. I used the blender method for making the dumplings, and I used the meat from a whole rotisserie chicken. Just exceptional. This recipe is a blank canvas for additions. I think I will slice and saute mushrooms to add with the chicken, and, because hubby is fond of peas, I'll throw some of those in, also. Like other reviewers, I'll also add herbs next time; I think poultry seasoning, added with the carrots and celery, would be a nice addition. This one goes into my rotation.
I'm giving this 5 stars on the basis of everyone else's reviews...but...i'm pulling up this recipe on the net, and there's no mention of 'chicken'...how much? What kind?Pre-cooked how?
BEST Chicken and Dumplings I've ever made. Husband called them "decadent". The broth was thick and rich. Dumplings were dense and excellent! A few things I did differently than called for: I only used 5 cups of chicken broth, I added about 1 cup of corn and 1 cup of green beans, and I did not use the parsley because I did not have any on hand. Next time I will double the dumpling recipe. Dinner was fantastic!
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