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'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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