Classic Chicken and Dumplings

Recipe View 1 hrs 10 mins In a large stockpot or Dutch oven, submerge the whole chicken in salted water. Bring to a simmer and cook until the chicken is thoroughly cooked and tender (approximately 60-75 minutes). Remove the chicken from the pot and allow it to cool slightly. Once cool enough to handle, remove the meat from the bones and set aside, keeping it warm.

Recipe View 5 mins To create the dumplings, sift together 2 cups of all-purpose flour and 1 teaspoon of baking powder into a large mixing bowl. Create a well in the center of the flour mixture. Pour in 1 cup of hot chicken broth, gradually mixing with a fork, then incorporating with your fingers. Add the egg and mix thoroughly until a cohesive dough forms.

Recipe View 10 mins Lightly flour a clean work surface. Knead the dough for a few seconds until it comes together smoothly. Divide the dough into 4 or 5 portions. On the floured surface, roll each portion as thinly as possible. Cut the flattened dough into 1 1/2 to 2-inch wide pieces, then break these into approximately 2-inch long strips.

Recipe View 13 mins Bring the chicken broth (from cooking the chicken) to a rolling boil. Gently drop the dumpling strips into the boiling broth. Reduce the heat to a simmer and cook for 10 to 15 minutes, or until the dumplings are cooked through and tender.

Recipe View 2 mins Serve the Chicken and Dumplings hot, ladling the broth and dumplings over the previously prepared chicken. Garnish with fresh parsley, if desired, and enjoy!