Chicken and Dumplings

chicken and dumplings

The sky is dreary as can be and I’ve been feeling extraordinarily lazy today, still recuperating from hosting my first complete Thanksgiving dinner, which means I also have a fridgerator full of Thanksgiving leftovers at my fingertips. Given those facts, what could be better than soup with dumplings and all-day movies? Nothing.

Without further ado because I am really, really tired and I need to get back to watching The ‘Burbs, here’s how to make chicken and dumplings! (Or turkey and dumplings as I did today.)

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Chicken and Dumplings

Old-fashioned chicken and dumplings with homemade dumplings

  • Yield: 4 1x
Scale

Ingredients

  • 6 cups broth
  • 1 cup diced carrots (about 2 medium)
  • 1 cup diced parsnip (about 1 large) or potato
  • 1/2 cup diced celery (about 2 stalks)
  • 23 cups leftover chicken or turkey
  • 1/2 teaspoon tarragon
  • Salt and pepper to taste
  • Dumplings
  • 2 cups sifted flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons butter or oil
  • 1 egg
  • 3/4 cup milk

Instructions

  1. Directions
  2. Put all the vegetables in the broth in a large stock pot and bring to boil.
  3. Add the chicken or turkey and seasonings and reduce heat to medium-high while you make the dumplings.
  4. Sift the dry ingredients together then add the butter or oil and mix with a fork.
  5. Beat the egg with the milk and add to the dry mix. Stir to combine.
  6. Bring the soup back to a boil and drop the dumplings in by tablespoonfuls, using one spoon to scoop up the batter and another spoon to scrape it off into the boiling soup.
  7. Keep adding dumplings until the top is covered.
  8. Reduce heat and simmer gently, 10 minutes, covered.
  9. Serve right away.

Notes

Other Thankgiving leftovers that could be added in here in addition to the turkey are leftover mashed potatoes, green bean casserole, and even a little bit of gravy.
The dumpling key is to simmer them gently, with the lid on the pot, to ensure they don’t completely disintegrate in your soup.

Read how to make chicken stock

5 Comments

  1. Yoentuff on November 27, 2011 at 7:50 am

    Thanks for the recipe 🙂

    • Hilah on November 27, 2011 at 9:04 am

      You’re welcome! Hope you try it! 🙂

  2. Great Stone Face on November 27, 2011 at 10:54 am

    Sadly, our leftovers have left, so we have nothing to dumple with. I’ll try it next time.

    I had sauteed some smashed garlic in a pot, then threw in our leftover vegetables with chicken broth and an extra diced potato and some herbs. When it was cooked through, I immersion-blended the soup into a potáge. Finally, I threw in diced-up turkey and a handful of rice, and served it up when the rice was cooked. Topped it with a dab of plain yogurt. Olive oil on top would’ve been a good alternative. Minced herbs, too (ex post facto cooking).

    • Hilah on November 27, 2011 at 4:05 pm

      This sounds fabulous! Fortunately, I still have quite a bit of mashed potatoes left and you have inspired me to make potato soup.

  3. van@recipe for spiced cider on December 7, 2011 at 4:13 am

    This is really amazing. Making use for the leftovers. There will be less wasted food.
    Thank you for sharing.

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