Chicken and Dumplings From Scratch Recipe

As a busy mom, I love quick and easy recipes, but soup, for me, should always be made from scratch. This chicken and dumplings soup from Inspired Taste on YouTube is a staple in my home cooking. It’s the easiest made-from-scratch soup, and the flavors are out of this world. I also love how light and fluffy the dumplings are. Check out the video below for the step by step instructions.

Ingredients:

Chicken and Broth:

• 1 whole chicken (about 4 lb)
• 1 onion top, skin on (use the top only and save the rest of the onion for another recipe)
• 1 garlic clove, smashed
• 1 large carrot
• 2 stalks celery
• 3 bay leaves
• 8 whole peppercorns
• 1 tbsp fine sea salt
• 12 to 14 cups of water
• 1 bunch of fresh thyme

Dumplings:

• 2 1/2 cups of self-rising flour
• 8 twists of black pepper
• 3/4 tsp fine sea salt
• 2 tbsp chopped fresh parsley
• 1 1/2 cups whole milk
• 1/4 cup butter, melted

Directions:

Step 1

Add the whole chicken, breast side up, in a large heavy-bottomed pot. Next, prepare the veggies. Cut one onion top (skin on), a 3-inch section of the carrot, and a 4-inch piece of celery stalk. Cut the remaining pieces of the carrot and celery into cubes and set them aside for later (add another stalk of celery and chop). Add the onion top, carrot, celery, one smashed garlic clove, three bay leaves, and eight whole peppercorns into the pot. Season with 1 tbsp fine sea salt, then pour 12 to 14 cups of water. Turn the heat to medium-high, cover the pot with its lid, and bring it to a simmer. Once the broth is simmering, reduce the heat to a gentle simmer and cook it for 50 minutes.

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Step 2

In the meantime, make the dumpling batter. To a large bowl, add 2 1/2 cups of self-rising flour, 3/4 tsp fine sea salt and ground black pepper, and 2 tbsp chopped fresh parsley. Mix well and set aside. Back to the broth, remove the chicken, and cool it down a bit before shredding it. Next, strain the broth and place it back into the pot you used to cook it. Bring the broth back to a low simmer, then add the chopped carrots, celery, and thyme bundle. Let it cook for a few minutes, then remove the thyme bundle, then add the shredded chicken.

Step 3

Back to the dumpling batter, combine the wet ingredients now, and start scooping it into the soup. Add 1/4 cup of melted butter and 1 1/2 cups whole milk to the flour mixture and mix them well. Once combined, scoop golf ball-sized mounds into the gently simmering soup. Once you’re done, cover the pot with its lid and cook the dumplings for five to seven minutes, then gently turn each dumpling over. Cover the pot again and cook for another eight to ten minutes.

Chicken and Dumplings From Scratch Recipe