Some memories are unforgettable, remaining ever vivid and heartwarming! ~ Joseph B. Wirthlin.
SUNDAY SUPPERS #3 – COUNTRY STYLE CHICKEN AND DUMPLINGS
I remember my Grandma and the amazing smells that used to come out of her kitchen. Pots bubbling away on the stove, a flour covered floral apron and big hugs were plentiful in her home. I knew when I visited I would find fresh bread and homemade noodles…that was a given. My Country Style Chicken and Dumplings are a nod to those wonderful memories of Grandma in the kitchen and Sunday suppers of days gone by.
Warm, comforting and delicious this Country Style Chicken and Dumpling recipe is pure chicken and homemade noodles. No frills here, just real food made with gathering around the table in mind. I hope you enjoy them!
- 1 (3- to 4- pound) Whole Chicken
- 8 cups water
- 2 carrots, scrubbed and halved
- 2 stalks celery with leaves, halved
- 1 large onion, quartered
- 2 to 3 sprigs of parsley
- 1 tsp sea salt, divided
- ½ tsp pepper
- 2 cups whole wheat white flour (all purpose is okay, but broth used to make noodles will need to be reduced)
- 1 tsp sea salt
- 2 tsp baking powder
- ⅓ cup butter, chopped into cubes
- Place first 8 ingredients into a large pot and bring to a boil. Cover, reduce heat and simmer for 1 to 1½ hours or until chicken is fork tender.
- Remove chicken from pan and allow to cool. Strain broth and discard vegetables. Return broth to pot, reserving out ¾ cups broth (2/3 cup broth if using all purpose flour).
- Once chicken has cooled, remove skin and bones and discard. Roughly chop chicken and return to pot.
- Place flour, 1 tsp salt and baking powder into food processor. Pulse a few times to mix. Add butter and pulse until mixture is crumbly. Place in medium sized bowl and add reserved broth stirring just until ingredients are combined. Turn dough out onto lightly floured surface and knead together for 1 -2 minutes. If dough is too wet add a pinch more flour.Be careful not to over-mix or the noodles will be tough. Dough should be slightly wet.
- Roll dough out on slightly floured surface to ¼ inch thickness and cut into 2 x 2 inch squares.
- Bring broth and chicken to a boil. Drop dumplings one at a time into boiling broth. Dumplings will float, so gently move them over and continue dropping until all noodles are in the broth.
- Reduce heat, cover and simmer for 25 - 30 minutes.
Country Style Chicken and Dumplings Shared with:
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