Best Damn Chicken And Dumplings
- 20m Prep Time
- 1h Cook Time
- 2h Ready In
A hearty chicken and dumplings recipe featuring a whole chicken simmered in seasoned broth, with tender homemade dumplings and a creamy finish.
Ingredients
- 1 whole chicken (4- to 5-pound) cleaned
- 12.3 ml seasoning salt
- 3 sprig fresh thyme leaves stripped
- 4.93 ml ground black pepper
- 1 medium onion finely minced
- 4 clove garlic minced
- 1.89 L chicken broth
- 237 ml all-purpose flour
- 1 large egg lightly beaten
- 14.8 ml water
- 14.8 ml salted butter softened
- 7.39 ml kosher salt
- 118 ml heavy cream
- 4.93 ml dried parsley flakes
Nutrition (per serving, estimated)
Estimated based off 12 of 14 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 213 mg
- Iron: 3.34 mg
- Magnesium: 41.2 mg
- Phosphorus: 217 mg
- Potassium: 549 mg
- Zinc: 1.74 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 12.3 ml seasoning salt
- 4.93 ml ground black pepper
- 1.89 L chicken broth
- 237 ml all-purpose flour
- 14.8 ml water
- 7.39 ml kosher salt
- 118 ml heavy cream
- 4.93 ml dried parsley flakes
Prepare
- 1 whole chicken (4- to 5-pound), cleaned
- 3 sprig fresh thyme, leaves stripped
- 1 medium onion, finely minced
- Mince 4 clove garlic
- 1 large egg, lightly beaten
- Soften 14.8 ml salted butter
Let's Cook
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Step 1.
Place the whole chicken in a large pot. Sprinkle with seasoning salt, thyme leaves, and black pepper. Add the minced onion and garlic, then pour in the chicken broth. Bring to a boil over medium-high heat. Reduce heat to medium-low, cover, and simmer until the chicken is cooked through, about 1 hour.
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Step 2.
While the chicken simmers, make the dumpling dough: In a large mixing bowl, combine 1 cup all-purpose flour, the lightly beaten egg, 1 tablespoon water, softened salted butter, and kosher salt. Mix with a large fork until a ball of dough forms. Cover the bowl with plastic wrap and refrigerate until the dough is cold and firm, about 45 minutes.
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Step 3.
After the dough has chilled, turn it out onto a lightly floured surface. Knead gently a few times, then roll out into a 10-by-12-inch rectangle. Using a knife or pizza cutter, cut the dough into strips about 1 inch wide for dumplings.
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Step 4.
When the chicken is done (juices run clear and internal temperature reaches 165°F), use tongs to transfer it to a cutting board. Let cool slightly, about 5 minutes. Leave the broth simmering over low heat. Remove the skin and shred the meat from the bones, discarding skin and bones. Set the shredded chicken aside.
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Step 5.
Turn the heat under the broth to medium-high and bring to a boil. Drop the dumpling strips into the boiling broth one at a time, stirring gently to prevent sticking. Reduce heat to medium-low and simmer, uncovered, for 30 minutes, stirring occasionally.
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Step 6.
After 30 minutes, pour in the heavy cream and add the shredded chicken and dried parsley flakes. Stir to combine. Continue cooking for 10 minutes, until the dumplings are tender and the broth has thickened slightly. Serve hot.