Zaria's chicken and broth and dumplings

Does anyone have a recipe for this dinner dish?

Several actually, do you prefer from scratch or shortcuts?

Chicken and Dumplings

Okay I’m going to give you three different dumpling recipes and my chicken soup recipe, for the dumplings don’t get creative until you find dumplings that you like, changing the dumpling recipe can result in some spectacular failures.

Dumpling 1:

2 cups flour
1 teaspoon salt
1 cup very cold water (you can ice it to keep it cold,

Mix flour and salt well, using your fingers gradually incorporate the water until you have firm dough (usually 3/4 cup max) with no dry ingredients left in the bowl (ball stage). Dust your work surface with flour, roll the dough out to about 1/8 inch thick sheet, and let it rest for 10 minutes.

Cut the sheet into 1 inch squares. Drop into chicken soup by pulling square in half the dropping into boiling soup. DO NOT STIR - gently move the pot in circles to submerge the dumplings then wait for them to rise and thoroughly cook (3 to 4 minutes).

Dumpling 2:

2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
3 tablespoons butter
1 cup milk

In a bowl mix the flour, baking powder, and salt well. In a sauce pan melt the butter into the milk do not allow the butter and milk to boil. Stir the milk into the dry ingredients - just until it all comes together. Divide the dough into 16 equal size rough balls.

Gently lay the dumplings on the surface of the soup, cover and simmer for 10 minutes.

Dumpling 3:

2 cups flour
1 cup chicken broth
2 teaspoons baking powder
2 beaten eggs

In a bowl combine all ingredients to form a stiff batter. Drop by teaspoonfuls (silverware not measuring) into simmering soup. Cover and simmer for 15 to 20 minutes.


Chicken Soup

1 large fresh chicken cut into pieces (can use dark or white pieces in weight to match a large chicken)
1 medium onion diced
2 celery stalks thin sliced
3 to 4 carrots thin sliced
2 tablespoons butter
14 to 16 ounces chicken broth
2 chicken bouillon cubes
2 to 3 bay leaves
salt
pepper
water

In a large pan melt the butter then sweat the onions until translucent, add remaining ingredients except water. salt and pepper to taste. Add enough water to cover the chicken.

Bring to a boil, reduce heat then cover and simmer for two hours or until chicken is done.

Remove the chicken and allow it to cool.

Remove the bay leaves

Debone the chicken and remove the skin (if desired) then shred and return the chicken to the soup, add more salt / pepper / seasonings to taste. Return soup to a simmer. Pick your dumpling style and finish from here.

My favorite is dumpling 2.

1 = quick and easy.
2 = more flavorful yet still a light dumpling.
3 = a heavier more chewy dumpling sometimes called "southern style"

The soup can be changed any way you want, dumplings work best (in my opinion) with fowl or veggie soup.

Moved to correct category.

Thank you Larry, we ate ours last night, lovely.