Free-Style Chicken & Dumplings

Serves 4 Main Courses Free-Style Chicken & Dumplings
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Ingredients

For chicken stock-

  • 2 Medium chicken breast
  • 2 Bay Leafs
  • 1 Teaspoon of whole allspice
  • 1 Teaspoon of salt
  • 9 cups of water {2.25 quarts}

For soup-

  • 1 Cup of carrots {cut into ½-inch pieces}
  • 1 Cup of onions {chopped or large diced}
  • 1 Cup of celery {cut into ½-inch pieces}
  • 2 Tablespoon of oil
  • 1 Teaspoon of salt
  • ¼ Teaspoon of black pepper

For dumplings-

  • ¾ Cup of flour
  • ½ Cup of milk
  • 1 ¾ Teaspoon of baking powder
  • ¼ Teaspoon of ground oregano
  • ¼ Teaspoon of black pepper
  • ½ Teaspoon of salt Nutmeg {pinch}
Preparation

For stock-

In a medium to large pot add in the raw chicken, bay leafs, allspice, salt and water. Bring it to a medium-simmer and let it cook for 20-25 minutes.

For soup-

Meanwhile, the chicken is simmering; get a large pot and place it on a medium high-heat. Add the oil, carrots, onions, celery, and salt. Stir until the vegetables have sweated {5 minutes}. Take out the cooked chicken from the stock and chop it to bite size pieces. Pour the chicken broth and chopped chicken onto the vegetable mix. Add the salt and pepper to season. Stir and let it come to a medium-high simmer {15-20 minutes}.

For dumplings-

Get a medium bowl and add the flour, milk, BP, oregano, black pepper, salt and nutmeg. Stir it with a fork until you see the batter thicken {consistency of pancake batter}. With a soup spoon scoop out batter and gently drop the batter onto the simmering soup, making sure that the dumplings are spaced apart. Cover the soup with a lid and let it simmer for 10-12 minutes. Serve and enjoy!

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Free-Style Chicken & Dumplings

Serves 4 Main Courses
Ingredients

For chicken stock-

  • 2 Medium chicken breast
  • 2 Bay Leafs
  • 1 Teaspoon of whole allspice
  • 1 Teaspoon of salt
  • 9 cups of water {2.25 quarts}

For soup-

  • 1 Cup of carrots {cut into ½-inch pieces}
  • 1 Cup of onions {chopped or large diced}
  • 1 Cup of celery {cut into ½-inch pieces}
  • 2 Tablespoon of oil
  • 1 Teaspoon of salt
  • ¼ Teaspoon of black pepper

For dumplings-

  • ¾ Cup of flour
  • ½ Cup of milk
  • 1 ¾ Teaspoon of baking powder
  • ¼ Teaspoon of ground oregano
  • ¼ Teaspoon of black pepper
  • ½ Teaspoon of salt Nutmeg {pinch}
Preparation

For stock-

In a medium to large pot add in the raw chicken, bay leafs, allspice, salt and water. Bring it to a medium-simmer and let it cook for 20-25 minutes.

For soup-

Meanwhile, the chicken is simmering; get a large pot and place it on a medium high-heat. Add the oil, carrots, onions, celery, and salt. Stir until the vegetables have sweated {5 minutes}. Take out the cooked chicken from the stock and chop it to bite size pieces. Pour the chicken broth and chopped chicken onto the vegetable mix. Add the salt and pepper to season. Stir and let it come to a medium-high simmer {15-20 minutes}.

For dumplings-

Get a medium bowl and add the flour, milk, BP, oregano, black pepper, salt and nutmeg. Stir it with a fork until you see the batter thicken {consistency of pancake batter}. With a soup spoon scoop out batter and gently drop the batter onto the simmering soup, making sure that the dumplings are spaced apart. Cover the soup with a lid and let it simmer for 10-12 minutes. Serve and enjoy!