Hearty Chicken and Herb Dumplings

Name: Hearty Chicken and Herb Dumplings
Total time: 60 min
Ingredients: 3.2 kg cut up chicken pieces; 950 ml chicken stock; 2 onions, chopped; 3 stalks celery, chopped; 2 teaspoons salt; 1 large egg; 60 ml milk; 180 g all-purpose flour, divided; 7.5 g baking powder; 5 g salt; 30 g cold unsalted butter; 15 g chopped fresh parsley; 240 ml water; 2.5 g ground black pepper

A comforting and hearty chicken and herb dumplings dish with rich gravy. This classic recipe is sure to warm your soul and bring a smile to your face!

60 min

easy

400kcal

calories

carbohydrates

133mg

cholesterol

26g

fat

fiber

31g

protein

saturated fat

700mg

sodium

sugar

unsaturated fat

Dinner Soup American

Ingredients

3.2 kg cut up chicken pieces

950 ml chicken stock

2 onions, chopped

3 stalks celery, chopped

2 teaspoons salt

1 large egg

60 ml milk

180 g all-purpose flour, divided

7.5 g baking powder

5 g salt

30 g cold unsalted butter

15 g chopped fresh parsley

240 ml water

2.5 g ground black pepper

Directions

Step 1

Prepare the ingredients.

Step 2

Begin preparing the soup: Place the chicken pieces in a large pot. Add the chicken stock, chopped onions, celery, and salt. Bring to a boil over medium-low heat, then reduce heat and simmer, partially covered, until the chicken is tender, about 15 to 20 minutes.

Step 3

In the meantime, make the dumplings: In a large mixing bowl, beat the egg and milk together. Mix in 150 g of flour, baking powder, and salt.

Step 4

Grate the cold butter into the wet flour mixture, then stir in the parsley.

Step 5

Scoop 6 large spoonfuls of the dumpling mixture onto the top of the simmering chicken. Cover the pot and steam the dumplings until fluffy, about 10 minutes more.

Step 6

Remove the dumplings and chicken pieces to a large dish. Shred the chicken and discard the bones. Cover and set aside, keeping warm.

Step 7

For the gravy: Strain the stock left in the pot, pressing the vegetables to release more flavor. Return the stock to the pot.

Step 8

Whisk water with the remaining 30 g of flour until smooth, then stir it into the strained stock. Season with pepper and bring to a boil, stirring constantly, to thicken.

Step 9

Stir in the shredded chicken and top with the dumplings.

Step 10

Serve with a sprinkle of parsley and enjoy!