What?…were you expecting a salad or something? Pfftttt.
I think Chicken and Dumplings has to be one of my all time favorite comfort foods. It’s really not all that bad for you either. I mean there is no butter or oil in there.
Sure the flour and the Bisquick turn right into sugars, but seriously, cut me a break here people. I live in my own delusional world. Let me be.
It’s an easy dinner to make, there are just a few easy steps. And let me tell you, my chicken and dumplings remind me of Cracker Barrels, only better. Yeah better, try them for yourself!
They are they best you will ever have…pinky promise.
- 1 5-6 lb whole chicken, reserve the bag of giblets
- 10 cups water, or enough to cover the chicken
- 1 tablespoon whole peppercorns
- 2 bay leaves
- 2 garlic cloves, whole
- ½ of a large onion, very rough chop
- 3 tablespoons instant chicken bouillon
- 1 26oz box chicken STOCK
- 2 cups Bisquick
- 2 cups flour
- 2 tablespoons dried parsley
- ¼ teaspoon course Kosher salt
- ½ teaspoon pepper
- 1½ cups water
- Flour for dusting
- In a large stockpot, add the chicken, contents of bag in the chicken(heart,neck,liver,etc.) water, peppercorns, bay leaves, garlic cloves, onion, chicken bouillon and chicken stock.
- Bring to a boil, reduce heat to a simmer and cook for 1 to ½ hours or until the chicken is no longer pink.
- Remove chicken and allow to cool until cool enough to handle.
- Remove the giblets, peppercorns, bay leaves, garlic cloves onion(optional) and discard.
- Bring the stock back to a boil.
- In a large bowl, mix together the Bisquick, flour, parsley, salt and pepper until combined.
- Add 1 cup of water and mix. Add the additional water in ¼ cup increments until a wet dough can be formed. You might not have to use the entire 1½ cups or it might take you a tad bit more.
- Turn dough out onto a nicely floured surface.
- Kneed the dough for about 15 seconds.
- Re-flour the surface and roll the dough out to an ⅛” thickness. (The dough will puff up when added to the stock, so it needs to be pretty thin)
- Flour the top of the rolled out dough and with a pizza cutter or knife, cut the dough into dumpling strips, about ½” x ½”..this does not have to be perfect.
- In small batches, carefully add the dumpling into the boiling stock.
- Once all of the dumplings are added, boil for 10 minutes.
- Thinly shred the chicken and add back into the dumpling and broth mixture.
- Cook for an additional 10-15 minutes or until the sauce thickens.