A classic, hearty version of Chicken and Dumplings Soup made from scratch using a whole chicken to make the tastiest broth. Easy-to-make, loaded with vegetables, and topped with fluffy homemade dumplings.
1 whole 3-4 lb chicken, thawed
1 yellow onion, diced
4 cups water
2 tablespoons olive oil
4 celery sticks, thinly sliced
4 large carrots, thinly sliced
¼ cup flour
4-6 cups store-bought chicken broth
2 teaspoons Better Than Bouillon Chicken Base (or 2 chicken bouillon cubes)
½ teaspoon salt, plus more for seasoning chicken
¼ teaspoon black pepper, plus more for seasoning chicken
1 cup frozen peas
1 ½ cups flour
2 ½ teaspoons baking powder
1 ½ teaspoons salt
¾ cup buttermilk
¼ cup fresh parsley, chopped (optional)
Preheat oven to 350° F.
Place whole chicken in a large 4-6 quart baking dish with water. Season well with salt and pepper. Cover with tinfoil and bake 25 minutes for each pound, or until internal temperature reaches 165° F. So, if your chicken weighs 3 pounds, bake for 1 hour and 15 minutes.
Once done, remove chicken from the baking dish and let cool enough to handle, then remove meat from bones and shred. While chicken is cooling, strain liquid from the baking dish into a large bowl, and measure how many cups you have and set aside.
Add oil, celery sticks, carrots, and onion to a 6-quart or larger dutch oven or stockpot. Cook on medium-high heat for about 10 minutes, stirring occasionally, until vegetables are slightly tender.
In a medium bowl, whisk together flour and a cup of the liquid from the chicken, and pour into stockpot; whisk to combine. Add remaining liquid from the chicken and enough extra chicken broth to make a total of 8 cups of liquid in the pot. Add chicken bouillon, salt, pepper, and thyme to the pot, and stir to combine. Bring to boil to slightly thicken the soup, then reduce heat to medium-low, cover, and let simmer for 30 minutes.
While soup is simmering, make dumpling batter. In a medium bowl, mix together flour, baking powder, and salt. In a small bowl, whisk together buttermilk, egg, and parsley (if desired). Pour wet ingredients into dry ingredients and mix until combined. Do not over mix dumplings or they will become dense.
After soup has simmered for 30 minutes, add chicken meat and peas to pot and stir to combine.
Using a spoon, gently drop dumpling batter into the soup to create about 8-10 dumplings. Don’t make them too large, as the dumplings will double in size. Cover and simmer for 15-18 minutes or until dumplings are cooked. Do not remove the lid while the dumplings are cooking, as they need the steam to cook properly.
I used a 3-pound chicken which had about 4 cups of meat on it. Alternatively, you can use 3 medium chicken breasts.
If your chicken is frozen, bake at 350° F. for about 3 hours or until internal temperature reaches 165° F.
Recipe by Modern Farmhouse Eats at https://www.modernfarmhouseeats.com/chicken-dumplings-soup-from-scratch/