Chicken & Dumplings
An easy made from scratch recipe for a timeless classic.
Equipment
- Dutch oven
- pastry cutter or pizza cutter
- Rolling Pin
Ingredients
- 2 large boneless, skinless, chicken breasts
- 4 cans chicken broth, reserve ½ cup for dumplings
- 2 tsp Adobo seasoning
- 1 tsp chicken bouillon
- 1 tsp garlic powder
- ½ tsp cumin
- ½ tsp pepper
- 1½ cups flour, plus additional for dusting
- ½ tsp Adobo seasoning
- 1 tsp garlic powder
- ½ cup water
- ½ cup reserved chicken broth
- ½ cup diced onion
- ½ cup diced celery
- ½ cup diced carrot
Instructions
- Place chicken breasts in dutch oven and add chicken broth to the pot.
- Add 2 tsp Adobo, 1 tsp garlic powder, ½ tsp cumin, and ½ tsp pepper.
- Stir to combine. Bring mixture to a boil over high heat.
- Cover and reduce heat. Simmer for 20-30 minutes or until chicken breasts are cooked through.
- While chicken is cooking, chop onion, carrots and celery, set aside.
- In a large bowl combine flour with 1 tsp garlic powder, and ½ tsp Adobo.
- Use a wooden spoon to stir in reserved ½ cup chicken broth and ½ cup water.
- Stir until you have a sticky dough.
- Flour work surface and transfer dough from bowl onto floured work surface.
- Sprinkle the top of dough with additional flour and flatten with your hands. Knead the dough folding it over onto itself until it no longer sticks to your hands. Add more flour as needed.
- Use a rolling pin and roll out dough to about ⅛ inch thickness.
- Use a pastry cutter or pizza cutter to cut dough into long strips. Cut strips into 1½ inch lengths.
- Once chicken has cooked through remove it from the pot.
- Gently lay dumplings into the simmering broth.
- Add minced onions, celery and carrots. Stir to combine.
- Chop or shred chicken and return it to the pot.
- Cover and simmer until sauce thickens and dumplings are tender.
- Check dumplings every 10 minutes until they are the tenderness you like.
- Taste and season with pepper and salt if needed.