Chicken And Dumplings

These chicken and dumplings are absolutely delicious and simple to make. Enjoy a perfect comfort food meal that will take you back to childhood.

4.80 from 15 votes

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Course: main dish

Cuisine: American

Diet: Diabetic

Prep Time: 10

Cook Time: 45

Total Time: 55

Servings: servings

Calories: 438kcal

Author: Michelle

Bring chicken stock to a boil. Add chicken and turn to simmer. Cook 20 to 25 minutes, then remove chicken. Cut into bite size pieces and set aside.
6 cups low sodium chicken stock, 2 pounds boneless
Add butter to still simmering broth, then turn off heat and let butter melt.
1/4 cup unsalted butter
Beat 4 egg yolks until fluffy. Slowly add 1 cup of the broth with butter to eggs. Add a tablespoon at a time and whisk for the first 3-4 additions to prevent eggs from scrambling.
4 egg yolks
Add pepper and flour 1 cup at a time. Mix with a fork until it forms a slightly sticky dough. Depending on humidity, you need anywhere between 2-3 cups of flour.
1 teaspoon pepper, 2-3 cups flour
Roll out dough on lightly floured surface to 1/4" thick. Cut into strips.
Bring broth back to a boil and add salt. Drop in noodles a few at a time. Cook until all dumplings rise to the surface, then simmer 3 minutes more.
salt
Add cut up chicken, stir and let broth reduce to desired consistency.

If you're tight on time, use rotisserie chicken instead. Remove it from the bone and chop it. You need about half to three-quarters of a rotisserie chicken - add as much or as little meat as you prefer. Bring the chicken stock to a boil and prep the dumplings, then add the chicken at the end as you normally would.
For more tips and tricks, be sure to read the full article above.

This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.