I love dumplings! I always thought that making them would be hard, but it’s really not. It’s really easy to just whip them up while the soup is cooking. This is from the Lion House Classics cookbook and somewhat modified by me, since I really need to go grocery shopping. Chicken and drop dumplings is a comforting meal that doesn’t take too long to make. These dumplings are puffy and light, as opposed to rolled dumplings, which taste more like thick noodles.
The Chicken Broth
As with any soup, it is best to start with a homemade broth.
In a large pot, cook together for about 1 hour or until the meat is tender and falling off the bone:
*Instant Pot directions: Cook at high pressure for 10 minutes, natural release for 20.
2 lbs. of chicken with bones (a combination of thighs, quarters, and/or drumsticks)
1 onion, chopped
1 carrot, sliced
2 cloves garlic, minced
a handful of celery leaves
enough water to barely cover it all
Remove the chicken and de-bone it, discarding all the skin and vegetables. Shred the meat into small pieces.
The Drop Dumplings
In a saucepan, bring to a boil:
1/2 c. butter
1 c. milk
1/2 t. salt
1/2 t. nutmeg
Remove the pot from the heat and stir in
1 c. flour
3 eggs, 1 at a time
You will end up with a sticky, gooey dough. Set it aside for now.
Making the Soup
Heat a pot on medium-high and saute until starting to brown around the edges:
1 medium onion, chopped
1 stalk celery, diced
2 carrots, diced
Add the following and simmer until vegetables are tender (about 15 minutes):
6 c. chicken broth
shredded chicken (You should have about 10 oz. or 2 c. from the broth made earlier.)
Drop the dumpling dough by tablespoon-fuls into the soup. Simmer the soup until the dumplings float. I left the lid on and put the heat on medium-low. My dumplings took 10 minutes to cook.
Chicken and drop dumplings is a meal by itself, but crackers or toast are always nice too.