Chicken and Dumplings Recipe

Chicken and Dumplings


3 cups all-purpose flour, plus about 1 cup for rolling
11 ounces milk
1½ teaspoons baking powder
4 quarts chicken stock or broth
Meat from 1 roasted or rotisserie chicken
1 teaspoon freshly ground black pepper
kosher salt
fresh chopped parsley, for garnish



Using the paddle attachment (on medium speed for 1 minute), mix together flour, milk, baking powder, and salt in the bowl of a stand mixer. Just until the dough begins to come together. Cover the bowl with a tea towel and let sit at room temperature for 5 to 10 minutes.

Place broth in a large dutch oven over medium heat and bring to a rolling boil.

Lay down 2 large pieces of parchment or freezer paper and tape them to the counter. Generously sprinkle the surface with flour, about 1/2 cup.

Divide the dough in half. Roll one half of the dough 1/8 to 1/4 inch thick. Sprinkle a generous amount of flour onto the dough so that it is well coated.

Slice the dough into 1-inch-wide strips and then into 1-inch squares. Set the dumplings aside on a sheet pan. Repeat with the second half of the dough.

When all of the dumplings are cut, gently drop them into the boiling broth, a handful at a time. Once all of the dumplings have been added, cook for 35 minutes at a gentle simmer, stirring occasionally.

After the sauce has thickened well, add the chicken and pepper and stir to combine. Continue to cook for another 5 minutes, or just until the meat is heated through.