Old-Fashioned Chicken and Dumplings

Recipe View Gather all ingredients.

Recipe View Start the Soup (20-25 minutes): Place chicken pieces in a large pot. Add chicken stock, chopped onions, celery, and salt. Bring to a boil over medium-low heat, then reduce heat and simmer, partially covered, until chicken is tender.

Recipe View Make the Dumplings: In a large mixing bowl, beat the egg and milk together. Mix in 1 cup of flour, baking powder, and 1 teaspoon of salt.

Recipe View Grate the cold butter into the wet flour mixture. Stir in 1 tablespoon of chopped fresh parsley.

Recipe View Gently drop 6 large spoonfuls of dumpling mixture onto the top of the simmering chicken. Cover the pot and steam dumplings until they are fluffy and cooked through.

Recipe View Remove the dumplings and chicken pieces to a large dish. Shred the chicken and discard the bones. Cover and set aside to keep warm.

Recipe View Make the Gravy: Strain the stock left in the pot, pressing the vegetables to release as much flavor as possible. Return the strained stock to the pot.

Recipe View Whisk the water with the remaining 1/2 cup of flour until smooth. Stir this mixture into the strained stock. Season with pepper and bring to a boil, stirring constantly, until the gravy thickens.

Recipe View Gently stir the shredded chicken back into the gravy and top with the cooked dumplings.

Recipe View Serve hot, garnished with the remaining tablespoon of chopped fresh parsley. Enjoy!