Homemade Chicken & Dumpling Soup

My great grandma used to make the best chicken and dumplings. While this may not be her recipe, she definitely inspired me in the kitchen to want to create a cult classic just like her own. I am pleased to share with you my spin on homemade chicken and dumplings.

Kitchen Utensils Needed:

• KitchenAid
• Dough Hook KitchenAid attachment [or]
• Large, mixing bowl
• Whisk
• Large pot
• Rolling Pin
• Pizza cutter/sharp knife
• Teaspoon – ¼ & ½ 
• Tablespoon – 1
• Cup – 1
• Large, glass baking dish
• Cutting board(s)

Ingredients:

1. For baked chicken –
   1. Italian seasoning
   2. 2 lbs. – Chicken breast tenders
   3. Salt & pepper

2. For soup –
   1. ½ large, white onion – diced
   2. 5 large,  carrots – chopped
   3. 4 ribs, celery – chopped
   4. 12 cups, chicken stock
   5. 3 cups, water
   6. Salt & pepper

3. For dumplings –
   1. 2 cups, all-purpose flour
   2. ½ tsp., baking powder
   3. ½ tsp., salt
   4. ¼ tsp., black pepper
   5. 2 tsp., unsalted butter
   6. 1 cup, whole milk

Recipe:

(1) For baked chicken – 

1. Pre-heat oven to 375ºF.
2. Place raw chicken tenders into a glass baking dish.
3. Sprinkle italian seasoning on both sides, ensuring each piece is evenly coated. 
4. Place in oven for 15 mins; remove dish from oven; flip each piece of chicken; place dish back in oven for 20 mins. (Chicken should be in the oven for 25-35 mins.)
5. Remove chicken from oven and let sit for 10 mins.
6. Shred the baked chicken. Once at desired texture, add to soup.

(2) For the soup –

1. Dice the onion, add it to the empty pot.
2. Chop the carrots and celery in ½ inch pieces, add them to the empty pot.
3. Add the chicken stock to the empty pot; bring to a boil.
4. Once chicken is prepped and shredded, add to the pot.
5. Let soup boil for 30-45 mins. The carrots should become soft. If soup begins to evaporate, add cups of water until you reach your desired amount of liquid. I also use the lid to trap escaping water vapors.
6. Once veggies and chicken have had about 45 minutes to boil; add the dumplings.
7. Once dumplings have been added; bring back to a boil and let cook for about 45-60 minutes. If starting to bubble over, reduce heat until this does not occur any longer – never letting it drop below a simmer.
8. Continue to remove the lid and stir to ensure nothing is sticking to the pot, and the dumplings aren’t sticking to each other.
9. Once 45 minutes has elapsed, time to serve.
10. Plate & enjoy!

(3) For the dumplings – 

1. Mix flour, baking powder, salt, and pepper. 
2. Once mixed, add in the butter. Best if this is room temperature. Pinch the butter into the flour mixture. By the time it is complete it should resemble corn meal.
3. Add milk to the mixture.
4. Begin kneading the dough, or use your dough hook attachment for your kitchenaid.
5. Once dough has formed, remove from mixing bowl and place onto floured countertop.
6. Continue kneading, until a ball of dough is formed. Divide the dough ball into quarters.
7. Use a rolling pin to roll out one of the quartered dough balls. Roll out dough until it has reached your desired thickness. I typically roll it out to about ¼” thick.
8. Using your pizza cutter/sharp knife, cut dough into 1½” squares and set aside until all dumpling squares have been made. I place these on a floured baking sheet and toss them all in at the same time so I can ensure they are all cooked evenly.
9. Once all dumpling squares are ready to go in – add them to the soup. Make sure to stir at the same time so the dumplings do not become stuck together as they are getting added.
10. Go to step (6) of the “(2) For the soup – “.

Tips: 

1. While chicken is baking; able to prep the veggies for the soup.
2. While the veggies & chicken boil for 45 mins; able to prep the dumpling squares.
3. While boiling the dumplings for 45-60mins; able to clean up the kitchen so once the soup is ready to eat, you can enjoy and then relax afterwards.