Ingredients
For the Broth
- 1 whole chicken (4 to 5 pounds), cut into pieces
- 1 yellow onion, cut into quarters
- 3 large carrots, cut into thirds
- 3 ribs celery, cut into thirds
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
- 1 bay leaf or ¼ teaspoon poultry seasoning (optional)
- 8 cups reduced sodium chicken broth
- 4 tablespoons cornstarch
- 4 tablespoons water
For the Dumplings
- 1 ¾ cups all-purpose flour, plus extra for dusting
- ⅓ cup shortening
- ½ teaspoon baking powder
- ¾ cup milk
- ½ teaspoon salt
Instructions
- Prepare the Broth: In a large soup pot, combine the chicken pieces, quartered onion, carrot chunks, celery, salt, pepper, and bay leaf or poultry seasoning if using. Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to a simmer, cover the pot, and cook for 45 to 60 minutes until the chicken is tender and thoroughly cooked.
- Strain and Shred: Remove the chicken and vegetables from the broth using a slotted spoon and strain the broth through cheesecloth to ensure it is clear. Discard the onion and bay leaf. Shred or chop the chicken meat, discarding the skin and bones. Chop the cooked vegetables if you prefer to include them in the final dish, or discard them. Set aside the shredded chicken and vegetables.
- Make the Dumplings Dough: In a mixing bowl, combine flour, baking powder, and salt. Cut in the shortening using a fork or pastry cutter until the mixture resembles small crumbs. Gradually add milk a little at a time, stirring until a soft but not sticky dough forms. Knead the dough 5 to 6 times on a floured surface until smooth. Roll the dough out to ⅛-inch thickness and cut into 1-inch by 2-inch strips using a knife or pizza cutter. Dust liberally with flour to prevent sticking.
- Cook the Dumplings: Bring the strained broth back to a boil in the soup pot. Gently add the prepared dumplings to the boiling broth. Reduce heat to a simmer and cook the dumplings for 15 to 20 minutes or until tender and cooked through.
- Thicken the Broth: In a small bowl, mix together 4 tablespoons of cornstarch with 4 tablespoons of water until smooth. Gradually stir this mixture into the boiling broth to reach your desired thickness, stirring continuously to avoid lumps.
- Combine and Heat Through: Stir the shredded chicken and optional cooked vegetables back into the thickened broth and cook for an additional 2 to 3 minutes until everything is heated through. Serve hot for a hearty comfort meal.
Notes
- You can omit the vegetables if you prefer a clearer broth or use different root vegetables for variation.
- For a richer broth, simmer the chicken with some additional herbs like thyme or parsley.
- Dumplings should be soft and tender; avoid over-kneading the dough to keep them light.
- To make the broth thicker without cornstarch, you can mash some of the vegetables back into the broth.
- This recipe freezes well; prepare the broth and chicken separately from the dumplings for best texture when reheating.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
