Rolled Chicken N Dumplins
Dive into the comforting nostalgia of Southern-style "Rolled Chicken N Dumplins," a hearty, soul-warming dish featuring tender shredded chicken and hand-rolled dumplings simmered to perfection in a rich, flavorful broth. This recipe stands out for its use of bone-in chicken, which creates an irresistibly savory stock, and its from-scratch dumplings made with a buttery, flaky dough. With a satisfying balance of simplicity and tradition, each dumpling is carefully rolled and cut to create a rustic texture that soaks up the seasoned broth beautifully. Ideal for family dinners or cozy gatherings, this dish is both filling and bursting with homemade charm. Garnish with fresh parsley for a vibrant touch, and enjoy this ultimate comfort food that tastes like a warm hug in a bowl.
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Recipe Information
Ingredients
- 3 lbs Bone-in chicken pieces (e.g., thighs, drumsticks, breasts)
- 10 cups Water
- 2 Chicken bouillon cubes (or use chicken base)
- 1 tsp Salt
- 1 tsp Black pepper
- 2.5 cups All-purpose flour
- 0.5 tsp Baking powder
- 0.5 tsp Salt (for dumpling dough)
- 3 tbsp Unsalted butter (cold, diced into small cubes)
- 0.75 cups Whole milk
- 2 tbsp Fresh parsley (optional, for garnish)
Instructions
1. Place the chicken pieces in a large stockpot and add 10 cups of water. Bring to a boil over medium-high heat, then reduce heat to a gentle simmer.
2. Skim any foam or impurities from the surface of the broth. Add the chicken bouillon cubes, 1 tsp salt, and 1 tsp black pepper. Simmer uncovered for about 45 minutes, or until the chicken is fully cooked and tender.
3. Remove the chicken from the pot and let it cool slightly. Use a fork or your hands to shred the chicken into bite-sized pieces. Discard the bones and skin.
4. Strain the broth if necessary and return it to the pot. Keep the broth warm over low heat.
5. In a large mixing bowl, whisk together the flour, baking powder, and the 0.5 tsp salt. Using your fingers or a pastry cutter, cut in the cold butter until the mixture resembles coarse crumbs.
6. Gradually stir in the milk until a dough forms. Turn the dough out onto a lightly floured surface and knead it gently just until smooth.
7. Roll out the dough to about 1/8-inch thickness. Using a knife or pizza cutter, cut the dough into 1-inch wide strips, then slice the strips into 2-inch lengths (or desired size).
8. Bring the chicken broth to a gentle boil. Drop the dumplings into the broth one at a time, making sure they don't stick together. Reduce the heat to medium-low and cook the dumplings for 10-12 minutes, stirring occasionally.
9. Add the shredded chicken back into the pot and gently stir to combine. Simmer for an additional 5 minutes until heated through.
10. Taste and adjust seasoning with additional salt and pepper, as needed.
11. Serve the chicken and dumplings hot, garnished with freshly chopped parsley if desired. Enjoy!
Nutrition Facts
Calories |
753 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.7 g | 53% | |
| Saturated Fat | 13.7 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 957 mg | 42% | |
| Total Carbohydrate | 41.7 g | 15% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 1.4 g | ||
| Protein | 47.4 g | 95% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 111 mg | 9% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 534 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
