How to Make Perfect Chicken and Dumplings from Scratch!

How to Make Perfect Chicken and Dumplings from Scratch! - Today, we're diving into a true comfort classic—Chicken and Dumplings, Bleu Channel style! 🍲 I’m skipping those shortcuts like biscuits or tortillas and showing you the traditional way to make those dumplings from scratch, just like I learned growing up. I’ll break down every step: from creating the perfect dough to building a rich, flavorful broth with a mix of carrots, celery, onions, and all the seasonings that take this soup to the next level.

Ingredients:

For the Dumplings:
*2 cups all-purpose flour*
*1 cup milk* (preferably whole for a richer dough)
**½ stick butter**, melted
*Extra flour* for dusting and rolling

For the Soup Base:
*6 cups chicken stock or broth*
*1 cup heavy cream*
*½ stick butter*
**½ large onion**, diced
**2 small carrots**, diced
**2 celery stalks**, diced
**1 tablespoon garlic**, minced

Seasonings for the Soup Base:
*2 tablespoons all-purpose flour* (to help thicken the broth)
*1 tablespoon chicken bouillon powder*
*1 tablespoon onion powder*
*1 teaspoon black pepper*
**1 teaspoon salt**, or to taste

For the Chicken:
*2 cups shredded rotisserie chicken* (or any cooked chicken, shredded)

For the Crispy Chicken Skins (Optional Garnish):
*Chicken skins* (from about 2-3 chicken thighs or breasts, if available)
*All-purpose fry batter* (like Bleu Magic or any seasoned flour batter)
*Oil for frying*

Step by Step:

*Step 1: Prepare the Dumplings*
1. **Combine Ingredients**: In a mixing bowl, add 2 cups of all-purpose flour, 1 cup of milk, and ½ stick of melted butter.
2. **Mix the Dough**: Use a fork to stir the mixture until a dough starts to form. Once combined, sprinkle some extra flour on top to make it easier to handle and less sticky.
3. **Knead the Dough**: With lightly floured hands, knead the dough a few times in the bowl to bring it together. It doesn’t need to be fully kneaded like bread dough – just enough to make it cohesive.
4. **Roll Out the Dough**: On a floured surface, use a rolling pin to roll out the dough to about ¼-inch thickness. You want it to be thick enough to give a hearty texture but not too thick.
5. **Cut the Dumplings**: Use a knife or pizza cutter to slice the dough into 1-inch squares or diamond shapes. Set aside the dumplings for later.

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*Step 2: Make the Soup Base*
1. **Melt Butter**: In a large pot or Dutch oven over medium heat, melt ½ stick of butter.
2. **Add Mirepoix (Carrot, Celery, and Onion)**: Add ½ diced onion, 2 small diced carrots, and 2 diced celery stalks to the pot. Sauté until the vegetables start to soften, about 3-5 minutes.
3. **Add Garlic**: Add 1 tablespoon of minced garlic and stir until fragrant, about 1 minute.
4. **Sprinkle Flour for Thickening**: Sprinkle 2 tablespoons of flour over the vegetables and stir well to coat them. This will help thicken the soup.
5. **Add Seasonings**: Add 1 tablespoon of chicken bouillon powder, 1 tablespoon of onion powder, 1 teaspoon of black pepper, and 1 teaspoon of salt. Stir to incorporate the seasonings into the mixture.
6. **Add Chicken Stock and Cream**: Pour in 6 cups of chicken stock and 1 cup of heavy cream. Stir well and bring the mixture to a low boil over medium-high heat, allowing it to thicken. This should take about 5 minutes.

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*Step 3: Add Chicken and Dumplings*
1. **Add Shredded Chicken**: Add 2 cups of shredded rotisserie chicken (or any pre-cooked, shredded chicken) to the pot. Stir to combine.
2. **Add Dumplings**: Gently drop the dumpling squares into the simmering soup one by one, stirring gently to prevent them from sticking together. The dumplings will start to cook and absorb some of the soup’s flavor.
3. **Simmer**: Reduce the heat to medium-low and let the soup simmer for 10-15 minutes, or until the dumplings are cooked through and the soup has thickened to your desired consistency.

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*Step 4: Make the Fried Chicken Skins (Optional but Highly Recommended)*
1. **Prepare the Chicken Skins**: Lay the chicken skins flat and pat them dry with paper towels.
2. **Coat in Batter**: Dip each chicken skin in a wet batter (like Bleu Magic or a similar seasoned flour batter), making sure they’re fully coated. If you don’t have a specific batter mix, you can use a mixture of flour, salt, pepper, and a bit of garlic powder.
3. **Fry the Skins**: In a skillet or deep fryer, heat oil to about 350°F (175°C). Fry the chicken skins until golden brown and crispy, about 2-3 minutes. Remove from oil and drain on a paper towel-lined plate.

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