This Chicken & Dumpling recipe was specifically created with the Weston A. Price guidelines in mind. Did you know that by fermenting the dumpling dough overnight makes it easier to digest? This dish turned out amazing; I’m so happy to share it with you.
- 2 to 3 Quarts filtered/spring water or chicken bone broth
- 4 to 6 Organic chicken thighs or other cut up pieces
- 1 to 2 Bay leaves
- 1 tbs. Celtic Sea salt
- 1 Chopped organic onion
- 2 Chopped organic celery stalks
- 3 Chopped organic carrots (rainbow carrots add a nice touch)
- 1 to 2 Minced organic garlic cloves
- 2 1/2 Cups stone ground organic spelt flour
- 1 tbs. Celtic sea salt
- 2 tbs. Whey
- 1/2 to 3/4 cup of filtered/spring water (or use yogurt in place of whey and water)
- 1/2 Cup organic butter
- Ground pepper to taste along with any other herb and spices you would like to add
Step by Step
- A day in advance, make the dough for the dumplings. Mix flour, salt, and pepper in a large bowl. Cut in soft butter until crumbly. Mix in whey and water (or yogurt) until you can form a ball of dough. Cover dough and let sit on the counter for 24 hours.
- The day you’re ready to cook add water or bone broth into a soup pot. Add raw chicken, cover bring to boil then reduce temperature continue cooking until chicken is cooked through. Usually about an hour.
- While the chicken is cooking chop up vegetables and saute in butter. Remove cooked chicken to cool on a plate. When cool remove skin and bones. Shred chicken into smaller pieces, set aside. Add sauteed vegetables to broth.
- Gently knead the dough a few times then roll out dough into long roping. Cut or pinch of dough pieces into the broth. Cook covered in batches about 10 minutes until dumplings float. Continue until all dumplings are made. Add chicken back to the pot. Adjust salt, pepper, and seasoning if necessary. Enjoy.
Organic vegetables, bone broth, and free-range chicken are the making of this wonderful dish.
Let’s get started!
The first thing to do is prep the dumplings. My family all loves dumplings. Don’t you?
Gather stone ground spelt flour, organic butter, Celtic sea salt, whey and filtered/spring water (optional: you can use yogurt instead of whey and water).
In a large mixing bowl add 2 1/2 cups of stone ground organic spelt flour along with 1 tablespoon Celtic sea salt. Cut in 1/2 cup of organic butter. Then add 2 tablespoons of fresh whey along with 1/2 to 3/4 cup filtered/spring water. Add enough liquid to combine ingredients. Do not over mix the ingredients when using spelt flour. Form in the shape of a ball, cover and let on the counter for 24 hours. Glass is recommended for overnight use.
The following day put your chicken in a soup pot. Thighs are juicy and tender dark meat which I find yummy in this recipe (however you can use any cut of chicken). Feel free to add or subtract the amount of chicken you want in this dish. Make it your special chicken and dumplings recipe.
There are two ways to make this dish. You can add your raw chicken to 2 to 3 quarts of filtered or spring water then bring to a boil, cover then turn down to a slow simmer to cook chicken through.
Another more beneficial and delicious way is to start with bone broth. When starting, I use 3 quarts chicken bone broth. Once you have the bone broth add the raw chicken then cook.
Gather your vegetables for your creation.
In a pan saute the following: onions, carrots, celery, and garlic. Of course, I mean in some butter. Who doesn’t love butter, right? We all need good fats to support our organs.
Isn’t this smelling aromatic? Okay maybe you need to be cooking it, but you can imagine it right?
Remove cooked chicken. Let it cool, then remove skin and bones. Reserve the bones for making more bone broth. These can be frozen if you don’t need them right away. Shred the chicken into the size pieces you would like in your dish. Move chicken to the side for now. Add sauteed vegetables to broth along with Celtic sea salt and pepper to taste ( I add a tablespoon or more).
Time to prep the dumplings. Gently knead the dough a few times. Break off a piece then roll the dough between your hands or on a cutting board into the shape of roping. At this point, you can cut or pinch off pieces into the hot broth. Make the dumplings in batches. Add about 15 at a time, cover then dumplings will rise to the top in about 10 minutes. Repeat until all dumplings are made. Before serving add chicken back to the pot then heat through.
Feel free to add some chopped greens like kale to add some additional nutrient value.
Taste, adjust seasons if necessary. Again this is your new recipe add any herbs and spices you think would enhance the flavor.
Lade into bowls and enjoy.
Hope this becomes a family favorite in your home too. Let me know of any changes or additions you make. It is gratifying to hear how creative you all can be.