This recipe uses a Dutch style egg noodle. You want a starchy type noodle for this. The type I use says 'Dumpling Style Egg Noodle' right on the bag.
I make Chicken and Dumplings in two days because I think it's easier. If you do it in two days it allows you to create a more flavorful stock and to skim all the fat off the stock easily. Doing this also means that it comes together in a snap the day of. If you have a whole day to do this though feel free to make it in just one day.
- 1 whole chicken, 4-5lbs (giblets removed)
- 1 gal water (or more, you need enough to cover the chicken by 1-2")
- bay and 1/2 tsp whole peppercorns
- 1 onion, halved
- 1 carrot, halved
- 2 stalks celery, halved
- 2 cloves garlic, halved
- 3 carrots, chopped
- 2 stalks celery, chopped
- 1 white onion, chopped
- 8oz dumpling style egg noodles
- salt & pepper
Place the chicken, water, bay and peppercorns in a large pot. Bring the chicken to a boil and back the heat down to a simmer. Cook for about 1 hour, until the chicken is cooked through. Remove the chicken to a baking sheet and allow to cool enough to handle; leave the broth on the stove. When the chicken is cool enough to handle pull the chicken off the bones; leave it in nice chunks and put it in the fridge. Discard the skin.
Place bones and ingredients 4-7 into the pot. Allow the stock to simmer for 2 hours. Cool the stock completely and skim off the layer of fat that has formed (you can skip this step for 1 day prep).
When you're ready to make the Chicken and Dumpling bring the stock to a boil and add in the chopped carrot, onion and celery. Cook for 30 minutes, until the veggies are fork tender. Add in the dumpling style noodles and cook according to the directions. The noodles I use take about 15 minutes to cook, much longer than the standard type egg noodle, so plan accordingly. During the last 5 minutes add in the chicken to warm through.
Season the dish with lots of salt and pepper and serve up for your family to enjoy!