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Amish Chicken & Dumplings: a comforting, flavor-filled tradition.
This Amish Chicken & Dumplings dish brings a comforting blend of rich chicken broth and tender noodles that’s sure to delight the senses. As the broth simmers, an aroma of fresh parsley mingles with the sweetness of peas, while hints of savory chicken fill the kitchen. The dumplings soak up these flavors, turning into soft pillows that offer both substance and a satisfying bite. It’s the epitome of home-cooked tradition, perfect for sharing on a chilly evening.
Crafting the dumplings requires little more than a bowl and patience. Mixing just enough water into the flour creates a dough that's easy to handle. Roll it out and cut into squares with a gentle hand—this ensures the dumplings stay tender rather than tough. Let them fall one by one into the burbling broth, where they bob and swirl, absorbing every drop of flavor. The addition of a cornstarch slurry near the end thickens the broth just so, hugging each dumpling and vegetable in a savory embrace.
When the dish is ready, ladle it generously into bowls. There’s a blissful sense of nostalgia with each spoonful, evoking warmth and memories of past gatherings. Sharing this meal connects generations, and between bites, conversations linger. It’s a dish meant not just for eating, but for savoring company and the moment.
Ingredients
For the noodle dough:
- 3 cups flour plus more for dusting a work surface
- 2 eggs
- 1/2 teaspoon salt
- water as needed
For the broth:
- 8 cups chicken broth
- 2 stalks celery thinly sliced
- 2 cups sweet peas
- 1 carrot peeled, diced
- 4 potatoes peeled, diced
- 1 medium white onion diced
- 2 teaspoons parsley
- 1 tablespoon cornstarch
- 1/4 cup water
- 3 cups rotisserie chicken chopped
- salt to taste
- pepper to taste
Directions
- In a large mixing bowl, add the flour, the eggs, and 1/2 teaspoon of the salt, mixing it together.
- Add small amounts of water to the flour mixture until the dough comes together and forms a ball.
- Flour a countertop, then roll out the dough until it is 1/2-inch thick.
- Cut the dough into 1 1/2-inch squares.
- In a stockpot, add the broth, the celery, the peas, the carrots, the potatoes, the onion, and the parsley.
- Bring the mixture to a rolling boil.
- Add the noodles one at a time to prevent sticking.
- Reduce the mixture to a simmer, and let the noodles cook until tender, about 25 minutes.
- In a small bowl, whisk together the cornstarch and the water until smooth.
- Stir the cornstarch mixture into the soup.
- Continue to simmer and stir occasionally until the mixture has thickened, about 3-5 minutes.
- Once thickened, stir in the chicken.
- Season to taste with the salt and the pepper.
- Serve.
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