A Stick To Your Ribs Amish Chicken And Dumpling Recipe So Good It'll Become Your Favorite

Amish recipes were kept secret from "English" worldly people for a very long time, much like the communities they originated from. If you found a beautiful, busy elder matron and asked her for recipes, she'd probably just smile and shake her head.

She would, however, make sure you had enough of her delicious food to fill your belly and take some home for later. The Amish are quiet, private people who believe in simplicity and avoid modern conveniences. They are hard-working, self-sufficient people who know how to cook to keep them fueled for the day ahead.

Amish chicken and dumplingsPhoto byRichelleg

The recipe below is one of my absolute favorites, shared with me by my Amish neighbor. This will "stick to your ribs," meaning it will keep you fed, full, and happy!

Stick To Your Ribs Chicken and Dumplings

For the Chicken and Broth

• Ten cups of chicken stock or bone broth
• Four stalks of chopped celery
• One to three pounds of precooked chicken
• One chopped sweet white onion
• Three large carrots, chopped
• Two cups of fresh sweet peas or fresh green beans
• Cornstarch, set aside to thicken stock if necessary
• Two garlic cloves, finely chopped
• A splash of fresh milk or cream

Broth and dumplingsPhoto byRichelleg

Note: Feel free to add more root veggies, herbs, and spices if you'd like. This recipe is definitely one to "dump it all in."

Dumplings

• Four cups of flour
• Three large eggs
• Half a teaspoon of salt
• Whole milk

Dumpling Directions

• Combine all the ingredients, excluding the whole milk in a large bowl.
• After thoroughly mixing, gradually pour in the milk to create a ball of dough that separates from the bowl's edges.
• Transfer to a floured surface, roll to a thickness of 1/4 inch, and cut into square dumplings.

Amish chicken and dumplingsPhoto byRichelleg

Preparing the Soup

• Traditionally, you would make your own stock. Add a whole cut-up chicken to a stock pot, enough water to cover, a splash of apple cider vinegar, garlic, carrots, celery, and herbs like rosemary and thyme. Simmer on low for 1–5 hours, skimming the film off the top. Take the meat off the chicken and discard the bones.
• You can also use store bought stock for this recipe, that's up to you.
• Fill a stock pot with all the ingredients, then bring it to a rolling boil.
• One by one, add your dumplings until the onions and carrots are tender when tested with a fork.
• Add green beans and or peas
• Simmer this for 20 to 25 minutes, or until the dumplings are set.
• Add the splash of cream or milk.
• To make the broth as thick as you like, add cornstarch a little at a time as needed.

Bone broth versionPhoto byRichelleg

Attributions:

Personal recipe from my own neighbor

Recipe is similar to this one: Sonsrus. (2022, May 5). Pennsylvania Dutch Chicken & Dumplings. 4 Sons “R” Us. https://4sonrus.com/pennsylvania-dutch-chicken-dumplings/