Fresh Milled Whole Grain Chicken And Dumplings
Inspired by timeless cooking, this easy fresh milled whole grain chicken and dumplings recipe is perfect for a cozy night at home. Perfect for a one pot comforting meal when your craving something old-fashioned and hearty for the family.
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I can think back to the days when my grandmother would have a spread of fresh dumpling dough rolled out onto her kitchen table. She taught me how to mix the flour to make dough and roll them into dumplings, although I’ll admit that I was more interested in playing with the dough and easting it raw (definitely don’t recommend that).
Now I get to make those same memories with my own kids, but this time I get to give them the added benefit of teaching them to mill our own fresh grains. This recipe turned out super yummy and was definitely a hit in our home, even the 1 year old loved it!
Why You’ll Love Fresh Milled Whole Grain Chicken And Dumplings
Easy- This easy fresh milled whole grain chicken and dumplings recipe doesn’t require a lot of ingredients, and it’s also a great intro to cooking with whole grains.
Budget Friendly– Whole wheat berries vs already milled flour can be much more cost effective. The small ingredients list also keeps this recipe at a low cost, great for larger families looking to save money.
Family Favorite- Great meal for those picky easters, even your youngest family members will love fresh milled whole grain chicken and dumplings!
Ingredients
- whole Chicken or 4-5 Chicken breast
- 6-8 cups of chicken broth (or you can make your own with onion and celery).
- 2 cups fresh milled flour of your choice (I like to use hard red wheat for this recipe)
- 2 tbs of cold butter
- 1/2 tsp baking powder
- salt to taste
- about a cup of milk
- frozen peas (optional)
Tools You May Need
- Grain Mill- If you don’t have a mill but you have a have a Kitchen Aid, you can purchase this one to use as an attachment and its more cost effective.
- Butter Cutter– Great for cutting in your butter, but you can also use a fork.
- Rolling Pin– If you don’t have one on hand already, you’ll definitely want to get one!
How To Make Fresh Milled Whole Grain Chicken And Dumplings
Step 1: Just cover your chicken in water (about 8 cups) and bring to a boil, then simmer with a lid on until cooked- could take up to 45 minutes. If you are making your own broth, add 1 onion sliced and some celery while it’s boiling.
Step 2: Mill your whole grains. I like to mill mine into a measuring cup to make it easier for measuring.
Step 3: Add your flour, baking powder and some salt into a large bowl and gently mix together.
Step 4: Dice the cold butter and drop into the flour mixture. Use your butter cutter or a fork and incorporate it into the mixture. You know that it is incorporated enough when you start to get little pea size clumps.
Step 5: Pour your milk into the flour butter mixture. I like to use raw or organic milk but you can use whatever you have on hand.
Step 6: Once the milk is incorporated you can mix with your hands into a dough ball. You’ll want to work quickly so that the butter doesn’t get too warm.
Step 7: Roll out your dough onto a clean surface to about 1/4in thickness.
Step 8: Once the dough is rolled out evenly, cut out your dumplings into little 2x2in squares. These will be place individually into the pot of boiling water.
Step 9: Strain out your chicken and the veggies if you added those. Pour the broth back into your large pot. Shred your chicken.
Step 10: Bring your broth back up to a boil. Gently add in the dumplings, one dumpling at a time. Be careful not to touch dumplings together when you are adding them so that they don’t stick together. Stir every few dumplings to prevent them from sticking.
Step 11: Once all your dumplings have been added, this is when I like to add in any extra veggies. This time I used about a cup of frozen peas.
Step 12: Turn the heat down to a simmer and cook the dumplings for 10-15 minutes. Once the dumplings looked cooked all the way through, add your shredded chicken back to the pot and stir. Salt and pepper to taste, and garnish with parsley if desired.
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Tips
- Garnish with parsley if desired
- Do not over mix the dough, it could become too dense.
- You can use leftover chicken shredded from a different meal.
- I like to use a pizza cutter when cutting my dough
- Check out my other fresh milled recipes for more ideas!
Recipe FAQs
What Kind of grains do you use?
- I used hard red wheat berried in this recipe but you can use whatever grains you would like! It’s fun to experiment with flavor and different textures when cooking with whole grains.
How to store fresh milled whole grain chickena dn dumplings after making?
- You can store leftovers in an air tight container in the fridge for up to 3 days. When you go to reheat, it taste best if you use a pot on the stove and add a little water or broth to it.
More Recipes From The Hearth
Freshly-Milled Whole Wheat Carrot Cake Muffins
Fresh Milled Whole Grain Chicken And Dumplings Recipe
Fresh Milled Whole Wheat Chicken and Dumplings
Easy Fresh Millled Whole Wheat Chicken And Dumplings are the perfect old fashion and delicious recipe that is going to become a family favorite.
Ingredients
- whole Chicken or 4-5 Chicken breast
- 6-8 cups of chicken broth (or you can make your own with onion and celery).
- 2 cups fresh milled flour of your choice (I like to use hard red wheat for this recipe)
- 2 tbs of cold butter
- 1/2 tsp baking powder
- salt to taste
- about a cup of milk
- frozen peas (optional)
Instructions
Step 1: Just cover your chicken in water (about 8 cups) and bring to a boil, then simmer with a lid on until cooked- could take up to 45 minutes. If you are making your own broth, add 1 onion sliced and some celery while it's boiling.
Step 2: Mill your whole grains. I like to mill mine into a measuring cup to make it easier for measuring.
Step 3: Add your flour, baking powder and some salt into a large bowl and gently mix together.
Step 4: Dice the cold butter and drop into the flour mixture. Use your butter cutter or a fork and incorporate it into the mixture. You know that it is incorporated enough when you start to get little pea size clumps.
Step 5: Pour your milk into the flour butter mixture. I like to use raw or organic milk but you can use whatever you have on hand.
Step 6: Once the milk is incorporated you can mix with your hands into a dough ball. You'll want to work quickly so that the butter doesn't get too warm.
Step 7: Roll out your dough onto a clean surface to about 1/4in thickness.
Step 8: Once the dough is rolled out evenly, cut out your dumplings into little 2x2in squares. These will be place individually into the pot of boiling water.
Step 9: Strain out your chicken and the veggies if you added those. Pour the broth back into your large pot. Shred your chicken.
Step 10: Bring your broth back up to a boil. Gently add in the dumplings, one dumpling at a time. Be careful not to touch dumplings together when you are adding them so that they don't stick together. Stir every few dumplings to prevent them from sticking.
Step 11: Once all your dumplings have been added, this is when I like to add in any extra veggies. This time I used about a cup of frozen peas.
Step 12: Turn the heat down to a simmer and cook the dumplings for 10-15 minutes. Once the dumplings looked cooked all the way through, add your shredded chicken back to the pot and stir. Salt and pepper to taste.
Notes
- Garnish with parsley
- Do not over mix the dough, it could become too dense.
- You can use leftover chicken shredded from a different meal.
- I like to use a pizza cutter when cutting my dough
- Check out my other fresh milled recipes for more ideas!
