Chicken and Dumplings is a comforting classic that wraps your taste buds in a warm embrace. This hearty dish features tender pieces of chicken simmered in rich broth, accompanied by fluffy dumplings that practically melt in your mouth. It’s a meal that sings hominess and nostalgia, reminding you of cozy dinners at grandma’s house or the perfect companion on a chilly evening.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Chicken and Dumplings
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Chicken and Dumplings

When I first discovered how to make Chicken and Dumplings, it became a staple in my household. The allure of creating something so satisfying from simple ingredients had me hooked. With its delightful combination of tender chicken, vegetables, and those ever-so-soft dumplings, this dish not only fills your belly but also nourishes your heart. If you’re seeking a dish that feels both special and everyday, allow me to introduce you to my version of Chicken and Dumplings. You’re going to love how easy and delicious it is!

Why You’ll Love This Recipe

Simple & Quick: Ready in under two hours, perfect for busy weeknights.
Irresistible Flavor: Savory broth with tender chicken and delightful dumplings create a bowl of heaven.
Eye-Catching Appeal: The visually appealing mixture of golden-brown dumplings floating in a rich broth is sure to impress.
Flexible Serving: Serve it hot for dinner or as a comforting lunch, any time you’re craving something substantial.
Budget-Friendly Fare: Made from inexpensive ingredients, this dish offers excellent value for a filling family meal.

Ingredients You’ll Need

1 whole chicken (4 to 5 pounds, cut into pieces): The star of the show! Opt for a fresh chicken for the best flavor, or use a rotisserie chicken as a shortcut.
1 yellow onion, cut into quarters: Adds depth and sweetness. Sweet onions can also be a delicious alternative.
3 large carrots, cut into thirds: They bring sweetness and color to the broth. Substitute with parsnips for a different flavor.
3 ribs celery, cut into thirds: Imparts aromatic elements and enhances the broth. Green bell pepper can be used for an alternative flavor.
½ teaspoon salt (or to taste): Essential for seasoning the broth and chicken. Adjust based on dietary preferences.
¼ teaspoon black pepper (or to taste): Provides a necessary kick. White pepper can be used for a milder taste.
1 bay leaf (or ¼ teaspoon poultry seasoning, optional): Adds warmth to the flavor profile. Dried herbs like thyme or rosemary also work well.
8 cups reduced-sodium chicken broth: This forms the base of the soup; using low-sodium options allows you to control the saltiness. Homemade broth is even better if you have it!

For the dumplings:

4 tablespoons cornstarch plus 4 tablespoons water: Used to thicken the broth. Arrowroot powder is a suitable alternative.
1¾ cups all-purpose flour (plus extra for dusting): The main ingredient for dumplings, giving them their structure. Whole wheat flour can add a nice nutty flavor.
⅓ cup shortening: Keeps the dumplings tender. Butter or lard can also provide excellent results.
½ teaspoon baking powder: Ensures the dumplings rise nicely. Make sure it’s fresh for the best effect.
½ teaspoon salt: Necessary for flavor in the dumplings too.
¾ cup milk: Adds moisture to the dough. You can substitute with almond or soy milk for a dairy-free version.

How to Make Chicken and Dumplings

Prepare the Broth: In a large soup pot, combine the chicken, onion, carrots, celery, salt, pepper, and bay leaf. Pour in the chicken broth, bringing it to a boil. Once boiling, reduce the heat and let it simmer, covered, for 45-60 minutes, or until the chicken is tender and cooked through.
Shred the Chicken: After simmering, strain the broth through a cheesecloth to catch the vegetables and bay leaf. Remove the chicken from the pot and shred or chop it, discarding the skin and bones. You can chop the vegetables if you wish or simply discard them.
Return the Broth: Pour the strained broth back into the pot and bring it to a boil again. Gently add the prepared dumplings (directions below). Reduce the heat and simmer for 15-20 minutes or until the dumplings are tender and fluffy.
Combine Ingredients: Stir the shredded chicken (and vegetables if desired) back into the broth, letting it cook for an additional 2-3 minutes to heat through.
Prepare the Dumpling Dough: In a mixing bowl, combine 1¾ cups of all-purpose flour, ⅓ cup shortening, ½ teaspoon baking powder, and ½ teaspoon salt. Use a fork or pastry cutter to blend until the mixture resembles small crumbs.
Form the Dough: Slowly add in ¾ cup of milk, mixing until just combined—be careful not to overwork the dough; you want it soft but not sticky. Knead it 5-6 times on a floured surface until smooth.
Roll and Cut Dumplings: Generously flour your work surface, rolling the dough out to ⅛-inch thick. Using a sharp knife or a pizza cutter, cut the dough into strips measuring 1-inch by 2-inches. Don’t forget to flour the surface to prevent sticking!
Thicken the Broth: In a small bowl, mix 4 tablespoons of cornstarch with 4 tablespoons of water. Gradually add this to the boiling broth, stirring until you reach your desired consistency.
Cook the Dumplings: Gently drop the dumpling strips into the broth and cook as directed until they are beautifully fluffy and cooked through.

Storing & Reheating

Leftover Chicken and Dumplings can be stored in an airtight container in the refrigerator for up to 4 days. If you want to extend its life, you can freeze portions for up to 3 months. Just ensure you let it cool completely before placing it in the freezer. When it’s time to enjoy leftovers, reheat gently on the stovetop over low heat or in the microwave for about 2-3 minutes, stirring occasionally. Just remember, the dumplings might lose a little of their fluffiness during storage, but a splash of broth can help revive them.

Chef’s Helpful Tips

Avoid Overcooking Dumplings: Keep an eye on the dumplings while they cook; they should be light and fluffy. Too long in the broth can lead to a soggy texture.
Perfect Consistency: If your broth isn’t thick enough, don’t hesitate to add a little more cornstarch slurry until it reaches your desired thickness.
Dough Handling: When rolling out your dumpling dough, ensure it’s generously floured both on top and beneath to prevent sticking.
Room Temperature Ingredients: If you’re using butter instead of shortening, make sure it’s at room temperature before mixing for an even consistency.

The beauty of Chicken and Dumplings lies in its simplicity and the comfort it provides. This recipe invites you to enjoy a classic dish made from heartwarming ingredients, all coming together in a single pot. Whether for a family gathering or a weeknight dinner, you’ll be amazed at how easily it satisfies both the palate and soul. It’s time to get cooking and create lasting memories with this extraordinary meal.

Recipe FAQs

Can I use pre-cooked chicken?

Absolutely! Using pre-cooked or rotisserie chicken can save time. Just ensure you add it towards the end when the dumplings are almost done to prevent drying out.

What if my dumplings are too dense?

If you find your dumplings are coming out dense, it could be because of overworking the dough or using too much flour. Go easy on the dough when kneading it and measure your flour precisely.

Can I make Chicken and Dumplings in advance?

You can prepare the broth and chicken a day in advance and store it in the refrigerator. Just reheat and add the dumplings right before serving for the best texture.

What can I serve with Chicken and Dumplings?

This dish stands beautifully on its own, but if you’re looking to add sides, consider serving a simple green salad or some crusty bread for dipping. Enjoy!

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Chicken and Dumplings

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Author: Peter
Prep Time: 30 minutes
Cook Time: 65 minutes
Total Time: 1 hour 35 minutes
Yield: 8 servings 1x
Category: Main Dishes
Method: Stovetop
Cuisine: American

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Description

This Chicken and Dumplings brings together tender chicken, hearty vegetables, and fluffy dumplings in a warm and comforting bowl. Easy to prepare, it’s the perfect quick dinner or comforting meal that satisfies any craving for homemade goodness.

Ingredients

Scale

1 whole chicken (4 to 5 pounds), cut into pieces
1 yellow onion, cut into quarters
3 large carrots, cut into thirds
3 ribs celery, cut into thirds
½ teaspoon salt (or to taste)
¼ teaspoon black pepper (or to taste)
1 bay leaf (or ¼ teaspoon poultry seasoning, optional)
8 cups reduced sodium chicken broth
4 tablespoons cornstarch plus 4 tablespoons water
1¾ cups all-purpose flour plus extra for dusting
⅓ cup shortening
½ teaspoon baking powder
½ teaspoon salt
¾ cup milk

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Instructions

In a large soup pot, combine the chicken, onion, carrots, celery, salt, pepper, and bay leaf.
Add chicken broth. Bring to a boil, reduce heat, and simmer covered for 45-60 minutes until the chicken is tender and cooked through. Meanwhile, prepare the dumplings.
Strain broth through cheesecloth. Shred or chop the chicken, discarding the skin and bones, and set the vegetables aside.
Add the strained broth back to the pot. Bring to a boil and gently add dumplings to the broth. Reduce heat and simmer for 15-20 minutes until tender.
Stir the chicken (and vegetables if desired) into the broth, cooking for about 2-3 minutes until heated through.

Notes

Feel free to add your favorite herbs for extra flavor.
Ensure you simmer the dumplings in the broth gently to keep them fluffy and light.
Store leftovers in an airtight container in the fridge and reheat before serving.