chicken and dumpling recipe
The Best chicken and dumpling recipe
What I love most about this recipe is how simple it is without sacrificing flavor. Itâs one of those meals that comes together with basic ingredients you probably already have in your pantry, but it tastes like you spent hours in the kitchen. Plus, itâs a great way to stretch a few chicken breasts into a meal that feeds the whole family. The broth is packed with protein, and if you use whole wheat flour for the dumplings, youâre adding a little extra fiber too. Itâs comfort food that doesnât have to be unhealthyâjust hearty, satisfying, and perfect for a weeknight dinner or a cozy weekend lunch.
Classic Chicken and Dumplings
A comforting and hearty dish featuring tender shredded chicken in a savory broth with fluffy homemade dumplings. Perfect for a cozy family meal on a chilly day.
đ„Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 8 cups low-sodium chicken broth
- 1 medium onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 1 tsp dried thyme
- 1 tsp dried parsley
- 1 bay leaf
- 1 tsp salt (or to taste)
- œ tsp black pepper
- 2 tbsp butter or olive oil
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp salt
- 3 tbsp cold unsalted butter, cubed
- Ÿ cup whole milk (or buttermilk)
- 2 tbsp fresh parsley, chopped (optional)
đšâđłDirections
-
1
In a large pot or Dutch oven, heat butter or olive oil over medium heat. Add diced onion, carrots, and celery. Sauté for 5-7 minutes until softened. -
2
Add minced garlic, thyme, parsley, salt, and pepper. Stir and cook for 1 minute until fragrant. -
3
Pour in the chicken broth and add the bay leaf. Bring to a boil. -
4
Add the chicken breasts or thighs to the pot. Reduce heat to low, cover, and simmer for 15-20 minutes until the chicken is fully cooked (internal temperature 165°F). -
5
Remove the chicken from the pot and shred it using two forks. Set aside. -
6
While the chicken cooks, prepare the dumplings. In a mixing bowl, whisk together flour, baking powder, and salt. -
7
Add the cold cubed butter to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs. -
8
Pour in the milk and stir until just combined. Do not overmix. The dough should be slightly sticky. Fold in chopped parsley if using. -
9
Return the shredded chicken to the pot and bring the broth back to a gentle simmer. -
10
Using a spoon or small ice cream scoop, drop spoonfuls of dumpling dough into the simmering broth. Cover the pot and cook for 12-15 minutes without lifting the lid. The dumplings are done when they are puffed and firm to the touch. -
11
Remove the bay leaf. Taste and adjust seasoning with salt and pepper if needed. -
12
Ladle the chicken and dumplings into bowls and serve hot.
đ§Equipment
- Large pot or Dutch oven
- Mixing bowl
- Whisk
- Cutting board
- Knife
- Measuring cups and spoons
- Wooden spoon
- Ladle
đNutrition Facts (per serving)
đNotes
Watch Video Of How Classic Chicken and Dumplings Works
â Frequently Asked Questions About Chicken and Dumplings
1. Can I use store-bought rotisserie chicken for this recipe?
Yes! Store-bought rotisserie chicken works perfectly and saves time. Simply shred the meat and add it to the broth toward the end of cooking. Just be mindful of the sodium contentâyou may want to reduce added salt in the recipe.
2. How do I prevent my dumplings from turning out dense or tough?
To keep dumplings light and fluffy, avoid overmixing the doughâstir just until the ingredients come together. Also, donât overcrowd the pot when dropping them in, as this can cause them to steam instead of simmer properly. Let them cook uncovered for the first 10 minutes to set before covering.
3. Can I make this recipe in a slow cooker or Instant Pot?
Absolutely! For a slow cooker, cook the chicken and broth on low for 6-8 hours or high for 3-4 hours, then add the dumplings in the last 30 minutes. For an Instant Pot, use the sauté function to brown the chicken (if raw), then pressure cook for 10 minutes. Release the pressure, switch to sauté mode, and add the dumplings to cook uncovered.
4. Whatâs the best way to thicken the broth if itâs too thin?
If your broth is too watery, mix 2 tablespoons of cornstarch or all-purpose flour with Πcup cold water, then stir it into the simmering broth. Let it cook for a few minutes until thickened. Alternatively, you can simmer the broth uncovered to reduce it naturally.
5. Can I freeze chicken and dumplings for later?
You can freeze the broth and chicken (without dumplings) for up to 3 months. Thaw in the fridge overnight, then reheat on the stove. Make fresh dumplings when ready to serve, as they donât freeze well and can become gummy. If you must freeze the whole dish, undercook the dumplings slightly so they donât turn mushy when reheated.
