Chicken and Dumplings is a comforting and hearty dish made with tender pieces of chicken and soft, fluffy dumplings cooked in a rich, creamy broth.
The chicken is simmered until it’s tender, and the dumplings are dropped into the pot, where they cook up light and airy, absorbing the flavours of the broth.
To serve, ladle the Chicken and Dumplings into bowls, making sure each serving gets a good mix of chicken, dumplings, and broth. It’s a satisfying meal on its own, but you can also enjoy it with a side of steamed vegetables or a fresh green salad.
This dish is perfect for a cosy dinner, especially on a chilly day, offering warmth and comfort in every bite.
Overview: How To Make Chicken and Dumplings Recipe?
Step 1: Cook the Chicken In a large pot or Dutch oven, and heat a bit of oil over medium heat. Add diced onions, carrots, and celery, and cook until softened. Add boneless, skinless chicken breasts or thighs and cook until browned.
Step 2: Make the Soup Base Add chicken broth (about 4 cups) to the pot, along with a bay leaf and any desired herbs (like thyme or rosemary). Bring the mixture to a boil, then reduce heat and let it simmer until the chicken is cooked through about 15-20 minutes. Remove the chicken, shred it into bite-sized pieces, and return it to the pot.
Step 3: Prepare the Dumplings In a separate bowl, mix together 2 cups of all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon salt, and 1/4 cup of cold butter cut into small pieces. Use a pastry cutter or fork to mix until the mixture resembles coarse crumbs. Stir in 3/4 cup of milk until just combined.
Step 4: Add the Dumplings Drop spoonfuls of the dumpling dough onto the simmering soup. Cover the pot with a lid and cook for 10-15 minutes, or until the dumplings are fluffy and cooked through.
Step 5: Final Touches Season the soup with salt and pepper to taste. Remove the bay leaf.
Step 6: Serve Ladle the chicken and dumplings into bowls. Garnish with chopped fresh parsley if desired. Enjoy your comforting and hearty Chicken and Dumplings!
Why I Love This Recipe?
I love this recipe because it combines comforting, homemade flavours with a touch of elegance, making it a true crowd-pleaser.
The chicken and soup are rich and hearty, with a perfect balance of savoury spices and a creamy texture that warms you up from the inside out. The addition of tender, fluffy dumplings makes it feel like a special treat, while still being simple enough for a cozy family meal.
The way the dumplings steam on top of the soup creates a delightful contrast with the creamy broth below, adding a satisfying texture to each spoonful.
Plus, the use of bone-in chicken adds incredible depth of flavour to the soup, making it taste like it’s been simmering all day, even if you’ve just made it. It’s a comforting, wholesome dish that feels like a hug in a bowl.
Chicken and Dumplings Recipe
Ingredients
For the Chicken and Soup:
- 1 tbsp Olive oil
- 2 lbs Bone-in skinless chicken breasts or thighs (see notes)
- Salt and pepper to taste
- 5 tbsp Butter
- 1 small Yellow onion diced
- 1 cup Carrots diced
- 2 Celery sticks diced
- 3 cloves Garlic minced
- 1 tsp Worcestershire sauce
- 1 tsp Hot sauce I use Frank’s Hot Sauce
- 1/3 cup Flour
- 4 ½ cups Chicken broth
- 1 Chicken bouillon optional
- 1 ½ cups Half-and-half
- ¾ cup Frozen peas
Seasonings:
- 1 tsp Onion powder
- ½ tsp Each: dried basil dried parsley, dried thyme, dried rosemary, mustard powder
- ¼ tsp Ground sage
- ⅛ tsp Pepper
For the Dumplings:
- 2 cups Cake flour or regular flour, see notes
- 2 tsp Baking powder
- ½ tsp Baking soda
- 1 tsp Salt
- ½ tsp Garlic powder
- 2 tsp Sugar
- ¾ cup Cold sour cream
- ¼ cup Cold milk
- 4 tbsp Melted butter
Instructions
Sear the Chicken:
- Season the chicken with salt and pepper.
- Heat olive oil in a 4 ½-quart soup pot over medium-high heat.
- Add the chicken and cook for 3 minutes per side, until slightly browned. The center will still be raw.
- Rest the chicken for 10 minutes, then dice into bite-sized pieces. Discard the bones.
Make the Soup:
- Combine the seasonings and set aside.
- Melt butter in the same pot over medium heat. Use a silicone spatula to scrape up any bits from the pot.
- Add onions, carrots, and celery. Cook for 5 minutes.
- Add garlic, Worcestershire sauce, hot sauce, and the seasonings. Cook for 1 minute.
- Stir in the flour and cook for 2 minutes.
- Gradually add the chicken broth, stirring constantly. Scrape the bottom of the pot as you pour. Then add the half-and-half in the same way. Add the chicken bouillon, if using.
- Add frozen peas. Bring to a gentle boil and let simmer uncovered while you prepare the dumplings.
Make the Dumplings:
- Mix the flour, baking powder, baking soda, salt, garlic powder, and sugar in a medium bowl.
- Add milk, sour cream, and melted butter. Fold gently to make a dough; don’t overmix or the dumplings will be dense.
- Add the diced chicken back to the soup, along with any juices from the plate. Stir and reduce heat to low. (If using leftover chicken, add it now.)
Cook the Dumplings:
- Drop spoonfuls of dumpling dough over the soup. Spoon a little soup over each dumpling.
- Cover tightly and bring the heat to a gentle simmer. Set a timer for 15 minutes; don’t lift the lid. The dumplings need to steam.
- Check doneness by inserting a toothpick into the center of a dumpling. If it comes out clean, they’re ready. If not, cover and simmer for a few more minutes.
- Garnish with chopped parsley and enjoy!
Notes
- Chicken: Bone-in chicken breasts or thighs add the most flavor to the broth. You can also use 2 large boneless/skinless chicken breasts or about 1.25 lbs. Alternatively, use 3 cups of cooked/leftover chicken added just before the dumplings.
- Flour: Cake flour makes for fluffier dumplings, but regular flour works just fine.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 655 kcal |
| Carbohydrates | 49g |
| Fat | 35g |
| Protein | 28g |
| Cholesterol | 135mg |
| Sodium | 1410mg |
| Calcium | 216mg |
Tips You May Find Helpful!
- Use Bone-In Chicken for Rich Flavor: Opt for bone-in, skin-on chicken pieces, like thighs or breasts, for a richer flavour in the broth. The bones add depth to the stock as they cook, resulting in a more flavorful and satisfying dish.
- Simmer Gently for Tender Chicken: Cook the chicken at a gentle simmer rather than a rolling boil. This method helps keep the chicken tender and prevents it from becoming tough or dry. Allow the chicken to cook slowly until it is easily shredded with a fork.
- Don’t Overwork the Dumpling Dough: When mixing the dumpling dough, stir just until combined. Overmixing can result in tough dumplings. For light and fluffy dumplings, mix the dough gently and avoid overhandling.
What To Serve With Chicken and Dumplings Recipe?
Frequently Asked Questions for Chicken and Dumplings Recipe!
Can I Use Store-Bought Rotisserie Chicken Instead Of Cooking Chicken From Scratch?
Yes, you can use store-bought rotisserie chicken to save time. Simply shred or chop the chicken and add it to the recipe in place of the raw chicken. Since the rotisserie chicken is already cooked, you’ll add it towards the end of the cooking process to heat it through.
How Do I Make The Dumplings Fluffier?
To make the dumplings fluffier, ensure you don’t overmix the batter. Mix the ingredients just until combined. Also, make sure your baking powder is fresh, as it’s key to making the dumplings rise. For extra fluffiness, consider adding a bit more baking powder to the batter.
Can I Freeze Chicken and Dumplings?
Yes, you can freeze chicken and dumplings. Allow the dish to cool completely, then transfer it to an airtight container or freezer bag. It can be frozen for up to 3 months. To reheat, thaw it in the refrigerator overnight and then reheat gently on the stove or in the oven until heated through.
What Can I Do If The Dumplings Are Too Dense?
If the dumplings turn out too dense, it may be because the batter was overmixed or the dough was too thick. To fix this, try adding a bit more liquid (like milk or broth) to loosen the batter. Also, ensure you drop the dumplings onto the simmering liquid gently and avoid overcrowding the pot. This helps them cook evenly and stay light.
