There’s something deeply satisfying about a warm bowl of chicken and dumplings, especially on chilly evenings when all you crave is a hearty, comforting meal. This dish has its roots in Southern home cooking, where families would gather around the table to enjoy a steaming pot of tender chicken, savory broth, and fluffy dumplings. It’s the epitome of comfort food—a dish that feels like a warm hug from the inside out. Whether you grew up eating chicken and dumplings or are discovering it for the first time, this recipe will make you feel right at home.
Why You’ll Love This Recipe:
- Ultimate Comfort Food: This dish is cozy, warm, and satisfying, perfect for cold days or when you need a little pick-me-up.
- Family-Friendly: Everyone at the table, from kids to adults, will enjoy its hearty flavors.
- Simple Ingredients: Using pantry staples and fresh chicken, this dish is straightforward to make but tastes like it simmered all day.
- Customizable: Easily adapt the recipe to suit your preferences, like adding fresh herbs or extra veggies.
Ingredients You’ll Need:
For the Chicken:
- 1 whole chicken (about 3-4 lbs), cut into pieces
- 1 large onion, chopped
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 8 cups chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
For the Dumplings:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3/4 cup whole milk
- 1/4 cup unsalted butter, melted
How to Make Chicken and Dumplings:
Step-by-Step Instructions:
- Prepare the Chicken and Broth
Start by placing the chicken pieces in a large stockpot. Add the chopped onion, carrots, celery, chicken broth, salt, pepper, and thyme. Bring everything to a boil, then reduce the heat to a simmer. Cover and let it cook for about 45-50 minutes, or until the chicken is tender and falling off the bone.Tip: Skim any foam or impurities off the top of the broth as it simmers for a clearer, richer flavor.
- Shred the Chicken
Once the chicken is cooked, carefully remove it from the pot and let it cool slightly. Shred the meat into bite-sized pieces, discarding the skin and bones. Strain the broth, if desired, and return it to the pot along with the shredded chicken. - Make the Dumpling Dough
While the broth simmers, mix the dumpling ingredients. In a medium bowl, combine the flour, baking powder, and salt. Gradually stir in the milk and melted butter until a soft dough forms. Be careful not to overmix—it should be just combined for tender dumplings. - Cook the Dumplings
Drop spoonfuls of the dough into the simmering broth, making sure the pot isn’t too crowded. Cover the pot tightly and let the dumplings steam for about 15 minutes without lifting the lid. This step is crucial for achieving light, fluffy dumplings.Personal Note: My grandmother always said the key to perfect dumplings is “patience and a tightly sealed lid.” Trust me—it works!
- Serve and Enjoy
Ladle the chicken, dumplings, and broth into bowls. Garnish with fresh parsley or a sprinkle of black pepper for a pop of color and flavor. Serve warm, and watch it disappear from the table!
Helpful Tips:
- Don’t Peek: When steaming the dumplings, resist the temptation to lift the lid. Letting the steam escape can make your dumplings dense.
- Add Veggies: Feel free to toss in some peas or corn during the last few minutes of cooking for extra color and flavor.
- Thicken the Broth: If you prefer a thicker broth, mix 2 tablespoons of cornstarch with 1/4 cup of water and stir it into the pot before adding the dumplings.
Recipe Details:
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: Serves 6-8
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Meat-based
Notes:
- For a creamier broth, you can stir in 1/2 cup of heavy cream or milk before adding the dumplings.
- Leftover chicken works well in this recipe; just adjust the cooking time accordingly.
Nutritional Information (Per Serving):
- Calories: 375
- Protein: 28g
- Carbohydrates: 35g
- Fat: 13g
- Saturated Fat: 5g
- Cholesterol: 85mg
- Sodium: 720mg
- Fiber: 2g
- Sugar: 3g
Frequently Asked Questions:
1. Can I use boneless chicken?
Yes, boneless chicken thighs or breasts can be used, but using bone-in chicken adds more flavor to the broth.
2. How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop to maintain the dumplings’ texture.
3. Can I freeze chicken and dumplings?
It’s best to freeze the chicken and broth separately and make fresh dumplings when reheating, as dumplings can become soggy when frozen.
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Conclusion:
This chicken and dumplings recipe is more than just a meal—it’s a memory in the making. Each spoonful delivers tender chicken, fluffy dumplings, and a broth so rich and flavorful, you’ll want seconds (and maybe thirds!). Perfect for family dinners, potlucks, or just because, this dish is sure to become a staple in your home. Give it a try, and let the comfort of this timeless classic warm your heart and soul.
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Chicken and Dumplings: A Comforting Classic
Description
There’s something deeply satisfying about a warm bowl of chicken and dumplings, especially on chilly evenings when all you crave is a hearty, comforting meal. This dish has its roots in Southern home cooking, where families would gather around the table to enjoy a steaming pot of tender chicken, savory broth, and fluffy dumplings. It’s the epitome of comfort food—a dish that feels like a warm hug from the inside out. Whether you grew up eating chicken and dumplings or are discovering it for the first time, this recipe will make you feel right at home.
Ingredients
For the Chicken:
- 1 whole chicken (about 3–4 lbs), cut into pieces
- 1 large onion, chopped
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 8 cups chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
For the Dumplings:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3/4 cup whole milk
- 1/4 cup unsalted butter, melted
Instructions
- Prepare the Chicken and Broth
Start by placing the chicken pieces in a large stockpot. Add the chopped onion, carrots, celery, chicken broth, salt, pepper, and thyme. Bring everything to a boil, then reduce the heat to a simmer. Cover and let it cook for about 45-50 minutes, or until the chicken is tender and falling off the bone.Tip: Skim any foam or impurities off the top of the broth as it simmers for a clearer, richer flavor.
- Shred the Chicken
Once the chicken is cooked, carefully remove it from the pot and let it cool slightly. Shred the meat into bite-sized pieces, discarding the skin and bones. Strain the broth, if desired, and return it to the pot along with the shredded chicken. - Make the Dumpling Dough
While the broth simmers, mix the dumpling ingredients. In a medium bowl, combine the flour, baking powder, and salt. Gradually stir in the milk and melted butter until a soft dough forms. Be careful not to overmix—it should be just combined for tender dumplings. - Cook the Dumplings
Drop spoonfuls of the dough into the simmering broth, making sure the pot isn’t too crowded. Cover the pot tightly and let the dumplings steam for about 15 minutes without lifting the lid. This step is crucial for achieving light, fluffy dumplings.Personal Note: My grandmother always said the key to perfect dumplings is “patience and a tightly sealed lid.” Trust me—it works!
- Serve and Enjoy
Ladle the chicken, dumplings, and broth into bowls. Garnish with fresh parsley or a sprinkle of black pepper for a pop of color and flavor. Serve warm, and watch it disappear from the table!
Notes
- For a creamier broth, you can stir in 1/2 cup of heavy cream or milk before adding the dumplings.
- Leftover chicken works well in this recipe; just adjust the cooking time accordingly.