Chicken and Dumplings Recipe
When the weather turns chilly or you’re just in the mood for something hearty and comforting, nothing beats a warm bowl of Chicken and Dumplings. This classic dish is a staple in many homes, bringing together tender chicken, fluffy dumplings, and a rich, savory broth. With just a few simple ingredients, you can create a meal that feels like a warm hug on a cold day. The addition of a few tablespoons of butter to sauté the veggies elevates the flavors, making this dish a true family favorite.
Why I Love This Recipe
This Chicken and Dumplings Recipe is the embodiment of comfort food. It’s not just about the taste; it’s about the memories it creates. I love how versatile it is—whether you’re using leftover rotisserie chicken or fresh chicken breasts, this dish is always a winner. Plus, the dumplings are light and fluffy, soaking up all that delicious broth. It’s the kind of recipe that warms your heart and fills your belly, making it perfect for weeknight dinners or special occasions.
What Goes In
- Butter: A few tablespoons to cook the vegetables and enhance the flavor.
- Carrots, Celery, and Onion: The holy trinity of any soup or stew, providing that classic home-cooked flavor.
- Chicken Stock or Broth: The base of the soup, adding depth and richness.
- Boneless Skinless Chicken Breasts: Use leftover rotisserie chicken or cook fresh chicken breasts for great protein.
- Flour: Essential for making the dumplings and thickening the broth.
- Baking Powder: Gives the dumplings their light and fluffy texture.
- Milk: Adds richness to the dumpling batter.
- Optional: Fresh parsley, thyme, frozen peas, and garlic for added flavor.
Tools & Equipment Needed
- Large Pot: For cooking the soup and dumplings together.
- Cutting Board: To chop the vegetables and chicken.
- Knife: A sharp knife for efficient chopping.
- Mixing Bowl: For preparing the dumpling batter.
- Wooden Spoon: Ideal for stirring the soup.
Step-by-Step: Chicken and Dumplings Recipe
Step 1: Prepare the Vegetables
Begin by dicing one medium onion, two carrots, and two celery stalks. These will be your aromatic base for the soup.
Step 2: Sauté the Veggies
In a large pot, melt a few tablespoons of butter over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes, until the vegetables are softened and fragrant.
Step 3: Add the Chicken and Broth
Next, add 6 cups of chicken stock or broth to the pot along with your boneless, skinless chicken breasts (or shredded rotisserie chicken). Bring the mixture to a gentle simmer.
Step 4: Cook the Chicken
If using raw chicken breasts, allow them to cook in the broth for about 15-20 minutes, or until fully cooked. Remove the chicken, shred it, and return it to the pot.
Step 5: Make the Dumpling Batter
In a mixing bowl, combine 2 cups of flour, 1 tablespoon of baking powder, and a pinch of salt. Stir in 1 cup of milk until just combined; do not overmix.
Step 6: Add Dumplings to the Soup
Using a tablespoon, drop spoonfuls of the dumpling batter into the simmering soup. Be sure to leave enough space between each dumpling.
Step 7: Cover and Cook
Cover the pot and let the dumplings steam in the broth for about 15 minutes. Do not lift the lid during this time, as the steam is what makes the dumplings fluffy.
Step 8: Season and Serve
Once the dumplings are cooked through, taste the soup and adjust the seasoning as needed. Add optional ingredients like fresh parsley, thyme, or frozen peas for extra flavor. Serve hot and enjoy!
Budget & Availability Swaps
- Chicken: Use leftover rotisserie chicken or cooked chicken breasts to save time and money.
- Vegetables: Substitute with other vegetables like green beans or corn based on what you have on hand.
- Broth: Homemade chicken stock can be used if available, but store-bought is convenient.
- Dumpling Flour: Whole wheat flour can be used for a healthier option.
If You’re Curious
This Chicken and Dumplings Recipe not only satisfies the taste buds but also offers a delightful aroma that fills your kitchen. It’s a dish that invites everyone to gather around the table. The use of butter to sauté the vegetables brings out a rich flavor that enhances the overall experience of this comforting dish.
Make-Ahead & Storage
You can prepare the soup base in advance and store it in the refrigerator for up to 3 days. When you’re ready to eat, simply reheat the broth and add fresh dumplings. For longer storage, you can freeze the soup (without the dumplings) for up to 3 months. Just thaw it overnight in the fridge before reheating.
Common Questions
Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken breasts. Just make sure to cook them for a longer time in the broth until they are fully cooked through.
Can I make this recipe gluten-free?
Yes! Substitute all-purpose flour with a gluten-free flour blend for the dumplings, and make sure your broth is gluten-free.
How do I know when the dumplings are done?
The dumplings are done when they have puffed up and a toothpick inserted into the center comes out clean. They should be light and fluffy.
Can I add other vegetables to the soup?
Absolutely! Feel free to add peas, corn, or even potatoes for added flavor and texture. Just adjust cooking times as needed.
One Pan, More Ideas
- Chicken Pot Pie – A comforting classic with a flaky crust.
- Creamy Chicken and Rice – A creamy, flavorful one-pan dish.
- Chickpea Curry – A quick and easy vegan option for a hearty meal.
Bring It Home
This Chicken and Dumplings Recipe is easy to make and brings a sense of warmth to your dinner table. With its rich flavors and comforting dumplings, it’s a dish that’s sure to become a family favorite. So gather your ingredients, put on your favorite apron, and get ready to create a bowl of happiness that everyone will love. Enjoy each spoonful of this classic dish, and let the flavors transport you home.
Chicken and Dumplings Recipe
Ingredients
Equipment
Method
- Begin by dicing one medium onion, two carrots, and two celery stalks. These will be your aromatic base for the soup.
- In a large pot, melt a few tablespoons of butter over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes, until the vegetables are softened and fragrant.
- Next, add 6 cups of chicken stock or broth to the pot along with your boneless, skinless chicken breasts (or shredded rotisserie chicken). Bring the mixture to a gentle simmer.
- If using raw chicken breasts, allow them to cook in the broth for about 15-20 minutes, or until fully cooked. Remove the chicken, shred it, and return it to the pot.
- In a mixing bowl, combine 2 cups of flour, 1 tablespoon of baking powder, and a pinch of salt. Stir in 1 cup of milk until just combined; do not overmix.
- Using a tablespoon, drop spoonfuls of the dumpling batter into the simmering soup. Be sure to leave enough space between each dumpling.
- Cover the pot and let the dumplings steam in the broth for about 15 minutes. Do not lift the lid during this time, as the steam is what makes the dumplings fluffy.
- Once the dumplings are cooked through, taste the soup and adjust the seasoning as needed. Add optional ingredients like fresh parsley, thyme, or frozen peas for extra flavor. Serve hot and enjoy!
Notes
- For a quicker meal, use leftover rotisserie chicken.
- Customize with your favorite vegetables like green beans or corn.
- Store leftovers in the refrigerator for up to 3 days.
- Freeze the soup (without dumplings) for up to 3 months.
- Substitute all-purpose flour with gluten-free flour for a gluten-free option.
