Chicken and dumplings is a classic comfort food dish that warms your soul and fills your belly. This hearty meal combines tender chicken, savory vegetables, and fluffy dumplings, all simmered together in a rich, flavorful broth. Whether you’re enjoying it on a chilly evening or at family gatherings, chicken and dumplings is sure to satisfy your cravings and bring everyone to the table. With its rich history and beloved place in American cuisine, this dish is a staple you’ll want to master.
Why We Love This Chicken and Dumplings Recipe
This chicken and dumplings recipe stands out because of its simplicity and depth of flavor. You’ll appreciate how easy it is to prepare while still delivering a dish that feels like it took hours to make. The combination of tender chicken and delightful dumplings in a creamy broth makes each bite a comforting hug. It’s perfect for family dinners, cozy nights at home, or even special occasions. Plus, you can customize the ingredients to suit your taste, making it flexible and fun. You’ll find that this recipe brings not just nourishment but also a sense of togetherness around the dinner table.
Ingredients for Chicken and Dumplings
To make chicken and dumplings, you will need the following ingredients:
For the Soup:
- 2 tablespoons olive oil
- 2 celery ribs, diced
- 2 large carrots, diced
- 1 yellow onion, chopped
- 1 clove garlic, minced
- 5 tablespoons unsalted butter
- ⅓ cup all-purpose flour
- 6 cups low-sodium chicken broth
- 4 teaspoons chicken bouillon paste (Better Than Bouillon base)
- ¼ teaspoon dried thyme
- ¼ teaspoon dried sage
- ¼ teaspoon dried rosemary
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1½ pounds boneless, skinless chicken breasts or thighs
- 12 ounces evaporated milk
- ½ cup frozen peas
- Fresh chopped parsley, for garnish
For the Dumplings:
- 1⅔ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- ¾ cup milk
- ¼ cup sour cream
- 2 tablespoons butter, melted
How to Make Chicken and Dumplings Directions
To create your very own chicken and dumplings, follow these easy-to-understand steps:
- Sauté the Vegetables: Start by heating the olive oil in a large pot over medium heat. Add the diced celery, carrots, and onion, cooking for about three minutes until they soften slightly. Remember to stir them often to prevent burning. Then, add the minced garlic and sauté for an additional 30 seconds to bring out its fragrance. It’s crucial to develop that base flavor at this stage.
- Add Broth and Seasonings: Next, stir in the butter until it melts and then sprinkle in the flour. Whisk the mixture for about a minute, creating a roux that thickens the broth. Gradually whisk in the chicken broth and bouillon, scraping any bits off the bottom of the pot for added flavor. Mix in the thyme, sage, rosemary, salt, and pepper. This blend of spices will elevate the taste of your dish, making it truly aromatic.
- Cook the Chicken: Now, place the chicken into your pot, ensuring it’s submerged in the broth. Bring the mixture to a boil over medium heat. Once boiling, cover the pot with a lid, reduce the heat to low, and allow it to simmer for approximately ten minutes or until the chicken is fully cooked. You’ll know it’s done when it reaches an internal temperature of 165°F (75°C). Afterward, remove the chicken and set it aside on a cutting board to cool.
- Finish the Soup Base: With the chicken cooling, stir in the evaporated milk and frozen peas into the soup. Let it simmer gently while you move on to the dumplings. The evaporated milk will give your broth a creamy texture, making it irresistible.
- Make the Dumplings: In a mixing bowl, combine the flour, baking powder, and salt. Mix these dry ingredients well. Next, create a well in the center and pour in the milk, sour cream, and melted butter. Stir this mixture until just combined—avoid overmixing, which can lead to tough dumplings.
- Cook the Dumplings: Bring your soup back to a gentle simmer. Carefully drop teaspoon-sized portions of the dumpling dough onto the surface of the broth. Avoid overcrowding the pot, as the dumplings need space to rise. Cover the pot and let them simmer on low for 12-15 minutes. Check one dumpling after this time—if it’s fluffy and cooked through, you’re ready for the next step.
- Finish and Serve: Once your dumplings are done, shred the cooled chicken and return it to the pot, stirring gently to combine everything. The final touch is a sprinkle of fresh chopped parsley for that burst of color and freshness. Serve warm in bowls, and get ready to enjoy the comforting goodness of your chicken and dumplings.
How to Serve Chicken and Dumplings
Serving chicken and dumplings can be just as important as making the dish itself. For the best experience, ladle a generous portion into a bowl, ensuring that each serving has a good mix of soup and dumplings. Garnish with fresh chopped parsley to brighten the dish and add a pop of color. You can pair it with crusty bread or a simple green salad to add some balance to your meal. This dish can also be served in a large pot in the center of the table, allowing everyone to help themselves for a more communal dining experience.
Expert Tips: Chicken and Dumplings
To ensure your chicken and dumplings turn out perfectly, keep these expert tips in mind:
- Quality Ingredients: Using better-quality chicken broth and fresh vegetables will significantly enhance the flavor of your soup. Opt for low-sodium broth to control the seasoning.
- Cook the Chicken Properly: Avoid overcooking the chicken, as it can become dry. Cooking it just until it’s done will keep it tender and juicy.
- Experiment with Flavor: Feel free to get creative with the herbs and spices. A dash of paprika or a pinch of cayenne can add an exciting kick to your dish.
- Don’t Skip the Dumplings: The dumplings are the heart of this dish, so ensure they’re fluffy. Be careful not to overmix your dough, as this can create dense dumplings.
- Adjust Consistency: If you prefer a thicker soup, let it simmer a bit longer after adding the milk. If it’s too thick, a splash of broth or water will help thin it out.
How to Store Chicken and Dumplings
If you happen to have leftovers (which is rare because it’s so delicious!), storing chicken and dumplings is straightforward. Allow it to cool to room temperature before transferring it to an airtight container. It can be stored in the refrigerator for up to three days. For longer storage, you can freeze the soup and dumplings; however, the dumplings may lose their fluffy texture upon reheating. If freezing, consider storing the soup and dumplings separately and then combining them upon reheating.
Variations of Chicken and Dumplings
Adding personal touches to chicken and dumplings can keep it exciting. Here are a few variations to consider:
- Herb Variations: Experiment with different herbs like basil or dill for a unique flavor profile. Fresh herbs can make a big difference in taste.
- Vegetable Additions: Feel free to toss in other vegetables like corn or green beans for added texture and nutrition. This can also make the dish even more colorful.
- Dumpling Variations: You can try adding cheese to your dumpling mix for a rich, savory twist. Herb-infused dumplings with parsley or thyme also bring an exciting flavor.
- Spicy Kick: If you enjoy a bit of heat, add some diced jalapeños or red pepper flakes to the soup for that extra kick.
- Whole Grain Version: Opt for whole wheat flour for your dumplings for a healthier version, adding more fiber and nutrients.
FAQ About Chicken and Dumplings
What can I substitute for chicken broth in chicken and dumplings?
If you don’t have chicken broth, vegetable broth or a homemade stock can be good alternatives. You can even use water in a pinch, but the flavor may be milder.
Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken, but it’s advisable to thaw it before cooking for even cooking. If you cook it from frozen, you may need to increase the cooking time.
Are there any gluten-free options for the dumplings?
You can use gluten-free all-purpose flour to create gluten-free dumplings. Make sure to check that all your other ingredients, like baking powder, are gluten-free as well.
Is it better to shred the chicken or leave it whole?
Shredding the chicken allows it to mix well with the soup and dumplings, distributing the flavor. If you prefer, you can leave it whole and serve it on top or alongside the dumplings.
Can chicken and dumplings be reheated?
Yes, you can reheat chicken and dumplings on the stovetop or in the microwave. If the soup becomes too thick, add a splash of broth or water during reheating to restore the desired consistency.
With these tips and your new chicken and dumplings recipe, you’ll be well on your way to producing a dish that’s rainy-day comforting and a family favorite. Enjoy the flavorful experience!
Chicken and Dumplings
Ingredients
For the Soup
- 2 tablespoons olive oil For sautéing
- 2 ribs celery, diced
- 2 large carrots, diced
- 1 yellow onion, chopped
- 1 clove garlic, minced
- 5 tablespoons unsalted butter For creating roux
- ⅓ cup all-purpose flour For thickening
- 6 cups low-sodium chicken broth
- 4 teaspoons chicken bouillon paste Better Than Bouillon base
- ¼ teaspoon dried thyme
- ¼ teaspoon dried sage
- ¼ teaspoon dried rosemary
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1½ pounds boneless, skinless chicken breasts or thighs
- 12 ounces evaporated milk For creaminess
- ½ cup frozen peas For garnish
- Fresh chopped parsley, for garnish
For the Dumplings
- 1⅔ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- ¾ cup milk
- ¼ cup sour cream
- 2 tablespoons butter, melted
Instructions
Preparation
- Heat the olive oil in a large pot over medium heat. Add the diced celery, carrots, and onion, cooking for about three minutes until they soften slightly. Stir often to prevent burning. Add the minced garlic and sauté for an additional 30 seconds.
Soup Base
- Stir in the butter until it melts, then sprinkle in the flour. Whisk the mixture for about a minute, creating a roux.
- Gradually whisk in the chicken broth and bouillon, scraping any bits off the bottom of the pot. Mix in the thyme, sage, rosemary, salt, and pepper.
- Place the chicken into the pot, ensuring it's submerged in the broth. Bring to a boil over medium heat. Cover, reduce heat to low, and let it simmer for approximately ten minutes or until cooked through.
- Remove the chicken and set aside to cool. Stir in the evaporated milk and frozen peas into the soup, letting it simmer gently.
Dumplings
- In a mixing bowl, combine flour, baking powder, and salt. Create a well and pour in the milk, sour cream, and melted butter. Stir until just combined.
- Bring the soup back to a gentle simmer. Drop teaspoon-sized portions of dumpling dough onto the broth. Cover and let them simmer on low for 12-15 minutes.
- Check one dumpling for doneness—if it's fluffy and cooked through, you're ready for the next step.
Finish
- Shred the cooled chicken and return it to the pot, stirring gently. Garnish with fresh chopped parsley and serve warm.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!