Chicken and Dumplings

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Chicken and Dumplings

Description

Chicken and dumplings is a classic comfort food beloved in Southern and Midwestern cuisine. Tender chunks of chicken are simmered in a rich, creamy broth with soft, fluffy dumplings that melt in your mouth. This hearty dish is perfect for cozy dinners, family gatherings, or anytime you crave warmth and nostalgia.

Ingredients

For the Chicken Stew:

  • 1 whole chicken (3–4 lbs), cut into pieces or 4–5 boneless skinless chicken breasts/thighs

  • 8 cups chicken broth

  • 2 cups water

  • 3 medium carrots, peeled and sliced

  • 3 celery stalks, sliced

  • 1 medium onion, chopped

  • 3 cloves garlic, minced

  • 2 tsp salt (adjust to taste)

  • 1 tsp black pepper

  • 1 tsp dried thyme

  • 1 tsp dried parsley

  • 1 bay leaf

  • 2 tbsp butter

  • 2 tbsp all-purpose flour (for thickening)

For the Dumplings:

  • 2 cups all-purpose flour

  • 1 tbsp baking powder

  • 1 tsp salt

  • 1/4 cup unsalted butter, cold and cubed

  • 3/4 cup milk

Instructions

Step 1: Prepare the Chicken Broth

  1. In a large pot, combine chicken, broth, and water. Bring to a boil, then reduce to a simmer.

  2. Skim off any foam that rises to the top.

  3. Add carrots, celery, onion, garlic, thyme, parsley, bay leaf, salt, and pepper.

  4. Cover and simmer for 45–60 minutes, until chicken is tender.

Step 2: Make the Dumplings

  1. In a mixing bowl, combine flour, baking powder, and salt.

  2. Cut in butter until mixture resembles coarse crumbs.

  3. Stir in milk until just combined. Do not overmix.

Step 3: Shred the Chicken

  1. Remove the chicken from the pot and let it cool slightly.

  2. Remove bones and skin, and shred the meat into bite-sized pieces.

  3. Return the shredded chicken to the pot.

Step 4: Thicken the Broth

  1. Melt butter in a small pan and whisk in flour to make a roux.

  2. Slowly add 1 cup of the hot broth from the pot, whisking constantly to avoid lumps.

  3. Pour the mixture back into the pot and stir to thicken the stew.

Step 5: Cook the Dumplings

  1. Drop spoonfuls of dumpling batter onto the simmering chicken stew.

  2. Cover and simmer for 15–20 minutes. Do not lift the lid while cooking — steam is essential for fluffy dumplings.

Step 6: Serve

  1. Remove bay leaf.

  2. Ladle chicken and dumplings into bowls and serve hot.

Servings

  • Serves 6–8 people

Notes & Tips

  • Chicken choice: Dark meat (thighs) adds richer flavor; use a mix of white and dark meat for balance.

  • Dumpling tip: Avoid overmixing the batter to keep dumplings light and fluffy.

  • Make ahead: Chicken can be shredded in advance; dumplings should be made fresh.

  • Add veggies: Peas or green beans can be added at the end for extra color and nutrition.

  • Thickening alternative: Instead of a roux, cornstarch slurry works for a gluten-free option.

Nutritional Information (Per Serving, approx.)

  • Calories: 350–400 kcal

  • Protein: 28 g

  • Fat: 15 g

  • Carbohydrates: 28 g

  • Fiber: 2 g

  • Sodium: 900 mg (depends on broth and added salt)

Health Benefits

  • High in protein for muscle repair and satiety.

  • Provides vegetables (carrots, celery, onions) with vitamins A, C, and K.

  • Comforting and hydrating due to broth content, which can help during colds or flu.

  • Balanced meal when paired with a side salad or steamed greens.

Common Q&A

Q1: Can I make this in a slow cooker?
Yes! Cook chicken, veggies, and seasonings on low for 6–8 hours. Add dumplings in the last 30 minutes.

Q2: Can I freeze chicken and dumplings?
Freeze the stew without dumplings. Add dumplings fresh when reheating.

Q3: Can I use biscuit dough instead of making dumplings from scratch?
Absolutely! Store-bought biscuit dough can be dropped on top and cooked similarly.

Q4: How do I keep dumplings from being dense?
Do not overmix the batter. Steam rather than boil to keep them light and fluffy.

Q5: Can I make it gluten-free?
Yes, use gluten-free flour for both dumplings and thickening, and a gluten-free broth.

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