Chicken and Dumplings

This classic Chicken and Dumplings recipe is the ultimate comfort food, featuring tender shredded chicken, rich homemade broth, and soft, homemade dumplings. It is hearty, satisfying, and perfect for a cozy family dinner.

Ingredients

For the Broth

• 1 whole chicken, 4–5 pounds, cut into pieces
• 1 yellow onion, quartered
• 3 large carrots, cut into thirds
• 3 ribs celery, cut into thirds
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 bay leaf or ¼ teaspoon poultry seasoning, optional
• 8 cups reduced-sodium chicken broth
• 4 tablespoons cornstarch
• 4 tablespoons water

For the Dumplings

• 1¾ cups all-purpose flour, plus extra for dusting
• ⅓ cup shortening
• ½ teaspoon baking powder
• ½ teaspoon salt
• ¾ cup milk

Instructions

For the Chicken and Broth

• Place the chicken, onion, carrots, celery, salt, pepper, and bay leaf in a large soup pot.
• Pour in the chicken broth and bring the mixture to a boil.
• Reduce the heat, cover, and simmer for 45–60 minutes, or until the chicken is tender and fully cooked.
• Remove the chicken and vegetables from the broth.
• Strain the broth through cheesecloth and return it to the pot.
• Remove the chicken skin and bones, then shred or chop the chicken.
• Chop the vegetables if desired and set the chicken and vegetables aside.
• Bring the strained broth back to a gentle boil.
• Carefully add the prepared dumplings and reduce the heat.
• Simmer for 15–20 minutes, or until the dumplings are tender.
• Stir the shredded chicken and vegetables back into the broth.
• Cook for another 2–3 minutes, until everything is heated through.

For the Dumplings

• Combine the flour, shortening, baking powder, and salt in a bowl.
• Use a fork or pastry cutter to work the shortening into the flour until it resembles small crumbs.
• Gradually add the milk, mixing until a soft dough forms. Add only as much milk as needed.
• Knead the dough 5–6 times on a lightly floured surface.
• Generously flour the surface and roll the dough to about ⅛-inch thickness.
• Cut the dough into approximately 1-inch by 2-inch strips using a sharp knife or pizza cutter.
• Dust the dumplings generously with flour to prevent them from sticking.
• Gently add the dumplings to the simmering broth and cook for 15–20 minutes.

To Thicken the Broth

• Mix the cornstarch and water together in a small bowl until smooth.
• Add the mixture gradually to the boiling broth while stirring.
• Continue adding until the broth reaches your preferred consistency.

Serving and Storage Tips

• Serve Chicken and Dumplings hot in generous bowls with plenty of broth and dumplings.
• Add freshly cracked black pepper or chopped parsley before serving.
• Pair it with green beans, roasted vegetables, or a simple side salad.
• Allow leftovers to cool before transferring them to an airtight container.
• Refrigerate for up to 3–4 days.
• Reheat gently on the stovetop or in the microwave, adding a little chicken broth if the mixture becomes too thick.
• For best texture, avoid boiling the leftovers aggressively because the dumplings can become overly soft.
• Freezing is possible, but the dumplings may change texture after thawing. For the best results, freeze the chicken and broth separately when possible.

Variations

1. Creamy Chicken and Dumplings: Add ½ to 1 cup of heavy cream or half-and-half near the end of cooking for a richer, creamier broth.
2. Herb Dumplings: Add 1–2 tablespoons of chopped fresh parsley, thyme, or chives to the dumpling dough for extra flavor.
3. Garlic Herb Dumplings: Mix ½ teaspoon of garlic powder with dried parsley and thyme into the dumpling dough.
4. Vegetable Chicken and Dumplings: Add extra peas, carrots, corn, or diced potatoes for a heartier meal.
5. Biscuit-Style Dumplings: Instead of rolled dumplings, use spoonfuls of biscuit dough and simmer them gently in the broth.
6. Cheddar Dumplings: Add ½ cup of finely shredded cheddar cheese to the dumpling dough for cheesy dumplings.
7. Spicy Chicken and Dumplings: Add a pinch of cayenne pepper or red pepper flakes to the broth for gentle heat.
8. Mushroom Chicken and Dumplings: Sauté sliced mushrooms and add them to the broth with the shredded chicken.
9. Bacon Chicken and Dumplings: Cook chopped bacon until crisp, then crumble it over each serving for smoky flavor.
10. Corn Chicken and Dumplings: Add 1 cup of corn kernels to the broth during the final cooking stage for natural sweetness.
11. Slow Cooker Version: Cook the chicken, vegetables, and broth in a slow cooker until tender, then add prepared dumplings during the final cooking period.
12. Rotisserie Chicken Version: Use shredded rotisserie chicken instead of cooking a whole chicken when you want a faster meal.
13. Whole Wheat Dumplings: Replace part of the all-purpose flour with whole wheat flour for a slightly heartier dumpling.
14. Lemon Herb Chicken and Dumplings: Add a small amount of fresh lemon juice and parsley at the end to brighten the rich broth.
15. Southern-Style Chicken and Dumplings: Keep the broth rich and savory and use thin, rolled dumpling strips for a traditional Southern-inspired version.

FAQs

1. Can I use chicken breasts instead of a whole chicken?
Yes. Boneless or bone-in chicken breasts can be used, although a whole chicken generally produces a richer broth.

2. Can I use leftover cooked chicken?
Absolutely. Add shredded cooked chicken toward the end of cooking so it only needs to heat through.

3. Why are my dumplings tough?
Overmixing or over-kneading the dough can make dumplings tough. Knead only until the dough comes together smoothly.

4. Why did my dumplings fall apart?
Make sure the broth is simmering rather than boiling aggressively, and avoid stirring the dumplings too much after adding them.

5. Can I make the dumplings ahead of time?
Yes. Prepare and cut the dumplings ahead of time, then keep them lightly floured and refrigerated until ready to cook.

6. How do I make the broth thicker?
Mix cornstarch with an equal amount of cold water and gradually stir it into the hot broth until the desired consistency is reached.

7. Can I add frozen vegetables?
Yes. Frozen peas, corn, carrots, or mixed vegetables can be added during the final cooking stage.

8. How long do Chicken and Dumplings last in the refrigerator?
Properly stored leftovers generally keep for 3–4 days in the refrigerator.

9. Can I freeze Chicken and Dumplings?
You can, although the dumplings may become softer after thawing. Freezing the chicken and broth separately can give better results.

10. What can I serve with Chicken and Dumplings?
A simple green salad, steamed vegetables, roasted carrots, green beans, or crusty bread makes a great accompaniment.

Chicken and Dumplings is a comforting, homemade meal that combines tender chicken, flavorful broth, and soft rolled dumplings in one satisfying dish. It is perfect for family dinners, chilly evenings, and anytime you want a classic comfort-food recipe.

Print