Description
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.
Notes
- 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.