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posted by Christy Denneyon Nov 24, 202313 comments »
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Chicken and Dumplings is a great recipe you make when you’re craving a homecooked meal. Made from simple ingredients, the tender dumpling dough and savory broth are a soup that is a family favorite.
CHICKEN AND DUMPLING RECIPE
This recipe is from my cookbook Scrumptious and is one of my favorite meals that I make when someone is sick or for a meal that is the ultimate comfort food. The fluffy dumplings are what everyone is fighting over in this dish. The total time to make this isn’t a lot.
A lot of recipes use canned biscuits but these homemade tender dumplings from scratch are so worth it and are made from a simple dough.
These are called rolled or flat dumplings because they are a little more dense and almost chewy. Flat dumplings are a very simple recipe for biscuit dough and are meant to soak up the flavors of the delicious broth.
INGREDIENTS
- BUTTER– A few tablespoons butter to cook the veggies in tastes so good.
- CARROTS, CELERY, AND ONION– the holy trinity of any soup or stew. Creates that homecooked meal flavor.
- CHICKEN STOCK OR BROTH
- BONELESS SKINLESS CHICKEN BREASTS – leftover rotisserie chicken or cooked chicken breasts are used here. Really any tender chicken can be used here but I usually use shredded rotisserie chicken on a busy night. You can even cook the chicken breast in the broth and then remove it and shred it. Chicken thighs can also be used. Great protein in this soup.
- FLOUR –for the dumplings. They thicken the sauce almost like a cream would.
- BAKING POWDER
- MILK
- OPTIONAL: parsley, thyme, frozen peas, garlic
HOW TO MAKE CHICKEN AND DUMPLINGS
- In a large Dutch oven or pot, melt butter over medium-high heat on the stovetop. Add the carrots, celery, and onion. Sauté until vegetables are soft, about 5-7 minutes. Add the chicken broth and bring to a boil. Stir the chicken into the mixture.
- While the chicken broth is simmering, make the dumplings. For the dumplings: In a medium bowl, combine flour, baking powder, and salt. Cut in the cold butter with two forks into the dry ingredients, a pastry cutter, or your hands. Add the milk and mix until combined. The dumpling batter will be a soft dough.
- On a floured surface, roll out the dough to ¼ inch thick. Cut dough into squares with a pizza cutter or knife and toss with additional flour so that they don’t stick together.
- Stir the dumplings into the chicken broth a few at a time while simmering soup until all of them are added. Simmer for about 15 minutes or until dumplings have cooked. Add more salt and pepper to taste. Serve. Store leftovers in an airtight container in the refrigerator.
LEFTOVERS:
Leftovers should be stored in the fridge. You can freeze this recipe. Just thaw in the fridge and then reheat in the microwave.
OTHER CHICKEN RECIPES
- Crockpot Chicken Caesar Sandwiches
- Jalapeno Popper Chicken Sliders
- Chicken Suiza Sammies
- Bowtie Chicken Caesar Salad
- Crock pot Chicken Fiesta
- Easy Chicken Salad with Grapes
- Chicken Parmesan Meatball Sliders
- Instant Pot Chicken
- Layered Buffalo Chicken Salad
- Chicken Salad Sandwich Recipe
- Teriyaki Chicken
- Chicken Shawarma
- Slow Cooker Chicken Parmesan
Chicken and Dumplings
3.96 from 23 votes
If you’ve never had a dumpling, you’ve never experienced one of life's greatest pleasures in this delicious recipe. There’s something about this comfort dish with homemade dumplings that makes you feel like you’re at your grandma’s kitchen table. This flavorful chicken soup is great for a cold night.
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Prep Time: 15 minutes mins
Cook Time: 15 minutes mins
Servings: 8 servings
Ingredients
- 2 Tablespoons unsalted butter
- ½ cup diced carrots
- ½ cup diced celery
- ½ cup diced yellow onion
- 8 cups low-sodium chicken broth
- 3 cups cooked chicken, shredded or cubed (rotisserie chicken works well here)
Dumplings:
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- 2 Tablespoons cold unsalted butter, cubed
- ¼ teaspoon salt
- 1 cup whole milk
Instructions
In a large pot, melt the butter over medium heat. Add the carrots, celery, and onion. Saute until vegetables are soft, about 5-7 minutes. Add the chicken broth and bring to a simmer. Stir in the chicken.
While the chicken broth is simmering, make the dumplings. For the dumplings: In a medium bowl, add the flour, baking powder, and salt. Cut in the cold butter with two forks, a pastry cutter, or your hands. Add the milk and mix until combined.
On a floured surface, roll out the dough to ¼ inch thick. Cut dough into squares and toss with additional flour so that they don’t stick together.
Stir the dumplings into the chicken broth a few at a time until all of them are added. Simmer for about 15 minutes or until dumplings have cooked. Add more salt and pepper to taste. You could also add some poultry seasoning for more flavor. Serve.
Cuisine: American
Course: All Recipes, Main Course
Author: Christy Denney
All Recipes Chicken Main Dishes Soup Recipes Soups, Salads, Sides, and Beverages
published on Nov 24, 2023
13 comments Leave a comment »
100 of my favorite recipes! This is the family-friendly cookbook for anyone looking to plan quick-and-easy meals and wants a way to bring people together, feasting on food which can only be described as scrumptious.
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13 comments on “Chicken and Dumplings Recipe”
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Leigh Ann — Reply
I’ve made a version of this for years, without the veggies. I add about 1/4 tsp of poultry seasoning to the flour mixture for the dumplings. For people saying its soupy, 2 cups flour to 1 cup milk is pretty standard for biscuits, but I always start with adding about 2/3-3/4 cup of the milk and mix with a fork. If the dough pulls from the side and balls up, it’s ready. It it’s still dry and spread around in the bowl, add more.
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Irene Vaughn — Reply
Way way too much milk. Dough was very soupy, not even close to workable. Added a full cup more if flour and dough was still very wet and sticky trying to roll it out.
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Christy Denney — Reply
I’ve made these a million times and never had that issue. I’m not sure what happened
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wanda foreman — Reply
Thank you for this recipe, I’ve been craving chicken and dumplings since granny passed and this was a great recipe that imitated hers, I’m grateful, thank you
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Christy Denney — Reply
You’re welcome!
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Tawnie — Reply
Have you ever made gluten free dumplings? Wondering if they work the same??
Love this recipe. Thank you!!-
Christy Denney — Reply
I haven’t tried it. Sorry
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Lindsay — Reply
I love your recipes and have tried a bunch! In this recipe, it says 1 cup milk to 2 cups flour in the dumplings. Is that right? When I tried it, it was way too wet. I had to add a lot more flor so I was able to roll it. Thanks for your help!
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Christy Denney — Reply
That is correct. It’s a soft dough but definitely workable. Shoot not sure what happened.
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Cmyers — Reply
so yummy! super simple. you could add any veggies to the “trinity” of course! Dumplings are so tasty and just different enough that its a novelty. Dumplings do need all 15 min to cook!!
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Christy Denney — Reply
Thanks! I appreciate it!
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Sheri — Reply
Hi, does this freeze / reheat well?
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Christy Denney — Reply
Yes. You might need to add more broth once you reheat.
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