Chicken and dumplings is a beloved comfort food that has warmed hearts and filled bellies for generations.

Originating from Southern American cuisine, this dish combines tender pieces of chicken simmered in a flavorful broth with soft, fluffy dumplings that soak up all the deliciousness of the soup.

The combination of flavors and textures makes chicken and dumplings a quintessential cozy meal, perfect for family gatherings or chilly evenings.

The beauty of chicken and dumplings lies in its versatility. Each family often has its own recipe, handed down through generations, reflecting personal tastes and regional influences.

While some versions feature creamy sauces, others embrace a broth-based approach. Regardless of how it’s made, the essence of the dish remains the same: it’s all about comfort, warmth, and the joy of gathering around the table.

In this recipe, we will prepare a classic chicken and dumplings dish from scratch, emphasizing the rich flavor of the chicken broth and the light, airy texture of the dumplings. This hearty meal is not only satisfying but also a great way to use up leftover chicken or rotisserie chicken.

Ingredients

For the Chicken and Broth:

• 1 whole chicken (about 3-4 pounds, or 4 cups cooked chicken, shredded)
• 8 cups water
• 1 onion (quartered)
• 2 carrots (cut into chunks)
• 2 celery stalks (cut into chunks)
• 4 cloves garlic (whole)
• 2 bay leaves
• 1 teaspoon dried thyme
• Salt and black pepper (to taste)
• 1 cup frozen peas (optional, for added color and sweetness)

For the Dumplings:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 1 cup milk (or buttermilk for a richer flavor)
• 4 tablespoons unsalted butter (melted)

For Garnish:

Chopped fresh parsley (optional)

How to Make

Prepare the Broth:

In a large pot, place the whole chicken, water, quartered onion, carrots, celery, garlic, bay leaves, dried thyme, and a generous pinch of salt and pepper. Bring to a boil over high heat. Once boiling, reduce the heat to low, cover, and let it simmer for about 1.5 hours, or until the chicken is cooked through and tender.

Remove the Chicken:

Carefully remove the chicken from the pot and set it aside to cool. Strain the broth through a fine mesh sieve to remove the vegetables and herbs, returning the clear broth to the pot. Discard the solids. Taste the broth and adjust seasoning with additional salt and pepper if necessary.

Shred the Chicken:

Once the chicken is cool enough to handle, remove the skin and bones, and shred the meat into bite-sized pieces. Set aside.

Prepare the Dumplings:

In a mixing bowl, whisk together the flour, baking powder, salt, black pepper, and dried thyme. In a separate bowl, mix the milk and melted butter. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix; it’s okay if there are some lumps.

Combine Chicken and Broth:

Bring the broth back to a gentle boil over medium heat. Add the shredded chicken and frozen peas (if using) to the pot. Stir to combine, ensuring everything is well distributed.

Add Dumplings:

Using a spoon or small ice cream scoop, drop spoonfuls of the dumpling batter into the boiling broth. Be careful not to overcrowd the pot, as the dumplings will expand while cooking.

Simmer the Dumplings:

Once all the dumplings are added, cover the pot and reduce the heat to low. Allow the dumplings to steam for about 15-20 minutes. Do not lift the lid during this time, as the steam is essential for cooking the dumplings properly.

Serve:

After the dumplings have cooked through and puffed up, gently stir the pot to ensure everything is well combined. Ladle the chicken and dumplings into bowls and garnish with chopped fresh parsley, if desired.

Enjoy:

Serve hot, accompanied by a side salad or crusty bread for a complete meal.

Chef’s Note

Using Rotisserie Chicken: To save time, you can use store-bought rotisserie chicken instead of cooking a whole chicken. Just shred the meat and add it to the broth after straining.

Dumpling Variations: Feel free to experiment with the dumpling batter by adding herbs, spices, or cheese for additional flavor. You can also make them lighter by using buttermilk instead of regular milk.

Thickening the Broth: If you prefer a thicker broth, you can mix a tablespoon of cornstarch with cold water to create a slurry. Stir this into the simmering broth before adding the dumplings.

Storage and Reheating: Chicken and dumplings can be stored in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop, adding a splash of broth or water if it thickens too much.

Freezing: While the dumplings may lose some of their texture, the stew can be frozen for up to 3 months. Store in airtight containers and thaw overnight in the refrigerator before reheating.

Nutritional Information (per serving, approx. 1.5 cups)

• Calories: 450
• Protein: 30g
• Fat: 15g
• Carbohydrates: 45g
• Fiber: 3g
• Sodium: 700mg (varies based on added salt and broth)
• Calcium: 150mg
• Iron: 3mg

Chicken and dumplings provide a balanced meal rich in protein and essential vitamins and minerals from the chicken and vegetables. The dumplings add carbohydrates for energy, making this dish a wholesome option.

Conclusion

Chicken and dumplings is more than just a meal; it’s a comforting embrace on a plate. Whether you’re feeding a crowd or enjoying a cozy night at home, this dish brings warmth and satisfaction to the table. With its rich broth, tender chicken, and fluffy dumplings, it’s a meal that nourishes both body and soul.

Try this recipe and make it your own, adding your personal touches to create a dish that will be cherished for years to come. Enjoy the delightful experience of cooking and savor the delicious flavors of chicken and dumplings!

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