Here’s a classic, comforting Chicken and Dumplings recipe—rich, creamy, and perfect for cozy meals.
🍗 Chicken and Dumplings
Serves: 6
Ingredients:
For the Soup Base:
- 1 whole chicken (3–4 lbs / 1.5–2 kg) or 4–5 chicken breasts/thighs
- 8 cups chicken broth
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 1 medium onion, diced
- 2–3 garlic cloves, minced
- 1 tsp dried thyme
- 1 tsp salt (adjust to taste)
- 1/2 tsp black pepper
For the Dumplings:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp salt
- 1/2 tsp black pepper
- 3/4 cup milk
- 4 tbsp unsalted butter, melted
Optional:
- Fresh parsley for garnish
Instructions:
- Cook the chicken
- In a large pot, combine chicken, broth, carrots, celery, onion, garlic, thyme, salt, and pepper.
- Bring to a boil, then reduce to a simmer.
- Cook until chicken is tender and fully cooked (about 45 minutes for whole chicken; 25–30 minutes for breasts/thighs).
- Remove chicken, let cool slightly, then shred or dice meat. Discard bones if using whole chicken.
- Make the dumplings
- In a bowl, whisk together flour, baking powder, salt, and pepper.
- Stir in milk and melted butter until just combined (batter will be thick).
- Simmer the soup
- Return shredded chicken to the pot.
- Bring broth to a gentle simmer.
- Cook the dumplings
- Drop spoonfuls of dumpling batter onto the simmering broth.
- Cover pot and cook 12–15 minutes without lifting the lid, until dumplings are cooked through.
- Serve
- Garnish with fresh parsley.
- Serve hot, with crusty bread if desired.
✅ Tips for Best Chicken and Dumplings
- Don’t lift the lid while dumplings are cooking—steam is what makes them fluffy.
- For richer flavor, sauté onions, carrots, and celery in butter before adding broth.
- You can add frozen peas or corn in the last 5 minutes of cooking for extra veggies.
If you want, I can also give a slow cooker version that makes the chicken and dumplings even easier to prepare ahead of time.
