Chicken and dumplings is a classic comfort food that warms your heart and satisfies your cravings. It’s the ultimate dish to enjoy on a chilly day, combining tender chicken, hearty vegetables, and fluffy dumplings in a savory broth. This dish not only reminds you of family gatherings and cherished memories but also brings a sense of nostalgia with every bite.
Why We Love This Chicken and Dumplings Recipe
This chicken and dumplings recipe is beloved for many reasons. The creamy broth, loaded with vegetables and spices, is incredibly flavorful. The chicken becomes incredibly tender after simmering, melting in your mouth and infusing the broth with its rich taste. But perhaps the star of the dish is the dumplings; fluffy and light, they soak up the delicious broth and offer a delightful contrast to the tender meat and veggies. It’s a meal that feels like a warm hug, making it perfect for gatherings or a cozy night in. Plus, it’s easy to prepare, making it an excellent choice for both seasoned cooks and beginners alike.
Ingredients about Chicken and Dumplings
List of Ingredients with Measurements
- 2 tablespoons olive oil
- 2 celery ribs, diced
- 2 large carrots, diced
- 1 yellow onion, chopped
- 1 clove garlic, minced
- 5 tablespoons unsalted butter
- ⅓ cup all-purpose flour
- 6 cups low-sodium chicken broth
- 4 teaspoons chicken bouillon paste
- ¼ teaspoon dried thyme
- ¼ teaspoon dried sage
- ¼ teaspoon dried rosemary
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1½ pounds boneless, skinless chicken breasts or thighs
- 12 ounces evaporated milk
- ½ cup frozen peas
- Fresh chopped parsley, for garnish
For the Dumplings:
- 1⅔ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- ¾ cup milk
- ¼ cup sour cream
- 2 tablespoons butter, melted
How to Make Chicken and Dumplings Directions
To create this delicious dish, you need to start by sautéing the vegetables. Heat two tablespoons of olive oil in a large pot over medium heat. Add the diced celery, carrots, and onion to the pot and let them cook for about three minutes until they soften. Then stir in the minced garlic and sauté for an additional 30 seconds until fragrant.
Next, you’ll want to build the flavorful base of the soup. Stir in five tablespoons of unsalted butter and sprinkle ⅓ cup of all-purpose flour to create a roux. This will help thicken the broth. Gradually whisk in six cups of low-sodium chicken broth and add four teaspoons of chicken bouillon paste for an extra punch of flavor. Toss in the dried thyme, sage, rosemary, kosher salt, and freshly ground black pepper to season the mixture perfectly.
Now it’s time to cook the chicken. Add the boneless, skinless chicken breasts or thighs into the pot and bring the mixture to a gentle boil. Once boiling, cover the pot, reduce the heat, and let it simmer for about ten minutes until the chicken is cooked through. Afterward, remove the chicken from the pot and allow it to cool slightly before shredding it into bite-sized pieces.
As you finish the soup base, stir in 12 ounces of evaporated milk and half a cup of frozen peas. This addition makes the broth creamy and adds a pop of color and texture.
Now let’s prepare the dumplings. In a separate bowl, mix 1⅔ cups of all-purpose flour, one tablespoon of baking powder, and half a teaspoon of kosher salt. Create a well in the center and add in ¾ cup of milk, ¼ cup of sour cream, and two tablespoons of melted butter. Stir everything together until just combined; be careful not to overmix.
Return to the soup, bringing it back to a gentle simmer. Drop teaspoon-sized portions of the dumpling dough into the simmering broth, covering the pot afterward. Let the dumplings cook for about 12-15 minutes until they’ve puffed up and cooked through.
Finally, return the shredded chicken to the pot, stirring gently to combine. Garnish your delightful dish with fresh chopped parsley for a burst of color and serve warm to your eager family or guests.
How to Serve Chicken and Dumplings
Serving chicken and dumplings is all about presentation and enjoyment. Start with a deep, inviting bowl that showcases the creamy broth and fluffy dumplings. Use a ladle to scoop out a generous portion of the chicken and vegetables, ensuring that everyone gets a good mix. The vibrant colors of the carrots, peas, and fresh parsley will immediately catch the eye, making the dish even more appetizing.
As you serve this dish, consider pairing it with a crusty loaf of bread, perfect for dipping into the savory broth. A simple side salad with fresh greens can also complement the meal nicely, adding some crunch and freshness to contrast the rich flavors of the chicken and dumplings.
For those who enjoy a little heat, have some hot sauce on the side. It allows your guests to customize their bowls to their liking. Whether enjoying it on a cozy night in or sharing it with family and friends, chicken and dumplings is meant to be savored and enjoyed together.
Expert Tips: Chicken and Dumplings
To elevate your chicken and dumplings, keep these expert tips in mind. First, use a mix of dark and white meat chicken for richer flavor and texture. Dark meat tends to be juicier, which enhances the overall dish.
Don’t rush the simmering process. Allowing the chicken to cook gently in the broth not only ensures tenderness but also allows the flavors to meld beautifully. After shredding the chicken, you can return the bones to the pot while it simmers, adding even more depth to the broth. Just remember to remove the bones before serving!
When it comes to the dumplings, avoid overmixing the dough. This helps keep them light and fluffy. If you prefer your dumplings a bit denser, consider adding a pinch of baking soda to the mix to help them rise a little more.
Also, feel free to experiment with herbs and spices. Try adding a pinch of cayenne for a slight kick or use fresh herbs if you have them on hand. Fresh thyme or parsley can elevate the dish’s aroma and taste.
How to Store Chicken and Dumplings
If you happen to have leftovers, storing your chicken and dumplings is straightforward. Allow the dish to cool completely before transferring it to an airtight container. Store in the refrigerator for up to three days.
When reheating, it’s best to do so on the stovetop over medium heat. This method helps to maintain the dumplings’ texture. If the soup seems too thick upon reheating, you can add a splash of chicken broth or water to loosen it up.
For longer storage, consider freezing chicken and dumplings. However, keep in mind that the texture of the dumplings might change when thawed. To freeze, portion the soup into freezer-safe containers and freeze for up to three months. Thaw in the refrigerator overnight before reheating as described.
Variation of Chicken and Dumplings
There are countless ways to put a spin on your chicken and dumplings. If you’re feeling adventurous, try adding different vegetables to the mix, like corn, green beans, or even diced potatoes. Each vegetable brings its own taste and texture, creating a unique dish every time.
You can also switch up the flavor profile by using a different type of broth or adding a splash of lemon juice for brightness. For a heartier version, consider using leftover roast chicken or rotisserie chicken, which can save you time and effort while still providing a delicious meal.
For a healthier twist, you can replace the dumplings with a biscuit topping made with whole wheat flour or even serve the chicken and vegetables over rice or quinoa for a lighter option. These variations can keep your chicken and dumplings exciting and fresh each time you make it!
FAQ
What is the key to making perfect chicken and dumplings?
The key lies in allowing the chicken to simmer until tender and making sure not to overmix the dumpling dough. This ensures they stay light and fluffy.
Can you make chicken and dumplings without cream?
Absolutely! You can achieve a creamy consistency with evaporated milk or by using a roux as the thickening agent.
How do you prevent dumplings from becoming soggy?
Avoid overcooking them by following the recipe’s timing. Keep the pot covered while they cook, which helps maintain steam and ensures they cook through without becoming too soft.
Can I use frozen chicken in this recipe?
Yes, you can use frozen chicken, but you will need to extend the cooking time to ensure it reaches a safe temperature. Adjust the simmering time as needed.
What can I serve alongside chicken and dumplings?
Pair it with a simple green salad or crusty bread to create a well-rounded meal. You might also enjoy a light dessert afterward for a complete dinner experience.
Chicken and dumplings is a beloved dish that you can enjoy with family and friends, bringing warmth and comfort to every gathering.
Chicken and Dumplings
Ingredients
For the Soup Base
- 2 tablespoons olive oil
- 2 ribs celery, diced
- 2 large carrots, diced
- 1 large yellow onion, chopped
- 1 clove garlic, minced
- 5 tablespoons unsalted butter
- ⅓ cup all-purpose flour
- 6 cups low-sodium chicken broth
- 4 teaspoons chicken bouillon paste
- ¼ teaspoon dried thyme
- ¼ teaspoon dried sage
- ¼ teaspoon dried rosemary
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1½ pounds boneless, skinless chicken breasts or thighs
- 12 ounces evaporated milk
- ½ cup frozen peas
- Fresh chopped parsley, for garnish Optional, for serving
For the Dumplings
- 1⅔ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- ¾ cup milk
- ¼ cup sour cream
- 2 tablespoons butter, melted
Instructions
Preparation
- Heat two tablespoons of olive oil in a large pot over medium heat.
- Add the diced celery, carrots, and onion to the pot and cook for about three minutes until they soften.
- Stir in the minced garlic and sauté for an additional 30 seconds until fragrant.
Building the Soup Base
- Add five tablespoons of unsalted butter and sprinkle in ⅓ cup of all-purpose flour to create a roux.
- Gradually whisk in six cups of low-sodium chicken broth and add four teaspoons of chicken bouillon paste.
- Add the dried thyme, sage, rosemary, kosher salt, and freshly ground black pepper.
Cooking the Chicken
- Add the boneless, skinless chicken into the pot and bring the mixture to a gentle boil.
- Cover the pot, reduce the heat, and let it simmer for about ten minutes until the chicken is cooked through.
- Remove the chicken from the pot, let it cool slightly, and shred it into bite-sized pieces.
Finishing the Soup
- Stir in 12 ounces of evaporated milk and half a cup of frozen peas.
Preparing the Dumplings
- In a separate bowl, mix 1⅔ cups of all-purpose flour, one tablespoon of baking powder, and half a teaspoon of kosher salt.
- Create a well in the center and add in ¾ cup of milk, ¼ cup of sour cream, and two tablespoons of melted butter.
- Stir everything together until just combined; be careful not to overmix.
Cooking the Dumplings
- Bring the soup back to a gentle simmer.
- Drop teaspoon-sized portions of the dumpling dough into the simmering broth, and cover the pot afterward.
- Let the dumplings cook for about 12-15 minutes until they’ve puffed up and cooked through.
Serving
- Return the shredded chicken to the pot, stirring gently to combine.
- Garnish with fresh chopped parsley and serve warm.
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