When the weather turns chilly or you simply crave a warm bowl of comfort, nothing quite compares to a hearty serving of Chicken and Dumplings. This timeless dish combines tender chicken, savory vegetables, and fluffy dumplings in a rich, creamy broth.
Why We Love This Chicken and Dumplings Recipe
There’s a special place in our hearts for Chicken and Dumplings. The warm, creamy broth envelops you as soon as you take the first spoonful. It’s the essence of comfort food, often reminding you of home-cooked meals from your childhood.
This dish is supremely versatile; whether you’re preparing it for a family dinner or a cozy meal for two, its heartwarming qualities can be enjoyed at any occasion. Furthermore, it’s relatively simple to prepare, meaning you can enjoy a delicious homemade meal without spending hours in the kitchen. The combination of succulent chicken, crunchy vegetables, and fluffy dumplings creates a delightful medley of textures and flavors that truly satisfies.
Ingredients about Chicken and Dumplings
To get started, gather your ingredients. This Chicken and Dumplings recipe requires a variety of fresh and pantry staples, ensuring a wholesome meal that’s also nourishing.
- 2 tablespoons olive oil
- 2 celery ribs, diced
- 2 large carrots, diced
- 1 yellow onion, chopped
- 1 clove garlic, minced
- 5 tablespoons unsalted butter
- 1/3 cup all-purpose flour
- 6 cups low-sodium chicken broth
- 4 teaspoons chicken bouillon paste
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried sage
- 1/4 teaspoon dried rosemary
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 pounds boneless skinless chicken breasts or thighs
- 12 oz canned evaporated milk
- 1/2 cup frozen peas
- Fresh chopped parsley for garnish
For the Dumplings:
- 1 2/3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 3/4 cup milk
- 1/4 cup sour cream
- 2 tablespoons butter, melted
How to Make Chicken and Dumplings Directions
Making Chicken and Dumplings is a straightforward process, but the results are genuinely rewarding. Follow these easy steps to create a dish that will impress your family and friends.
Prepare Your Base: Begin by heating a large pot over medium heat. Add 2 tablespoons of olive oil. Once the oil is hot, introduce the diced celery, carrots, and chopped onion into the pot. Sauté these vegetables for about 3 minutes, ensuring they soften and become fragrant. Afterward, add the minced garlic and sauté for an additional 30 seconds, allowing the garlic to release its wonderful aroma.
Create a Roux: Now it’s time to enrich your broth. Add 5 tablespoons of unsalted butter and 1/3 cup of all-purpose flour to the pot. Whisk these together for approximately 1 minute until the mixture forms a roux—that creamy base that will thicken your broth as it cooks.
Build Your Broth: Gradually stir in the 6 cups of low-sodium chicken broth and 4 teaspoons of chicken bouillon paste. Make sure to scrape up any bits stuck to the bottom of the pot; these add extra flavor! Next, stir in the dried thyme, sage, rosemary, kosher salt, and freshly ground black pepper.
Cook the Chicken: Add 1.5 pounds of boneless skinless chicken to the pot. Bring this mixture to a boil, then cover the pot and reduce the heat. Let it simmer for 10 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
Mix in Dairy and Peas: Once the chicken is done, remove it from the pot and set it on a cutting board. Stir in the 12 oz of canned evaporated milk and the 1/2 cup of frozen peas, which will add a touch of sweetness and a pop of color to your dish.
Make the Dumplings: While the soup is simmering, you can prepare your dumplings. In a bowl, combine 1 2/3 cups of all-purpose flour, 1 tablespoon of baking powder, and 1/2 teaspoon of kosher salt. Create a well in the center of this dry mixture and add 3/4 cup of milk, 1/4 cup of sour cream, and 2 tablespoons of melted butter. Mix these ingredients until combined, but avoid overmixing to keep the dumplings light and fluffy.
Add Dumplings to Broth: Bring the soup back to a gentle simmer. Using a teaspoon, drop spoonfuls of the dumpling dough across the surface of the soup. Cover the pot and let the dumplings simmer on low for 12 to 15 minutes, cooking through without lifting the lid during this time.
Finish and Serve: After the dumplings have cooked, gently stir the soup, checking the dumplings for doneness. If they appear still doughy, allow them to cook for a few more minutes. Chop the cooked chicken and return it to the pot. Serve warm, garnished with fresh chopped parsley for a beautiful finish.
How to Serve Chicken and Dumplings
Serving Chicken and Dumplings is as delightful as making it. When you ladle out this dish, ensure each serving captures a mix of chicken, dumplings, and the creamy broth. You can serve this comforting meal in wide bowls or deep plates for a more rustic feel.
Pair your Chicken and Dumplings with a light salad or fresh bread to soak up the extra broth. A sprinkle of fresh parsley not only adds a pop of color but also enhances the overall presentation. For a touch of warmth, consider offering a glass of herbal tea or a light beverage alongside it. This combination will leave your guests feeling satisfied and cozy.
Expert Tips: Chicken and Dumplings
To elevate your Chicken and Dumplings game, consider these expert tips:
Use Quality Ingredients: Whenever possible, select the freshest vegetables and high-quality chicken. Organic or antibiotic-free chicken can make a noticeable difference in flavor.
Experiment with Herbs: While thyme, sage, and rosemary are classic choices, feel free to experiment with other herbs like dill or parsley for additional layers of flavor. Fresh herbs can also enhance the dish, adding vibrant notes.
Don’t Overmix Your Dumplings: When combining the dumpling ingredients, mix just until everything is combined. Overmixing can lead to tough dumplings, which you definitely want to avoid.
Refrigerate Before Cooking: Allowing your dumpling batter to chill for a little while in the fridge can make for fluffier dumplings.
Adjust Consistency: If you prefer a thicker broth, you can add more flour to the roux or let the soup simmer uncovered for longer to reduce it further.
How to Store Chicken and Dumplings
If you find yourself with leftovers (which is always a bonus!), storing Chicken and Dumplings is straightforward. Let the dish cool to room temperature before transferring it to an airtight container.
You can keep it refrigerated for up to 3 days. To reheat, warm gently on the stove over low heat, stirring occasionally. If you notice that the broth has thickened, feel free to add a splash of chicken broth or water to achieve your desired consistency.
For longer storage, consider freezing the Chicken and Dumplings without the dumplings. The chicken and broth can be frozen for up to 3 months. Prepare fresh dumplings when you’re ready to enjoy it again for the best results.
Variation of Chicken and Dumplings
One of the best aspects of Chicken and Dumplings is its adaptability. You can easily make it your own by trying some of these variations:
Vegetable Chicken and Dumplings: Add seasonal vegetables such as corn, green beans, or bell peppers to make it even heartier. This is a great way to incorporate more nutrients.
Spicy Twist: If you enjoy a kick, consider adding a dash of cayenne pepper or a splash of hot sauce. This will balance out the creamy broth with a touch of heat.
Dumpling Alternatives: Swap out traditional dumplings for biscuit-style dumplings for a different texture. You can use store-bought biscuits or make your own using your favorite biscuit recipe.
Add a Creamy Flair: For an even richer flavor, you can add a splash of heavy cream to the broth or sprinkle some grated cheese over the top before serving.
Herb Variation: Experiment with different herbs. Adding fresh dill can give a lovely fresh taste, or try using Italian seasoning for a unique spin.
FAQs about Chicken and Dumplings
What is essential for making perfect Chicken and Dumplings?
Creating a flavorful broth and fluffy dumplings are essential for perfecting Chicken and Dumplings. High-quality chicken broth combined with the right balance of herbs will make your meal stand out. Additionally, ensuring your dumplings are not overmixed will keep them light and airy.
Can I use leftover chicken for this recipe?
Yes! Leftover cooked chicken or rotisserie chicken can be used in this recipe. Simply shred the chicken and add it to the broth closer to the end of cooking, so it warms through without drying out.
How do I make the broth more flavorful?
You can enhance the flavor of your broth by sautéing aromatic vegetables like leeks, adding a splash of lemon juice, or including fresh herbs while cooking. Taste the broth as you go and adjust the seasoning to your preference.
Can I prepare Chicken and Dumplings in advance?
You can prepare the broth and vegetables in advance but recommend adding the dumplings just before serving to ensure they remain fluffy and do not become soggy.
What can I serve alongside Chicken and Dumplings?
Pairing your Chicken and Dumplings with a simple side salad, crusty bread, or steamed vegetables would make for an excellent meal. You could also serve it with fruit for a fresh dessert option, such as a fruit salad or baked fruit.
Chicken and Dumplings
Equipment
- Large Pot
- Skillet
- Mixing Bowl
- Measuring Cups
- Measuring Spoons
Ingredients
- 2 Tbsp. olive oil
- 2 ribs celery diced
- 2 large carrots diced
- 1 medium yellow onion chopped
- 1 clove garlic minced
- 5 Tbsp. unsalted butter
- 1/3 cup all-purpose flour
- 6 cups low-sodium chicken broth
- 4 tsp. chicken bouillon paste
- 1/4 tsp. dried thyme
- 1/4 tsp. dried sage
- 1/4 tsp. dried rosemary
- 1 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
- 1 1/2 lb. boneless skinless chicken breasts or thighs
- 12 oz. canned evaporated milk
- 1/2 cup frozen peas
- Fresh chopped parsley for garnish
- 1 2/3 cups all-purpose flour for dumplings
- 1 Tbsp. baking powder
- 1/2 tsp. kosher salt
- 3/4 cup milk
- 1/4 cup sour cream
- 2 Tbsp. butter melted
Instructions
- Heat a large pot over medium heat. Add olive oil and sauté diced celery, carrots, and onion for about 3 minutes. Add minced garlic and sauté for an additional 30 seconds.
- Add unsalted butter and flour to create a roux, whisking for about 1 minute.
- Gradually stir in chicken broth and chicken bouillon paste. Add thyme, sage, rosemary, salt, and pepper.
- Add the chicken and bring to a boil. Cover and reduce heat, simmering for 10 minutes until the chicken is cooked through.
- Remove the chicken, stir in evaporated milk and frozen peas.
- Prepare dumplings by mixing flour, baking powder, and salt in a bowl. Create a well and add milk, sour cream, and melted butter. Mix until just combined.
- Bring the soup back to a simmer, drop spoonfuls of dumpling dough into the broth, cover, and let simmer for 12-15 minutes.
- Return chopped chicken to the pot and serve warm, garnished with fresh parsley.
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