Homemade Chicken and Dumplings

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Of course! Homemade Chicken and Dumplings is the ultimate comfort food. This recipe creates a rich, savory broth with tender chicken and fluffy, cloud-like dumplings. It’s a classic that’s easier to make from scratch than you might think.

Here’s a comprehensive guide to making a truly memorable pot.

Classic Homemade Chicken and Dumplings

This recipe is divided into two main parts: the stew and the dumplings.

Yields: 6-8 servings
Prep time: 30 minutes
Cook time: 1 hour 30 minutes (largely hands-off)

Part 1: The Rich Chicken Stew

Ingredients for the Stew:

· 2 tbsp butter or olive oil
· 1 medium onion, diced
· 3-4 carrots, peeled and sliced into rounds
· 2-3 celery stalks, sliced
· 3 cloves garlic, minced
· ⅓ cup all-purpose flour
· 8 cups chicken broth (low-sodium recommended)
· 1 bay leaf
· 1 tsp dried thyme (or 3-4 fresh sprigs)
· 3-4 lbs bone-in, skin-on chicken thighs (or a whole chicken)*
· Salt and black pepper to taste
· 1 cup frozen peas (optional, add at the end)
· ¼ cup heavy cream or half-and-half (optional, for extra richness)

*Why bone-in, skin-on? This will give your broth far more flavor and body than boneless, skinless breasts.

Part 2: The Fluffy Dumplings

Ingredients for the Dumplings:

· 2 cups all-purpose flour
· 1 tbsp baking powder
· 1 tsp salt
· 1 cup whole milk (or buttermilk for extra tang and fluffiness)
· ¼ cup (4 tbsp) unsalted butter, melted (or vegetable oil)

Instructions

Step 1: Build the Stew Base

  1. Sauté Aromatics: In a large, heavy-bottomed pot or Dutch oven, heat the butter/oil over medium heat. Add the onion, carrots, and celery (a “mirepoix”) and cook until softened, about 5-7 minutes. Add the garlic and cook for 1 more minute.
  2. Make the Roux: Sprinkle the ⅓ cup of flour over the vegetables. Stir constantly and cook for 2 minutes to remove the raw flour taste. This roux will thicken your stew.
  3. Add Broth & Herbs: Slowly pour in the chicken broth, whisking constantly to prevent lumps. Add the bay leaf and dried thyme. Bring to a gentle simmer.

Step 2: Cook the Chicken

  1. Season and Add: Generously season the chicken thighs with salt and pepper. Place them skin-side down in the simmering broth. The broth should just cover the chicken.
  2. Simmer: Cover the pot, reduce the heat to low, and let it simmer gently for 30-40 minutes, or until the chicken is cooked through and tender.
  3. Shred: Remove the chicken from the pot and place it on a plate to cool slightly. Once cool enough to handle, shred the meat, discarding the skin and bones. Discard the bay leaf.

Step 3: Make the Dumpling Dough

  1. Combine Dry Ingredients: While the chicken is cooling, in a medium bowl, whisk together the flour, baking powder, and salt for the dumplings.
  2. Combine Wet Ingredients: In a separate bowl or measuring cup, mix the melted butter and milk.
  3. Mix Gently: Pour the wet ingredients into the dry ingredients. Stir with a fork just until combined. Do not overmix! A few lumps are perfectly fine. Overmixing makes tough dumplings.

Step 4: Combine and Cook the Dumplings

  1. Return Chicken: Bring the stew back to a gentle simmer (not a rolling boil). Stir the shredded chicken back into the pot. If using, add the frozen peas.
  2. Drop the Dumplings: Using a large spoon or a small ice cream scoop, drop golf ball-sized portions of the dumpling dough onto the surface of the simmering stew. They will expand, so leave a little space between them.
  3. Steam to Perfection: Cover the pot tightly with a lid. This is crucial – do not peek for at least 15 minutes! Let the dumplings steam and cook for 15-20 minutes. They are done when they have puffed up and a toothpick inserted into the center comes out clean.

Step 5: Final Touches

  1. Stir in the optional heavy cream for extra richness, if desired.
  2. Taste the broth and adjust seasoning with more salt and pepper.
  3. Ladle the stew and dumplings into bowls and serve immediately.

🌟 Pro Tips for Success

· The “No-Peek” Rule: When the dumplings are steaming, lifting the lid lets out the precious steam they need to cook through. Resist the temptation!
· Don’t Overmix Dumpling Dough: A shaggy, lumpy dough makes light and fluffy dumplings. A smooth, overworked dough makes them dense.
· Thickness: If your stew is too thin after everything is combined, you can simmer it uncovered for a few minutes. If it’s too thick, add a splash of broth or water.
· Fluffy vs. Slimy Dumplings: Cooking the dumplings in the gently simmering stew (not a rolling boil) and keeping the lid on ensures they cook through without becoming gummy or dissolving.
· Herb Variation: Add 2 tablespoons of fresh, chopped parsley or chives to the dumpling dough for a fresh flavor and color.

📝 Recipe Variations

· Biscuit Dumplings: For a denser, drop-biscuit style dumpling, use 2 cups of Bisquick mix mixed with ⅔ cup of milk.
· Rolled “Slippery” Dumplings: For a more traditional, flat noodle-like dumpling, roll the dough out to ¼-inch thickness on a floured surface and cut into 1×2-inch strips. Drop them into the simmering stew.
· Crockpot Method: Make the stew base (through step 2) on the stove. Transfer to a slow cooker, add the shredded chicken, and cook on low for 4-6 hours. An hour before serving, drop the dumpling dough on top, cover, and cook on high for 60 minutes.

Enjoy the incredible comfort of your from-scratch Homemade Chicken and Dumplings

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