Homemade Chicken and Dumplings Recipe

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Perfect! A Homemade Chicken and Dumplings recipe is the epitome of comfort food. This recipe will guide you through creating a rich, savory broth and fluffy, tender dumplings from scratch. I’ll give you the classic, stovetop method that fills your kitchen with an incredible aroma.

Classic Homemade Chicken and Dumplings

This recipe is broken down into two main parts: the savory chicken stew and the soft, pillowy dumplings.

Ingredients

For the Stew:

· 1 whole chicken (3-4 lbs / 1.5-2 kg), or 2 lbs (1 kg) of bone-in, skin-on chicken thighs/breasts
· 2 tablespoons butter or olive oil
· 1 large onion, diced
· 2-3 carrots, peeled and sliced into rounds
· 2-3 celery stalks, sliced
· 3 cloves garlic, minced
· 8 cups chicken broth (or water)
· 2 bay leaves
· 1 teaspoon dried thyme (or 2-3 fresh sprigs)
· Salt and black pepper to taste
· ½ cup (60g) all-purpose flour (for slurry, optional for thicker stew)

For the Dumplings:

· 2 cups (250g) all-purpose flour
· 1 tablespoon baking powder
· 1 teaspoon salt
· 1 cup (240ml) buttermilk* (see note below for substitute)
· ¼ cup (55g) unsalted butter, melted (or ¼ cup vegetable oil)

Instructions

Part 1: The Rich Chicken Stew

  1. Cook the Chicken: If using a whole chicken, place it in a large stockpot or Dutch oven. Cover with the chicken broth (or water). Add 1 teaspoon of salt, the bay leaves, and thyme. Bring to a boil, then reduce heat to a simmer, cover, and cook for about 45-60 minutes, or until the chicken is fall-off-the-bone tender.
    · Shortcut Method: If you’re short on time, you can use a rotisserie chicken. Sauté the vegetables first (step 2), then add 8 cups of broth and the shredded rotisserie chicken meat. Skip to step 4.
  2. Sauté Vegetables: Once the chicken is cooked and cool enough to handle, remove it from the pot. Keep the broth in the pot. In a separate skillet, melt the 2 tablespoons of butter over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes. Add the minced garlic and cook for one more minute until fragrant.
  3. Shred the Chicken: While the veggies are cooking, shred all the chicken meat from the bones, discarding the skin and bones.
  4. Combine the Stew: Add the sautéed vegetables and the shredded chicken back into the pot with the broth. Bring the stew back to a gentle simmer. Taste and adjust seasoning with more salt and pepper.
  5. Thicken (Optional): If you prefer a thicker stew, make a slurry. Whisk the ½ cup of flour with ¾ cup of cold water or broth from the pot until smooth. While the stew is simmering, slowly whisk in the slurry. Let it simmer for 5-10 minutes until the broth has thickened.

Part 2: The Fluffy Dumplings

  1. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
  2. Add Wet Ingredients: In a separate bowl or jug, combine the melted butter and buttermilk. Pour the wet ingredients into the dry ingredients and stir with a fork until just combined. Do not overmix! The dough should be shaggy and a bit sticky.
  3. Buttermilk Substitute: No buttermilk? No problem! Add 1 tablespoon of white vinegar or lemon juice to a 1-cup measuring cup, then fill the rest with whole milk. Let it sit for 5 minutes until it curdles slightly.

Part 3: Cooking the Dumplings & Final Assembly

  1. Drop the Dumplings: Ensure your stew is at a steady, gentle simmer (not a rolling boil). Using a large spoon or a cookie scoop, drop tablespoon-sized balls of the dumpling dough directly onto the surface of the simmering stew. They will expand, so leave a little space between them.
  2. Steam the Dumplings: Cover the pot tightly with a lid. Reduce the heat to low to maintain a steady simmer. Let the dumplings cook and steam for 15-20 minutes. DO NOT PEEK for at least the first 15 minutes. Lifting the lid lets the precious steam escape, which is essential for cooking the dumplings through.
  3. Check for Doneness: After 15-20 minutes, the dumplings should be puffed up and cooked through. You can insert a toothpick into one; it should come out clean.
  4. Serve: Remove the bay leaves. Ladle the stew and dumplings into deep bowls. The dumplings will be soft and have absorbed some of the flavorful broth.

🌟 Success Tips

· Don’t Overmix the Dumpling Dough: Lumps are good! Overmixing develops gluten and makes the dumplings tough.
· Keep the Lid On: This is the most important rule for fluffy dumplings. The steam is what cooks them. Resist the urge to peek!
· Simmer, Don’t Boil: A rolling boil can make the dumplings break apart and become soggy. A gentle simmer is key.
· Customize Your Stew: Feel free to add a cup of frozen peas or green beans in the last 5 minutes of cooking for extra color and nutrition.

This is the ultimate comfort in a bowl. Enjoy the process and the delicious results

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