Name: Chicken and Dumplings Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Ingredients: 1.5 lbs boneless, skinless chicken breasts; 4 cups chicken broth; 1 cup all-purpose flour; 1 tsp salt; 0.5 tsp black pepper; 1 cup milk; 2 tbsp butter

What is comfort food? Forget your trendy avocado toast. I’m diving headfirst into a bowl of my Grandma’s Chicken and Dumplings. This isn’t just an original recipe. What’s for dinner? ” dilemmas. It’s even easier to make than you think! Think of it like a Chicken Noodle Soup, but cranked up to eleven with pillowy, soft dumplings. What’s your favorite chicken and dumpling recipe?

What is chicken and dumplings?

What are chicken and dumplings? What is a creamy, savory stew featuring tender pieces of chicken simmered in sour cream? What are some of the best broths, studded with doughy dumplings What is the beauty of this dish? Think of it as a Chicken Pot Pie, but without the fussy crust. What is a one-pot wonder that delivers maximum flavor with minimal effort? What is the origin of the name “Chicken” with dumplings? Each dumpling is like a little cloud, soaking up all the delicious broth. Is it a complete meal in one bowl?

Why do I love this recipe?

What is the best chicken dumpling recipe? First and foremost, the flavor is incredible. The broth is rich and savory, infused with the goodness of chicken, herbs, and vegetables. Is it the kind of taste that makes you close your eyes and savor every spoonful? What I love about this is how easy it is to make. Don’t let “dumplings” intimidate you! What are some easy recipes to make for a weeknight meal? It doesn’t require any fancy equipment or complicated techniques. What are some of the most cost-effective recipes to make? What are some of the most economical meals to eat? Chicken and vegetables? What is versatility? Can you customize it with different vegetables, herbs, or spices to suit your taste? Add a pinch of pepper flakes for an earthier flavor. I’ve even thrown in some leftover roasted vegetables before, and it was amazing! I’ve tried a few chicken and dumpling recipes, but this one, inspired by my grandmother, stands out. It’s the perfect balance of flavor, simplicity, and comfort. Is it too heavy, not too bland, and always hits the spot? Is it the dish that makes everyone happy?

How do I make chicken dumplings?

Quick Overview

What is the easiest recipe for chicken and dumplings? How do you cook chicken with vegetables and herbs? What’s the best way to make a dumpling dough? What are some of the best dumplings to cook in broth? What is a one-pot meal that is ready in about an hour? This method is special because it allows the dumplings to absorb all the flavors of the broth. What are some of the best ways to prepare a dish? What’s the best part about being able to mess up?

Ingredients

For Chicken and Broth: For the chicken and broth:
* 1 whole chicken (about 3-4 pounds), or 2 pounds of boneless, skinless Chicken Thighs.
* 8 cups chicken broth
* 1 large onion, chopped
* 2 carrots, chopped
* 2 celery stalks, chopped
* 2 cloves garlic, minced
* 1 teaspoon dried thyme
* 1/2 teaspoon dried rosemary
* Salt and pepper to taste
* 2 tablespoons butter

For the Dumplings: What
* 2 cups all-purpose flour
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 1 cup milk
* 4 tablespoons melted butter

What are the steps to

Step 1: Simmer the Chicken

If you’re using whole chicken, place it in a Dutch oven. Add the chicken broth, onion, carrots, celery, garlic, thyme, and rosemary. Mix well. Season with salt and pepper. Bring to a boil, then reduce heat and simmer for about 1 hour, or until the chicken is cooked through. If you’re using Chicken Thighs, you only need to simmer for about 30 minutes. I always use bone in chicken thighs for the extra flavor it adds to the broth.

Step 2: Shred the Chicken

How do I remove chicken from pot? Shred the chicken, discarding the skin and bones (if using a whole chicken). Set aside the shredded chicken.

Step 3: Make the Dumpling Dough

In a large bowl, whisk together the flour, baking powder, and salt. Set aside. In a separate bowl, combine the milk and melted butter. Set aside. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix! A few lumps are okay.

Step 4: Drop the Dumplings

Bring broth back to a simmer. Drop spoonfuls of dumpling dough into the simmering broth. Don’t overcrowd the pot! You may need to cook the dumplings in batches. I use a small Ice Cream scoop to keep them uniform.

Step 5: Cook the Dumplings

Cover the pot and simmer for about 15-20 minutes, or until the dumplings are cooked through and tender. Resist the urge to peek! Opening the lid will release steam and can prevent the dumplings from cooking properly.

Step 6: Add the Chicken Back In

Stir the shredded chicken back into the pot. Heat through.

Step 7: Serve and Enjoy!

What is the recipe for chicken and dumplings? What is the best comfort food you have ever had?

What should I serve it with?

This **chicken and dumplings recipe** is a complete meal on its own, but if you’re looking to round it out, here are a few ideas:

For a light lunch:A simple side salad with a vinaigrette dressing will add an contrasting element to the creamy, creamy dressing. Richness of chicken and dumplings.What is a hearty dinner?Serve with mashed potatoes or cornbread for an extra dose of comfort. My family loves it with some Green Beans.For a Special Occasion:Dress it up with fresh herbs and a crusty loaf of bread for dipping into the broth.For a Cozy Night In:Pair it with a glass of your favorite wine and savored books. What is the best way to unwind after a long day? When it comes to pairing, I like to pair it with a crisp white wine, like Pinot Grigio.

What are some tips for perfecting chicken and dumplings?

Want to take your **chicken and dumplings recipe** to the next level? Here are a few tips and tricks I’ve learned over the years:

Chicken Choice: Using a whole chicken adds the most flavor to the broth, but boneless, skinless chicken thighs are a great shortcut for busy weeknights.

Broth Flavor: Don’t skimp on the herbs and spices! They’re what give the broth its depth of flavor. You can also add a bay leaf or two for extra aroma.

Dumpling Texture: Be careful not to overmix the dumpling dough. Overmixing will result in tough dumplings. A few lumps are okay!

Cooking the Dumplings: Make sure the broth is simmering gently when you drop in the dumplings. A rolling boil can cause them to fall apart.

Doneness Test: To check if the dumplings are cooked through, insert a toothpick into the center of one. If it comes out clean, they’re ready!

Vegetable Variations: Feel free to add other vegetables to the broth, such as peas, corn, or green beans.

Thickening the Broth: If you prefer a thicker broth, you can whisk together a tablespoon of cornstarch with a tablespoon of cold water and stir it into the broth during the last few minutes of cooking.

These tips have really helped me perfect this **chicken and dumplings recipe**!

Storing and Reheating Tips

Got leftovers? Here’s how to store and reheat your **chicken and dumplings recipe**:

Room Temperature: Don’t leave it at room temperature for more than 2 hours.

Refrigerator Storage: Store it in an airtight container in the refrigerator for up to 3-4 days. The dumplings may absorb some of the broth, but it will still be delicious.

Freezer Instructions: For longer storage, you can freeze it in an airtight container for up to 2-3 months. Thaw it in the refrigerator overnight before reheating.

Reheating: Reheat it in a saucepan over medium heat, stirring occasionally, until heated through. You may need to add a little extra broth or water if the dumplings have absorbed too much liquid. If frozen, be sure to thaw it fully.

Glaze Timing Advice: There is no glaze in this recipe.

These tips are all tried and true to keep your dish delicious for days!

Frequently Asked Questions

Can I make this gluten-free?

Yes! Simply substitute the all-purpose flour with a gluten-free all-purpose flour blend. I recommend using a blend that contains xanthan gum for the best texture. The ratio should be 1:1. Keep in mind that gluten-free dumplings may be a bit more delicate, so handle them with care.

Can I use pre-made biscuit dough for the dumplings?

Absolutely! Pre-made biscuit dough is a great shortcut for busy weeknights. Just cut the biscuits into smaller pieces and drop them into the simmering broth as you would with homemade dumplings. The cooking time may be slightly shorter, so keep an eye on them.

Can I make this in a slow cooker?

Yes, you can! Place the chicken, broth, vegetables, and herbs in the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. During the last 30 minutes of cooking, drop in the dumpling dough. Cover and cook until the dumplings are cooked through.

Can I add cream or milk to make it creamier?

Yes! If you like a creamier broth, you can stir in a cup of heavy cream or milk during the last few minutes of cooking. Be sure to heat it through gently, without boiling, to prevent curdling.

What can I use instead of chicken?

You can use turkey, either ground or in chunks. You can also use vegetable broth and omit the meat for a veggie friendly option.

Final Thoughts

There you have it – my Grandma’s beloved **chicken and dumplings recipe**! I truly hope this recipe brings as much comfort and joy to your table as it has to mine over the years. It’s more than just a meal; it’s a memory, a tradition, and a whole lot of love in a bowl. If you’re looking for other comforting classics, be sure to check out my shepherd’s pie or creamy Tomato Soup recipes!

I can’t wait to hear how your **chicken and dumplings recipe** turns out! Be sure to leave a comment below and let me know if you tried it and how you personalized it. Don’t forget to rate the recipe and share it with your friends and family. Happy cooking!

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