Homemade Chicken and Dumplings Recipe: The Ultimate Comfort Food

Is there anything more comforting than a warm bowl of chicken and dumplings on a chilly day? This classic dish, with its tender chicken, flavorful broth, and pillowy dumplings, is a true testament to home cooking. Many people are intimidated by making it from scratch, but I’m here to tell you that it’s easier than you think! This recipe breaks down the process into manageable steps, ensuring you’ll have a pot of delicious, homemade chicken and dumplings simmering on your stove in no time. Get ready to experience the ultimate comfort food – from your kitchen, with love!

Why This Recipe Works

This recipe isn’t just a collection of ingredients; it’s a carefully crafted process designed for maximum flavor and foolproof dumplings. Here’s why it works:

• Homemade Broth: Starting with a whole chicken (or bone-in chicken pieces) creates a rich, deeply flavorful broth that forms the foundation of the dish. Store-bought broth simply can’t compare.
• Slow Simmering: Allowing the chicken to simmer gently in the broth extracts maximum flavor and ensures the chicken is incredibly tender.
• Simple Dumpling Recipe: The dumpling recipe uses basic pantry staples and is designed to be easy to mix and cook, resulting in light and fluffy dumplings that aren’t gummy or dense.
• Flavor Building: Sautéing the vegetables before adding them to the broth builds depth of flavor and adds a touch of sweetness.
• Proper Thickening: Using a cornstarch slurry to thicken the broth ensures a smooth, velvety texture without being overly starchy.

Ingredients

• For the Chicken and Broth:
  • 1 whole chicken (about 3-4 pounds) or 3-4 pounds bone-in, skin-on chicken pieces (thighs and drumsticks work well)
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 8 cups chicken broth (optional, if not using a whole chicken)
  • 8 cups water
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1 bay leaf
  • Salt and pepper to taste
  • 1/4 cup cornstarch
  • 1/4 cup cold water
  • 1 cup frozen peas (optional)
• For the Dumplings:
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into cubes
  • 3/4 cup milk

Instructions

1. Prepare the Chicken and Broth:
   • If using a whole chicken, remove giblets from the cavity. Pat the chicken dry with paper towels.
   • In a large pot or Dutch oven, heat the olive oil over medium-high heat. Brown the chicken on all sides. Remove the chicken from the pot and set aside.
   • Add the onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes. Add the garlic and cook for 1 minute more, until fragrant.
   • If using a whole chicken, return the chicken to the pot. Add the water, thyme, rosemary, bay leaf, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 1-1.5 hours, or until the chicken is cooked through and easily pulls away from the bone.
   • If using chicken pieces, add the chicken pieces, chicken broth (if using), water, thyme, rosemary, bay leaf, salt, and pepper to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 30-45 minutes, or until the chicken is cooked through.
   • Remove the chicken from the pot and let it cool slightly. Shred the chicken, discarding the skin and bones.
   • Strain the broth through a fine-mesh sieve, discarding the solids. Return the broth to the pot.
2. Thicken the Broth and Add Chicken:
   • In a small bowl, whisk together the cornstarch and cold water to create a slurry.
   • Bring the broth to a simmer over medium heat. Slowly pour the cornstarch slurry into the broth, whisking constantly. Simmer for 2-3 minutes, or until the broth has thickened to your desired consistency.
   • Add the shredded chicken back to the pot. Add the frozen peas (if using).
3. Make the Dumplings:
   • In a large bowl, whisk together the flour, baking powder, and salt.
   • Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
   • Gradually add the milk, stirring until just combined. Do not overmix. The dough will be slightly sticky.
4. Cook the Dumplings:
   • Drop spoonfuls of the dumpling dough (about 1-2 tablespoons each) into the simmering broth. Do not overcrowd the pot; you may need to cook the dumplings in batches.
   • Cover the pot and simmer for 15-20 minutes, or until the dumplings are cooked through and no longer doughy. Do not lift the lid during the first 15 minutes of cooking, as this can cause the dumplings to deflate.
5. Serve:
   • Serve hot and enjoy!

Tips for Success

• Don’t Overmix the Dumpling Dough: Overmixing will develop the gluten in the flour, resulting in tough dumplings. Mix just until the ingredients are combined.
• Use Cold Butter: Cold butter is essential for creating flaky dumplings. Make sure the butter is very cold before cutting it into the flour.
• Don’t Peek! Resist the urge to lift the lid while the dumplings are cooking. This will release steam and can cause the dumplings to deflate.
• Season to Taste: Taste the broth throughout the cooking process and adjust the salt and pepper as needed.
• Add Vegetables: Feel free to add other vegetables to the broth, such as diced potatoes, green beans, or corn.
• Use a Rotisserie Chicken: If you’re short on time, you can use a rotisserie chicken to speed up the process. Shred the chicken and add it to the broth after thickening.
• Make it Ahead: The broth can be made ahead of time and stored in the refrigerator for up to 3 days. The dumplings are best made fresh, but you can mix the dry ingredients ahead of time and add the butter and milk just before cooking.

Storage Instructions

Leftover chicken and dumplings can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The dumplings may become slightly softer upon reheating.

FAQ

• Can I use self-rising flour for the dumplings? Yes, you can use self-rising flour. Omit the baking powder from the recipe if using self-rising flour.
• Can I freeze chicken and dumplings? While you can freeze chicken and dumplings, the texture of the dumplings may change slightly upon thawing. The dumplings may become a bit softer. To freeze, let the chicken and dumplings cool completely. Then, transfer to an airtight container and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
• My dumplings are gummy. What did I do wrong? Overmixing the dumpling dough is the most common cause of gummy dumplings. Be sure to mix the dough just until the ingredients are combined.
• Can I use a different type of flour for the dumplings? While all-purpose flour is recommended, you can use whole wheat flour for a slightly denser dumpling.
• Can I add cream to the broth? Yes, you can add a splash of heavy cream or half-and-half to the broth for a richer flavor. Add the cream after thickening the broth and before adding the chicken and dumplings.

Conclusion

Homemade chicken and dumplings is a dish that truly warms the soul. With its comforting flavors and simple ingredients, it’s the perfect meal for a cozy night in. This recipe provides a clear and easy-to-follow guide, ensuring that even novice cooks can create a pot of delicious, homemade chicken and dumplings. So, gather your ingredients, put on your apron, and get ready to experience the joy of creating this classic dish from scratch. You’ll be amazed at how easy and rewarding it is to make this ultimate comfort food in your own kitchen. Enjoy!