Best Homemade Chicken and Dumplings Recipe

If you are looking for the most delicious homemade recipe for Chicken and Dumplings, you have arrived at the correct place. This chicken soup is rich and creamy, and it is loaded with a lot of comforting flavor. It is topped with dumplings that are cooked to perfection, and they are absolutely light and airy.

Take my word for it when I tell that this recipe for Chicken and Dumplings is the most delectable one out there! Using techniques that assure the juiciest chicken, the most flavorful homemade soup, and airy, fluffy dumplings that steam to perfection, this recipe is cooked from scratch and uses strategies to ensure that the chicken is juicy.

Ingredients For Chicken Dumplings

Soup Base Aromatics: To create the foundation of the soup’s flavor, sauté a blend of onion, carrots, and celery. Use sweet, white, or yellow onions instead of red ones.

Either homemade or store-bought chicken broth would suffice.

Heavy Cream: This gives the soup a lovely richness; you may use whole milk or half-and-half instead for a lighter supper.

Herbs: This recipe calls for bay leaves, dried thyme, salt, and pepper as ingredients. Use one and a half tablespoons of freshly chopped thyme if you prefer to use fresh.

Cooked Chicken: You can use either chicken thighs or breasts. You may use a rotisserie chicken or cook the chicken from scratch for a simple midweek supper.

Milk: Whole milk is recommended, however 2% will also work for the dumpling batter.

Drop Dumplings vs. Noodle Dumplings

Noodle Dumplings: The dough is rolled out, then sliced with a knife or pizza cutter into strips or small rectangles, and then put into the soup to cook. Noodle dumplings are a type of dumpling that are flat in shape. If you have ever tried the chicken and dumplings at Cracker Barrel, you will recognize these particular noodles as the ones that are used.

Drop Dumplings: The term “drop dumplings” refers to a type of dumpling that resembles biscuits and is presented in the form of circular mounds that are placed on top of the soup. The saucepan is then covered with a lid, and the ingredients are cooked while being infused with the flavorful soup liquid. The dumplings that are used in this dish are of this particular variety.

Dumplings shapes and sizes

In overall, there are three different types that are utilized for the preparation of chicken and dumplings:

This is the ingredient that we utilize in this recipe. The dough for these dumplings is simply scooped out directly from the bowl, and then the dumplings are dropped into the soup during the steaming process.

After the dough for the biscuits has been cut into smaller pieces, it is then placed to the soup to be cooked. These biscuits can be baked at home or stored in the refrigerator.

Rolled: The dough for these is rolled out, then cut into shapes, and then it is cooked in the broth.

What are Chicken and Dumplings?

• The Chicken and Dumplings dish begins with a flavorful chicken soup that is soaked in a creamy broth and contains veggies.
• An uncooked dumpling is placed on top of the soup, and then the dumpling is steamed on top of the soup.
• This soup is a favorite comfort food in the southern United States, and the consistency of the soup and the type of dumplings that are used can vary greatly from one dish to the next.

How To Prepare The Soup Base?

We have to prepare the soup first. Start with the classic mirepoix, or onion, carrots, and celery soup beginning trio. After sautéing them in butter, we add the garlic and heat it for a minute or so, just long enough to become fragrant without burning.

Next, in order to thicken the foundation of the chicken stew, we must produce a roux. When the roux begins to brown and the vegetables are well covered, add the flour and stir until it is cooked through.

Next, add the chicken stock and stir to mix it in. Finally, add the bay leaves, heavy cream, salt, and pepper. Simmer everything while you make the dumplings.

How To Make the Chicken Dumplings?

Nobody desires to bite into a sloppy, thick dumpling. So I decided to work on perfecting a recipe for light and fluffy, delectable dumplings to go with this hearty soup. How we make them is as follows:

To begin, whisk together the flour, salt, and baking powder. Next, pour the milk and melted butter to add fat and moisture. These aid in maintaining the dumplings’ tenderness and helping them maintain their shape.

The dough will be tough and dense if it is overmixed. To bring everything together, give them a brief stir, and then put the dough away.

Final touch to the Chicken and Dumplings

Now that you have made your dumpling dough, let’s return to the soup. The cooked chicken, frozen peas, and chopped parsley should now be added. These should not be added any early since they will simmer for too long and become tough, especially the chicken.

The dumplings should then be placed directly on top of the chicken soup. Put a lid on it and don’t peek! For the dumplings to become perfectly fluffy, you want the steam to remain retained inside the pot. A 15-minute timer should be set.

Check the doneness of the dumplings after that period of time has elapsed. At this point, you can turn them over and cover again, cooking for a few minutes at a time, until they are cooked through. This meal is prepared when the dumplings are cooked.

Reheating Instructions

Storage: For up to four days, the chicken and dumplings can be kept in the refrigerator in an airtight container.

Reheating: Thaw these homemade chicken and dumplings in the refrigerator overnight after they were frozen. Next, reheat in the microwave or on low heat on the stove, adding more liquid as necessary to loosen it up, until it’s evenly warmed through and bubbling.

Instructions for Freezing: The chicken and dumplings can be frozen for up to three months in an airtight container.

Chicken and Dumplings Recipe

Recipe by Macy WatkinsCourse: SideCuisine: North ChineseDifficulty: Easy

Servings

6

servings

Prep time

20

minutes

Cooking time

2

hours 

Calories

349

kcal

Total time

2

hours 

20

minutes

Chicken dumplings are very exciting dish to make for dinner or for any party and functions. The tender pieces of chicken are enveloped in a warm, savory broth, creating a comforting and satisfying meal. The dumplings themselves are soft and pillowy, soaking up all the delicious flavors of the broth. Whether enjoyed on a cold winter night or just as a special treat, chicken dumplings are sure to be a hit with everyone at the table.

Ingredients List

• Soup Base Aromatics

• Chicken Broth

• Heavy Cream

• Herbs

• Milk

• Cooked Chicken

• Eggs

Directions To Make The Recipe

• Place chicken in a large stockpot or Dutch oven, cover with salted water, and boil until cooked through and soft.
• Then, remove chicken from pot and pull meat from bones.
• Once the dumplings are prepared, keep the chicken warm.
• In a large mixing basin, sift together about 2 cups flour and 1 teaspoon baking powder to make the dumplings.
• After creating a well in the flour mixture and adding one cup of hot chicken stock, stir with a fork and then your fingers.
• Once again, thoroughly mix in the egg.
• On a board dusted with flour, knead the dough for a few seconds.
• Roll the dough as thinly as you can after dividing it into four or five portions.
• Cut into pieces that are 1 1/2 to 2 inches wide.
• Cut them into strips that are 2 inches long.
• Immerse in hot, simmering chicken broth for ten to fifteen minutes.
• Accompany with chicken that has already been cooked.

Recipe Tips

• I was happy to finally find a recipe that, when made, brought back memories of the 1950s and the dumplings my aunt used to make for me. All this recipe needs to be a duplicate of is her lovely presence.
• I neglected to move the baking powder and flower. The dumplings were a little thick. Overall though, it was excellent.
• I followed the recipe exactly when I initially tried it, but I later made some changes to suit my tastes. Still, the recipe is fantastic just the way it is!
• Using egg noodles straight out of the packet is the most convenient and optimal method. They are on the isle of fresh vegetables. They have a little flour on them, which thickens the broth, making them ideal for this. Not extending out. All you need to do is place them in the boiling broth, and they will come out precisely as you had intended. The same ten to fifteen minutes of cooking. Typically, I get the ones that are packaged in squares. Additionally, you can cut them to size by getting the longer one.