This ultimate chicken and dumplings recipe is the perfect comfort food for a rainy day. The dumplings are made with flour, milk, and a little baking powder for extra lightness, and the broth is rich and full of flavor. For those seeking an even richer flavor, you can make the broth a day ahead and let it sit overnight in the fridge.
Traditional Vs. Quick Chicken And Dumplings
There are two schools of thought for chicken and dumplings: the traditional method, which involves making a roux and simmering the dumplings in the broth until they’re cooked through; and the quick method, where you drop the dough into boiling broth and let it cook until it floats to the top.
Both methods have their merits, but we prefer the quick method because it’s less fussy, and the results are just as good. The dumplings are light and fluffy, and the broth is rich and flavorful.
Skin On Or Off?
This recipe uses skin-on, bone-in chicken thighs because they have more flavor and stay moister than boneless, skinless chicken breasts. However, you can certainly use boneless, skinless chicken breasts. Just be sure to adjust the cooking time accordingly – the chicken breasts will cook faster than the thighs.
To make this recipe even easier, you can use rotisserie chicken or leftover cooked chicken. Just shred the meat and add it to the pot at the end.
What Type Of Dumplings To Use?
There are two types of dumplings commonly used in chicken and dumplings: drop dumplings and rolled dumplings. We prefer to use drop dumplings for this recipe because they’re quick and easy to make.
To make drop dumplings, whisk together the flour, milk, and baking powder, then drop the batter by the spoonful into the boiling broth. The dumplings will cook for about 5 minutes.
If you prefer rolled dumplings, you can roll the dough onto a floured surface and use a biscuit cutter or glass to cut out circles. Drop the dumplings into the broth and cook for 10 minutes or until cooked through.
Interesting Tips And Tricks
- Add an egg to the batter if you want your dumplings to be extra fluffy.
- For a richer flavor, brown the chicken in a skillet before adding it to the pot.
- To thicken the broth, whisk together 2 tablespoons of flour and 0.25 cups of cold water, then add it to the pot.
- To make this recipe gluten-free, use gluten-free flour instead of all-purpose flour.
- If you don’t have milk on hand, you can use water or chicken broth.
Chicken And Dumplings Recipe
For The Dumplings
- 1 cup all-purpose flour
- 0.5 tsp baking powder
- 0.25 tsp salt
- 1 cup milk
For The Soup
- 1 tbsp olive oil
- 2 lb chicken thighs skin on, bone-in (or boneless, skinless chicken breasts)
- 0.5 tsp salt
- 0.5 tsp pepper
- 1 onion diced
- 3 carrots peeled and diced
- 3 celery stalks diced
- 6 cups chicken broth
- 1 bay leaf
- 0.25 cup fresh parsley chopped
- To make the dumplings, whisk together the flour, baking powder, and salt in a medium bowl.
- Stir in the milk until well combined. Set the batter aside.
- To make the soup, heat the olive oil in a large pot over medium heat.
- Season the chicken with salt and pepper, then add it to the pot and cook for about 5 minutes per side, or until browned.
- Remove the chicken from the pot and set it aside on a plate.
- Add the onion, carrots, and celery to the pot and cook for 5 minutes, or until the vegetables are softened.
- Pour in the chicken broth and add the bay leaf. Bring the soup to a boil, then reduce the heat to low and let it simmer for 10 minutes.
- Add the chicken back into the pot, along with any juices that have accumulated on the plate. Increase the heat to medium and let the soup simmer for 10 minutes.
- To make the dumplings, use a spoon to drop the batter by the tablespoon into the soup. Cook for 5 minutes, or until cooked through.
- Remove the bay leaf from the pot and stir in the chopped parsley.
- Serve hot.
Serving SuggestionsServe with a side of crusty bread for dipping, or add some cooked rice or noodles to the soup to make it a complete meal.
Storing SuggestionsLeftover chicken and dumplings can be stored in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop before serving.
FAQs Related To Chicken Dumplings Recipe
Where Can I Find The Best Chicken And Dumplings Recipe?
There are a lot of chicken and dumplings recipes out there, but this is the best one. It’s convenient and easy to make, and the results are always delicious.
How Long Will This Recipe Take To Make?
This recipe will take about 30 minutes to make, from start to finish.
Can I Make The Dumplings Ahead Of Time?
Yes, you can make the dumplings ahead of time. When ready to use them, drop them into the boiling broth and cook for 5 minutes. Just store them in an airtight container in the fridge for up to 2 days.
This chicken and dumplings recipe is perfect for a rainy day. The dumplings are fluffy and delicious. Surprise everyone in your family by making this warm, hearty meal. This will become a family favorite.