Classic Chicken and Dumplings
A comforting and hearty dish, Classic Chicken and Dumplings features tender shredded chicken in a savory broth with soft, fluffy dumplings. Perfect for a cozy meal, this recipe offers a delicious blend of flavors and textures.
Equipment
- Dutch oven
- cutting board
- small bowl
- whisk
- medium bowl
- pastry blender or fingertips
Ingredients
Chicken Mixture
- 2 lbs boneless, skinless chicken breasts or thighs
- 1 tablespoon olive oil
- 1 large yellow onion
- 2 carrots
- 2 celery stalks
- 2 cloves garlic
- 8 cups chicken broth low sodium is good
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and freshly ground black pepper to taste
- 1/4 cup all-purpose flour for thickening
- 1/2 cup heavy cream optional, for extra richness
- Fresh parsley chopped (for garnish)
Dumplings
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 cup cold butter, cubed
- 3/4 cup milk or buttermilk for tang
Instructions
Chicken and Dumpling Prep
- Heat olive oil in a Dutch oven over medium heat, then sauté chopped onion, carrots, and celery for 5-7 minutes until soft. Stir in minced garlic and cook for an additional minute until fragrant.
- Add chicken pieces, chicken broth, dried thyme, and rosemary to the pot; bring to a boil, then reduce heat, cover, and simmer for 20-25 minutes until the chicken is cooked through.
- Remove cooked chicken from the pot, shred it into bite-sized pieces with two forks, and set aside.
- Whisk 1/4 cup flour with 1/2 cup hot broth in a small bowl until smooth, then stir this mixture back into the pot, bringing it to a gentle simmer for 5 minutes to thicken. Stir in the shredded chicken and heavy cream (if using), then season with salt and pepper.
Dumpling Creation and Cooking
- In a medium bowl, whisk together 2 cups flour, baking powder, and 1 teaspoon salt, then cut in the cold butter until the mixture resembles coarse crumbs. Gradually add milk, stirring until just combined to form a shaggy dough, being careful not to overmix.
- Drop spoonfuls of the dumpling dough directly into the simmering chicken mixture, ensuring not to overcrowd the pot as the dumplings will expand.
- Cover the pot and cook on low for 15-20 minutes, without lifting the lid, until the dumplings are puffed and cooked through.
- Ladle the hot chicken and dumplings into bowls, garnish with fresh chopped parsley, and serve immediately.
Notes
For a richer broth, consider using homemade chicken broth or adding an extra 1/4 cup of heavy cream. Ensure the dumplings are cooked through but not overcooked to maintain their fluffy texture. Do not lift the lid while the dumplings are cooking to trap the steam, which helps them puff up properly.