Let’s talk comfort food. When the weather turns chilly and you just need a big hug in the bowl, nothing, and I mean nothing.What is the best chicken and dumpling recipe?. It’s like chicken noodle soup’s cozy, heartier cousin. I’ve been making this version for years, tweaking it until it’s absolutely perfect. This isn’t your average, bland, chicken stew – it’s packed with flavor, surprisingly easy to make, and a great side dish. What is the best way to warm you from the inside out? Is this stuff magic? My grandma used to make something similar, and the smell alone transports me back to her warm house. What’s your favorite dinner ever?
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What is chicken and dumplings?
What is chicken and dumplings? Think of it as a creamy, savory stew starring tender, chicken simmered in rich broth. What are some of the best fluffy dumplings? What is a one-pot wonder? Why are dumplings not like pasta? They’re more like little clouds of deliciousness that soak up all the flavors of the broth. What is chicken and dumplings? Easy to remember, and even easier to devour.
Why do I love this recipe?
What are the reasons to love this movie?What is the best chicken dumpling recipe?What are some of my favorite quotes, but here are a few of them:
- The Flavor: It’s rich, savory, and comforting with a hint of herbs that just sings. The broth is creamy (without being heavy), and the chicken is fall-apart tender. Seriously, it’s a flavor explosion in your mouth. My secret? A little bit of thyme and sage – it just elevates everything.
- The Simplicity:Don’t let it intimidate you! Is this recipe worth making? I’ve streamlined it over the years to make it as easy as possible without sacrificing flavor. Is this a lifesaver on busy nights?
- Budget FriendlyWhat pantry staples do you need? Chicken, flour, and a few pantry items? What is a great way to stretch your grocery budget without compromising on taste or satisfaction? I usually buy a whole chicken and then shred all the meat, that way it stretches even further.
- Versatility: You can easily adapt this recipe to your liking! Add more veggies, swap out the herbs, or even use different types of meat. It’s a blank canvas for your culinary creativity. I’ve even made a vegetarian version with mushrooms and vegetable broth that was amazing!
What I love about this recipe is how it brings people together. Is it the kind of dish that everyone enjoys, regardless of age or dietary preferences? I always get requests for the recipe when I make it. It’s a crowd pleaser. Is this a family favorite? I don’t want to tell her I said that.
How do I make chicken dumplings?
Quick Overview
Making this What is the best chicken dumpling recipe?Is it easier to cook chicken? What is the best way to make a dumpling dough? What is the best way to cook dumplings in broth? What is the best way to prepare a hearty, comforting meal? I like adding a splash of cream at the end for extra richness. Is it a game changer?
Ingredients
For Chicken and Broth: For the chicken and broth:
- 1 whole chicken (about 3-4 pounds), or 2 pounds boneless, skinless chicken thighs.
- 1 tablespoon olive oil. 1 teaspoon peppermint oil
- 1 large onion, chopped.
- 2 carrots, chopped.
- 2 celery stalks, chopped.
- 8 cups chicken broth (I prefer low-sodium) (i.e. a
- 2 teaspoons dried thyme a day
- 1 teaspoon dried sage is enough for a
- 1 bay leaf
- Salt and pepper to taste.
- 1/2 cup heavy cream (optional, but highly recommended)
For the Dumplings: What
- What is all-purpose flour?
- 1 tablespoon baking powder. 1 teaspoon baking soda. I
- 1 teaspoon salt is enough for 1 person
- I use 1 cup milk (I’ve even used almond milk with great results)!
- How many tablespoons of butter, melted?
How do I follow step
Step 1: Cook the Chicken
If using whole chicken, place it in a Dutch oven and cover it with water. Bring to a boil, then reduce heat and simmer for about an hour, or until the chicken is cooked through. If using chicken thighs, heat olive oil in a large pot or Dutch oven over medium heat. Season the chicken with salt and pepper and sear until browned. What are the ingredients for chicken broth, sage, and bay leaf? Bring to a boil, then reduce heat and simmer for about 30 minutes, or until the chicken is cooked through. How much liquid should I use to cover my chicken?
Step 2: Shred the Chicken and Sauté Vegetables
How do you remove chicken from the pot? Once cool enough to handle, shred the chicken meat using two forks. Discard the skin and bones. While the chicken is cooling, add the chopped onion, carrots, and celery to the pot. Sauté over medium heat until the vegetables are softened, about 5-7 minutes. This step is crucial for building flavor in the broth. Don’t skip it!
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. How do you mix wet and dry ingredients? Do not overmix the dough, as this will result in tough dumplings. A few lumps are okay!
Step 4: Add the Chicken and Dumplings
Return the shredded chicken to the pot with the vegetables and broth. Bring the mixture to a simmer. Drop spoonfuls of the dumpling dough into the simmering broth, spacing them evenly apart. Cover the pot and simmer for about 15-20 minutes, or until the dumplings are cooked through and fluffy. The dumplings should have doubled in size and be slightly firm to the touch. I always test one with a fork to make sure it’s cooked through.
Step 5: Finish and Serve
Remove the bay leaf from the pot. If desired, stir in the heavy cream for extra richness. Season with salt and pepper to taste. Serve hot and enjoy! I love to garnish mine with fresh parsley. It adds a pop of color and freshness.
What should I serve it with?
Chicken and dumplings: What are is a complete meal in itself, but here are a few ideas for sides to round out the experience:
- For a Simple Side: A crisp green salad with a light vinaigrette is the perfect complement to the richness of the stew.
- For a Heartier Meal: Serve with a side of mashed potatoes or cornbread for extra comfort.
- For a Sweet Touch: A slice of apple pie or peach cobbler is a delicious way to end the meal.
- For a Festive Occasion: Offer a selection of toppings, such as chopped green onions, shredded cheese, or a dollop of sour cream.
My family loves it with some good crusty bread for soaking up all that delicious broth. It’s also amazing with a side of roasted green beans or steamed broccoli. Don’t be afraid to experiment!
Top Tips for Perfecting Your Chicken and Dumplings Recipe
Over the years, I’ve learned a few tricks for making the best chicken and dumplings recipe possible:
- Don’t Overmix the Dumpling Dough: This is the most important tip! Overmixing will result in tough, dense dumplings. Stir the wet and dry ingredients together until just combined.
- Use Good Quality Chicken Broth: The broth is the foundation of the flavor, so use a good quality chicken broth. I prefer low-sodium so I can control the saltiness.
- Season Generously: Don’t be afraid to season the chicken and broth generously with salt, pepper, and herbs. This will make a big difference in the flavor.
- Simmer, Don’t Boil: Simmering the dumplings gently will ensure that they cook through evenly and become fluffy. Boiling will cause them to become tough and rubbery.
- Don’t Peek: Resist the urge to lift the lid while the dumplings are cooking! This will release steam and can cause them to collapse.
- Add a Splash of Cream: Adding a splash of heavy cream at the end is optional, but it adds a delicious richness and creaminess to the stew.
I’ve also found that using cold butter cut into the flour makes for lighter, flakier dumplings. It’s a little extra work, but totally worth it! Another tip? If you want to add vegetables, like peas or corn, throw them in during the last 5 minutes of cooking so they don’t get mushy.
Storing and Reheating Tips
Chicken and dumplings is even better the next day! Here’s how to store and reheat it properly:
- Room Temperature: Let the chicken and dumplings cool completely before storing. Do not leave it at room temperature for more than 2 hours.
- Refrigerator Storage: Store the cooled chicken and dumplings in an airtight container in the refrigerator for up to 3-4 days. Make sure the container is properly sealed.
- Freezer Instructions: For longer storage, you can freeze the chicken and dumplings. Transfer the cooled chicken and dumplings to a freezer-safe container or bag. Freeze for up to 2-3 months.
- Reheating: To reheat, thaw the chicken and dumplings in the refrigerator overnight. Then, transfer to a pot and heat over medium heat until heated through. You may need to add a little extra broth or water if the stew has thickened too much.
One thing I always do is store the dumplings and broth separately if I know I won’t eat it all right away. That way, the dumplings don’t get soggy in the fridge. Also, if freezing, make sure you use a freezer-safe container to prevent freezer burn. Learned that one the hard way!
Frequently Asked Questions
Final Thoughts
So there you have it – my go-to chicken and dumplings recipe! I truly hope you give it a try. It’s a comforting, delicious, and easy-to-make meal that’s perfect for any occasion. This one’s been a family favorite for years, and I know it will become one of yours too. If you love this recipe, be sure to check out my other comfort food classics, like my creamy tomato soup and my cheesy baked mac and cheese. Happy cooking, friends! Can’t wait to hear how yours turns out! Leave a comment below and let me know what you think. And don’t forget to rate the recipe if you enjoyed it! I’d love to see your creations, so tag me on social media!
How to Make the Best Chicken and Dumplings: 5 Secret Tips Revealed!
Ingredients
Main Ingredients
- 2 tablespoons canola oil for searing
- 3 lbs boneless chicken thighs or use chicken breasts
- 1 teaspoon salt
- 4 tablespoons unsalted butter divided
- 1 large red onion diced
- 2 cups slice carrots
- 3 cloves garlic minced
- 1 teaspoon black pepper to taste
- 1 cup all-purpose flour for thickening
- 5 cups vegetable broth
- 1 cup heavy cream
Instructions
Preparation Steps
- Sear the chicken: Season chicken with salt and pepper. In a large pot, heat canola oil over medium-high heat. Sear chicken for 3-4 minutes on each side. Remove and set aside.
- Build the Soup: In the same pot, add 2 tablespoons butter. Saute onions and carrots until onions are translucent. Add garlic and cook for another minute.
- Add 1 cup flour and stir to coat vegetables. Gradually pour in vegetable broth while stirring constantly to avoid lumps. Add cream, stirring until well combined.
- Return chicken to the pot and simmer for about 20 minutes until the chicken is fully cooked. Remove chicken, shred it, and return to the pot.
- Prepare Dumplings: Mix flour, baking powder, and a pinch of salt in a bowl. Add milk and melted butter. Stir until just combined.
- Drop spoonfuls of dough into the simmering soup. Cover and cook for 15 minutes until dumplings are fluffy.
- Serve hot, garnished with parsley if desired.
