Chicken And Dumplings Recipe
Warm, hearty chicken and dumplings for a cozy meal on chilly evenings.
There’s something so comforting about a bowl of chicken and dumplings, with its rich, creamy broth and tender dumplings floating like little clouds. It’s the kind of dish that wraps you up in warmth, filling the kitchen with aromas of simmering chicken and savory herbs. When you take that first spoonful, the silky broth and fluffy dumplings come together for the perfect bite, making you feel right at home.
Chicken and dumplings hold a special place in my heart, conjuring memories of my grandmother's kitchen where she would lovingly stir the pot, teaching me the patience and precision this dish requires. Originating in the American South, this dish has become a staple of comfort food across many homes. It carries with it a tradition of making the most of humble ingredients, creating something nourishing and satisfying.
What makes this recipe truly shine is the addition of buttermilk to the dumplings, giving them a subtle tang and tenderness that sets them apart. The secret? Don't overmix the dough; a light hand ensures they stay soft and airy as they cook. And by searing the chicken first, you build a depth of flavor that infuses the broth.
Perfect for a family dinner or when you're hosting a few friends, chicken and dumplings offer a complete meal in one pot, with minimal fuss and maximum satisfaction. Serve it up on a chilly night, and it's sure to bring smiles along with the steam.
Step-by-Step
- 01Step 1 / 7
In a large pot over medium heat, add olive oil.
Season chicken pieces with salt and pepper, then brown on all sides until golden, about 5-7 minutes.
Remove and set aside.
- 02Step 2 / 7
In the same pot, add carrots, celery, and onion.
Sauté until the onion is translucent and fragrant, about 5 minutes.
Stir in the garlic and cook for another minute.
- 03Step 3 / 7
Return chicken to the pot along with the chicken broth, bay leaves, and thyme.
Bring to a boil, then reduce heat to a simmer.
Cover and cook until the chicken is tender, about 45 minutes.
- 04Step 4 / 7
While the chicken simmers, prepare the dumplings.
In a bowl, whisk together flour, baking powder, and salt.
Stir in buttermilk and melted butter until just combined.
Be careful not to overmix.
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- 05Step 5 / 7
Once the chicken is done, remove it from the broth and set aside to cool slightly.
Remove and discard skin and bones, then shred the chicken into bite-sized pieces.
- 06Step 6 / 7
Return shredded chicken to the pot.
With the broth at a gentle simmer, drop spoonfuls of the dumpling dough into the pot.
Cover and cook without lifting the lid for 15 minutes, until dumplings are cooked through.
- 07Step 7 / 7
Gently stir to ensure dumplings are submerged and have absorbed the flavors.
Check seasoning and adjust if necessary, then serve steaming hot.
Chef Tips
- •For a richer flavor, use bone-in chicken thighs and drumsticks.
- •Don’t overmix the dumpling dough; it should be slightly sticky.
- •Taste the broth before adding dumplings, adjusting seasoning as needed.
- •If the broth is too thin, you can thicken it with a slurry of flour and water.
- •Add peas or green beans at the end for a pop of color and freshness.
Nutrition (per serving)
Estimates only. Actual values depend on brands and portions.
Frequently Asked
Can I make this ahead?+
Yes, you can prepare the chicken and broth a day in advance. Reheat and add dumplings just before serving.
What can I substitute?+
You can use boneless chicken thighs if you prefer, and whole milk can replace buttermilk in the dumplings with a slight change in texture.
How do I store leftovers?+
Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a bit of broth if needed.
