Comfort in a Bowl: Chicken and Dumplings Recipe
Chicken and Dumplings is the ultimate comfort food—a dish that brings warmth, nostalgia, and satisfaction to the table. With tender chicken, soft, pillowy dumplings, and a flavorful broth, it’s a meal that feels like a warm hug on a cold day. This recipe is simple yet incredibly rich, making it perfect for a cozy family dinner or a special gathering. Whether you’re recreating a beloved childhood dish or trying it for the first time, this recipe is sure to become a favorite.
Ingredients
For the Broth:
6 cups chicken broth
2 celery ribs, halved
1 medium onion, halved
2 boneless, skinless chicken breasts (about 1 lb each)
Salt and pepper to taste
For the Dumplings:
3 cups all-purpose flour
1 tablespoon baking powder
1 ¼ teaspoons salt (divided)
1 cup + 2 tablespoons milk
Optional Additions:
Fresh herbs (parsley, thyme) for garnish
2 tablespoons butter for a richer broth
Step-By-Step Instructions
1. Prepare the Broth:
Simmer the Broth: In a large stockpot or Dutch oven, bring the chicken broth, celery, and onion to a simmer over medium heat. This helps infuse the broth with flavor.
Cook the Chicken: Add the chicken breasts to the simmering broth. Let them cook until tender, about 15 minutes. Once done, remove the chicken from the pot and let it cool slightly before shredding it into bite-sized pieces. Set the chicken aside.
2. Prepare the Dumplings:
Mix Dry Ingredients: In a large mixing bowl, combine the flour, baking powder, and 1 teaspoon of salt. Stir well to ensure even distribution.
Add Wet Ingredients: Gradually add the milk to the dry ingredients, stirring until a soft dough forms. The dough should be soft but not sticky. If necessary, add a little more flour or milk to achieve the right consistency.
3. Cook the Dumplings:
Roll Out the Dough: Turn the dough out onto a floured surface. Using a rolling pin, flatten the dough to about ¼ inch thick. Cut the dough into small squares or rectangles, about 1-2 inches in size.
Simmer the Dumplings: Return the pot of broth to a gentle simmer. Add the dumplings one by one, ensuring they don’t stick together. Cover the pot and let the dumplings cook for about 15 minutes, stirring occasionally to prevent sticking. The dumplings should be soft and tender.
4. Finish the Dish:
Add Shredded Chicken: Once the dumplings are cooked, add the shredded chicken back into the pot. Stir to combine and let it heat through.
Adjust Seasoning: Taste the broth and adjust the seasoning with additional salt and pepper if needed. You can also add 2 tablespoons of butter for extra richness.
Garnish and Serve: Serve the chicken and dumplings hot, garnished with fresh herbs like parsley or thyme for added flavor and a pop of color.
Variations and Substitutions
Herb Dumplings: Add minced fresh herbs like parsley, thyme, or dill to the dumpling dough for an aromatic twist.
Shortcut with Rotisserie Chicken: Save time by using pre-cooked rotisserie chicken. Simply add the shredded rotisserie chicken during the last 10 minutes of cooking.
Vegetable Additions: Boost the nutritional content by adding vegetables like peas, carrots, or corn to the broth. Add them while the dumplings are cooking to keep the prep simple.
Gluten-Free Dumplings: Use a gluten-free flour blend in place of all-purpose flour to make this dish suitable for those with gluten sensitivities.
Conclusion
Chicken and Dumplings is a dish that embodies comfort, warmth, and nostalgia. It’s simple to prepare yet delivers a rich, satisfying meal that’s perfect for any occasion. Whether you stick to the classic recipe or customize it with your favorite variations, this dish is sure to bring joy and togetherness to your table.
This recipe offers a beautiful balance of flavors and textures, from the tender chicken to the soft, pillowy dumplings, all bathed in a savory, aromatic broth. It’s a meal that’s not only delicious but also evokes feelings of home, family, and comfort—everything that makes cooking and sharing meals so special. Enjoy!
Chicken and Dumplings
Ingredients
For the Broth:
- 6 cups chicken broth
- 2 celery ribs halved
- 1 medium onion halved
- 2 boneless skinless chicken breasts (about 1 lb each)
- Salt and pepper to taste
For the Dumplings:
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 ¼ teaspoons salt divided
- 1 cup + 2 tablespoons milk
Optional Additions:
- Fresh herbs parsley, thyme for garnish
- 2 tablespoons butter for a richer broth
Instructions
- Prepare the Broth: In a large stockpot or Dutch oven, bring the chicken broth, celery, and onion to a simmer over medium heat. Add the chicken breasts and cook until tender, about 15 minutes. Remove the chicken, allow it to cool slightly, then shred it into bite-sized pieces. Set aside.
- Prepare the Dumplings: In a large mixing bowl, combine the flour, baking powder, and 1 teaspoon of salt. Gradually add the milk, stirring until a soft dough forms.
- Cook the Dumplings: Roll out the dough on a floured surface to about ¼ inch thick. Cut the dough into 1-2 inch squares. Return the broth to a gentle simmer, and add the dumplings one by one. Cover and cook for 15 minutes, stirring occasionally.
- Finish the Dish: Add the shredded chicken back to the pot with the dumplings. Stir to combine and heat through. Adjust seasoning with additional salt and pepper, and stir in 2 tablespoons of butter if desired.
- Garnish and Serve: Serve hot, garnished with fresh herbs like parsley or thyme.
