Print

Classic Homestyle Chicken and Dumplings

Close-up of a white bowl filled with rich, yellow broth, tender shredded chicken, carrots, and soft dumplings in chicken and dumpling.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make rich, savory chicken and dumplings using a simple stovetop method for tender meat and fluffy, flat dumplings in a creamy broth.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken breasts or thighs
  • 6 cups chicken broth
  • 1 cup water
  • 1 large carrot, chopped
  • 2 celery stalks, chopped
  • 1 medium onion, chopped
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup all-purpose flour
  • 1/2 cup cold water (for slurry)
  • 1/2 cup heavy cream (optional, for richness)
  • For the Dumplings:
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup milk
  • 4 tablespoons cold butter, cut into small pieces

Instructions

  1. Place chicken, broth, 1 cup water, carrot, celery, onion, thyme, bay leaf, salt, and pepper in a large pot or Dutch oven.
  2. Bring the mixture to a boil, then reduce heat, cover, and simmer for 20 minutes, or until the chicken is cooked through.
  3. Remove the chicken and set it aside to cool slightly. Discard the bay leaf.
  4. While the chicken cools, whisk together the 1/2 cup flour and 1/2 cup cold water until smooth. Whisk this slurry into the simmering broth. Cook, stirring constantly, until the broth thickens slightly.
  5. Shred the cooled chicken using two forks and return it to the pot. Stir in the heavy cream, if using. Keep the mixture at a gentle simmer.
  6. Prepare the dumplings: In a medium bowl, whisk together the 2 cups flour, baking powder, and 1 teaspoon salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  7. Stir in the milk until just combined to form a soft, slightly sticky dough. Do not overmix.
  8. On a lightly floured surface, roll the dough out thinly, about 1/8 inch thick. Cut the dough into 1-inch wide strips, then cut the strips into 2-inch long pieces (flat dumplings).
  9. Drop the dumpling pieces directly into the simmering stew, spacing them out slightly.
  10. Cover the pot tightly and cook without lifting the lid for 15 minutes. The dumplings will steam and become fluffy.
  11. Remove from heat and let stand for 5 minutes before serving hot.

Notes

  • For the fluffiest dumplings, avoid overmixing the dough and do not lift the lid while they are steaming.
  • If you prefer thicker dumplings, roll the dough slightly thicker before cutting.
  • You can substitute chicken thighs for breasts for a richer flavor.

Nutrition

Find it online: https://spoonfulsnap.com/best-chicken-and-dumpling-recipe-2/