Chicken and Dumplings
Let Me Tell You About Chicken and Dumplings
Alright, friend—let’s talk chicken and dumplings. I swear, this dish takes me right back to my grandma’s linoleum-floored kitchen, with those floral curtains and the steady hum of radio static in the background. She always claimed you could tell if someone loved you by how fluffy their dumplings turned out (no pressure, right?). Once, I dropped a whole dumpling on the floor and our old beagle, Daisy, was on it before I could even gasp; now every time I make this, I half expect her to come trotting in. Anyway, buckle up for a recipe that’s as warm and messy as a favorite memory—and probably just as filling.
Why You’ll Love This Chicken and Dumplings (Or At Least Why My Lot Does)
I pull this recipe out when I want the house to smell like I’ve got my life together (even if my laundry basket bursts at the seams). My family honestly loses their minds over this—especially when it’s freezing rain outside. There was that time my cousin tried to eat his straight out of the pot; soup burns are no joke, folks. I adore the way the dumplings practically melt right into the chicken, and if you’re having “one of those days” (and who isn’t?) this is the kind of bowl that makes things better. Or at least it keeps everyone’s mouth full so the argument about whose turn it is to do dishes goes quiet.
What You’ll Need (And What I Sometimes Wing It With)
- 2 lbs chicken thighs (boneless is easy, but use bone-in if you want extra flavor—I’ve even used leftover rotisserie in a pinch)
- 6 cups chicken stock (homemade is great, but honestly, bouillon cubes work in a rush)
- 1 yellow onion, diced—though red onions are okay too if that’s all you’ve got
- 3 carrots, sliced (sometimes I forget and just toss in a handful of baby carrots, no shame)
- 2 celery sticks, chopped
- 2 cloves garlic, minced (if you love garlic, go wild—no law against it)
- 1 bay leaf (my grandmother swore by these, but I forget them half the time—and it’s still tasty)
- Salt and pepper to taste
- 1/2 teaspoon dried thyme (or just crumble a bit of the stuff from the back of your spice shelf)
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 tablespoons cold butter, cut in cubes (I’ve made these with margarine and nobody seemed to notice)
- 1/2 cup milk (even almond milk works, but regular ol’ milk makes fluffier dumplings—just saying)
- Chopped parsley for serving (totally optional, but looks nice)
How To Make It—And Please, Don’t Stress the Steps
- Start by cooking the chicken. Throw those thighs into a big soup pot, pour in the stock, and get it simmering. Skim the top if it looks foamy—you don’t have to be precious about it, but it does look nicer.
- Add your veggies. Chuck in the onion, carrots, celery, garlic, bay leaf, and thyme. Season with salt and pepper (remember you can always add more later—not that I’ve learned that the hard way or anything).
- Simmer it gently for about 30 minutes. This is where I usually sneak a taste. Pull the chicken out, let it cool just enough that your fingers don’t hate you, then shred it using two forks and pop it back in. Or just chop it if you can’t be bothered.
- Time for the dumplings! Toss the flour, baking powder, and salt into a medium bowl. Work the butter in with your fingers or a fork until the mix looks—not to get all fancy—like coarse crumbs. Stir in the milk, but don’t overthink it. Should look like a sticky mess; that means you’re on the right track.
- Drop spoonfuls (big as golfballs or smaller, your call) of this dough right onto your bubbling soup. Don’t worry if they look a bit weird right now – they’ll puff up nicely. Pop a lid on and let the whole thing simmer about 15 minutes. No peeking! (I peek all the time, but then they don’t rise quite as much. Oops.)
- Check a dumpling for doneness—just rip one open. Shouldn’t be doughy in the middle, but hey, if it is, just give things another few minutes. Sprinkle with parsley if you’re feeling fancy.
Some Notes from My (Semi-Disastrous) Attempts
- If you use bone-in chicken, watch out for little sneaky bits when shredding. Trust me—crunching on bone in the middle of dinner is a vibe killer.
- Dumplings too dense? Probably mixed the dough a bit too much. I do it about half the time, so don’t sweat it.
- And if your soup is too thick, splash in a bit more water or stock. Easy fix (I once just dumped in the rest of my coffee by accident—would not recommend, unless you really love coffee, I guess?).
How I’ve Tweaked It (And Goofs Along the Way)
- Sometimes I add a splash of cream near the end—makes it extra rich.
- I’ve dropped in frozen peas once or twice, which was fine; don’t try broccoli though, it goes all floppy and weird.
- If I’m feeling lazy, biscuit dough from the tube (you know, the supermarket kind) works for the dumplings, but honestly, it’s just not the same.
No Fancy Gear? You’re Not Out of Luck
My grandma used to swear by her Dutch oven, but I’ve made this in a bog-standard stockpot and it turned out just dandy. No steamer basket or anything needed—just a big enough pot to contain the comfort. Even a deep frying pan with a lid will probably do, though watch for spills. (Trust me, it happens…)
How to Store It—Maybe
Supposedly, this’ll keep in the fridge in an airtight container for 2-3 days. But, honestly, my house practically inhales it; leftovers are a myth around here. If you’re one of those lucky few with leftovers, reheat gently on the stove so the dumplings don’t turn gummy (microwave is fine in a pinch, but you didn’t hear that from me).
How I Serve It Up (Besides Straight Out of the Pot)
I usually scoop it into big bowls and scatter over extra pepper. Nobody in my house waits for it to cool down—burnt tongues are sort of a winter tradition. Now, sometimes we have it with a side of green beans (if I’m feeling virtuous) or, more often, a hunk of bread for mopping up the last drops. Oh, and sometimes someone insists on adding hot sauce, but that just seems…illegal.
Lessons Learned (or: Pro Tips From My Blunders)
- Don’t rush the dumpling cooking. I once tried to hurry it along, and ended up with weird, rawish dough balls. Not your best move.
- Let the chicken sit a few minutes before shredding, or you’ll need asbestos fingers. Trust me.
- If you use rotisserie chicken, add it right at the end so it doesn’t go stringy. Actually, I find it works better if you treat it as a shortcut, not a replacement for simmering—live and learn!
Real Questions People Have Actually Asked Me (Well, Mostly)
- Can I make chicken and dumplings ahead?
Sure, but I reckon it tastes even better the next day; dumplings will soak up a bit of broth and get denser (in a good way). Maybe don’t add the dumplings til you’re heating it up again, though. - Can I freeze chicken and dumplings?
Eh, you can, but I don’t love how the dumplings thaw—bit mushy, if I’m honest. But if you’re not picky; go for it. Just reheat gently. - My soup’s too thick—what do I do?
Just stir in a splash of stock or water. I once made it nearly stew-thick and folks still gobbled it up, but if you want it runnier, don’t be shy with the liquid. - Do the dumplings have to be perfect balls?
Heck no! Drop ‘em as blobs—they’ll find their shape. - Can I use turkey instead of chicken?
Absolutely. Tastes just as good. I once even used leftover roast pork. Not recommended, but you do you!
Oh, slight digression—one time, I tried making this with a gluten-free flour mix, and, well, it came out more like chicken porridge. Still edible, just not quite the effect I was after. But that’s half the fun in the kitchen, isn’t it?
If you give this a whirl, let me know if you figure out how to keep from eating half the dumplings before the soup’s even done. I sure haven’t.
Ingredients
- 2 lbs boneless, skinless chicken thighs
- 6 cups low-sodium chicken broth
- 2 cups all-purpose flour
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup frozen peas
- 1 large onion, chopped
- 2 tsp baking powder
- 1/2 cup milk
- 4 tbsp unsalted butter, divided
- 2 tbsp chopped fresh parsley
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
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1In a large pot, melt 2 tbsp of butter over medium heat. Add onion, carrots, and celery, and cook for 5 minutes until vegetables are softened.
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2Add chicken thighs to the pot, season with salt and pepper, and pour in chicken broth. Bring to a boil, then reduce heat and simmer for 30 minutes, until chicken is cooked through.
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3Remove chicken from the pot, shred it with two forks, then return to the soup along with frozen peas.
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4To make dumplings, combine flour, baking powder, and a pinch of salt in a bowl. Cut in 2 tbsp of butter, then stir in milk and parsley until just combined.
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5Drop spoonfuls of the dumpling batter onto the simmering soup. Cover and cook for 15-20 minutes, until dumplings are fluffy and cooked through.
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6Taste and adjust seasoning if needed before serving hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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