Homemade Chicken and Dumplings: The Ultimate Comfort Food
A creamy, aromatic stew that transforms humble ingredients into soul-warming delight.
Homemade Chicken and Dumplings
Chicken and dumplings is the epitome of homestyle comfort—warming, filling, and irresistibly rich. Picture a creamy, gently aromatic broth enveloping tender bites of chicken and pillowy clouds of dumplings. This classic dish is the answer to chilly evenings, Sunday suppers, or anytime your soul craves old-fashioned goodness.
Why You’ll Love This Recipe
- Ultimate Comfort: Slightly creamy, gently seasoned, and deeply satisfying.
- Rustic Simplicity: No fancy shaping or fuss—just hearty, traditional flavors.
- Customizable: Make it as classic or as rich as you like, with easy ingredient swaps.
Ingredients for Chicken and Dumplings
For a batch that serves 6–8, gather the following:
For the Chicken Stew:
- 2 tbsp butter
- 2 tbsp olive oil
- 1/2 cup all-purpose flour (for dredging)
- 1 whole chicken, cut into pieces
- Salt and pepper, to season
- 1/2 cup finely diced carrots
- 1/2 cup finely diced celery
- 1 medium onion, finely diced
- 1/2 tsp ground thyme
- 1/4 tsp turmeric
- 6 cups low-sodium chicken broth
- 1/2 cup apple cider
- 1/2 to 3/4 cup heavy cream
For the Dumplings:
- 1 1/2 cups all-purpose flour
- 1/2 cup yellow cornmeal
- 1 tbsp (heaping) baking powder
- 1 tsp kosher salt
- 1 1/2 cups half-and-half
- 2 tbsp minced fresh parsley (optional)
- Additional salt as needed
Step-By-Step Directions
1. Prepare and Brown the Chicken
- Pat chicken pieces dry, season generously with salt and pepper, and dredge each piece in flour to create a light coating.
- Heat butter and olive oil in a large, heavy pot or Dutch oven over medium-high heat.
- Working in batches, brown the chicken on both sides until golden, about 2–3 minutes per side. Transfer browned pieces to a clean plate.
2. Build Flavor With Vegetables and Spices
- In the same pot (do not wipe clean), add onion, carrots, and celery. Sauté over medium-low heat, stirring and scraping up browned bits, for 3–4 minutes until just softened.
- Stir in ground thyme and turmeric, letting their aromas bloom for about 30 seconds.
- Pour in chicken broth and apple cider, stirring well to combine.
- Return the browned chicken, nestling pieces into the liquid. Bring to a gentle simmer, cover, and cook for 20 minutes. The flavors meld and the chicken cooks through during this time.
3. Make the Dumpling Dough
- While the chicken simmers, sift together flour, cornmeal, baking powder, and salt in a bowl.
- Pour in the half-and-half and mix gently with a spoon or spatula until just combined—a slightly sticky, rustic mixture forms.
- If you like, fold in minced parsley for fresh color and subtle herbal notes.
- Set the bowl aside, letting the batter rest while you finish the stew.
4. Shred the Chicken & Enrich the Broth
- Remove the cooked chicken pieces from the pot, setting them aside to cool slightly.
- Use two forks to pull the chicken from the bones, shredding into rough, hearty chunks. Discard bones and skin.
- Return shredded chicken to the simmering pot.
- Pour in heavy cream (1/2 to 3/4 cup), stirring gently—this gives the broth luxurious texture without making it overly thick.
5. Drop and Simmer the Dumplings
- With the stew gently bubbling, use a tablespoon (or small ice cream scoop) to drop generous dollops of dumpling batter directly onto the surface. Don’t fuss over perfect shapes—the goal is rustic, pillowy mounds.
- Space them out; they will expand as they cook.
- Sprinkle additional parsley over the top, if using.
- Cover the pot halfway (to prevent oversteaming but retain heat), and simmer for 15 minutes until dumplings are puffed and cooked through.
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6. Final Touches and Serving
- Taste the stew and adjust seasoning—add salt as needed for a fuller flavor.
- Allow the pot to sit uncovered for about 10 minutes before serving. This helps the dumplings firm up and lets the stew slightly thicken, resulting in the perfect spoonable consistency.
- Ladle into deep bowls, ensuring each serving gets a generous helping of chicken and dumplings. Serve hot, preferably with family and stories at the table.
Essential Tips for Success
- Use a Whole Chicken: Cutting up a whole chicken (rather than using just breasts or thighs) yields a richer, more flavorful broth.
- Don’t Overmix the Dumplings: Stir dough just until combined for the fluffiest results. Overworking leads to dense dumplings.
- Halfway Lid Trick: Simmering with the lid partly on helps cook the dumplings thoroughly without losing too much liquid or turning gummy.
- Let It Rest: Allowing the finished stew to sit 10 minutes before serving helps all textures meld and flavors bloom.
Variations & Substitutions
- Creaminess: Use all heavy cream for extra richness, or swap half-and-half for a lighter base.
- Dumpling Add-Ins: Add herbs like chives or dill, or a bit of cheese to the dough for extra flavor.
- Vegetable Swaps: Try parsnips, peas, or mushrooms in place of (or in addition to) carrots and celery.
- Gluten-Free: Use a gluten-free flour blend; dumpling texture will be slightly different but still satisfying.
- Quick Version: Use rotisserie chicken and store-bought broth for a shortcut; adjust simmering time accordingly.
Serving Suggestions
- Fresh Parsley: Sprinkle liberally over each bowl for color and freshness.
- Crusty Bread: Serve alongside for dunking into the rich broth.
- Simple Salad: A lemony green salad balances this hearty stew beautifully.
Make Ahead & Storage
- Make Ahead: The chicken stew can be prepared a day ahead (do not cook dumplings yet). Cool and refrigerate. When ready, bring to a simmer, then drop in fresh dumplings and cook as directed.
- Storage: Leftovers keep well for 2–3 days in a covered container in the fridge. Dumplings will soak up liquid over time—add extra broth when reheating for best results.
- Freezing: Chicken stew without dumplings freezes beautifully. Thaw, reheat, and add fresh dumplings before serving.
Common Troubleshooting Questions
| Problem | Solution |
|---|---|
| Dumplings too dense | Mix dough less; ensure baking powder isn’t expired. |
| Broth too thin | Simmer uncovered briefly to reduce; thicken with a tablespoon of flour blended with a little cream. |
| Chicken dry | Use bone-in, skin-on pieces for juicier results and avoid overcooking. |
| Too salty | Use low-sodium broth and adjust salt at the end only; add a splash of cream to mellow excess saltiness. |
Frequently Asked Questions (FAQs)
Q: Can I use boneless, skinless chicken breasts?
A: Yes, but keep in mind that the broth will be slightly less rich. The flavor is deeper and more traditional with a whole chicken or a mix of thighs and breasts.
Q: Are the dumplings supposed to be chewy or fluffy?
A: These dumplings are designed to be tender and fluffy—never tough or chewy. Gentle mixing and proper simmering are the secrets.
Q: Can I add extra vegetables?
A: Absolutely! Mushrooms, peas, or even chopped spinach are great additions. Add leafy greens just before serving to retain color and texture.
Q: Is this recipe freezer-friendly?
A: The stew base (without dumplings) freezes very well. For best texture, make the dumplings fresh each time you reheat and serve.
Q: How do I tell when dumplings are cooked?
A: After 15 minutes of gentle simmering, insert a toothpick or fork into the thickest dumpling; it should come out clean, and the dumpling will look puffed and slightly firm.
Final Thoughts: Chicken and Dumplings for Every Table
This homemade chicken and dumplings recipe delivers pure comfort in every spoonful. Each step builds hearty flavor and cherished tradition, from the rich, golden broth to the herb-flecked dumplings bobbing on top. Whether for a nostalgic family dinner or a special gathering, this dish proves that simple, honest cooking never goes out of style. Enjoy, savor, and make it your own—one pot, infinite memories.
References
- https://www.thepioneerwoman.com/food-cooking/recipes/a9790/chicken-and-dumplings/
- https://www.thepioneerwoman.com/food-cooking/recipes/a32675447/instant-pot-chicken-and-dumplings-recipe/
- https://www.thepioneerwoman.com/food-cooking/recipes/a62119424/slow-cooker-chicken-and-dumplings-recipe/
- https://www.youtube.com/watch?v=2AERJeurRRw
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Medha Deb is an editor with a master's degree in Applied Linguistics from the University of Hyderabad. She believes that her qualification has helped her develop a deep understanding of language and its application in various contexts.
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