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Homemade chicken and dumplings Recipe

 Introduction


There’s a reason chicken and dumplings have been a staple on Southern tables for generations—it’s homemade comfort at its finest. This recipe skips the canned soups and delivers from-scratch flavor: tender chicken, pillowy dumplings, and a rich, savory broth that’ll warm you from the inside out. Whether you’re craving nostalgia or feeding a crowd, this dish is a hug in a pot. Let’s get cooking!

Ingredients for Chicken and Dumplings (Serves 6–8)

  • For the Stew:
    • 2 lbs boneless chicken thighs (or rotisserie chicken)
    • 6 cups chicken broth (low-sodium)
    • 1 cup carrots, diced
    • 1 cup celery, chopped
    • 1 medium onion, diced
    • 2 garlic cloves, minced
    • ½ cup heavy cream or whole milk
    • 3 tbsp butter
    • ¼ cup all-purpose flour
    • 1 tsp thyme
    • 1 bay leaf
    • Salt and pepper to taste
  • For the Dumplings:
    • 2 cups all-purpose flour
    • 1 tbsp baking powder
    • 1 tsp salt
    • ¾ cup buttermilk
    • ¼ cup butter, melted

How to Make Chicken and Dumplings


Step 1: Cook the Chicken
In a Dutch oven, sauté onion, celery, and carrots in butter until soft. Add garlic and thyme. Stir in flour to create a roux.

Step 2: Simmer the Stew
Pour in broth, add chicken, bay leaf, and simmer 25–30 mins until chicken shreds easily. Remove chicken, shred, and return to pot. Stir in cream.

Step 3: Make Dumplings
Mix dumpling ingredients to form a dough. Drop spoonfuls into simmering stew. Cover and cook 15 mins (don’t peek!).

Pro Tip: For extra-fluffy dumplings, let the dough rest 5 mins before dropping.

Serving Suggestions

  • Classic Pairing: Buttermilk biscuits or cornbread.
  • Veggie Boost: Add peas or green beans in the last 5 mins.
  • Weeknight Hack: Use store-bought dumplings or refrigerated biscuit dough.
  • Leftover Magic: Reheat with a splash of broth to refresh creaminess.

Conclusion


This chicken and dumplings recipe isn’t just dinner—it’s a taste of tradition. With its creamy broth and cloud-like dumplings, it’s guaranteed to soothe souls and empty bowls. Perfect for rainy days, holiday gatherings, or whenever you need a reminder that good food = love.

FAQs

Can I use chicken breasts instead of thighs?

Thighs stay juicier, but breasts work—just reduce simmer time to avoid dryness.

How do I store leftovers?

Keep in an airtight container for 3–4 days. Dumplings soften over time but still taste great!

Can I freeze it?

Stew freezes well (up to 3 months), but dumplings may become gummy. Add fresh dumplings when reheating.

Why buttermilk in dumplings?

It adds tang and lift. No buttermilk? Mix ¾ cup milk + 1 tbsp lemon juice.

Is there a gluten-free option?

Use GF flour blend for both stew and dumplings.


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