EASY CHICKEN AND DUMPLINGS

Chicken and dumplings: a comforting classic, but often a culinary minefield. How do you achieve that perfect balance of rich, flavorful broth, tender chicken, and fluffy, melt-in-your-mouth dumplings, without ending up with a gloppy, gummy mess?

The Alchemy of Comfort: Unlocking the Secrets

At its heart, chicken and dumplings is all about the interaction of starches, proteins, and fats in a water-based environment. The chicken, when simmered, releases collagen, which contributes to the broth’s luscious texture. The dumplings, typically made from flour, baking powder, and milk (or buttermilk), undergo a fascinating transformation as they cook. The baking powder creates air pockets, leading to a light and fluffy texture, while the starch gelatinizes, providing structure. However, overmixing the dumpling dough develops too much gluten, resulting in tough, chewy dumplings – the dreaded “hockey puck” effect. The key is gentle handling and understanding how heat affects each component. Consider the broth; too much boiling and the starches release and create a gluey base. A slow simmer is key.

The Ultimate Chicken and Dumplings Recipe: A Labor of Love

Ingredients:

• For the Chicken:
• 1 whole chicken (about 3-4 lbs), or 3 lbs bone-in, skin-on chicken thighs
• 1 tbsp olive oil
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 8 cups chicken broth
• 2 bay leaves
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• Salt and pepper to taste
• 2 tbsp chopped fresh parsley, for garnish
• For the Dumplings:
• 2 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp salt
• 1/2 cup (1 stick) cold unsalted butter, cut into cubes
• 3/4 cup milk (or buttermilk for extra tang)

Instructions:

1. Prepare the Chicken: If using a whole chicken, remove giblets and rinse. Pat dry. Season generously with salt and pepper. If using chicken thighs, season them as well.
2. Sauté Aromatics: In a large Dutch oven or stockpot, heat olive oil over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes. Add garlic and cook for another minute until fragrant.
3. Brown the Chicken: If using a whole chicken, brown it on all sides in the pot. If using chicken thighs, brown them skin-side down first, then flip. Remove the chicken from the pot and set aside.
4. Build the Broth: Pour chicken broth into the pot, scraping up any browned bits from the bottom. Add bay leaves, thyme, and rosemary. Bring to a simmer.
5. Simmer the Chicken: Return the chicken to the pot. If using a whole chicken, ensure it’s mostly submerged in the broth. Reduce heat to low, cover, and simmer for 1-1.5 hours, or until the chicken is cooked through and easily shreds. If using chicken thighs, simmer for 45-60 minutes.
6. Shred the Chicken: Remove the chicken from the pot and let it cool slightly. Shred the meat, discarding the skin and bones.
7. Prepare the Dumplings: While the chicken is cooling, make the dumplings. In a large bowl, whisk together flour, baking powder, and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
8. Add Liquid: Gradually add milk (or buttermilk), stirring until just combined. Do not overmix! The dough should be slightly shaggy.
9. Cook the Dumplings: Drop spoonfuls of dumpling dough into the simmering broth, spacing them evenly. Cover the pot and simmer for 15-20 minutes, or until the dumplings are cooked through and fluffy. Resist the urge to lift the lid frequently, as this can cause the dumplings to deflate.
10. Combine and Serve: Return the shredded chicken to the pot. Stir gently to combine. Season with additional salt and pepper to taste. Garnish with fresh parsley before serving.

My Chicken and Dumpling Odyssey: A Quest for Perfection

The Great Gummy Disaster of ’08

My first few attempts at chicken and dumplings were, to put it mildly, a disaster. I distinctly remember one particularly egregious batch from 2008. The broth was bland, the chicken was dry, and the dumplings… oh, the dumplings! They were dense, gummy, and tasted overwhelmingly of raw flour. I’d overworked the dough, creating a glutenous nightmare. It was less like a comforting meal and more like a culinary punishment. I even considered throwing in the towel and ordering Chicken Noodle Soup instead.

The Buttermilk Revelation

Then, I had an “Aha!” moment. I started experimenting with buttermilk in the dumpling dough. The slight acidity of the buttermilk not only tenderized the dough but also added a subtle tang that complemented the richness of the chicken broth. It was a game changer! I also realized the importance of cold butter. Using cold butter, cut into small cubes, created pockets of steam as the dumplings cooked, resulting in a lighter, fluffier texture. It started resembling the Chicken Pot Pie my grandmother used to make, which was a huge inspiration.

Broth is Boss

Like many of you, I initially thought the dumplings were the make-or-break component. While crucial, the broth is just as important. Using high-quality chicken broth is essential, but even better is making your own from scratch. Simmering a whole chicken with aromatics not only creates a deeply flavorful broth but also provides perfectly cooked, shreddable chicken. And don’t skimp on the aromatics! Onions, carrots, celery, and garlic are the foundation of a good broth. Fresh herbs, like thyme and rosemary, add depth and complexity. I even started considering adding corn like in Chicken Corn Chowder to give the dish another layer of flavor.

The Final Frontier: The No-Peek Rule

The final piece of the puzzle was patience. I realized that lifting the lid while the dumplings were cooking was a cardinal sin. The sudden temperature change would cause them to deflate, resulting in flat, sad dumplings. The “no-peek” rule became my mantra. Trust the process, I told myself. Let the steam work its magic. This also reminded me of the patience required for slow-cooker recipes like Slow Cooker Chicken Pot Pie or Creamy Crockpot Chicken Gnocchi Soup. After several attempts I finally had a recipe I liked even more than a Chicken Gnocchi Soup.

The Foolproof Method: Your Chicken and Dumpling Roadmap

Here’s a breakdown of the essential steps to guarantee chicken and dumpling success:

1. Build a Flavorful Broth: Start with high-quality chicken broth or make your own by simmering a whole chicken with aromatics and herbs.
2. Don’t Overcrowd: Use a large enough pot to ensure the chicken and dumplings have enough room to cook evenly.
3. Chill Out the Butter: Use cold butter in the dumpling dough to create light and fluffy dumplings. Cut the butter into the flour mixture rather than melting it.
4. Be Gentle: Mix the dumpling dough until just combined. Overmixing develops gluten and results in tough dumplings.
5. The No-Peek Policy: Resist the urge to lift the lid while the dumplings are cooking. Allow them to steam undisturbed for 15-20 minutes.
6. Taste and Adjust: Season the broth and dumplings to taste. Don’t be afraid to add a pinch of salt, pepper, or herbs to enhance the flavor.

Easy Chicken and Dumplings

This recipe offers a comforting and flavorful chicken and dumplings experience. It focuses on creating a rich broth, tender chicken, and light, fluffy dumplings by using key techniques like cold butter in the dough and avoiding overmixing.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 40 minutes mins

Servings: 6

Course: Main Course

Cuisine: American

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 1 whole chicken about 3-4 lbs
• 1 tbsp olive oil
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 8 cups chicken broth
• 2 bay leaves
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• Salt to taste
• Pepper to taste
• 2 tbsp chopped fresh parsley, for garnish
• 2 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp salt
• 3/4 cup milk or buttermilk

Equipment

• Large Dutch oven or stockpot
• Large bowl
• whisk
• Pastry blender or fingers
• measuring cups and spoons
• knife
• cutting board
• Ladle

Method

 

1. Prepare the Chicken: If using a whole chicken, remove giblets and rinse. Pat dry. Season generously with salt and pepper. If using chicken thighs, season them as well.
2. Sauté Aromatics: In a large Dutch oven or stockpot, heat olive oil over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes. Add garlic and cook for another minute until fragrant.
3. Brown the Chicken: If using a whole chicken, brown it on all sides in the pot. If using chicken thighs, brown them skin-side down first, then flip. Remove the chicken from the pot and set aside.
4. Build the Broth: Pour chicken broth into the pot, scraping up any browned bits from the bottom. Add bay leaves, thyme, and rosemary. Bring to a simmer.
5. Simmer the Chicken: Return the chicken to the pot. If using a whole chicken, ensure it’s mostly submerged in the broth. Reduce heat to low, cover, and simmer for 1-1.5 hours, or until the chicken is cooked through and easily shreds. If using chicken thighs, simmer for 45-60 minutes.
6. Shred the Chicken: Remove the chicken from the pot and let it cool slightly. Shred the meat, discarding the skin and bones.
7. Prepare the Dumplings: While the chicken is cooling, make the dumplings. In a large bowl, whisk together flour, baking powder, and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
8. Add Liquid: Gradually add milk (or buttermilk), stirring until just combined. Do not overmix! The dough should be slightly shaggy.
9. Cook the Dumplings: Drop spoonfuls of dumpling dough into the simmering broth, spacing them evenly. Cover the pot and simmer for 15-20 minutes, or until the dumplings are cooked through and fluffy. Resist the urge to lift the lid frequently, as this can cause the dumplings to deflate.
10. Combine and Serve: Return the shredded chicken to the pot. Stir gently to combine. Season with additional salt and pepper to taste. Garnish with fresh parsley before serving.

Notes

For extra tang, use buttermilk in the dumpling dough. Ensure the butter is very cold to create light and fluffy dumplings. Avoid overmixing the dumpling dough to prevent tough dumplings. Do not lift the lid while the dumplings are cooking to ensure they rise properly. Store leftover chicken and dumplings in an airtight container in the refrigerator for up to 3 days.