Chicken and Dumplings: The Ultimate Comfort Food Recipe

Chicken and Dumplings: just the name conjures up images of cozy kitchens, crackling fireplaces, and the comforting aroma of a home-cooked meal. Have you ever craved a dish that feels like a warm hug from the inside out? Well, look no further! This classic recipe is more than just food; it’s a culinary tradition passed down through generations, a taste of simpler times, and a guaranteed crowd-pleaser.

The history of Chicken and Dumplings is as rich and hearty as the dish itself. Originating as a resourceful way to stretch a single chicken into a substantial meal, it quickly became a staple in Southern and Midwestern American cuisine. Each family boasts their own unique twist, from the type of dumplings (rolled, dropped, or biscuit-style) to the blend of herbs and spices that create that signature flavor. It’s a testament to the ingenuity and resourcefulness of home cooks throughout history.

But what is it about Chicken and Dumplings that makes it so universally loved? It’s the perfect combination of tender, flavorful chicken simmered in a creamy, savory broth, paired with soft, pillowy dumplings that soak up all that delicious goodness. The texture is simply divine – a symphony of melt-in-your-mouth chicken, velvety broth, and satisfyingly chewy dumplings. Plus, it’s a relatively easy dish to prepare, making it perfect for a weeknight dinner or a weekend gathering. Whether you’re looking for a comforting classic or a taste of home, this Chicken and Dumplings recipe is sure to satisfy!

Ingredients:

• For the Chicken:
• 3 lbs bone-in, skin-on chicken pieces (thighs, drumsticks, and breasts work well)
• 1 tbsp olive oil
• 1 large onion, chopped
• 2 carrots, peeled and 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
• For the Dumplings:
• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1 tsp salt
• 1/2 tsp baking soda
• 1/4 cup shortening, chilled (or cold butter, cut into small pieces)
• 1 cup buttermilk, chilled
• 2 tbsp chopped fresh parsley (optional)

Preparing the Chicken and Vegetables:

1. First, we need to brown the chicken. This step adds a lot of flavor to the final dish. Pat the chicken pieces dry with paper towels. Season generously with salt and pepper.
2. Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the chicken pieces in batches, being careful not to overcrowd the pot. Brown on all sides, about 5-7 minutes per side. Remove the chicken from the pot and set aside.
3. Now, let’s build the flavor base. Add the chopped onion, carrots, and celery to the pot. Cook over medium heat, stirring occasionally, until the vegetables are softened, about 5-7 minutes. Scrape up any browned bits from the bottom of the pot – those are packed with flavor!
4. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic.

Simmering the Chicken:

1. Return the browned chicken to the pot. Pour in the chicken broth, making sure the chicken is mostly submerged. Add the bay leaves, dried thyme, and dried rosemary.
2. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for at least 1 hour, or until the chicken is cooked through and falling off the bone. The longer it simmers, the more flavorful the broth will become.
3. Once the chicken is cooked, remove it from the pot and let it cool slightly. Shred the chicken meat, discarding the skin and bones.
4. While the chicken is cooling, remove the bay leaves from the pot.

Making the Dumplings:

1. While the chicken is simmering and cooling, let’s prepare the dumpling dough. In a large bowl, whisk together the flour, baking powder, salt, and baking soda.
2. Cut in the chilled shortening (or butter) using a pastry blender or your fingertips until the mixture resembles coarse crumbs. The colder the fat, the flakier the dumplings will be.
3. Gradually add the chilled buttermilk, mixing gently until just combined. Do not overmix! The dough should be slightly sticky. If you’re adding parsley, gently fold it in now.

Cooking the Dumplings:

1. Bring the chicken broth in the pot back to a gentle simmer.
2. Drop spoonfuls of the dumpling dough into the simmering broth. You can use a spoon or a small cookie scoop to make uniform dumplings. Be careful not to overcrowd the pot. I usually do this in two batches.
3. Cover the pot and simmer for 15-20 minutes, or until the dumplings are cooked through and no longer doughy in the center. Resist the urge to lift the lid during the first 15 minutes, as this can cause the dumplings to deflate.
4. Gently stir in the shredded chicken.
5. Taste and adjust the seasoning with salt and pepper as needed.

Serving:

1. Ladle the chicken and dumplings into bowls.
2. Garnish with fresh parsley, if desired.
3. Serve hot and enjoy! This dish is even better the next day.

Tips for Perfect Chicken and Dumplings:

• Use Bone-In, Skin-On Chicken: This adds richness and flavor to the broth.
• Don’t Overcrowd the Pot When Browning the Chicken: Brown the chicken in batches to ensure even browning.
• Don’t Overmix the Dumpling Dough: Overmixing will result in tough dumplings.
• Keep the Buttermilk and Shortening (or Butter) Cold: This will help create light and fluffy dumplings.
• Resist the Urge to Lift the Lid While the Dumplings are Cooking: This can cause them to deflate.
• Adjust the Broth Consistency: If the broth is too thin, you can thicken it by mixing a tablespoon of cornstarch with a tablespoon of cold water and stirring it into the simmering broth.
• Add Vegetables: Feel free to add other vegetables to the pot, such as potatoes, peas, or green beans.
• Make it Creamy: For a creamier version, stir in a cup of heavy cream or half-and-half during the last few minutes of cooking.
• Use Different Herbs: Experiment with different herbs, such as sage or marjoram.
• Make it Ahead: You can make the chicken and broth ahead of time and store it in the refrigerator for up to 3 days. Prepare the dumplings just before serving.

Variations:

• Drop Dumplings: This recipe uses drop dumplings, which are easy to make and require no rolling.
• Rolled Dumplings: For rolled dumplings, roll out the dough on a lightly floured surface and cut into squares or strips. Add the dumplings to the simmering broth and cook as directed.
• Bisquick Dumplings: For a quicker version, use Bisquick baking mix to make the dumplings. Follow the instructions on the box.
• Canned Biscuits: You can also use canned biscuits to make dumplings. Cut the biscuits into quarters and add them to the simmering broth.
• Slow Cooker Chicken and Dumplings: This recipe can also be made in a slow cooker. Brown the chicken and vegetables as directed, then transfer them to the slow cooker. Add the chicken broth and herbs. Cook on low for 6-8 hours, or on high for 3-4 hours. Add the dumplings during the last hour of cooking.

Storage:

• Store leftover chicken and dumplings in an airtight container in the refrigerator for up to 3 days.
• Reheat gently on the stovetop or in the microwave.

Nutritional Information (approximate, per serving):

• Calories: 450-550
• Protein: 30-40g
• Fat: 20-30g
• Carbohydrates: 30-40g

This recipe is a classic comfort food that is perfect for a cold day. It’s also a great way to use up leftover chicken. I hope you enjoy it!

Conclusion:

This isn’t just another recipe; it’s a warm hug in a bowl, a taste of home, and a guaranteed crowd-pleaser. I truly believe this Chicken and Dumplings recipe is a must-try for anyone craving comfort food that’s both satisfying and surprisingly simple to make. The creamy, flavorful broth, the tender chicken, and those pillowy dumplings – it’s a symphony of textures and tastes that will leave you wanting more. But what truly sets this recipe apart is its versatility. While I’ve shared my go-to method, feel free to experiment and make it your own! For a richer flavor, try using bone-in chicken thighs instead of breasts; the longer cooking time will infuse the broth with even more depth. If you’re short on time, you can absolutely use pre-cooked rotisserie chicken – just shred it and add it to the broth during the last 30 minutes of cooking. And let’s talk about those dumplings! While I love the classic drop dumpling approach, you could also try rolling out the dough and cutting it into strips for a more rustic feel. For a hint of sweetness, add a touch of sugar to the dumpling dough. Or, for a savory twist, incorporate some chopped fresh herbs like parsley or thyme. Serving suggestions? The possibilities are endless! A simple side salad with a light vinaigrette is a perfect complement to the richness of the Chicken and Dumplings. Crusty bread for soaking up all that delicious broth is also a must. And for a truly indulgent experience, top each bowl with a dollop of sour cream or a sprinkle of fresh chives. Beyond the classic pairings, consider these variations to elevate your Chicken and Dumplings experience. For a spicier kick, add a pinch of red pepper flakes to the broth or a dash of hot sauce to your bowl. If you’re a vegetable lover, feel free to add more veggies to the mix. Carrots, celery, and peas are classic additions, but you could also try adding mushrooms, corn, or even spinach. For those with dietary restrictions, this recipe can easily be adapted to suit your needs. To make it gluten-free, simply use a gluten-free flour blend for the dumplings. For a dairy-free version, substitute the milk or cream with a plant-based alternative like almond milk or coconut cream. And for a lighter option, use chicken broth instead of cream of chicken soup. Ultimately, the beauty of this Chicken and Dumplings recipe lies in its adaptability. It’s a blank canvas for your culinary creativity, a chance to experiment and create a dish that truly reflects your personal taste. So, don’t be afraid to get in the kitchen, roll up your sleeves, and have some fun! I’m confident that you’ll love this recipe as much as I do. It’s a guaranteed crowd-pleaser, a comforting classic, and a dish that’s sure to become a family favorite. So, what are you waiting for? Grab your ingredients, follow the instructions, and get ready to enjoy a truly unforgettable meal. And most importantly, don’t forget to share your experience! I’d love to hear your feedback, see your photos, and learn about any variations you’ve tried. Tag me in your posts on social media and let’s celebrate the joy of cooking together! Happy cooking! Print