Description
Homemade Chicken and Dumplings is a hearty, comforting classic featuring tender chicken simmered in a rich, flavorful broth with soft, fluffy dumplings. This timeless one-pot meal is perfect for chilly days and family dinners, delivering warmth, nostalgia, and satisfying textures in every bite.
Ingredients
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3-4 bone-in chicken pieces (thighs, breasts, or a mix)
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3 large carrots, chopped
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3 celery stalks, chopped
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1 medium onion, chopped
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3 garlic cloves, minced
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6 cups chicken broth
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2 cups all-purpose flour
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1 tablespoon baking powder
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1 teaspoon salt, plus more to taste
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½ teaspoon black pepper
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4 tablespoons unsalted butter, cold and cubed
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1 cup milk
- Fresh parsley, chopped (optional, for garnish)
Instructions
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Cook chicken and veggies: In a large pot, combine chicken pieces, carrots, celery, onion, garlic, and chicken broth. Bring to a boil, then reduce heat and simmer until chicken is cooked through, about 30 minutes.
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Remove chicken: Take out chicken pieces and set aside to cool. Optionally strain broth to remove vegetables and return to pot.
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Shred chicken: When cool enough to handle, shred chicken meat, discarding bones and skin.
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Make dumpling dough: In a bowl, whisk together flour, baking powder, salt, and pepper. Cut in cold butter until mixture resembles coarse crumbs. Stir in milk until a soft dough forms.
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Simmer broth: Bring broth back to a simmer and add shredded chicken.
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Drop dumplings: Using a spoon, drop dumpling dough by tablespoonfuls into simmering broth. Cover and cook for 15–20 minutes without lifting the lid or stirring.
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Finish and serve: Garnish with fresh parsley if desired. Serve hot.
Notes
Add peas, corn, or green beans for extra veggies.Substitute or add herbs like thyme, rosemary, or dill for flavor variations.Use biscuit dough or gluten-free flour for dumplings if preferred.Stir in cream or milk at the end for a creamier broth.For slow cooker method, cook chicken and veggies separately, then add dumplings toward the end.
