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Chicken and dumplings is the ultimate feel-good meal that brings everyone to the table. Tender chicken, pillowy dumplings, and a creamy vegetable-packed broth simmer together in one pot to create a dinner that feels like a warm hug. I rely on this dish when I want something filling but easy to prepare, using just a handful of everyday ingredients.
I first learned how to make chicken and dumplings from my grandmother as a teenager and now I find myself making it when I want to feel close to home. Watching my kids dunk their spoons in for those fluffy dumplings always brings a smile to my face.
Ingredients
- Olive oil: gives a base of flavor and helps brown the chicken use extra virgin if you can
- Boneless skinless chicken breasts or thighs: provide juicy tender protein select the freshest chicken possible or substitute with tofu for a veggie option
- Onion: diced for sweetness and depth go for yellow or white onions and check for firmness
- Garlic cloves: minced to boost flavor choose plump fresh cloves over pre-minced varieties
- Chicken broth: creates a rich savory base use homemade or low-sodium store bought
- Whole milk or non-dairy milk: adds creaminess use whole for a richer taste or almond for dairy-free
- Frozen mixed vegetables: adds color and sweetness look for blends with carrots peas and corn for best texture
- Salt: for seasoning try sea salt for cleaner flavor
- Black pepper: grounds round out the taste always use freshly ground pepper for stronger aroma
- Dried thyme: brings a subtle earthy note try to use a brand that smells fragrant right from the jar
- All-purpose flour or gluten-free flour: forms the dumplings use a reputable flour brand for consistent texture
- Baking powder: gives the dumplings their signature lift check the date so it’s still active
- Butter: adds tenderness and richness to dumplings use real butter for best flavor or dairy-free margarine if needed
- Milk or non-dairy milk: moistens the dumpling dough use whichever will match your broth
- Fresh parsley: for garnish optional adds fresh color and a burst of herby brightness
Step-by-Step Instructions
- Prepare the Chicken:
- Heat olive oil in a large pot over medium heat. Add the chicken and cook both sides until golden usually about eight minutes per side. Remove the chicken and shred it with two forks until bite-sized then set it aside for later.
- Make the Soup Base:
- In the same pot add diced onion and minced garlic. Sauté for two to three minutes allowing them to soften and become fragrant. Pour in chicken broth and milk stir in the frozen mixed vegetables salt pepper and thyme. Let the mixture come to a steady simmer.
- Prepare the Dumplings:
- In a mixing bowl combine flour baking powder and salt. Cut in the butter until the mixture looks crumbly. Stir in the milk to create a sticky but scoopable dough.
- Cook the Dumplings:
- Drop tablespoons of dough gently into the simmering soup. Try to distribute the dumplings evenly so they have space to puff up. Cover the pot with a tight lid and cook for 12 to 15 minutes. Do not lift the lid during this step to keep dumplings light and fluffy.
- Assemble:
- Return the shredded chicken to the pot. Give everything a gentle stir and let it cook for an additional five minutes to allow the flavors to meld.
- Serve:
- Ladle the stew and dumplings into bowls. Sprinkle with fresh parsley if using and enjoy every creamy cozy bite.
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Every time I make this recipe I cannot resist sneaking a bite of the dumpling dough while dropping it into the pot. My favorite part is watching the dough puff up into soft little clouds as the soup simmers. It reminds me of Sunday dinners when everyone in my family would race to see who found the biggest dumpling.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to three days. For the best texture keep the dumplings on top of the broth rather than submerged. Reheat gently on the stovetop with a splash of extra broth or milk to liven things up. The dish can be frozen but I suggest freezing the soup base separately from the dumplings to keep them from getting too soggy.
Ingredient Substitutions
You can swap out chicken for turkey or tofu for a vegetarian twist. Gluten-free flour works well in both the dumplings and to thicken the broth. Use almond or oat milk if dairy is off the table. For vegetables add in anything you like such as green beans diced potatoes or even mushrooms for a different flavor profile.
Serving Suggestions
I love serving this with a simple green salad for crunch or a chunk of hearty bread if we are extra hungry. If you want a splash of brightness try a squeeze of lemon or a few drops of hot sauce just before serving. This dish is filling enough to stand alone but pairs nicely with a cold glass of iced tea or crisp white wine.
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Cultural and Historical Context
Chicken and dumplings has roots all over the American South and Midwest where stretching a whole chicken into a hearty meal was a valued skill. The dumplings may be fluffy like here or rolled flat and wide depending on family tradition. I have seen friends from other regions add their own flair with spices or even a touch of cream cheese in the dough.
Commonly Asked Questions
- → What chicken cuts work best?
Boneless skinless chicken breasts or thighs are best for tender, flavorful meat. Thighs provide extra juiciness.
- → Can I make this dish dairy-free?
Yes, substitute milk with any unsweetened non-dairy alternative and use a dairy-free butter for the dumplings.
- → How do I keep dumplings from becoming soggy?
For best texture, cook dumplings in the simmering broth with the lid on and avoid overcooking or stirring too vigorously.
- → What vegetables can I use?
Classic options are carrots, peas, and corn, but you can add green beans, diced potatoes, or celery for extra flavor and bulk.
- → How can I add more flavor?
Try fresh herbs, a dash of cream, or a pinch of red pepper flakes for gentle heat and fragrant depth.
- → How do I store leftovers?
Store the chicken broth and dumplings separately in airtight containers in the refrigerator. Reheat gently before serving.