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Homemade Chicken and Dumplings: Easy Family Favorite Recipe

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This homemade chicken and dumplings recipe is a comforting, one-pot meal featuring tender chicken, a rich and creamy broth, and light, fluffy dumplings. It’s a budget-friendly, crowd-pleasing dish perfect for busy weeknights.

Ingredients

  • Whole chicken, 3-4 pounds (cut into pieces, or use 4 bone-in, skin-on chicken thighs)
  • Olive oil, 2 tablespoons
  • Yellow onion, 1 large (diced)
  • Carrots, 3 medium (peeled and sliced into rounds)
  • Celery stalks, 3 (sliced)
  • Garlic cloves, 4 (minced)
  • Chicken broth, 6 cups (low-sodium)
  • Dried thyme, 1 teaspoon (or 3 sprigs fresh thyme)
  • Dried rosemary, 1/2 teaspoon (crushed)
  • Bay leaves, 2
  • Salt and black pepper (to taste)
  • Heavy cream, 1/2 cup
  • Frozen peas, 1 cup (optional)
  • All-purpose flour, 2 cups (spooned and leveled)
  • Baking powder, 1 tablespoon
  • Salt, 1 teaspoon
  • Unsalted butter, 4 tablespoons (cold, cut into small cubes)
  • Whole milk, 3/4 cup (cold)
  • Fresh parsley, 2 tablespoons (chopped, for garnish)

Instructions

  1. Brown the chicken. Pat the chicken pieces dry with paper towels. Season generously with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat. Add chicken pieces skin-side down, working in batches if needed. Cook undisturbed for 5-6 minutes until golden brown. Flip and brown the other side for 3-4 minutes. Transfer chicken to a plate.
  2. Sauté the aromatics. Reduce heat to medium. Add diced onion, carrots, and celery to the pot. Cook for 5-7 minutes, stirring occasionally, until softened and onion is translucent.
  3. Add the garlic and herbs. Stir in minced garlic, dried thyme, and rosemary. Cook for 1 minute until fragrant.
  4. Build the broth. Pour in chicken broth, scraping the bottom of the pot to lift browned bits. Add bay leaves and return chicken pieces to the pot with any accumulated juices. Bring to a boil, then reduce heat to low, cover, and simmer for 30-35 minutes until chicken is tender.
  5. Shred the chicken. Transfer chicken to a cutting board. Let cool slightly, then remove skin and bones. Shred meat using two forks. Discard skin and bones.
  6. Finish the broth. Return shredded chicken to the pot. Stir in heavy cream and frozen peas (if using). Season with salt and pepper to taste. Remove bay leaves. Keep broth at a gentle simmer.
  7. Make the dumpling dough. In a mixing bowl, whisk together flour, baking powder, and salt. Add cold, cubed butter. Using a pastry cutter or two forks, cut butter into flour until mixture resembles coarse crumbs with some pea-sized butter pieces.
  8. Add the milk. Pour cold milk into flour mixture. Stir with a fork just until dough comes together (sticky and shaggy). Do not overmix. Let dough rest for 5 minutes.
  9. Drop the dumplings. Using two spoons or a small cookie scoop, drop spoonfuls of dough onto the simmering broth. Do not stir.
  10. Cook the dumplings. Cover pot tightly with a lid. Reduce heat to low and cook for 15-18 minutes. Do not lift the lid. Check doneness with a toothpick (should come out clean).
  11. Finish and serve. Remove pot from heat. Let sit for 5 minutes. Garnish with fresh parsley and serve hot.

Notes

Don’t skip browning the chicken for deep flavor. Over-mixing dumpling dough makes them tough; mix just until flour is wet. Keep broth at a gentle simmer when adding dumplings. Do not lift the lid while dumplings cook. For best texture, freeze broth and chicken separately from dumplings.

Nutrition

Keywords: chicken and dumplings, homemade chicken and dumplings, comfort food, one-pot meal, easy chicken recipe, family dinner

Find it online: https://tinastirs.com/homemade-chicken-and-dumplings-easy-family-favorite-recipe/