Name: Perfect Chicken and Dumplings in 1 Hour
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 1 h 40 min
Cuisine: American
Ingredients: 2 lbs chicken, cut into pieces; 8 cups chicken broth; 1 cup chopped onion; 1 cup chopped carrots; 1 cup chopped celery; 1 teaspoon salt; 1/2 teaspoon black pepper; 2 cups all-purpose flour; 1 tablespoon baking powder; 1/2 teaspoon salt; 3/4 cup milk; 2 tablespoons butter, melted

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Oh, chicken and dumplings! Seriously, is there anything more soul-soothing than a big, warm bowl of this classic American dish? It’s like a hug in a bowl, and honestly, it’s one of my absolute favorites to whip up, especially when the weather turns a bit chilly. I remember my grandma making this for us after long days playing outside, and that fluffy dumpling goodness just *hit* different. This recipe is all about that perfect harmony: incredibly tender chicken swimming in a rich, savory broth, topped with light, airy dumplings that practically melt in your mouth. Trust me, this is the chicken and dumplings you’ve been dreaming of!

Why You’ll Love This Chicken and Dumplings Recipe

Seriously, this recipe is a winner for so many reasons! It’s the ultimate comfort food, perfect for any night of the week. You’ll love how:

It’s surprisingly quick to get on the table, especially for such a hearty meal.
It uses simple, everyday ingredients you probably already have.
It’s a total crowd-pleaser; everyone from kids to adults devours it!
It’s just pure, unadulterated comfort in a bowl.

Making classic chicken and dumplings has never been easier!

Gather Your Ingredients for Authentic Chicken and Dumplings

Alright, let’s get our ducks in a row – or rather, our chicken! To make this absolutely dreamy chicken and dumplings, you’ll need a few things. Don’t worry, it’s all pretty standard stuff you can grab at any grocery store. First up, we need about 2 pounds of bone-in, skin-on chicken thighs. Those give us the best flavor for our broth! Then, grab 8 cups of low-sodium chicken broth. I like low-sodium so I can control the saltiness myself. For our aromatics, you’ll need 1 cup of yellow onion, chopped up nice and fine, 1 cup of carrots that are peeled and diced, and 1 cup of celery, also diced. For seasoning, we’ll start with 1 teaspoon of kosher salt and 1/2 teaspoon of freshly ground black pepper. Now for those glorious dumplings! You’ll need 2 cups of all-purpose flour, 1 tablespoon of baking powder (this is key for fluffiness!), and another 1/2 teaspoon of salt. To bring it all together, we’ll use 3/4 cup of whole milk, make sure it’s at room temperature so it mixes better, and 2 tablespoons of unsalted butter that’s been melted.

Ingredient Notes and Substitutions for Chicken and Dumplings

When it comes to the broth, feel free to use regular chicken broth if you like, just be mindful of the salt you add later. If you’re not a fan of thighs, you could totally use bone-in chicken breasts, but they might cook a little faster. For the milk in the dumplings, if you’re dairy-free, a good unsweetened almond or soy milk works too! It might change the texture just a tiny bit, but it’ll still be delicious. The goal here is simple, homey goodness, so don’t stress too much if you don’t have an exact match!

Step-by-Step Guide to Making Perfect Chicken and Dumplings

Alright, let’s get this comforting classic simmering! Making this chicken and dumplings from scratch is easier than you think, and the results are SO worth it. Just follow these simple steps, and you’ll be digging into a bowl of pure happiness in no time.

Preparing the Chicken and Broth Base

First things first, let’s get that chicken cooking and build our flavorful broth. Grab a big, heavy-bottomed pot or Dutch oven – you know, the kind that holds heat really well. Toss in your 2 pounds of chicken thighs, the 8 cups of chicken broth, your chopped onion, carrots, and celery. Don’t forget the 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper. Give it a good stir, then bring the whole thing up to a boil over medium-high heat. Once it’s bubbling away, turn the heat down to low, pop a lid on it (just slightly ajar is fine), and let it simmer away gently for about 1 hour. You want that chicken to be super tender, practically falling off the bone. After an hour, carefully take the chicken out of the pot and set it aside on a plate to cool just enough so you can handle it. While that’s happening, you can skim off any extra fat from the top of the broth if you like, but honestly, a little fat means more flavor! Once the chicken is cool enough, use two forks to shred it into bite-sized pieces. Then, just dump that delicious shredded chicken right back into the pot with all those veggies and yummy broth. Give it a quick stir!

Crafting the Fluffy Dumpling Batter

Now for the magic part – those pillowy dumplings! Grab a medium-sized bowl. In it, whisk together the 2 cups of all-purpose flour, the 1 tablespoon of baking powder (this is what makes them puff up!), and the other 1/2 teaspoon of salt. Make sure it’s all nicely combined. Now, pour in your 3/4 cup of milk and drizzle in the 2 tablespoons of melted butter. Here’s the super important part: stir everything together with a fork or a spatula *just* until it all comes together. Seriously, do NOT overmix! You want it to be shaggy and a little bit lumpy. Overmixing develops the gluten too much, and you’ll end up with tough dumplings instead of light, fluffy ones. Stop mixing as soon as you don’t see big streaks of dry flour anymore.

Cooking the Dumplings to Perfection

Okay, moment of truth! Make sure your chicken and broth mixture is at a nice, gentle simmer – not a rolling boil. If it’s boiling too hard, the dumplings might break apart. Now, carefully drop spoonfuls of your dumpling batter right onto the surface of the simmering stew. Don’t crowd them too much; give them a little space to expand. As you drop them, you can use the back of your spoon to slightly flatten the top of each dollop. Once all the batter is in the pot, put the lid on TIGHTLY. This is crucial! You want to trap all that steam inside to cook the dumplings perfectly. Let them simmer, undisturbed, for about 15 to 20 minutes. Resist the urge to peek too early! After 20 minutes, the dumplings should be puffed up and cooked through. You can test one by poking it with a toothpick – it should come out clean. If they look done and smell amazing, your chicken and dumplings are ready to go!

Tips for the Best Chicken and Dumplings

Want to make sure your chicken and dumplings are absolutely perfect every single time? Here are a few little tricks I swear by:

Use a good pot: A heavy-bottomed pot or Dutch oven is your best friend here. It distributes heat evenly, which means your chicken simmers beautifully and your dumplings cook up nice and consistently.
Don’t overcrowd the dumplings: Give those little guys some breathing room! If you pack the pot too full, they’ll steam instead of cook properly. Drop them in batches if you have to.
Keep that lid on tight: Seriously, don’t peek for at least 15 minutes! The steam is what cooks the dumplings through and makes them light and fluffy. Trap that moisture!
Rest before serving: Letting the chicken and dumplings sit for about 5-10 minutes off the heat before you serve it allows everything to meld together and thicken up just a bit more. It’s worth the wait!

Follow these tips, and you’ll be serving up restaurant-quality chicken and dumplings in no time!

Serving Suggestions for Your Delicious Chicken and Dumplings

This hearty chicken and dumplings is practically a meal in itself, but if you’re looking to round it out, keep it simple! A light, crisp green salad with a tangy vinaigrette is a fantastic contrast to the rich stew. Or, for that classic comfort food vibe, serve it with some crusty bread for soaking up every last drop of that incredible broth. Honestly, though, a big ol’ bowl of these chicken and dumplings is usually all you need!

Storing and Reheating Your Chicken and Dumplings

Got leftovers? Lucky you! To store your amazing chicken and dumplings, let it cool down a bit first, then pop it into an airtight container and stash it in the fridge. It’ll keep well for about 3-4 days. When you’re ready for more goodness, the best way to reheat is on the stovetop. Gently warm it over low heat, stirring occasionally, until it’s heated through. If it seems a little thick, you can add a splash more chicken broth or water. Microwaving works too, just be sure to stir halfway through!

Frequently Asked Questions About Chicken and Dumplings

Got questions about whipping up this classic chicken and dumplings? I’ve got you covered!

Q1. Can I use pre-cooked chicken for this recipe?

You sure can! If you’re short on time, using rotisserie chicken or leftover cooked chicken is totally fine. Just shred it and add it back into the broth during the last 15-20 minutes of simmering, right before you add the dumplings. You won’t get quite the same depth of flavor from the broth as you do simmering raw chicken, but it’ll still be delicious!

Q2. How do I prevent my dumplings from sticking together or to the pot?

The biggest key is to make sure your broth is at a gentle simmer, not a rolling boil, when you drop the dumplings. Also, give them a little space as you drop them in; don’t let them pile on top of each other. And definitely keep that lid on tight while they cook – the trapped steam is crucial for cooking them through and preventing sticking.

Q3. What if my broth seems too thin after cooking?

No worries if your broth isn’t as thick as you’d like! You can easily thicken it by making a slurry. Just whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth. Stir this into your simmering stew and let it cook for a minute or two until it thickens up. You can also just let it simmer uncovered for a bit longer to reduce naturally. For more information on thickening sauces, check out this guide on thickening sauces.

Estimated Nutritional Information for Chicken and Dumplings

Just a heads-up, the nutritional info for this amazing chicken and dumplings can vary a bit depending on exactly what you put in! But, as a general estimate, one serving is roughly:

Calories: 600
Fat: 25g
Protein: 40g
Carbohydrates: 50g

These are just approximations, but they give you a good idea of what you’re getting into with this comforting classic!