Nothing says comfort food quite like homemade Chicken and Dumplings. This recipe is quick to make and sure to be your family's favorite, too!
Although it's great comfort food in the winter or cooler months, it's truly yummy anytime of the year!
My husband's grandmother always made these really thick - almost dumpling like - noodles for every holiday or family get together. My aunt, on the other hand, always made these chicken and dumplings.
My family grew up eating a much thinner version of Grandma Baker's noodles. However, every time I eat these dumplings, I can't help but think of my aunt fondly.
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Ingredients
I like to use a rotisserie chicken both to make my stock and for the chicken to add to the dumplings. You can simply bake a couple of chicken breasts or even use canned chicken breasts if you're in a hurry or pinch.
- chicken broth
- all-purpose flour
- baking powder
- cold salted butter
- milk
- chicken breasts
See recipe card for quantities.
Instructions
If you are using a cooked rotisserie chicken, I recommend removing the chicken meat first, this throwing all the bones, skin, etc. into a pot with about 6-8 cups of water and cook along with some carrots, celery, and onions to make a homemade chicken broth.
Optionally, you can use boxed chicken broth or even make broth using chicken base (Better than Bouillon Chicken Base).
- Step 1: Make your chicken stock. Remove meat from a roasted chicken and add to a pot with 2 quarts of water, celery, carrots, and onions. Cook until the veggies are tender. Strain.
- Step 2: Return stock to pot or add 2 quarts of chicken broth to a pot and bring to a boil while you prepare the dumplings.
- Step 3: In a bowl, combine the flour and baking powder. Then add butter and combine. Then add milk and mix together.
- Step 4: The dough will be really wet. Dust the counter with flour and roll the dough to ¼" thick.
- Step 5: Cut dough into squares. Dust with more flour.
- Step 6: Add shredded chicken to boiling broth. Add dumplings one at a time. Stir frequently and gently. Allow to cook for 15-20 minutes.
tip
Extra flour on the dumplings helps to keep the dumplings from stitcking together and thickens the broth. Don't stir the dumplings to vigorously or cook for too long.
Substitutions
I prefer making my own stock using a rotisserie chicken. You can use boxed stock or make it using chicken base or boullion.
You can also substitute chicken breasts or even use canned chicken breasts.
Variations
To add a little more flavor to your chicken and dumplings, try adding in a couple teaspoons of garlic, or adding spices like poultry seasoning, sage or even nutmeg.
Equipment
I like to use my dutch oven, but any stock pot will work. You'll also want:
Storage
Store the leftovers in a airtight container in the refrigerator for up to 4 days.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with homemade Chicken and Dumplings:
Chicken and Dumplings
Chicken and dumplings are such a delicious and easy to prepare comfort food. Once you have the chicken stock prepared, dinner takes less than 30 minutes!
Ingredients
- 2 quarts chicken broth
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- 2 tablespoons cold butter, cubed
- 1 cup milk
- 2 chicken breasts, cooked
Instructions
- Pour 2 quarts chicken broth into a large pot. Heat to boil.
- In bowl, combine flour and baking powder with a whisk. Add butter. Combine using your fingers or a pastry cutter. Once combined, pour in milk and mix together.
- Dust counter with plenty of flour. Place dough on the counter and dust with more flour. roll the dough to ¼" thickness. Cut dough into squares. Dust with more flour.
- Add shredded chicken to the boiling broth. Then add dumplings one at a time. Stir frequently and gently. Allow to cook for 15-20 minutes.
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