Description
This classic Chicken and Dumplings recipe features tender chicken simmered with aromatic vegetables and a rich homemade broth, topped with soft, fluffy dumplings. Perfect for a comforting meal that serves 8 to 9 people, this dish combines slow simmering and careful preparation to create a wholesome southern-style favorite.
Ingredients
Scale
For the Chicken and Broth
- 1 whole chicken (4 to 5 pounds, cut into pieces)
- 1 yellow onion (cut into quarters)
- 3 large carrots (cut into thirds)
- 3 ribs celery (cut into thirds)
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper (or to taste)
- 1 bay leaf (or ¼ teaspoon poultry seasoning, optional)
- 8 cups reduced sodium chicken broth
For the Dumplings
- 1 ¾ cups all-purpose flour (plus extra for dusting)
- â…“ cup shortening
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup milk
- 4 tablespoons cornstarch (plus 4 tablespoons water for slurry)
Instructions
- Combine Chicken and Vegetables: In a large soup pot, combine chicken pieces, quartered onion, cut carrots, celery, salt, pepper, and bay leaf to create the base for your broth.
- Simmer Broth: Add reduced sodium chicken broth to the pot. Bring to a boil, then reduce heat and cover to simmer for 45-60 minutes, or until chicken is tender and fully cooked. While broth simmers, prepare the dumplings.
- Prepare Broth and Chicken: Strain broth through cheesecloth to remove solids. Shred or chop the cooked chicken, discarding skin and bones. Optionally chop the cooked vegetables or discard them. Set shredded chicken aside.
- Add Broth Back and Cook Dumplings: Return strained broth to the pot and bring to a boil. Gently add dumpling batter spoonfuls into the boiling broth. Reduce heat and simmer for 15-20 minutes until dumplings are tender and cooked through.
- Mix Chicken and Vegetables: Stir shredded chicken, and optionally the cooked vegetables, into the broth and cook for an additional 2-3 minutes until heated through.
- Thicken Broth with Cornstarch: Mix 4 tablespoons cornstarch with 4 tablespoons water to create a slurry. Slowly stir the slurry into the hot broth to thicken it slightly. Cook for another 2 minutes, stirring constantly, until broth thickens.
- Serve Hot: Remove bay leaf, taste and adjust seasoning if necessary. Serve the chicken and dumplings hot as a hearty, comforting meal.
Notes
- Use reduced sodium broth to control salt levels.
- Shredding the chicken finely helps it integrate better for even bites.
- For a richer broth, add a splash of cream or butter before serving.
- Ensure dumplings are gently dropped and simmered without stirring to prevent them from breaking apart.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
