Chicken and Dumplings Recipe

There are certain dishes that just feel like a warm hug from the inside out, and for my family, Chicken and Dumplings is at the top of that list. This isn’t just any recipe; it’s the one we turn to when the days get shorter, the weather turns chilly, or simply when we need a little bit of home-cooked comfort. I first stumbled upon this version a few years back, and it has quickly become a beloved staple in our kitchen. What I adore most is its perfect balance – a rich, savory chicken soup brimming with tender vegetables, all crowned with fluffy, melt-in-your-mouth dumplings. Even my pickiest eater, my son, devours this without a single complaint, which is a testament to its kid-friendly appeal. The aroma that fills the house as it simmers is pure magic, promising a delicious and satisfying meal. If you’re looking for a recipe that’s both easy to make and deeply comforting, look no further. This Chicken and Dumplings recipe is a guaranteed crowd-pleaser, perfect for a cozy family dinner or a comforting meal any night of the week. Get ready to experience the ultimate in home-style goodness – your taste buds (and your family!) will thank you.

Ingredients

To create this soul-warming Chicken and Dumplings, you’ll need a combination of fresh vegetables, flavorful seasonings, and simple pantry staples. Let’s break down each component to understand why these ingredients are essential and how they contribute to the overall deliciousness of the dish.

For the Chicken Base:

• 2 tablespoons extra-virgin olive oil: Olive oil is the foundation for sautéing our vegetables. Extra-virgin olive oil is preferred for its superior flavor and health benefits, but you can also use other neutral oils like canola or vegetable oil if you prefer. The oil helps to prevent sticking and allows the vegetables to soften and release their aromatic flavors.
• 1 small yellow onion, diced (about 1 cup): Yellow onions are the workhorse of the kitchen, providing a foundational savory flavor. Dicing the onion ensures it cooks evenly and blends seamlessly into the soup base. When sautéed, onions become sweet and mellow, adding depth and complexity to the broth. You can substitute with white onions if needed, although yellow onions tend to be slightly sweeter.
• 1 medium carrot, diced (about ¾ cup): Carrots bring a touch of sweetness and vibrant color to the dish. Dicing them ensures they cook through in the simmering time and become tender. Carrots are also packed with nutrients, adding a healthy element to this comforting meal. Look for firm, bright orange carrots for the best flavor and texture.
• 2 celery ribs, diced (about ¾ cup): Celery is often underestimated, but it’s a crucial component of the classic mirepoix (onion, carrot, and celery), which forms the flavor base of many soups and stews. Celery adds a subtle savory and slightly peppery note. Dicing it ensures it cooks evenly with the other vegetables. Choose crisp, firm celery ribs for the best texture and flavor.
• 3 cloves garlic, minced: Garlic is a powerhouse of flavor! Minced garlic adds a pungent and aromatic punch that elevates the entire dish. Freshly minced garlic is highly recommended for the best flavor. If you’re using pre-minced garlic, be mindful that its flavor can be less intense, and you might need to add a bit more.
• 4 tablespoons unsalted butter: Butter adds richness, creaminess, and a beautiful depth of flavor to the soup base. Unsalted butter is preferred as it allows you to control the overall saltiness of the dish. The butter is melted to create a roux with the flour, which is the key to thickening the soup.
• ¼ cup all-purpose flour: All-purpose flour is used to create the roux, which is a mixture of fat (butter in this case) and flour used to thicken sauces and soups. When cooked with butter, the flour loses its raw taste and becomes a thickening agent. It’s important to cook the roux properly to avoid a floury taste in the final dish.
• 4 cups chicken stock or broth: Chicken stock or broth forms the liquid base of our soup and imparts a rich chicken flavor. Using good quality chicken stock is essential for a flavorful dish. You can use store-bought chicken stock or homemade if you prefer. Low-sodium stock is a good option to control the salt level. Broth and stock can be used interchangeably in this recipe, although stock is generally richer and more flavorful.
• 1 cup whole milk: Whole milk adds creaminess and richness to the soup, creating a velvety texture. The milk mellows the flavors and binds them together beautifully. While whole milk is recommended for the best richness, you could use 2% milk for a slightly lighter option.
• ½ teaspoon sea salt, plus more to taste: Sea salt enhances the flavors of all the ingredients and seasons the soup perfectly. Sea salt is preferred by many for its clean taste. Always season to taste, adding more salt gradually until the flavor is just right.
• ¼ teaspoon freshly cracked black pepper, plus more to taste: Freshly cracked black pepper adds a warm, pungent spice and enhances the savory notes of the dish. Freshly cracked pepper has a much brighter and more intense flavor than pre-ground pepper. Season to taste, adding more pepper as needed.
• 1 tablespoon minced fresh dill: Fresh dill adds a bright, herbaceous, and slightly citrusy note that complements the chicken and vegetables beautifully. Fresh dill is preferred for its vibrant flavor. If using dried dill, use about 1 teaspoon, as dried herbs are more concentrated. Add dill towards the end of cooking to preserve its fresh flavor.
• 3 cups shredded chicken, from a rotisserie chicken: Rotisserie chicken is a fantastic shortcut for this recipe, providing pre-cooked, flavorful chicken and saving you time. Shredding the chicken makes it easy to incorporate into the soup. You can use breast meat, thigh meat, or a combination for different textures and flavors. Alternatively, you can cook your own chicken breasts or thighs and shred them.
• ¼ cup finely chopped green onions, for serving: Green onions add a fresh, mild oniony flavor and a pop of color as a garnish. Finely chopped green onions are sprinkled on top just before serving to add a finishing touch and a bit of freshness.

For the Dumplings:

• 2 cups all-purpose flour: All-purpose flour is the base for our dumplings, providing structure and chewiness. It creates tender and fluffy dumplings when combined with the other ingredients.
• 1 tablespoon baking powder: Baking powder is a leavening agent that makes the dumplings rise and become light and fluffy. It creates air bubbles in the dough, resulting in a biscuit-like texture. Make sure your baking powder is fresh for the best results.
• 1 teaspoon kosher salt: Kosher salt seasons the dumplings and enhances their flavor. Kosher salt is preferred by many cooks for its larger crystals and clean taste. You can use table salt if needed, but you might want to use slightly less as it is more concentrated.
• 1 teaspoon freshly cracked black pepper: Black pepper adds a touch of spice and savory flavor to the dumplings, complementing the chicken soup. Freshly cracked pepper is recommended for its superior flavor.
• ½ cup buttermilk: Buttermilk adds moisture, tanginess, and tenderness to the dumplings. The acidity in buttermilk reacts with the baking powder to create a lighter texture. If you don’t have buttermilk, you can make a substitute by adding 1 ½ teaspoons of lemon juice or white vinegar to ½ cup of milk and letting it sit for 5 minutes until slightly thickened.
• ½ cup whole milk: Whole milk adds moisture and richness to the dumpling dough, helping to create a tender and flavorful dumpling. It works in conjunction with the buttermilk to create the perfect consistency.

Instructions

This Chicken and Dumplings recipe is surprisingly straightforward, even for beginner cooks. Follow these step-by-step instructions to create a comforting and delicious meal:

Make the Chicken Base:

1. Sauté the Aromatics: Heat 2 tablespoons of extra-virgin olive oil in a large stockpot or Dutch oven over medium heat. Allow the oil to heat until it glistens, indicating it’s ready for the vegetables. Add the diced yellow onion, carrots, and celery to the pot. Sauté these vegetables, stirring occasionally, for about 8-10 minutes, or until they begin to soften and the onions become translucent. This process, known as sweating the vegetables, releases their flavors and creates a flavorful base for the soup. Be careful not to brown them too much, as we want them to soften and become sweet, not caramelized.
2. Add Garlic and Bloom Spices: Add the minced garlic to the pot and cook, stirring constantly, until fragrant, about 1 more minute. Garlic burns easily, so keep a close eye on it and stir frequently to prevent burning. Cooking the garlic briefly at this stage releases its aroma and mellows its sharp flavor, infusing the oil and vegetables with its essence.
3. Create the Roux: Reduce the heat slightly to medium-low. Add 4 tablespoons of unsalted butter to the pot and whisk until melted and combined with the vegetables and oil. Once the butter is fully melted, sprinkle in ¼ cup of all-purpose flour. Cook, whisking continuously, for about 2 minutes, or until the flour is fully incorporated into the butter and the mixture (roux) is smooth and slightly golden. This step is crucial for thickening the soup. Cooking the roux for a couple of minutes removes the raw flour taste and allows it to effectively thicken the liquid later. The roux should look like wet sand and have a slightly nutty aroma.
4. Build the Soup Base: Gradually pour in 4 cups of chicken stock or broth, whisking constantly to prevent lumps from forming. Start by adding a small amount of stock and whisking it into the roux until smooth, then gradually add the remaining stock. Continue whisking until the mixture is smooth and there are no clumps of flour. Bring the mixture to a boil over high heat, stirring occasionally. Once boiling, reduce the heat to medium-low to maintain a gentle simmer. Simmer uncovered for about 5-6 minutes, or until the carrots and celery are tender and the soup has thickened slightly. Simmering allows the flavors to meld together and the roux to fully thicken the soup. You should notice the soup becoming slightly richer and more viscous.
5. Add Milk, Seasonings, and Chicken: Stir in 1 cup of whole milk, ½ teaspoon of sea salt, ¼ teaspoon of freshly cracked black pepper, and 1 tablespoon of minced fresh dill. Add the 3 cups of shredded rotisserie chicken to the pot. Stir to combine all ingredients and let the soup simmer gently to heat the chicken through and allow the flavors to blend. Taste the soup and adjust seasoning as needed, adding more salt and pepper to your preference. Simmering at this stage allows the milk to warm through without scalding and the flavors to fully combine.

Make the Dumplings:

1. Prepare Dry Ingredients: While the soup is simmering, prepare the dumpling dough. In a large bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon of baking powder, 1 teaspoon of kosher salt, and 1 teaspoon of freshly cracked black pepper. Whisking ensures that the baking powder and salt are evenly distributed throughout the flour, which is essential for consistent dumpling texture.
2. Combine Wet and Dry Ingredients: Make a well in the center of the flour mixture. Pour in ½ cup of buttermilk and ½ cup of whole milk. Using a wooden spoon or spatula, carefully mix the dumpling dough, stirring just until moistened and the dry ingredients are just incorporated. Do not overmix the dough! Overmixing will develop the gluten in the flour, resulting in tough, dense dumplings. The dough should be slightly sticky and shaggy, but not overly wet. It’s okay if there are still some streaks of flour visible.
3. Cook the Dumplings: Increase the heat of the soup to medium to maintain a gentle simmer. Drop tablespoon-sized dollops of dumpling dough directly into the simmering soup. You can use two spoons to help shape and drop the dumplings. Space the dumplings evenly in the soup, leaving a little room for them to expand. Do not overcrowd the pot, as this can lower the soup temperature and prevent the dumplings from cooking properly.
4. Simmer and Steam: Cover the pot tightly with a lid. Reduce the heat to low and simmer for about 15 minutes, or until the dumplings have quadrupled in size and have a biscuit-like texture. It’s important to keep the lid on tightly during this time to trap the steam, which cooks the dumplings from the top and bottom. Avoid lifting the lid during the cooking process, as this will release steam and may cause the dumplings to deflate or cook unevenly. The dumplings are done when they are puffed up, light, and cooked through. You can test doneness by inserting a toothpick into a dumpling – it should come out clean.
5. Serve and Garnish: Once the dumplings are cooked through, gently stir the soup to incorporate the dumplings and distribute them evenly. Divide the Chicken and Dumplings between bowls. Top each serving with finely chopped green onions for a fresh garnish. Sprinkle with additional sea salt and freshly cracked black pepper to taste, if desired. Serve immediately and enjoy this comforting and flavorful dish.

Nutrition Facts

(Per Serving, Serves 6)

• Calories: 396

Please note that these nutritional values are estimates and can vary based on specific ingredients used and portion sizes.

Preparation Time

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes

This recipe is relatively quick to prepare, making it perfect for weeknight dinners when you crave comfort food without spending hours in the kitchen.

How to Serve

Chicken and Dumplings is a complete meal on its own, but here are some serving suggestions to enhance your dining experience:

• Classic Bowl: Serve hot in large, comforting bowls. The warmth of the soup and dumplings is incredibly satisfying, especially on a cold day.
• Garnish Galore:
  • Fresh Herbs: Besides green onions, consider garnishing with extra fresh dill, parsley, or chives for added freshness and flavor.
  • Crackers or Crusty Bread: Serve with a side of saltine crackers, oyster crackers, or crusty bread for dipping and soaking up the delicious broth.
  • Hot Sauce: For those who like a little heat, a dash of your favorite hot sauce or a sprinkle of red pepper flakes can add a pleasant kick.
• Side Salad: A simple side salad with a light vinaigrette can provide a refreshing contrast to the richness of the Chicken and Dumplings. A green salad, Caesar salad, or a simple mixed greens salad would pair well.
• Cornbread: Cornbread is a classic Southern side dish that complements Chicken and Dumplings beautifully. Its slightly sweet and crumbly texture is a perfect match.
• Roasted Vegetables: If you want to add more vegetables to your meal, consider serving roasted vegetables like broccoli, Brussels sprouts, or green beans on the side.
• Beverage Pairings:
  • Iced Tea: A classic Southern pairing, iced tea is a refreshing and perfect accompaniment.
  • White Wine: A light-bodied white wine like Pinot Grigio or Sauvignon Blanc can complement the flavors of the chicken and vegetables.
  • Light Beer: A light lager or pilsner is a good beer option that won’t overpower the delicate flavors of the dish.

Additional Tips for Perfect Chicken and Dumplings

1. Don’t Overmix the Dumpling Dough: The key to tender dumplings is to mix the dough just until the ingredients are combined. Overmixing develops gluten, which results in tough, chewy dumplings. Aim for a slightly shaggy and sticky dough.
2. Use Cold Liquids for Dumplings: Using cold buttermilk and milk in the dumpling dough helps to keep the butter (if any was used, though not in this recipe) cold and prevents gluten development. Cold liquids also contribute to a more tender texture.
3. Season Generously: Don’t be shy with salt and pepper! Seasoning is crucial for bringing out the flavors of all the ingredients. Taste the soup and dumpling dough at various stages and adjust seasoning as needed.
4. Fresh Herbs Make a Difference: While dried herbs can be used in a pinch, fresh herbs, especially dill, parsley, and thyme, will elevate the flavor of your Chicken and Dumplings significantly. Add fresh herbs towards the end of cooking to preserve their bright flavor.
5. Make it Ahead (Partially): You can prepare the chicken soup base a day ahead of time. Store it in the refrigerator and reheat it before making and adding the dumplings. This can save you time on busy weeknights. However, dumplings are best made and cooked fresh just before serving.

Frequently Asked Questions (FAQ)

Q1: Can I use chicken breasts instead of rotisserie chicken?

A: Absolutely! If you prefer to cook your own chicken, you can use about 1.5 pounds of boneless, skinless chicken breasts or thighs. You can either poach them in chicken broth until cooked through, then shred, or you can sear them in the pot before adding the vegetables and then remove them to shred once cooked. Using rotisserie chicken is a shortcut for convenience and flavor, but cooking your own chicken is definitely an option.

Q2: Can I use different vegetables in the soup?

A: Yes, you can customize the vegetables to your liking. Popular additions include peas, green beans, corn, potatoes (diced small), or mushrooms. Consider adding vegetables that cook in roughly the same time as carrots and celery. If adding heartier vegetables like potatoes, you may need to increase the simmering time slightly.

Q3: Can I use different types of flour for the dumplings?

A: All-purpose flour is recommended for this recipe as it provides a good balance of structure and tenderness. You can experiment with other flours, but results may vary. Whole wheat flour can be used for a nuttier flavor and slightly denser texture, but you may need to adjust the liquid ratio. Gluten-free flour blends can also be used, but be sure to choose a blend that is designed for baking and follow the package instructions, as gluten-free flours can behave differently than wheat flour.

Q4: Can I make this recipe dairy-free?

A: Making this recipe dairy-free is possible with some substitutions. For the milk and buttermilk in the dumplings, you can use plant-based milk alternatives like almond milk, soy milk, or oat milk. For the buttermilk, you can create a vegan buttermilk by adding lemon juice or apple cider vinegar to plant-based milk. For the butter in the soup, use a dairy-free butter alternative or olive oil. Be mindful that these substitutions may slightly alter the taste and texture of the final dish.

Q5: Can I use dried dill instead of fresh?

A: Yes, if fresh dill is not available, you can use dried dill. As dried herbs are more concentrated, use about 1 teaspoon of dried dill in place of 1 tablespoon of fresh dill. Add dried dill earlier in the cooking process to allow its flavor to fully develop. However, fresh dill provides a brighter and more vibrant flavor, so it is generally preferred if available.

This Chicken and Dumplings recipe is more than just a meal; it’s an experience. It’s about the comforting aroma filling your kitchen, the satisfaction of a warm bowl on a chilly evening, and the smiles around the dinner table. Give this recipe a try, and you might just find yourself adding it to your own family’s list of beloved comfort food classics. Enjoy!

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