Classic Chicken and Dumplings Recipe
This easy chicken and dumplings recipe might quickly become your next dinner staple.
This easy chicken and dumplings recipe might quickly become your next dinner staple.
I try to make this once a month. It's so comforting.
This is a staple recipe in our home. All four of my picky children enjoy this meal and the grownups of the house are always happy to eat the leftovers on day two. It’s been a family favorite for years.
I wish I had read the previous reviews. I agree that it took a good deal longer to cook the chicken and I also took 15 additional minutes to cook the dumplings. I think using all or half of the liquid as chicken broth as opposed to water would help add flavor. The dumplings disappointed me. They tasted like soggy biscuits. Having read and tried several Chicken and Dumplings recipes, I've learned that there are a variety of definitions of "dumplings" so this was worth trying. My personal preference is towards the pasta and baked biscuit styles. You don't know until you try it.
I love this recipe. I've been using it for years, my family loves these dumplings. 5 stars
This came up number 1 in http://www.google.com so I tried it!
I spotted this recipe a few years ago, rather late in my life. But it made me happy when I made it, and I've been experimenting ever since. Since I am not from the south, dumplings had a certain connotation to me. The large, tennis ball sized dumplings are my favorite but are subject to failure if not made properly. The flat, noodle-like dumplings are too pasty for my esthetic. It's sort of the difference between having a ravioli (pillowy) or gnocchi (sometimes thick and heavy). That said, it's such a comforting dish. And if a friend makes the casserole with noodle dumplings, I wear a smile because the chicken and sauce are so delicious. When made with the fat dumplings, I'm your friend for life. PS: a pinch of sage would put this recipe over the top.
Awesome recipe! I made according to exact directions. Delicious. I do recommend using fresh parsley and thyme not ground but otherwise this is perfect just as written. Great cold weather food. I will make again and again.
5 stars with a few IMPORTANT tweaks: First, not enough chicken. To remedy this, I like to use approx. 2 lbs. of thighs and 2 lbs. of breasts (both bone-in/skin-on). Next, for the people who claim this recipe is "bland;" No. This recipe is not bland, but YES, it is lacking SALT! I usually add between 1/2 to 3/4 teaspoon more salt. (Start with an extra 1/2 tsp. and taste before adding the dumplings). Third, if you're going to add 1/2 cup of flour to 2 cups of hot liquid, you need to be whisking vigorously and add the flour only 1 tablespoon at a time. Otherwise, if you dump the flour into the hot liquid you are going to get CLUMPS CLUMPS and more CLUMPS. Lastly, I use a cookie scoop and make 16 dumplings. The smaller dumplings cook more thoroughly than 8 large dumplings. Plus, they are easier to serve. With these adjustments, this recipe is a keeper for me!
I totally agree with you wlse05100b8 !!! I hope you got through to all of the people who submit a review and then you have a totally different recipe ! To share a very small change is okay, however, some people change it entirely and I find this irritating to say the least. I love your comment !!
I'll never why people do this. You rate a recipe and/or critique it when you've changed nearly every ingredient and altered every step. If you're going to rate the recipe, make it at least once following the directions. Then, if you've changed it in subsequent preparations, feel free to share tips or tweaks. Seriously, some of you will omit the chicken replace it with tofu, use gluten free four and omit all dairy products but then complain about overall taste and dumpling texture.
Taste flavor it really good I love chicken and dumplings
Other recipes call for 10 minutes uncovered and 10 minutes covered. Which is my favorite. I use chicken broth in place of water.
No need to use chicken stock that's the point of browning the chicken and using the cooking liquid from this and the water--You make your own. I added some fresh parsley to the veggies at the begining and some Trader Joe's seasonings-Everyday and 12 Seasoning Salute-at the end. Also a dash of sea salt. I also made the dumplings with Greek yogurt and a bit of milk instead of buttermilk. This recipe was delicious and far better tasting and for you, than when using store bought chicken stock!
This is actually a pretty good recipe. I would use chicken stock instead of water, but the rest is perfect. Love the dumpling recipe. Just right! Thank you for posting this!
Just braise the chicken and add the dumplings at the last 15 minuets. This is pretty basic cooking 101. I would definitely use broth instead of water. Bisquick is good for drop dumplings if time and effort is an issue.
I did this. Was so good. I cooked the the onions with garlic and fresh grated ginger then added the veggies after the onion softened and browned. Added thyme and the bay leaf and let it simmer for an hour with the chicken thighs ( use chicken broth with the water for more flavour ). Kids loved it.
Boy! Some of you people are such good cooks...why do you even look at reciepes. My German grandmother made the best cicken and dumplings I ever ate. I say you do not know what some of you are talking about. Drop dumplings like this are the best...at least my family thinks so. I have used biscuits as a quick fix and they do not like them nearly as much...this person just adds a little more spice than I do but they sound delicious...if your broth does not have enough taste stir in some cream of chicken soup...delicious!
That depends on what neck of the woods you are from. I've had what you're talking about, the strip dumplings, but I grew up with the balled up drop dumplings. Everyone likes theirs different, there is no right or wrong way.
I had someone respone to me from Ohio and yea them are yankee dumplings. Southern people roll them thin as possible. I didnt like your commit and I could have come back hard but I'm a southern boy. May you have a nice day *****
Oh, I used to work in a restaurant that put dumplings in the bean soup it was so good! I've tried it and was very disappointed
This recipe has a lot of red flags. I modified it +++ First I cut the chicken thighs into chucks. Added the vegetables to the pan with 2 tablespoons of flour and deglazed my pan with about 1/2 cup white wine then added 3 cups of chicken broth. I did make the dumplings as per the recipe which was my mistake. A little doughy. I can not imagine adding 10 cups of water; would only do this if I was making soup.
I just saw the recipe and cod not figure that part I saying this don't make sense. .good eye. Cindy
Followed this recipe to the letter and is it DISGUSTING. The soup is completely tasteless. It should have called for chicken broth and not water. Also, the dumplings were just big masses of wallpaper paste. Who wrote this recipe never tasted the results.
I think I will make this and add navy beans too it. Sounds yummy! Thanks for the tip.
I agree with you that you will end up with one big lumpy mess if you do it the way in the recipe. The best time to add the flour is right to the pan after browning the chicken and removing the chicken. I make my gravies right in the pan after cooking the meat and using the drippings and you will should never have lumpy gravy/sauce doing it that way. If you prefer to have the vegetables browned first --- you can always add the flour after the vegetables to - but remove the vegetables first too. After getting the flour nice and creamy along with the drippings in the pan you can add all the vegetables/chicken back to the pan and then all the cooking liquid.
My husband loved it....but I did do a variation. For part of the liquid I used 4 cups of chicken broth..,low sodium, used Marjoram 2 Tablespoons and only about 1 tsp of Thyme...and I used 4 large chicken breasts, browning them first and then cutting them into 3/4 inch chubes. Used parsley in the dumplings. Delish !!! Thank you !!!
In addition, I used 6 cups low-salt chicken broth and 4 cups water for the liquid. This is not a long simmered soup so it definitely needs more flavor than just water. That would be the fix for those who think this recipe is bland. Also, tasting is always critical to adjust seasonings to your liking.
The best chicken soup is made with a boiling hen, available from Chinese butcher shops. I also throw in some giblets and necks. Being older and tougher chicken it should be cooked for 2-3 hours and you finish up with tender chicken with a great taste. I add carrot, onion, celery, parsnip, yellow swede turnip and salt and pepper. This is the traditiional Jewish chicken soup that my mother made (I'm 77 and going strong)! Yum!
I think as with any recipe, the amount of spice is personal preference. You should always taste something before you add more spices, and add more if it is bland. Trust you tongue over your eyes. : )
I made this and found two issues: The chicken thighs were not anywhere cooked enough to break up with two forks in the length of time in the recipe. Also it took much more flour to thicken the broth. Therefore, it takes much longer to make the recipe than the 90 minutes listed as the Total Time.
I can not find my recipe box.
I made a few changes to this recipe: First, I used boneless chicken breasts cut in half. I cut back on the thyme but needed to add extra salt because the broth was a bit bland. The flavor was great after these seasoning adjustments. Before thickening the liquid, I took about 2 cups out, but it still didn't thicken as much as I would have liked. I ended up making a cornstarch slurry to thicken it to the consistency of a gravy. The dumplings came out fantastic in my opinion, but my husband and daughter were not fans. I will definitely make this again but make biscuits instead of the dumplings for my family.
I didn't have buttermilk, so, did the quick tip. The dumplings were melt in your mouth. I am not good doing things with flour, and I thought they would be lead bullets. Also, used all chicken stock, extra garlic. I used thighs, just browned them, added all the other ingredients, let it cook, then made the dumplings. The dumplings I made were Kinda the size of a biscuit. I also swirled the pot so the dumplings got drench in the stock, a few times. Oh, I didn't use all of the flour paste, cause we don't like soups where a spoon can stand up in it! Once it was mixed up, I just added a little at a time until I it was just right. This is a keeper.
Very good except I used 3 bone in chicken breast and added fresh chopped basil and used 2 cans of chicken broth and 6 cups of water. I also used a large can of homestyle biscuits and tore them into small balls. Was much easier and more delicious.
My mother used to make navy bean soup with fluffy dumplings and this is the closest thing to her dumplings that I've found. Loved them and took me back to childhood. I will make navy bean soup the next time.
I am a fairly experienced home cook and this recipe requires more than the suggested 30 minutes of hands-on time. To overcome the blandness, I used 3/4 chicken stock, doubled the garlic and thyme, seasoned heavily and added the juice of a fresh lemon. The finished product was pretty good.
This looked delicious but was extremely bland in my opinion. The soup and the dumplings had very little flavor. This recipe needs to be enhanced with more flavors.
Its a one pot meal,the shredded or cut up chicken goes back in after you add the water-- I thought 10 cups of water was a bit too much. I used 4 cups water and 4 cups chicken stock then added the chicken simmered for 30-40 minutes see my review
Not sure what went wrong for me with this recipe! But this turned out to be a big pot of tasteless soup... on step #2 it says after shredding chicken to put back in pot?? Should I have started another pot with the shredded chicken and continued to step 3??just says return to pot! Not specific enough! If that's the case do I scoop out all the veggies from the big pot of broth?? Was really excited to try this since my husband loves chicken and dumplings and instead wound up pouring down the drain:(
Now this is more like it! This is how we make our dumplings, no frills just good food!
Absolutely delicious! The dumplings are tender and savory and the best I've ever tasted!. I used the chicken thighs per the recipe, but I added boneless skinless chicken breast tenders for my family members who prefer white meat. I also added frozen peas and it was fantastic! Wonderful recipe! Thank you!
Easy enough to do and delicious.