- Calories 517
- Fat 23g
- Sat fat 10g
- Cholesterol 99mg
- Sodium 844mg
- Protein 25g
- Carbohydrate 52g
- Sugar 6g
- Fiber 4g
- Iron 4mg
- Calcium 147mg
The Only Classic Chicken and Dumplings Recipe You Need
This is one of our all-time favorite recipes, and for good reason: it’s a modern take on a comforting classic. Browning the chicken first gives the dish its flavor, and eliminates the need for chicken broth. Here’s how it works: you’ll season the chicken and brown it in batches, then transfer it to a plate. Then, you’ll add your veggies to the pot with the chicken drippings, which will give them all sorts of delicious flavor. And let’s not forget the dumplings. It takes just six pantry ingredients (plus a pinch of salt and pepper) to create fluffy, delicious dumplings that make the soup simply irresistible.
How to Make It
Step 1
Heat the oil in a large pot or Dutch oven over medium-high heat. Season the chicken with ½ teaspoon each salt and pepper. Brown in batches, 4 to 6 minutes per side. Transfer to a plate; reserve the pot.
Step 2
Add the celery, carrots, onions, thyme, and garlic to the drippings in the pot and cook, stirring, until the vegetables begin to soften, 5 to 7 minutes. Add the chicken, bay leaves, and 10 cups water. Bring to a simmer and cook until the chicken is cooked through, 25 to 30 minutes. Discard the bay leaves and transfer the chicken to a plate; let cool. Shred the chicken with 2 forks and return it to the pot (discarding the skin and bones).
Step 3
Whisk together ½ cup of the flour, 2 cups of the cooking liquid, and ¼ teaspoon each salt and pepper in a small bowl. Slowly whisk the flour mixture back into the pot and simmer until slightly thickened, 8 to 10 minutes.
Step 4
Make the dumplings: Whisk together the remaining 2 cups of flour, the baking powder, baking soda, and ¼ teaspoon each salt and pepper in a medium bowl. Whisk in the butter, buttermilk, and parsley. Reduce heat to low and drop the mixture into the broth in 8 large spoonfuls. Simmer, covered, until the dumplings are firm, 12 to 15 minutes. Serve sprinkled with parsley.
wlscb7eee68b101
2018-04-05T17:52:17-04:00
This came up number 1 in http://www.google.com so I tried it!
wlscb7eee68b101
2018-04-05T17:51:44-04:00
This came up number 1 in http://www.google so I tried it!
Cocopazzo
2018-03-26T15:39:57-04:00
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.
wls594837419485
2018-03-06T09:52:45-05:00
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.
wls1134e7f079a4
2016-12-28T20:12:48-05:00
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!
wlsfce112f8d285
2016-07-09T15:04:58-04:00
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 !!
wlse05100b8a603
2016-02-21T16:05:10-05:00
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.
CarolDamron
2015-12-21T12:25:36-05:00
Other recipes call for 10 minutes uncovered and 10 minutes covered. Which is my favorite. I use chicken broth in place of water.
wls4f6356a3542d
2015-11-03T20:07:24-05:00
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!
wls78a5600e6a45
2015-11-01T10:13:11-05:00
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!
