Chicken And Dumpling Recipe

If you’re looking for the best homemade recipe for Chicken and Dumplings, you’ve come to the right place. This thick and creamy chicken soup is loaded with so much cozy flavor, and it’s topped with perfectly cooked, light and airy dumplings.

Trust me when I say, this is the most flavorful recipe for Chicken and Dumplings! This recipe is made from scratch and uses techniques to ensure the juiciest chicken, most flavorful homemade soup, and airy, fluffy dumplings that steam to perfection.

Season the chicken with salt and pepper, and sear it in olive oil for 3 minutes per side. Set aside and let rest for 10 minutes, then dice and set aside.

Melt butter in the same pot and use a silicone spatula to clean the “fond” from the bottom of the pot. This will give lots of great flavor to the broth.

Add onions, carrots, and celery and stir to combine. Sauté for 5 minutes. Add the minced garlic, hot sauce, Worcestershire sauce, and seasonings. Cook for 1 more minute. Add the flour and cook for 2 minutes.

Add the half and half in small splashes, stirring continuously. Add the frozen peas. Simmer while you make the dumplings. Once the dumpling dough is ready, add the chicken back to the pot and stir to combine.

Add the dumpling dough to the soup. Cover tightly and bring to a gentle simmer for 15 minutes, do not lift the lid. Insert a toothpick to ensure the middle of the dumplings are set, then garnish with parsley and serve.

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Chicken and Dumplings

This Chicken and Dumplings recipe is easy to make with homemade dumplings or refrigerated biscuits right on the stove top. Your family will love this simple comfort food dinner!

Prep: 20min

Total: 60min

Yield: 6

Serving Size: 1 serving

Nutrition Facts: calories 657 kcal, Carbohydrate 50 g, Protein 29 g, Fat 38 g, Saturated Fat 20 g, Trans Fat 1 g, Cholesterol 136 mg, Sodium 1410 mg, Fiber 3 g, Sugar 6 g, unSaturated Fat 15 g, servingSize 1 serving

Ingredients:

• 1 tablespoon olive oil
• 2 lbs. bone-in skinless chicken breast or thighs (see notes)
• Salt/Pepper (to taste)
• 5 tablespoons butter
• 1 small yellow onion (diced)
• 1 cup carrots (diced)
• 2 sticks celery (diced)
• 3 cloves garlic (minced)
• 1 teaspoon Worcestershire sauce
• 1 Teaspoon hot sauce (I use Franks hot sauce )
• 1/3 cup flour
• 4 ½ cups chicken broth
• 1 chicken bouillon (optional)
• 1 ½ cups half and half
• ¾ cup frozen peas
• 1 teaspoon onion powder
• ½ teaspoon EACH: dried basil, parsley, thyme, rosemary, mustard powder
• ¼ teaspoon ground sage
• ¼ teaspoon pepper
• 2 cups cake flour (or regular flour, see notes)
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• ½ teaspoon garlic powder
• 2 teaspoons sugar
• ¾ cup cold sour cream
• ¼ cup cold milk
• 4 tablespoons butter (melted)

Instruction:

1. Add the chicken and cook for 3 minutes per side, until a little bit of a brown color has developed. The middle will still be uncooked. Let the chicken rest for 10 minutes, then dice into bite-sized pieces.
2. Add frozen peas. Bring to a gentle boil and let it simmer, uncovered, while you make the dumplings.
3. Once the middle is set, garnish with parsley and serve!

Old Fashioned Chicken and Dumplings

Old Fashioned Chicken and Dumplings is a family favorite meal that is both comforting and delicious!

Prep: 30min

Total: 105min

Yield: 8

Serving Size: 1 serving

Nutrition Facts: calories 464 kcal, Carbohydrate 32 g, Protein 26 g, Fat 25 g, Saturated Fat 7 g, Cholesterol 73 mg, Sodium 322 mg, Fiber 1 g, Sugar 3 g, servingSize 1 serving

Ingredients:

• 1 chicken cut into pieces
• 1 onion
• 3 large carrots (cut into thirds)
• 3 stalks celery (cut into thirds)
• 8 cups low sodium chicken broth
• salt & pepper to taste
• bay leaf or a pinch of poultry seasoning (optional)
• 1 ¾ cups flour (plus extra for dusting)
• ⅓ cup shortening
• ½ teaspoon baking powder
• ¾ cup milk
• ½ teaspoon salt
• 4 tablespoons cornstarch
• parsley for garnish

Instruction:

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2. {‘@type’: ‘HowToStep’, ‘text’: ‘Add chicken broth. Bring to a boil, reduce heat, and simmer covered 45-60 minutes or until chicken is tender. While broth is simmering, prepare dumplings below.’, ‘name’: ‘Add chicken broth. Bring to a boil, reduce heat, and simmer covered 45-60 minutes or until chicken is tender. While broth is simmering, prepare dumplings below.’, ‘url’: ‘https://www.spendwithpennies.com/old-fashioned-chicken-and-dumplings/#wprm-recipe-135254-step-0-1’}
3. {‘@type’: ‘HowToStep’, ‘text’: ‘Remove chicken and vegetables from broth. Discard skin and bones and chop remaining chicken, set aside.’, ‘name’: ‘Remove chicken and vegetables from broth. Discard skin and bones and chop remaining chicken, set aside.’, ‘url’: ‘https://www.spendwithpennies.com/old-fashioned-chicken-and-dumplings/#wprm-recipe-135254-step-0-2’}
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5. {‘@type’: ‘HowToStep’, ‘text’: ‘Stir chicken (and vegetables if desired) into broth and cook about 2-3 minutes or until heated through.’, ‘name’: ‘Stir chicken (and vegetables if desired) into broth and cook about 2-3 minutes or until heated through.’, ‘url’: ‘https://www.spendwithpennies.com/old-fashioned-chicken-and-dumplings/#wprm-recipe-135254-step-0-4’}
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7. {‘@type’: ‘HowToSection’, ‘name’: ‘TO THICKEN BROTH (OPTIONAL)’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘In a small bowl combine 4 tablespoons cornstarch with 4 tablespoons water.’, ‘name’: ‘In a small bowl combine 4 tablespoons cornstarch with 4 tablespoons water.’, ‘url’: ‘https://www.spendwithpennies.com/old-fashioned-chicken-and-dumplings/#wprm-recipe-135254-step-2-0’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Add to boiling broth a little bit at a time stirring to reach desired consistency.’, ‘name’: ‘Add to boiling broth a little bit at a time stirring to reach desired consistency.’, ‘url’: ‘https://www.spendwithpennies.com/old-fashioned-chicken-and-dumplings/#wprm-recipe-135254-step-2-1’}]}

Easy Chicken and Dumplings

Using Progresso™ broth and Pillsbury™ Grands!™ biscuits in this homemade chicken and dumplings recipe streamlines your prep time to just 30 minutes. You’ll be rewarded with a savory, steamy chicken in broth with light, fluffy dumplings as the topping.

Prep: 30min

Total: 40min

Yield: 4

Serving Size: 1 Serving

Nutrition Facts: calories 640 , Carbohydrate 62 g, Cholesterol 100 mg, Fat 4 1/2 , Fiber 2 g, Protein 38 g, Saturated Fat 13 g, servingSize 1 Serving, Sodium 2090 mg, Sugar 10 g, Trans Fat 0 g

Ingredients:

• 1 carton (32 oz) Progresso™ reduced-sodium chicken broth (4 cups)
• 3 cups shredded cooked chicken (about 1 1/2 lb)
• 1 can (10 3/4 oz) condensed cream of chicken soup
• 1/4 teaspoon poultry seasoning
• 1 can (16.3 oz) refrigerated Pillsbury™ Grands!™ Southern Homestyle Buttermilk Biscuits (8 Count)
• 2 medium carrots, chopped (1 cup)
• 3 celery ribs, chopped

Instruction:

1. In 4- to 5-quart Dutch oven, heat broth, chicken, soup and poultry seasoning to boiling over medium-high heat; reduce heat to low. Cover; simmer 5 minutes, stirring occasionally. Increase heat to medium-high; return to a low boil.
2. On lightly floured surface, roll or pat each biscuit to 1/8-inch thickness; cut into 1/2-inch-wide strips.
3. Drop strips, one at a time, into boiling chicken mixture. Add carrots and celery. Reduce heat to low. Cover; simmer 15 to 20 minutes, stirring occasionally to prevent dumplings from sticking.

Chicken and Dumplings

This old fashioned Chicken and Dumplings recipe is easy and comforting, made with homemade dumplings and loaded with vegetables and chicken. It’s the perfect soup to make on a cold day.

Prep: 15min

Total: 55min

Serving Size: 1 serving

Nutrition Facts: calories 635 kcal, Carbohydrate 50 g, Protein 39 g, Fat 31 g, Saturated Fat 14 g, Trans Fat 1 g, Cholesterol 165 mg, Sodium 3460 mg, Fiber 3 g, Sugar 11 g, unSaturated Fat 14 g, servingSize 1 serving

Ingredients:

• 2 tablespoons olive oil
• 2 celery (, ribs, diced)
• 2 carrots (, large, diced)
• 1 yellow onion (, chopped)
• 1 clove garlic (, minced)
• 5 tablespoons unsalted butter
• 1/3 cup all-purpose flour
• 6 cups low-sodium chicken broth
• 4 teaspoons chicken bouillon paste (, better than bouillon base*)
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried sage
• 1/4 teaspoon dried rosemary
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 1/2 pounds boneless skinless chicken thighs (, or chicken breasts*)
• 12 oz evaporated milk (, canned)
• ½ cup frozen peas
• fresh chopped parsley (, for garnish)
• 1 2/3 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon kosher salt
• 3/4 cup milk
• ¼ cup sour cream
• 2 Tablespoons butter (, melted)

Instruction:

1. Sauté Veggies: Heat a large pot over medium heat. Add oil. Once hot, add celery, carrots and onion and sauté for 3 minutes. Add garlic and sauté for 30 seconds. Add butter and flour and whisk well for 1 minute.
2. Add Broth and Seasonings: Gradually stir in the chicken broth and bouillon, scraping up anything stuck to the bottom of the pot. Add thyme, sage, rosemary, salt and pepper.
3. Add chicken and bring mixture to a boil. Cover the pot with a lid, reduce heat and simmer for 10 minutes, or until chicken is cooked through. Remove chicken to a cutting board and rest for 5 minutes before chopping or shredding into small pieces. Return chicken to the pot and add evaporated milk and peas.
4. Make Dumplings: Combine flour, baking powder, and salt in a bowl. Make a well in the center and add milk, sour cream and melted butter. Stir until combined, but don’t over mix.
5. Add Dumplings: Bring soup to a simmer and then use a small spoon to drop teaspoon-sized amounts of dough all over the top of the simmering soup (the dumplings will double in size as they cook).
6. Cover the pot and simmer on low for 12-15 minutes. Remove lid, gently stir to break dumplings apart, and scoop out a dumpling to check for doneness. If still doughy, cover and cook for a few more minutes, until tender. Taste and adjust seasonings if desired.
7. Serve warm, with a sprinkle of fresh chopped parsley on top.

Chicken and Dumplings: The Best Comfort Food Ever!

FAQ

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