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Homestyle Chicken and Dumplings

A close-up of a white bowl filled with creamy chicken and dumpling, featuring four fluffy dumplings and shredded chicken.
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A recipe for classic, comforting chicken and dumplings featuring tender chicken in a rich broth and guaranteed fluffy dumplings.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken breasts or thighs
  • 8 cups chicken broth
  • 1 large onion, chopped
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 1/4 cup cold butter, cut into small pieces

Instructions

  1. Place chicken, broth, onion, carrots, celery, thyme, bay leaf, salt, and pepper in a large pot.
  2. Bring the mixture to a boil, then reduce heat, cover, and simmer for 20 minutes, or until the chicken is cooked through.
  3. Remove the chicken and shred it using two forks. Return the shredded chicken to the pot. Discard the bay leaf.
  4. In a small bowl, whisk together the flour, baking powder, and salt for the dumplings.
  5. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  6. Stir in the milk until just combined to form a soft dough. Do not overmix.
  7. Drop the dumpling dough by rounded teaspoons onto the simmering broth. Do not overcrowd the pot.
  8. Cover the pot tightly and cook for 15 minutes without lifting the lid. This allows the dumplings to steam and become fluffy.
  9. Serve hot.

Notes

  • For richer flavor, use half chicken broth and half water.
  • If the stew is too thin after cooking, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir into the simmering liquid until thickened.
  • Keep the broth at a gentle simmer when adding the dumplings; a rolling boil can break them apart.

Nutrition

Find it online: https://sundayflavor.com/chicken-and-dumpling-recipe-fluffy/