This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy This easy chicken and dumplings recipe is a classic that’s warm, hearty and oh so comforting. The flavorful chicken stew and the tender dumplings create a delicious meal the whole family will love.
comfort food has been such a, well, comfort this year with everything that 2020 has thrown at us .
And as we move into the winter months, and what is expected to be black ones at that, I am surely going to be turning to the classics again and again.

previously I ’ ve shared my chicken pot pie with a cookie peak that ’ s a truly easy – and pretty healthy – adaptation of that classic. And my authoritative baked macintosh and cheese is a favored in my house. My ma ’ s chicken divan is another cosy dish that barely tastes and feels like home to me .
We ’ ve been enjoying lots of soups and stews recently, besides, specially wimp attic soup .
And if you ’ ve got time, I highly recommend this authoritative chicken and sausage gumbo. It ’ s an authentic taste of Louisiana and it ’ s so very good .
nowadays, I ’ m so happy to partake this classic chicken and dumplings recipe that is quick, hearty and oh indeed comforting .
It ’ sulfur basically like a hug in a bowling ball. ( Gosh, remember hugs ? How I miss them. )

Chicken and dumplings isn ’ t something I actually grew up with, however. I don ’ t remember my ma making it and in fact, her ma made a adaptation that used “ brim lops ” alternatively of dumplings. Those are basically a long pastry that she rolled, cut and put into the stew .
so this interpretation is one inspired by and sort-of combined from two different cookbooks of mine, Better Homes and Gardens and the Joy of Cooking .
I borrowed different parts of this recipe from each of those versions, put them together, tweaked it a bite and the magic trick happened. This is now my absolute favored go-to way to make chicken and dumplings .
besides, in case this sounds like an intimidate dish, don ’ triiodothyronine worry. It ’ s in truth reasonably easy to make .
You basically make a chicken stew, then you make a extremely simpleton dumplings dough and bring it all together .



The dumplings are just 5 ingredients and you can mix them together in a bowl. wholly not busy .
Granted, this cup of tea takes a sting of time — about an hour, start to finish — and it ’ s pretty hands on, but it ’ s sol worth it .
We ’ re besides using basic ingredients you would have at home. No bowdlerize and no clayey cream needed here. ( I rarely have either of those in my house. )
And while the ingredient list will show just basic seasonings, everything simmers together and creates such incredible season .
You will be coming back to this classic time and again !

so let ’ s get cook .
now, I ’ ve got some notes and tips coming up on how to make chicken and dumplings. Just tryin ’ to be helpful .
If you want to jump on down to the recipe, plainly scroll right on through the lie of the text. The recipe card is near the bottomland of the page, above the comments section .

Notes on making easy chicken and dumplings:

• I use and recommend a mix of chicken for this recipe to get both white and dark meat – and importantly, the fat and flavor. I use boneless, skinless chicken breasts and thighs (about 1 1/2 pounds of each).
• The recipe calls for cutting the chicken into smaller chunks. I find it easier to serve – and eat – this way. However, you can also leave the chicken whole to cook and shred it before you add the dumplings. Or serve it whole as well and let everyone cut it themselves at the table.
• The dumplings should be about a golf ball size. You’ll be able to get about 12 total at this size. If you want smaller balls, check for doneness after about 8 minutes (instead of 10 minutes).

Every prison term I make this, I think there ’ s not enough liquid in the pan. once all the vegetables and chicken are in there and you cover it to simmer, it just seems like it needs more liquid .
It very doesn ’ thymine though. Cooking it with the lid closed keeps all the fluent in there and makes some more, so that it comes out with the perfective consistency and not besides soupy .
As for serving, this truly is an all-in-one screen of meal. We don ’ metric ton actually need anything to go along with it .
You can surely add some bracing chopped parsley if you want an herby finish. But that ’ s about it. ( And you know I normally love to give you a twelve toppings for dishes ! )

Got extras ? here ’ s the best room to store them .

Leftover chicken and dumplings:

– Leftover chicken and dumplings can be stored, in a cover container, in the refrigerator for 3-4 days. Try to transfer it therefore the dumplings stay floated on top of the chicken stew while in the refrigerator and while reheating .
– To reheat, simply transfer the chicken fret to a medium pot, with the dumplings still nestled on top. Warm over culture medium moo hotness, with the lid on, for 5-10 minutes, stirring occasionally to get everything evenly warmed through .
– You can besides microwave a humble serve if you prefer .
– I don ’ metric ton recommend freezing the leftovers. The dumplings won ’ thymine hold up to the freeze and thawing process .

I hope your holidays are safe and felicitous, however different they may look and feel this year .
And I hope your winter is fully of delightful comfort foods like this easy chicken and dumplings .
enjoy !
XO ,
Kathryn

Yield: 4-6 servings

Easy chicken and dumplings

This easy chicken and dumplings recipe is a classic that’s warm, hearty and oh so comforting. The flavorful chicken stew and the tender dumplings create a delicious meal the whole family will love.

Prep Time
5 minutes

Cook Time
50 minutes

Total Time
55 minutes

Ingredients

For the chicken:

• 2 1/2 to 3 lbs. boneless, skinless chicken pieces (such as a mix of breasts and chicken thighs), cut into 1-inch chunks (see notes)
• 3/4 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/4 cup unsalted butter
• 1 medium onion, chopped
• 1/3 cup all-purpose flour
• 1 1/2 cups hot water
• 1 1/2 cups low-sodium chicken broth
• 8 oz. button mushrooms, sliced
• 3 medium carrots, peeled and diced (about 1 cup)
• 2-3 celery stalks, diced (about 1 cup)
• 3/4 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme

For the dumplings:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 3/4 teaspoon salt
• 3 tablespoons unsalted butter
• 1 cup milk (skim or 2% are fine)

Instructions

1. Season the chicken pieces with salt and black pepper on all sides.
2. Melt butter in a large, heavy Dutch oven over medium heat. 
3. Add the chicken pieces in a single layer (work in batches if needed so you don’t overcrowd the pot) and cook, turning once, until pale golden, about 3-5 minutes per side. Remove the chicken to a plate and repeat with remaining chicken pieces, removing them once finished to the plate.
4. To the pan, add the chopped onions and sauté for 5 minutes, until softened. Stir in the flour and cook, stirring, for 1 minute.
5. Add the water and chicken stock, scrape the bottom of the pan to loosen any cooked on bits, and crank the heat up to high. Bring the mixture to a boil then add the mushrooms, carrots, celery, salt, pepper and thyme. Return the chicken pieces to the pot, along with any accumulated juices, and bring to a simmer. Reduce the heat to maintain a gentle simmer (just barely bubbling). It may not seem like enough liquid, but it will be.
6. Simmer, covered, until the chicken pieces are nearly cooked through, about 20 minutes. Skim any excess fat from around the sides of the pan with a spoon.
7. Meanwhile, make the dumplings. In a medium bowl, mix together the flour, baking powder and salt. 
8. Warm the milk and butter in a small saucepan until just simmering. Add the liquid to the bowl and use a fork or knead with your hands until the dough just comes together. Divide the dough into about 12-15 small dumplings. Roll each piece into a rough ball shape. Gently place the dumplings on the surface of the simmering chicken stew in the Dutch oven.
9. Cover and simmer for an additional 10 minutes, until a toothpick inserted in the dumplings comes out clean and the chicken is cooked through.
10. Serve immediately.

Notes

Chicken: I use and recommend a mix of chicken for this recipe to get both white and dark meat – and importantly, the fat and flavor. I use boneless, skinless chicken breasts and thighs.

The recipe calls for cutting the chicken into smaller chunks. I find it easier to serve – and eat – this way. However, you can also leave the chicken whole to cook and shred it before you add the dumplings. Or serve it whole as well and let everyone cut it themselves at the table.

Dumplings: The dumplings should be about a golf ball size. You’ll be able to get about 12 total at this size. If you want smaller balls, check for doneness after about 8 minutes (instead of 10).

Liquid: Every time I make this, I think there’s not enough liquid in the pan. Once all the vegetables and chicken are in there and you cover it to simmer, it just seems like it needs more liquid. It really doesn’t though. Cooking it with the lid closed keeps all the liquid in there and makes some more, so that it comes out with the perfect consistency and not too soupy.

Leftovers: Leftover chicken and dumplings can be stored, in a covered container, in the refrigerator for 3-4 days. Try to transfer it so the dumplings stay floated on top of the chicken stew while in the refrigerator and while reheating.

To reheat, simply transfer the chicken stew to a medium pot, with the dumplings still nestled on top. Warm over medium low heat, with the lid on, for 5-10 minutes, stirring occasionally to get everything evenly warmed through.

You can also microwave a small serving if you prefer.

I don’t recommend freezing the leftovers. The dumplings won’t hold up to the freezing and thawing process.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving:
Calories: 934Total Fat: 32g

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Category : VIETNAM FOOD