Main Dishescarlsbadcravings
Homemade Chicken and Dumplings
Homemade Chicken and Dumplings recipe is creamy, hearty, flavorful and comforting with the BEST tender, fluffy dumplings and easier to make than you think! This old-fashioned Chicken and Dumplings recipe is a meal-in-one the whole family will love without any condensed soup! It’s blanketed with fluffy, biscuit-style dumplings that are delightfully tender and not gummy but still hold their shape and don’t disintegrate when cooked all due to my secret ingredient. The dumplings are made from scratch in minutes without any kneading, rolling or cutting! This creamy stew is also bursting with juicy chicken, hearty carrots and celery, and aromatic onions, garlic and herbs for a symphony of rich and savory flavor in every slurp. This easy Chicken and Dumplings recipe is also extremely versatile and pantry friendly – swap the chicken for ground beef or sausage, swap veggies or add more favorites, make it creamy, brothy or stew-like (all variations included).
👥 6 Servings⏱️ Prep & Cook: 1h 5m⏳ Prep: 20 min🔥 Cook: 45 min👤 Jen📖 carlsbadcravings
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- whisk
- pot
- dutch oven
- oven
- pan
- spatula
- cutting board
📝 Preparation Steps
1
For the dumplings, whisk buttermilk and egg together in a measuring glass/small bowl and refrigerate until needed.
egg1
2
Heat 2 tablespoons oil over medium-high heat in a large Dutch oven/soup pot. Season chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper then sear until golden, about ⏱️ 2 minutes per side. Remove to a plate but leave drippings.
teaspoon pepper1/4
3
Melt 3 tablespoons butter with 2 tablespoon olive oil over medium heat. Add onions, carrots and celery; sauté for ⏱️ 4 minutes scaping up the golden bits on the bottom of the pan. Add garlic and sauté for ⏱️ 30 seconds; sprinkle in flour then cook, stirring constantly for ⏱️ 2 minutes (it will be thick); don’t let flour stick to the bottom of the pot or it will burn later. You can add additional oil if needed.
olive oil (divided)4 tablespoonslarge onion (diced)1medium carrots (chopped ½-inch thick)4
4
Stir in chicken broth, chicken bouillon, all seasonings, 1/4 teaspoon salt, bay leaf and chicken broth. Add chicken back to the pot. Cover the soup to bring to a simmer, then displace the lid so it’s partially covering the pot, with about a one-inch opening. Simmer the soup for ⏱️ 12-15 minutes or until chicken is tender enough to shred, stirring occasionally and replacing the lid. Meanwhile, make dumpling dough.
chicken bouillon (or better than bouillons)1 teaspoonbay leaf1
5
Dumplings: In a large bowl, whisk together the dry ingredients. Stir melted butter into buttermilk/egg mixture until small clumps form.
egg1
6
Stir curdled buttermilk mixture into the flour mixture with a rubber spatula just until combined and the batter mixture slightly begins to pull away from the edges of the bowl - DON'T overmix; set aside.
7
Once chicken is tender, remove to a cutting board, shred and add back to the pot. Whisk cornstarch with half and half until smooth then stir back into the pot. Bring the soup to a gentle simmer.
cornstarch2 tablespoonshalf and half (or evaporated milk)2 cups
8
Using a greased tablespoon or #50 cookie scoop, drop dollops of dough into the simmering soup, spacing them out a little. Cover, then reduce heat to low. Cook for ⏱️ 15-20 minutes or until dumplings are cooked through. You can check a dumpling by cutting it in half. Allow the soup to rest for ⏱️ 10 minutes before serving to allow the dumpling to soak up some of the soup. Season individual bowls with additional salt and pepper to taste.
salt and pepper
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback0 Reviews
Loading reviews...