Easy Chicken and Dumplings

So, it’s been rainy and a bit cold out here in Austin this week.  Not that I’m complaining, since I love staying inside and making tasty, hot goodies in the kitchen when it’s cold.

Easy Chicken and Dumplings recipe and images by Lacey Baier. a sweet pea chef

You know…yummy things like hot cocoa, Soft Ginger Cookies, Hot Apple Cider and…Chicken and Dumplings!

Chicken and Dumplings is a meal I can’t make without thinking about my mom.  I first fell in love with the meal in my childhood.  My mom would make the chicken stew and add Bisquick dumplings that were so delicious.

Chicken And Dumplings

Like many meals my mom taught me, she never wrote down a recipe.  Everything always just came together.

The way it was supposed to happen.

Chicken And Dumplings

Well, despite not having her recipe, I have put together what I think is a pretty darn good and easy chicken and dumplings recipe over the years.  I don’t use condensed Cream of Chicken soup or Bisquick like my mom did, but the stew still comes out thick and hearty and the dumplings still come out light, fluffy and absolutely stick-to-your-bones delicious. Promise.

Chicken And Dumplings

I use a whole chicken that has been left-over from making my Homemade Chicken Stock. If you don’t have a whole, cooked chicken for this purpose (though you should totally try out that stock recipe), you can purchase a Best of the Fryer pack or even just use a couple boneless, skinless chicken breasts and thighs for your recipe. It should all work out fine. Just, in one scenario, you also have delicious, fragrant homemade chicken stock to use in your chicken and dumplings as well. Just saying.

Easy Chicken and Dumplings recipe and images by Lacey Baier. a sweet pea chef

Like with any good chicken and dumplings recipe, this will leave you warm, full and satisfied.  Just like mom’s.

Easy Chicken and Dumplings recipe and images by Lacey Baier. a sweet pea chef

Here’s to staying warm (and full) on a cold winter day! And moms.

Easy Chicken and Dumplings
 
Prep time
Cook time
Total time
 
Like with any good chicken and dumplings recipe, this will leave you warm, full and satisfied. Just like mom's.
Author:
Ingredients
  • 1 whole chicken, (left-over from making chicken stock; can substitute 3 boneless, skinless chicken breasts and 2 chicken thighs)
  • 10 cups homemade chicken stock
  • 5 carrots, unpeeled, halved and chopped into quarters
  • 1 large yellow onion, diced
  • 3 stalks celery, diced
  • 5 red potatoes, unpeeled, diced
  • 6 tbsp. All-Purpose Flour
  • 1 cup milk
  • 2 tbsp. fresh parsley, chopped
  • 5-8 sprigs fresh thyme, leaves only
  • 1½ tsp. kosher salt
  • ½ tsp. ground black pepper
  • For the dumplings
  • 2 cups cake flour (can substitute All-Purpose Flour, but will not be quite as fluffy)
  • 2 tsp. baking powder
  • ¾ tsp. kosher salt
  • ¾ cup milk
  • 2 tbsp. unsalted butter, melted
  • 1 tsp. dried oregano
  • 1 tsp. dried tarragon
  • 1 tsp. dried thyme
Instructions
  1. Heat chicken stock over medium-high heat in a large stock pot. Add chicken and cook until able to easily shred chicken meat. Remove chicken and let cool. Shred and set aside when cooled.
  2. Add carrots, onion, celery and potatoes to the chicken stock and cook for 10 minutes.
  3. In a small bowl, combine flour and milk and stir until no longer lumpy. Add milk mixture to the pot.
  4. Add shredded chicken, parsley, thyme, kosher salt and pepper and stir to combine. Cook over medium heat, stirring occasionally, until vegetables are tender and sauce is thick and creamy.
  5. To make the dumplings, in a medium bowl, sift together the cake flour, baking powder and salt. In a separate medium bowl, combine, the wet ingredients (milk and melted butter) with the spices (oregano, tarragon and thyme). Slowly add the wet ingredients to the sifted dry ingredients. Gently mix with wooden spoon until just incorporated. Do not over-mix, as this will cause the dumplings to become less light and fluffy.
  6. Drop dumpling mixture into the stew in heaping spoonfuls. Cover pot and simmer 15 minutes until cooked through. Do not open the cover of the pot during these 15 minutes. It is important to keep the steam in the pot to cook the dumplings. If, after 15 minutes, the dumplings are not cooked through, cover again and cook for an additional 5-10 minutes.
  7. For left-overs, add 2-3 cups more chicken stock and cook over medium-high heat. Season with additional kosher salt and/or ground black pepper, to taste.

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Comments

  1. Marilynn says

    I was looking for a new dumpling recipe for my own Chicken and Dumpling recipe and came across yours. I quickly mixed the dough, never having used cake flower for anything but cake, and added two of the three herbs. I didn’t have tarragon, but since my old recipe had no herbs, I thought this was ok.

    Once done, I couldn’t wait to try them, and they were wonderful! Thank you so much for a great recipe, as well as easy to follow directions and photos. I look forward to trying more of your recipes.

  2. Brandie says

    Hello! I am just starting to cook for the first time in my life.
    Thank you for your beautiful recipe! I have always, always loved dumplings and this recipe turned out wonderful and delicious! (I can’t believe I actually did it!!!! ha!)

  3. says

    This looks terrific! I love the recipe and the layout of your page is fantastic.

    I normally make the Southern Style that are rolled out but it seems others have a hard time making them without them being soggy, so I posted a blog entry about how to do them properly.

  4. Brandon says

    Made this last night. Was absolutely phenomenal. Didn’t have cake flour, just used regular flour (just needed a little bit more milk). This recipe is a keeper, it’s definitely comfort food.

  5. Antoinette says

    Im rather dissappointed because its rare i fail on a recipe. Im not quit sure what i did wrong either. My changes were that i used regular flour instead of cake & changed spices in the dumplings, i know which you said wouldn’t be as fluffy but these were the worst dumplings ive ever made :( I changed nothing else, i ever followed the homemade stock recipe! It was flavorless & the dumplings were waaay dense and i felt like i spent lots of time making it. Not sure where i went wrong but this wasn’t a keeper for me but i’ll blame it on something i did wrong…??!!?

    • says

      I’m very sorry this didn’t turn out for you. It’s really hard to assess what went wrong if you didn’t follow my recipe exactly or more closely than it sounds like you did, but using regular flour to make dumplings tends to make for more solid dumplings. Best of luck in the future!

  6. Beki says

    Even though it’s over 100 degrees outside, we just ate this for dinner. My three year old and I are both sick, and this was so yummy and comforting! I switched out dill for the parsley (parsley lowers my milk supply and I’ve got a hungry 5 month old to feed)and threw some fresh tarragon into soup. I also left out the potatoes, but the broth was still thick and creamy! I made it with homemade chicken stock using a local organic, pasture raised chicken. This will be a new family favorite for sure!

  7. Kristin says

    Made this tonight and it was DELICIOUS! The dumplings were so simple to make and were so good! They had a great texture and were very tasty. This will be going into the dinner rotation :) Thanks!

  8. Christy says

    Well this is all simmering and smells awesome :) Looking forward to supper tonight. Thanks for the recipe. I have been looking for homestyle recipe for this for awhile. I am not a Bisquick fan.

  9. Jay says

    Thanks for clearing up my chicken question, Lacey, and I will certainly try your recommendation of using all cake flour for the dumplings. It’ll be interesting to see the difference.

    I tried replying to your response yesterday, but I kept getting a notation that your server was down. It’s good to see all is well today!

    Thanks again!

    Jay

  10. Jay says

    Hello Lacey

    I’ve just recently come across your website and must say you have lovely looking & so tempting recipes! I’ve already downloaded your cookbooklet,(many thanks!)and am looking forward to giving your recipes a go. My first being this one for your beautiful dumplings alone!

    I too make dumplings from scratch but have never made them with all cake flour. I use half cake, half unbleached AP, but will certainly try all cake as you do, and see how they might differ.

    I have a question, an almost silly question on this recipe if you don’t mind. Do you use the chicken from your stock making in your chicken and dumplings, or do you add fresh uncooked chicken meat, and poach it in in the homemade stock as stated?

    I’m assuming you probably do use the chicken meat from the stock, but in my little part of the world, a 2.25 kg roasting chicken, is sold as a stewing chicken or hen, is considered an old chicken, and are sold quite cheaply, compared to a young roasting chicken.

    Stewing chickens in my area are wonderful for stock making, but not so wonderful if one is hoping to have tender chicken meat as well.

    Thanks again Lacey,

    Jay

    • says

      Thanks (and welcome), Jay! I really appreciate your kind words about my site.

      I have tried with half cake flour as well for my dumplings. Using all cake flour makes them unbelievably fluffy and tasty :)

      You’re correct. I do use the chicken from the chicken stock. However, if I am using frozen stock which I made earlier, I’ll use any whole chicken from the store and it turns out fine. I hope that helps. Enjoy!

  11. serrena says

    MMmh this looks so tasty! Ive never made chicken and dumplings before but loved it when my mom made it! now i have 2daughter of my own gonna try this out tonight for dinner! my daughter haily whos 6 looked at the pictures and said “mommy are you making that? looks soo yummie! i want some” lol thanks for the recipe!

  12. Barbi says

    Once again…another hit with my family. My husband thought the dumplings would get all soggy and he wouldn’t like it… but that was not the case. They were perfect and the soup had the yummiest flavor. This will be your second recipe we add to the “make again” pile. I downloaded your cookbook and plan on making many more of your recipes. Thanks for sharing! :)

  13. Lisa Etter says

    Big raves about this one. For some reason I needed 1/2 cup more milk while making my dumplings, but I was using all purpose flour and not cake. Dumplings still turned out great.

  14. Karen D. says

    Eating this as I type! Yum! Warms you from the inside. It may not have snowed here is Florida, but we’re still cold. We’re just not equipped for freezing temperatures.

    I made it from a whole chicken, making the stock first, as you said. Warmed the whole house. Thanks for the great recipe!

  15. Calli says

    This looks like a bowl full of love! Ill be saving this recipe for a chilly Ontario day…much like today..Hmmm I think I smell dinner!

  16. says

    Lacey, that looks so good, it’s like looking at food porn. I’m with your mom…I cheat and use Pioneer Buttermilk baking mix (similar to Bisquick), but mine never look as good as this! Holy cow.

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