This post was last updated on December 11, 2014 to include new images.
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.
You know...yummy things like Homemade Hot Chocolate Mix, 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.
Like many meals my mom made, she never wrote down a recipe. Everything always just came together. Usually at 9 or 10 at night once everyone was home and hungry.
Man, that seems so late now, since I get hungry for dinner starting around 4:15 pm. Okay, I kid. It's more like 3:30 pm.
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. Instead, I learned how to make fluffy dumplings from scratch.
The stew, which is a great chicken stew all on its own, comes out thick and hearty, and the dumplings come out light, fluffy and absolutely stick-to-your-bones delicious. So good.
If I have time, I like to use a whole chicken that has been left-over from making my Homemade Chicken Stock. But, 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.
This easy chicken and dumplings recipe will leave you warm, full and satisfied. Just like mom's.
I think one of the best things about Chicken And Dumplings is how hearty and filling it is. There's something so comforting to me about sitting at the table with my family and enjoying this meal.
That is, of course, once it finally cools off enough to eat without burning yourself. Beware: those dumplings can get hot!
I also love maintaining a meal from my childhood and sharing it with my children. There's something about reliving those old memories and making new ones that is so fulfilling.
Plus, you know, it's darn yummy, too. So there's that.
Here's to staying warm (and full) on these cold winter days! And to sharing a meal with family.
Easy Chicken and Dumplings
Equipment
- Stock Pot or Large Deep Skillet
*This post may contain affiliate links for products I use often and highly recommend.
Ingredients
For The Chicken Stew:
- 1 whole chicken can substitute 3 boneless, skinless chicken breasts and 2 chicken thighs, roasted chicken, or whatever other chicken you may have,
- 10 cups chicken stock
- 5 carrots unpeeled, halved and chopped into quarters
- 1 large yellow onion diced
- 3 stalks celery diced
- 5 red or yukon potatoes unpeeled, diced
- 6 tablespoon all-purpose flour
- 1 cup milk
- 2 tablespoon fresh parsley chopped
- 5-8 sprigs fresh thyme leaves only
- 1 ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
For The Dumplings:
- 2 cups cake flour can substitute All-Purpose Flour, but will not be quite as fluffy
- 2 teaspoon baking powder
- ¾ teaspoon kosher salt
- ¾ cup milk
- 2 tablespoon unsalted butter melted
- 1 teaspoon dried oregano
- 1 teaspoon dried tarragon
- 3-4 sprigs fresh thyme leaves only
Instructions
- Heat chicken stock over medium-high heat in a large stock pot. Add chicken and cook until able to easily shred chicken meat, about 20-25 minutes. Remove chicken and let cool. Shred and set aside when cooled.
- Add carrots, onion, celery, and potatoes to the chicken stock.
- In a small bowl, combine the all-purpose flour and 1 cup milk and stir until no longer lumpy. Add milk mixture to the pot. This will thicken the mixture.
- Add shredded chicken, parsley, 5-8 sprigs of fresh 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, about 15 minutes.
- To make the dumplings, in a medium bowl, combine the cake flour, baking powder, and kosher salt. In a separate medium bowl, combine the remaining ¾ cup milk, melted butter, oregano, tarragon and 3-4 sprigs of fresh thyme (leaves only).
- Slowly add the wet ingredients to the dry ingredients. Gently mix until just incorporated. Do not over-mix, as this will cause the dumplings to become less light and fluffy.
- 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 5-8 minutes.
- For leftovers, add 2-3 cups more chicken stock (as needed) and cook over medium-high heat. Season with additional kosher salt and/or ground black pepper, to taste.
R.Win
I just made this, and it's amazing!
Lacey Baier
Yes! Thanks for letting me know!
Jeanette
Yes, I need to know how many servings too. Thinking about making 100 servings and need to convert.
Thanks
Lacey Baier
I'd estimate the servings to be 6-8. Good luck!
Kimberly
How many servings?
Lacey Baier
I've since updated the recipe format to show servings, but this makes a generous 4-6 servings.
Jay
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
Lacey Baier
You're welcome, Jay. My server was having some trouble but all looks good now 🙂
Jay
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
Lacey Baier
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!
Victoria
I wish I could have some of that, I do.
Lacey Baier
Haha! It is tasty 🙂
serrena
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!
Lacey Baier
Thanks, Serrena! I hope you and Haily enjoy the Chicken and Dumplings!!
Lauren
Just made this, it's delicious, you're the best.
Lacey Baier
Well, thank you, Lauren. You're so sweet.
Lelah
I'm making this right now and my mouth is watering at the smell. Chicken and dumplings are the best!
Lacey Baier
Oh, good! I hope you enjoyed them, Lelah! Thanks for stopping by 🙂
Barbi
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! 🙂
Lacey Baier
Yay, Barbi! Thanks for your feedback...I'm so glad it all turned out well and that your husband wasn't disappointed.
Lisa Etter
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.
Lacey Baier
Well, despite the need for the addition of milk, I'm glad the dumplings turned out well. Wonder what happened...
Karen D.
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!
Lacey Baier
Yay, Karen! I'm so excited you followed my suggestion and made the homemade chicken stock, too!! Thanks for sharing 🙂
Calli
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!
Lacey Baier
Hooray for chilly Ontario days! 🙂 I hope you enjoy your dinner -- it's sure to warm you up! 🙂
NanaBread (Jeanne)
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.
Lacey Baier
Why, thank you, Jeanne! Oh -- I've been meaning to tell you we finally went to the Salt Lick in Driftwood last night! You're right...much better than the Round Rock location. Thanks again for the tip! 🙂
Katherine
Yum. Yum. Yum. I am soooo making this for dinner tonight!
Thanks!
Lacey Baier
Love to know what you think, Katherine!