Easy Chicken and Dumplings Recipe
User Reviews
5
78 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
40 mins
-
Total Time
1 hr
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Servings
8
-
Calories
401 kcal
-
Course
Main Course
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Cuisine
American
Easy Chicken and Dumplings Recipe
Report
This Easy Chicken and Dumplings Recipe features tender chicken pieces simmered with aromatic vegetables and herbs in a rich broth, topped with soft, biscuit-like dumplings made from a flour and buttermilk dough. The dumplings are cut into wide strips and cooked atop the simmering chicken soup, soaking up the flavors while becoming fluffy. This classic comfort dish offers hearty, warming textures and is practical as a filling meal that combines protein, vegetables, and satisfying dumplings in one pot.
Description
Easy Chicken and Dumplings combines boneless chicken breast and thigh pieces with sautéed onions, celery, and carrots, seasoned with thyme and bay leaf, simmered in chicken stock. The dumplings are prepared separately from a dough of flour, vegetable shortening, salt, baking powder, and buttermilk, rolled out and cut into thick wide noodles. They are added to the simmering soup near the end of cooking, cooking gently to yield tender, fluffy dumplings amid the flavorful broth and tender chicken.
The dish results in a hearty stew-like meal with tender chicken chunks and vegetables balanced by the soft, moist dumplings that absorb the savory broth. The butter and herbs provide a mild richness and earthy depth to the soup base.
This one-pot meal can be served directly from the pot for an easy family dinner, delivering warmth and fullness in a single dish.
For the best buttermilk substitution, mix milk with vinegar or lemon juice if needed. Rolling the dumplings evenly helps them cook uniformly. Adjust seasoning to taste before serving.
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Ingredients
For the Chicken Soup:
- 3 pounds chicken thigh boneless
- 3 pounds chicken breast boneless
- 1/4 cup butter
- 1 large onion peeled and chopped
- 1 1/2 cups celery chopped
- 1 1/2 cups carrot chopped
- 1 tablespoon thyme 1 teaspoon dried, fresh leaves
- 1 whole bay leaf
- 8 cups chicken stock
- 3 tablespoons parsley chopped
For the Dumplings:
- 2 cups all-purpose flour
- 1/2 cup vegetable shortening (I like the butter flavored.)
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 3/4 cup buttermilk
Instructions
- STOVETOP INSTRUCTIONS: Set a large 6-8 quart pot over medium heat. Add the butter and onions. Stir and sauté for 3-4 minutes. Then stir in the celery and carrots and sauté another 2-3 minutes.
- Add the chicken pieces, thyme, bay leaf, and broth to the pot. Season with 1 teaspoon salt and 1/2 teaspoon ground pepper. (Reserve the parsley for later.) Stir and bring to a boil. Then lower the heat to simmer, and cover. Cook for 20-25 minutes.
- Dumpling Prep: Meanwhile, set out a medium mixing bowl for the dumplings. Add the flour, shortening, salt and baking powder. Use a pastry blender (or large fork) to mash the mixture together until it resembles oatmeal. Then mix in the buttermilk, until the mixture is mostly smooth.
- Dump the dough out onto a floured work surface. Roll the dough out into an even sheet 1/8 - 1/4 inch thick. Use a pizza cutter (or knife) to cut the dough into 1 X 1 1/2 pieces. They should look like thick wide noodles.
- Once the chicken is cooked through, use tongs to remove the chicken pieces from the broth. Add the dumplings to the broth, a handful at a time, stirring gently in between so they don't stick together. Simmer the dumplings for 8-10 minutes, uncovered. (Try not to stir too much, or you will break up the dumplings.)
- While the dumplings are cooking, use two forks to shred the chicken pieces. Place the shredded chicken back into the pot, along with the parsley. Stir, taste, and add salt as needed. Once the broth has thickened into gravy, turn off the heat and serve!
- CROCK POT INSTRUCTIONS: To make chicken dumplings in the slow cooker, still start by sautéing the onions in butter on the stovetop. Then pour the butter and onions in a large 6+ quart crock pot. Add the vegetables, all herbs, chicken pieces, broth, 1 teaspoon salt and 1/2 teaspoon ground pepper to the slow cooker. Cover and cook for 8-10 hours on low, or 5-6 hours on high.
- About 30 minutes before dinner, remove the chicken pieces from the broth. Then mix and cut the dumplings as directed in step 3 and 4. Stir them into the simmering broth, cover, and let them cook 10-15 minutes.
- While the dumplings are cooking, use two forks to shred the chicken pieces. Place the shredded chicken back into the pot. Stir, taste, and add salt as needed. Once the broth has thickened into gravy, turn off the heat and serve!
- INSTANT POT INSTRUCTIONS: To make this recipe in the Instant Pot you will need at least the 6 quart IP. Or you can use the servings slider above to adjust the ingredients to half the recipe for small pots.
- Turn the Instant Pot on Sauté and add the butter and onions. Sauté for 2-3 minutes. Then add the chicken pieces, celery, carrots, thyme, bay leaf, and broth to the pot. Season with 1 teaspoon salt and 1/2 teaspoon ground pepper. Lock the lid into place set on Pressure Cook High for 8 minutes.
- Meanwhile, mix and cut the dumplings as directed above in step 3 and 4.
- Once the IP timer goes off, perform a quick release. When the steam valve button drops you can safely open the lid. Remove the chicken pieces with tongs.
- Set the IP back on Sauté and stir in the dumplings. Let them simmer for 8-10 minutes. While they are cooking, use two forks to shred the chicken pieces. Then stir the shredded chicken and parsley into the dumplings. Taste and add seasoning as needed.
Notes
- You can make buttermilk substitute by mixing milk with lemon juice or vinegar if you don't have buttermilk on hand.
Nutrition Information
Show Details
Serving
1.25cups
Calories
401kcal
(20%)
Carbohydrates
39g
(13%)
Protein
11g
(22%)
Fat
23g
(35%)
Saturated Fat
8g
(40%)
Cholesterol
25mg
(8%)
Sodium
743mg
(31%)
Potassium
508mg
(11%)
Fiber
2g
(8%)
Sugar
7g
(14%)
Vitamin A
4492IU
(90%)
Vitamin C
7mg
(8%)
Calcium
76mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 401 kcal
% Daily Value*
| Serving | 1.25cups | |
| Calories | 401kcal | 20% |
| Carbohydrates | 39g | 13% |
| Protein | 11g | 22% |
| Fat | 23g | 35% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 25mg | 8% |
| Sodium | 743mg | 31% |
| Potassium | 508mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 4492IU | 90% |
| Vitamin C | 7mg | 8% |
| Calcium | 76mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
78 reviews
Excellent
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