To cook them, bring the broth to a boil. Drop the dumplings in one at a time, stirring while you add them.
The extra flour on them will help thicken the broth. Cook them for about 15-20 minutes or until they not doughy tasting.
Add the cooked chicken to the pot and you’re done!
Print Recipe
4.05 from 231 votes
Homemade Chicken and Dumplings – It’s Easy. Really.
Ingredients
about 3 cups cooked chicken
6-8cupschicken broth
2cupsflour
2Tbs.butter
1/2tsp.baking powder
salt to tasteI just shake some in
about a cup of milkmaybe a bit less
Instructions
In a bowl, combine the flour, baking powder and salt. Cut the butter into the dry ingredients with a fork or pastry blender. Stir in the milk, mixing with a fork until the dough forms a ball.
Heavily flour a work surface. You’ll need a rolling pin and something to cut the dumplings with. I like to use a pizza cutter. I also like to use a small spatula to lift the dumplings off the cutting surface.
Roll the dough out thin with a heavily floured rolling pin. Dip your cutter in flour and cut the dumplings in squares about 2″x2″. It’s okay for them not to be exact. Just eye ball it. Some will be bigger, some smaller, some shaped funny.
Use the floured spatula to put them on a heavily floured plate. Just keep flouring between the layers of dumplings. If they will be cooked soon, this method works well. If I’m going to cook them later in the day I layer them on a cookie sheet with wax paper between and lots of flour. You can also freeze them like this and then transfer them to a ziplock bag.
To cook them, bring the broth to a boil. Drop the dumplings in one at a time, stirring while you add them. The extra flour on them will help thicken the broth. Cook them for about 15-20 minutes or until they not doughy tasting. Add the cooked chicken to the pot and you’re done!
Want to try other tasty chicken and dumplings recipes?
Here are three more homemade chicken and dumpling recipes:
Made in the Slow Cooker
Made in a Slow Cooker with Gnocchi
Drop Dumpling Stew
Have you ever made homemade chicken and dumplings?
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If you want to thicken the soup base on your chicken and dumplings, you'll need to do it BEFORE you add in your dumplings. Take about 1/3 cup of the liquids and place it into a bowl.Whisk 2 teaspoons of cornstarch into this liquid.Once the mixture is smooth, pour it back into the soup pot and stir in.
A dumpling—in this context—is a biscuit dough, which is a mixture of flour, shortening, and liquid (water, milk, buttermilk, or chicken stock). The dumplings are either rolled out flat, dropped, or formed into a ball.
Absolutely wonderful, I added a few of my own extra seasoning (garlic, onion, parsley, rosemary.), a little half and half, and about a teaspoon of butter.
When cooking the dumplings, keep the pot at a gentle simmer. An aggressive simmer or boiling will break them apart. Keep the heat low and keep your pot covered so that they steam.
If you don't have broth on hand and want a little more flavor than just plain water, try subbing in 1 cup of water plus 1 tablespoon of butter for every cup of chicken broth in your recipe. The butter will help create a richer flavor than just water alone.
Stir everything together until the wet and dry ingredients are combined and you don't see any more dry flour. The dough might look a little lumpy, but that's okay! Overworking the dough is one of the easiest ways to end up with tough dumplings.
A teaspoon of sugar adds an extremely subtle hint of sweetness. It also helps the dumplings retain their moisture through the cooking process and slows gluten development, which ensures tender dumplings. A pinch of salt seasons the dumplings and enhances the flavors of the other ingredients.
What are the best sides for chicken and dumplings? The ultimate companions range from mashed potatoes to light, crisp salads. Consider fluffy rice, bread variations like garlic bread or dinner rolls, and roasted or steamed vegetables to truly complement your creamy chicken and dumplings feast.
Cover and simmer until dumplings are cooked through, about 15 minutes. Once you have covered the pan, do not uncover and peek while the dumplings are cooking! In order for the dumplings to be light and fluffy, they must steam, not boil. Uncovering the pan releases the steam.
Others can be too wet and sticky and end up tearing. If the filling isn't cohesive enough, it will tumble out when you bite into it. If there's air trapped in the sealed dumpling, it will balloon during cooking, causing an explosive first bite.
If you follow our One-Pot Chicken and Dumplings recipe, the liquid for the chicken and dumplings should be rich and comforting, not watery. Adding too much liquid, whether that is water or broth, is the main reason the dish would be watery.
If you find that your filling has too much liquid, I recommend draining the entire mixture in a colander. Another trick that I learned from my mother is to add a teaspoon of cornstarch or breadcrumbs to help soak up the liquid.
To thicken chicken and dumplings soup (or any soup for that matter), add about 2 to 3 tablespoons of flour to a mixing bowl.Stir in enough cold water to form a thin paste with no lumps when whisked together.Stir in the mixture to the soup to thicken it up slightly.
Put a tablespoon of either into a small bowl and stir in 2-3 tbsp of the soup until you have a smooth mixture. Stir this back into the soup and bring it to a simmer. Cook for a few minutes to allow the starch granules to burst to thicken, and to cook out any flour flavour.
Introduction: My name is Nicola Considine CPA, I am a determined, witty, powerful, brainy, open, smiling, proud person who loves writing and wants to share my knowledge and understanding with you.
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