Easy Chicken and Dumplings

Ratings:
Yields: 6 Servings Difficulty: Easy Prep Time: 20 Mins Cook Time: 45 Mins Total Time: 1 Hr 5 Mins

Pickled Barrel shows you how to make Easy Chicken and Dumplings. These Chicken and Dumplings are easy to prepare and will have your family running to the dinner table. Easy mouthwatering dumplings topped on top of these amazing chicken and dumplings.

 

Chicken and Dumplings is the one of many dishes that I’ve been trying to perfect over the years. It is what you call a bowl of “comfort food” when it is chilly outside and you just need to have something to warm you up. It is chicken, carrots, celery, peas, onion along with flavors of thyme, garlic and parsley. The dumplings are so easy to make and have such a lovely flavor. This Chicken and Dumplings recipe will be sure to please your family and even the pickiest of eaters.

INGREDIENTS

  • Chicken. You can use a whole cut-up chicken or all chicken thighs, but just be sure to buy skin-on, bone-in meat. You’ll be removing the bones and skin when you shred the chicken. Browning the chicken in a combination of extra-virgin oil and butter is crucial as it lends such a deep flavor to the final dish. I wouldn’t advise skipping this step.
  • Veggies. I use sweet carrots, peas and celery in this dish. If you’d prefer to toss in a chopped onion as well, simply add it to the pot at the same time as the other veggies. You can also add three cloves of garlic for added flavor.
  • Fresh thyme. This is crucial to the flavor of the chicken. I wouldn’t recommend skipping it.
  • Herbs and spices. The amount of salt required will depend on the saltiness of your chicken stock. If your chicken stock is low sodium, you may not want to add any salt in the recipe. If you use the regular chicken stock, wait until the chicken is finished cooking and then add 1/4 teaspoon salt at a time (tasting in between additions) until just right. Just remember that salt really adds to the flavors so make sure you add enough.
  • Chicken broth. I use the low sodium chicken broth but you can use regular chicken broth. If you have homemade chicken stock, even better!
  • Homemade drop dumplings. This homemade drop dumpling are the best in the land.  I prefer drop dumplings over dumplings that are rolled out simply for the fact that they are a lot less work. Plus they taste so much better! Now these are not the canned biscuits you buy at the supermarket, these are soft, fluffy, parsley drops of heaven. With the addition of cornmeal it prevents them from getting gummy.

Watch Jana Make Chicken and Dumplings:

 

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HOW TO MAKE CHICKEN AND DUMPLINGS

  1. Brown the chicken on both sides. Remove to a plate and set aside.
  2. Add the vegetables to the pot. Sauté until softened.
  3. Add the browned chicken back to the pot along with the herbs, spices, and chicken broth. Simmer until the chicken is cooked through.
  4. Remove the chicken meat from the bones, discarding the skin and bones. Shred the chicken and return it to the pot.
  5. Thicken the broth in the pot with a flour mixture.
  6. Mix up the dumpling dough. Drop balls of dough into the simmering broth. Cover the pot and cook until the dumplings are firm.
  7. Adjust the seasonings and garnish with parsley.

Serve immediately and before you know it, your family will be wanting seconds!

HOW TO CHECK DUMPLINGS FOR DONENESS

You definitely don’t want to overcook your dumplings because they won’t be as tender. Nobody wants dry dumplings. You also don’t want to undercook them. If they are still raw on top, simply steam them covered for approximately two more minutes. Here’s some tips to know how to tell if your dumplings are done.

  • They’re puffed up.  The dumplings should about quadruple in size so they puff up and are touching each other.
  • A toothpick comes out clean.  Insert a toothpick or skewer into the center of a dumpling, if it comes out clean or with a few dry crumbs, the dumplings are done.  If the toothpick has wet crumbs, then cover and cook an additional 2 minutes and try again.
  • Cut a dumpling in half.  The easiest way to see if the dumplings are done is to remove a dumpling to a cutting board and cut it in half.

TIPS AND TRICKS FOR BEST CHICKEN AND DUMPLINGS RECIPE

These chicken and dumplings are pretty easy to make but here are some tips to make them better.

TIPS FOR DUMPLINGS

  • Use Cornmeal.  Cornmeal not only adds a delightful nutty corn flavor but also prevents your dumplings from becoming gummy.
  • Don’t over-mix!  After the wet ingredients are added to the dry ingredients, stir the dough just enough to combine it.  Over-mixing causes the gluten in the flour to form elastic gluten strands which will cause a dense, chewy tough, texture.  As soon as you see the dough come away from the bowl, stop mixing.
  • Don’t pack dumplings. Use a small scoop or spoon to form your dumplings – don’t shape the dough with your hands because it will create tough, chewy dumplings.
  • Leave the pot covered!  After you add the dumplings, make sure to cover the pot so the dumplings can steam and cook evenly. Resist the urge to peak. When you lift the lid, the steam escapes which will cause the dumplings to boil instead of steam. If you don’t have a lid for your pot, cover as tightly as you can with foil.

TIPS FOR SOUP

  • Use chicken thighs. Because of the dark meat I prefer chicken thighs or shredded rotisserie chicken. You can use any kind of chicken you like but make sure it has the skin on.
  • Customize vegetables.  You can actually use any kind of veggies. Green beans, corn, potatoes, zucchini, etc. would all be delicious.  Just be careful as soon veggies have different cook times.
  • Vegetable size.  Chop carrots and celery at least ½-inch thick because they are going to simmer for longer than many soups.  Avoid chopping your vegetables too thin or they can become mushy.
  • Don’t burn flour.  Don’t let flour stick to the bottom of the pot or it will burn later.  You can add additional oil if needed if the flour is sticking.
  • Don’t stir at the end of cooking.  Once your pot is blanketed with gorgeous, fluffy dumplings, don’t stir or the dumplings can break apart.

HOW DO I REHEAT CHICKEN AND DUMPLINGS RECIPE?

The flavors of this Chicken and Dumplings recipe get even better the next day and I love how the dumplings continue to soak up the broth.

  • Storage:  Place in an air tight container in the refrigerator for up to 5 days.
  • Microwave:  transfer individual servings to a microwave-safe dish and microwave for 2 minutes; stir around the dumplings, then continue to microwave for 30-second intervals, if needed.
  • Stove:  Heat over medium low heat, stirring carefully around the dumplings, until heated through.

CAN YOU FREEZE CHICKEN AND DUMPLINGS RECIPE?

I wouldn’t recommend freezing the chicken and dumplings. The texture will become grainy as the milk and oil separate. If you substitute the buttermilk for evaporated milk it will be perfectly fine to freeze. Store in the freezer for up to three months.

To freeze:

  1. Cook: Cook the Chicken and Dumplings recipe according to recipe directions.
  2. Cool: Allow the chicken and dumplings to cool completely before freezing.
  3. Package:  Transfer soup to an airtight freezer safe container. Make sure the dumplings are on top.
  4. Freeze. It will keep in the freezer for up to 3 months.
  5. Defrost/Reheat. When ready to use, defrost overnight in the refrigerator then reheat in the microwave or stove according to the instructions above.
Easy Chicken and Dumplings

Easy Chicken and Dumplings

Yield: 6
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes

Pickled Barrel shows you how to make Easy Chicken and Dumplings. These Chicken and Dumplings are easy to prepare and will have your family running to the dinner table. Easy mouthwatering dumplings topped on top of these amazing chicken and dumplings.

Ingredients

  • 1 Tbsp extra virgin olive oil
  • 1 lb chicken thighs or rotisserie chicken (skin on)
  • 1 Tbsp unsalted butter
  • 1 tsp salt
  • 1 tsp pepper
  • 1 cup carrots
  • 1 cup celery
  • 1/2 cup onions
  • 1 1/2 tsp garlic powder
  • 2 tsp thyme
  • 2 tsp parsley
  • 7 cups low sodium chicken broth
  • 1 cup frozen peas
  • 1/2 cup all-purpose flour
  • 1 cup self rising flour
  • 1 tsp sugar
  • 1 cup cornmeal
  • 4 Tbsp salted butter softened
  • 1 cup buttermilk
  • 1 Tbsp parsley (for garnish)

Instructions

    1. In a large, deep pot set over medium-high heat, melt together 1 T olive oil and 1 T butter.

    2. Season chicken pieces with 1 t salt and 1 t pepper.

    3. Add your chicken pieces to the hot oil and Brown the chicken on both sides until a nice golden brown about 4 to 6 min.

    4. Transfer the cooked chicken to a plate. Set aside

    5. Add to the pot 1 c celery, 1 c carrots, 1/2 onion and 1 1/2 t garlic.

    6. add your chicken back to your pan, add 2 t thyme, 2 t parsley, and 7 cups chicken broth.

    7. once you shred your chicken add it to the pot. add in 1 c peas. Bring to a simmer and allow to simmer for 5 minutes. Keep the cover on the pan while cooking with a corner of the pan lifted a little allowing steam to escape.

    8. Ladle 2 cups of the hot cooking liquid into a large bowl or quart-sized measuring cup. Whisk in 1/2 cup of all purpose flour until smooth. Pour into your pot and simmer uncovered until slightly thickened, about 8 to 10 minutes

    9. Make the dumpling dough. add 1 cups self rising flour, 1 c cornmeal, and 1/2 t sugar in a medium bowl and whisk to combine. Add 4 T room temperature salted butter, mix until it resembles course meal. add 1 T parsley, and 1 cup buttermilk and stir with a wooden spoon until a soft dough forms. Be careful not to overmix.

    10. Drop heaping tablespoon-size portions of the dough into the pot. avoid crowding the dumplings.

    11. cover and Cook the dumplings on medium low heat for 17 minutes keeping it covered the entire time. Uncover and check for doneness. The dumplings are ready when they have about quadrupled in size and are no longer raw and doughy in the center. If not fully cooked, cover and cook 2 minutes more.

    12. Serve immediately

Notes

TIPS AND TRICKS 

  • DIY buttermilk/sour milk:   Add 1 tablespoon vinegar or lemon juice to 1 cup whole milk.  Make sure you don't use lowfat or 2%. Give it a stir and let sit 5-10 minutes in order to activate. The milk will turn curdled.
  • Use Cornmeal.  Cornmeal not only adds a delightful nutty corn flavor but prevents the dumplings from becoming gummy.
  • Don’t over-mix!
  • After the wet ingredients are added to the dry ingredients, stir the dough just enough to combine it.  Over-mixing causes the gluten in the flour to form elastic gluten strands which will cause a dense, chewy tough, texture.  As soon as you see the dough come away from the bowl, stop mixing.
  • Don’t pack dumplings. Use a small scoop or spoon to form your dumplings – don’t shape the dough with your hands because it will create tough, chewy dumplings.
  • Leave the pot covered!  After you add the dumplings, make sure to cover the pot so the dumplings can steam and cook evenly. Resist the urge to peak. When you lift the lid, the steam escapes which will cause the dumplings to boil instead of steam. If you don’t have a lid for your pot, cover as tightly as you can with foil.

TIPS FOR SOUP

  • Use chicken thighs. Because of the dark meat I prefer chicken thighs or shredded rotisserie chicken. You can use any kind of chicken you like but make sure it has the skin on.
  • Customize vegetables.  You can actually use any kind of veggies. Green beans, corn, potatoes, zucchini, etc. would all be delicious.  Just be careful as soon veggies have different cook times.
  • Vegetable size.  Chop carrots and celery at least ½-inch thick because they are going to simmer for longer than many soups.  Avoid chopping your vegetables too thin or they can become mushy.
  • Don’t burn flour.  Don’t let flour stick to the bottom of the pot or it will burn later.  You can add additional oil if needed if the flour is sticking.
  • Don’t stir at the end of cooking.  Once your pot is blanketed with gorgeous, fluffy dumplings, don’t stir or the dumplings can break apart.

PREPARE AHEAD

Here are some tips to save time:

  • Trim chicken:  trim off excess fat from chicken thighs then store chicken in an airtight container or freezer bag in the refrigerator for up to 24 hours.
  • Chop vegetables:  chop the vegetables and aromatic’s a couple days ahead of time, the night before dinner or just a few hours before cooking then store the veggies and aromatics in separate airtight containers in the refrigerator.
  • Measure Spices:  it doesn’t take long to measure out the spices, but you can certainly do it beforehand and store the mix in an airtight bag or container.

HOW TO FREEZE 

I wouldn't recommend freezing the chicken and dumplings. The texture will become grainy as the milk and oil separate. If you substitute the buttermilk for evaporated milk it will be perfectly fine to freeze. Store in the freezer for up to three months.

To freeze:

  1. Cook: Cook the Chicken and Dumplings recipe according to recipe directions.
  2. Cool: Allow the chicken and dumplings to cool completely before freezing.
  3. Package:  Transfer soup to an airtight freezer safe container. Make sure the dumplings are on top.
  4. Freeze. It will keep in the freezer for up to 3 months.
  5. Defrost/Reheat. When ready to use, defrost overnight in the refrigerator then reheat in the microwave or stove according to the instructions above.

CAN I USE VEGETABLE BROTH INSTEAD?

I do not recommend vegetable broth because the soup will not taste rich and flavorful. If vegetable broth is the only thing you have on hand, go ahead and use it. Just realize that it will change the flavor of the soup.

CAN I MAKE THE SOUP GLUTEN FREE?

Yes!  If you want to make gluten free Chicken and Dumplings from scratch, then use gluten-free baking flour such as Bob Red Mills 1 to 1 baking flour – the rest of the ingredients are gluten free.

Nutrition Information
Yield 6 Serving Size 1
Amount Per Serving Calories 652Total Fat 30gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 16gCholesterol 172mgSodium 1220mgCarbohydrates 54gFiber 5gSugar 6gProtein 45g

The writers and publishers of Pickled Barrel are not nutritionists or registered dietitians. Occasionally, this website, pickledbarrel.co, may offer estimated nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. This information is provided as a courtesy and is not guaranteed to be accurate. This nutritional information comes from online calculators. Although pickledbarrel.co attempts to provide accurate nutritional information, these figures are only estimates. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you use in your recipe, using your preferred nutrition calculator, or your own nutritionist or medical professional. You are solely responsible for ensuring that any nutritional information obtained is accurate. Here are some online nutritional calculators that are currently free to use: http://www.myfitnesspal.com/recipe/calculator https://recipes.sparkpeople.com/recipe-calculator.asp https://www.verywell.com/recipe-nutrition-analyzer-4129594 The writer(s) and publisher(s) of Pickled Barrel are not responsible for adverse reactions, consequences or effects, resulting from the use of any recipes or suggestions herein or procedures undertaken hereafter. This website is not intended as nutritional advice and readers of this website are ultimately responsible for all decisions pertaining to their health. This website is not intended as nutritional advice and readers of this website are ultimately responsible for all decisions pertaining to their health.

[Weblizar id=3861] 

Ingredients

0/21 Ingredients
Adjust Servings

Instructions

0/12 Instructions
  • 1. In a large, deep pot set over medium-high heat, melt together 1 T olive oil and 1 T butter.
  • 2. Season chicken pieces with 1 t salt and 1 t pepper.
  • 3. Add your chicken pieces to the hot oil and Brown the chicken on both sides until a nice golden brown about 4 to 6 min.
  • 4. Transfer the cooked chicken to a plate.Set aside
  • 5. Add to the pot 1 c celery, 1 c carrots, 1/2 onion and 1 1/2 t garlic.
  • 6. add your chicken back to your pan, add 2 t thyme, 2 t parsley, and 7 cups chicken broth.
  • 7. once you shred your chicken add it to the pot. add in 1 c peas. Bring to a simmer and allow to simmer for 5 minutes. Keep the cover on the pan while cooking with a corner of the pan lifted a little allowing steam to escape.
  • 8. Ladle 2 cups of the hot cooking liquid into a large bowl or quart-sized measuring cup. Whisk in 1/2 cup of all purpose flour until smooth. Pour into your pot and simmer uncovered until slightly thickened, about 8 to 10 minutes
  • 9. Make the dumpling dough. add 1 cups self rising flour, 1 c cornmeal, and 1/2 t sugar in a medium bowl and whisk to combine. Add 4 T room temperature salted butter,mix until it resembles course meal. add 1 T parsley, and 1 cup buttermilk and stir with a wooden spoon until a soft dough forms. Be careful not to overmix.
  • 10. Drop heaping tablespoon-size portions of the dough into the pot. avoid crowding the dumplings.
  • 11. cover and Cook the dumplings on medium low heat for 17 minutes keeping it covered the entire time. Uncover and check for doneness. The dumplings are ready when they have about quadrupled in size and are no longer raw and doughy in the center. If not fully cooked, cover and cook 2 minutes more.
  • 12. Serve immediately

Notes

TIPS AND TRICKS 

  • DIY buttermilk/sour milk:   Add 1 tablespoon vinegar or lemon juice to 1 cup whole milk.  Make sure you don't use lowfat or 2%. Give it a stir and let sit 5-10 minutes in order to activate. The milk will turn curdled.
  • Use Cornmeal.  Cornmeal not only adds a delightful nutty corn flavor but prevents the dumplings from becoming gummy.
  • Don’t over-mix!
  • After the wet ingredients are added to the dry ingredients, stir the dough just enough to combine it.  Over-mixing causes the gluten in the flour to form elastic gluten strands which will cause a dense, chewy tough, texture.  As soon as you see the dough come away from the bowl, stop mixing.
  • Don’t pack dumplings. Use a small scoop or spoon to form your dumplings – don’t shape the dough with your hands because it will create tough, chewy dumplings.
  • Leave the pot covered!  After you add the dumplings, make sure to cover the pot so the dumplings can steam and cook evenly. Resist the urge to peak. When you lift the lid, the steam escapes which will cause the dumplings to boil instead of steam. If you don’t have a lid for your pot, cover as tightly as you can with foil.

TIPS FOR SOUP

  • Use chicken thighs. Because of the dark meat I prefer chicken thighs or shredded rotisserie chicken. You can use any kind of chicken you like but make sure it has the skin on.
  • Customize vegetables.  You can actually use any kind of veggies. Green beans, corn, potatoes, zucchini, etc. would all be delicious.  Just be careful as soon veggies have different cook times.
  • Vegetable size.  Chop carrots and celery at least ½-inch thick because they are going to simmer for longer than many soups.  Avoid chopping your vegetables too thin or they can become mushy.
  • Don’t burn flour.  Don’t let flour stick to the bottom of the pot or it will burn later.  You can add additional oil if needed if the flour is sticking.
  • Don’t stir at the end of cooking.  Once your pot is blanketed with gorgeous, fluffy dumplings, don’t stir or the dumplings can break apart.

PREPARE AHEAD

Here are some tips to save time:

  • Trim chicken:  trim off excess fat from chicken thighs then store chicken in an airtight container or freezer bag in the refrigerator for up to 24 hours.
  • Chop vegetables:  chop the vegetables and aromatic’s a couple days ahead of time, the night before dinner or just a few hours before cooking then store the veggies and aromatics in separate airtight containers in the refrigerator.
  • Measure Spices:  it doesn’t take long to measure out the spices, but you can certainly do it beforehand and store the mix in an airtight bag or container.

HOW TO FREEZE 

I wouldn't recommend freezing the chicken and dumplings. The texture will become grainy as the milk and oil separate. If you substitute the buttermilk for evaporated milk it will be perfectly fine to freeze. Store in the freezer for up to three months.

To freeze:

  1. Cook: Cook the Chicken and Dumplings recipe according to recipe directions.
  2. Cool: Allow the chicken and dumplings to cool completely before freezing.
  3. Package:  Transfer soup to an airtight freezer safe container. Make sure the dumplings are on top.
  4. Freeze. It will keep in the freezer for up to 3 months.
  5. Defrost/Reheat. When ready to use, defrost overnight in the refrigerator then reheat in the microwave or stove according to the instructions above.

CAN I USE VEGETABLE BROTH INSTEAD?

I do not recommend vegetable broth because the soup will not taste rich and flavorful. If vegetable broth is the only thing you have on hand, go ahead and use it. Just realize that it will change the flavor of the soup.

CAN I MAKE THE SOUP GLUTEN FREE?

Yes!  If you want to make gluten free Chicken and Dumplings from scratch, then use gluten-free baking flour such as Bob Red Mills 1 to 1 baking flour – the rest of the ingredients are gluten free.

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