The Coziest Chicken and Dumplings
This recipe takes me back to my grandma's kitchen where she taught me how to make the perfect chicken and dumplings. Everything comes together in one pot and fills your home with the most amazing smell. The rich creamy broth tender chicken and those soft pillowy dumplings just make you feel good inside. My family runs to the kitchen whenever they smell this cooking.
Pure Comfort in a Bowl
Nothing beats a big bowl of homemade chicken and dumplings on a cold day. I love how the vegetables add so much flavor to the broth and the dumplings soak up all that goodness. Even my pickiest eater asks for seconds when I make this. It's become our favorite Sunday dinner tradition.
What You Need
- Olive Oil: 2 tablespoons just enough to get things started
- Celery: 2 stalks sliced thin
- Carrots: 2 nice big ones diced up
- Onion: 1 large one diced small
- Garlic: 2 cloves minced fine
- Butter: 5 tablespoons this makes everything rich
- Flour: 1/3 cup for thickening
- Chicken Stock: 6 cups homemade is amazing but store bought works too
- Italian Seasoning: 1 1/2 teaspoons my secret ingredient
- Salt: 1 teaspoon to taste
- Black Pepper: 1/2 teaspoon fresh ground is best
- Chicken Breasts: 1 1/2 pounds about 3 good sized ones
- Evaporated Milk: 12 ounces makes it extra creamy
- Frozen Peas: 1/2 cup for color and sweetness
- Fresh Parsley: A handful chopped up
- For the Dumplings:
- Flour: 2 cups measured right
- Baking Powder: 1/2 teaspoon for fluffy dumplings
- Cold Butter: 2 tablespoons cut tiny
- Milk: 1 cup whole milk is best
Let's Get Cooking
- Start With the Base
- Get your big pot nice and hot then add your olive oil. I love using my grandma's old dutch oven for this
- Cook Those Veggies
- Toss in your celery carrots and onion let them get soft and fragrant about 5 minutes. Add the garlic at the end just till you can smell it
- Make It Rich
- Add your butter and let it melt then stir in the flour. This makes everything nice and thick
- Build the Broth
- Pour in your chicken stock a bit at a time stirring well then add those seasonings. Let it start bubbling
- Cook the Chicken
- Pop your chicken breasts right in cover the pot and let them simmer about 20 minutes. I check with a thermometer for 165°F
- Shred and Return
- Pull out that tender chicken shred it up with two forks and put it back in the pot
- Make It Creamy
- Now's when I add the evaporated milk and those pretty green peas let it all come together
- Dumpling Time
- Mix up your flour and baking powder cut in that cold butter until its crumbly then stir in your milk just until its mixed
- Shape and Drop
- Roll out your dough on a floured counter cut it into squares and drop them right into the pot one at a time
- Let Them Cook
- Give those dumplings about 15 minutes to get fluffy and perfect stir gently now and then
- Time to Eat
- Sprinkle with fresh parsley and bring it straight to the table
Making It Your Own
I sometimes use chicken thighs instead of breasts they add so much flavor. When I'm really busy I'll grab a rotisserie chicken from the store or even use canned biscuits for the dumplings. Fresh herbs from my garden like thyme or rosemary make it extra special. Just make sure to serve it piping hot that's when it's most comforting.
Saving Some For Later
This recipe makes great leftovers. I keep them in a container in the fridge for about 4 days. Sometimes I freeze portions for busy nights just let them thaw overnight in the fridge. The dumplings might get a bit softer but it still tastes amazing warmed up with some fresh herbs on top.
Frequently Asked Questions
- → How do I know when the dumplings are done?
The dumplings should be firm to the touch and not doughy in the middle. They'll float to the top when first added but need about 15-20 minutes to cook through.
- → Can I use rotisserie chicken?
Yes, skip the chicken cooking step and add shredded rotisserie chicken when the recipe calls for returning the chicken to the pot.
- → Why use evaporated milk?
Evaporated milk makes the broth creamy without being too heavy. You can substitute heavy cream or half-and-half if needed.
- → Can I make this ahead?
The chicken and vegetable base can be made ahead, but add dumplings just before serving. They're best fresh and can get mushy if stored too long.
- → How should I store leftovers?
Store in an airtight container in the fridge for up to 3 days. The dumplings will soften more but still taste good.