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Soft and Fluffy Homestyle Chicken and Dumplings

Close-up of a bowl of creamy chicken and dumpling topped with fresh chopped chives.
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Make classic, comforting chicken and dumplings with tender chicken in a creamy broth and light, fluffy drop dumplings.

Ingredients

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  • 2 lbs boneless, skinless chicken breasts or thighs
  • 6 cups chicken broth
  • 1 large carrot, chopped
  • 2 celery stalks, chopped
  • 1 medium onion, chopped
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1 cup all-purpose flour
  • 1 teaspoon salt (for stew)
  • 1/2 teaspoon black pepper (for stew)
  • 1/2 cup heavy cream (optional, for richness)
  • 1 1/2 cups all-purpose flour (for dumplings)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt (for dumplings)
  • 1/2 cup cold milk
  • 1/4 cup cold unsalted butter, cut into small pieces

Instructions

  1. Place chicken, chicken broth, carrot, celery, onion, thyme, and bay leaf in a large pot or Dutch oven. Bring to a boil, then reduce heat and simmer until chicken is cooked through, about 20 minutes.
  2. Remove chicken and set aside to cool slightly. Strain the broth into a separate bowl, discarding the vegetables and bay leaf. You should have about 5 cups of broth.
  3. Shred the cooked chicken and return it to the pot.
  4. In a small bowl, whisk together 1 cup of flour, 1 teaspoon salt, and 1/2 teaspoon pepper. Whisk this mixture into the reserved broth until smooth.
  5. Bring the broth mixture back to a gentle simmer over medium heat, stirring constantly until it thickens slightly. Stir in the heavy cream, if using.
  6. While the broth simmers, prepare the dumplings: In a medium bowl, whisk together the 1 1/2 cups flour, baking powder, and 1/2 teaspoon salt.
  7. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  8. Pour in the cold milk and stir just until combined. Do not overmix; the dough will be sticky.
  9. Drop the dumpling dough by rounded tablespoons directly onto the simmering stew. Do not crowd them.
  10. Cover the pot tightly, reduce heat to low, and cook for 15 minutes without lifting the lid. This allows the dumplings to steam and become fluffy.
  11. Remove the lid, check that the dumplings are cooked through, and serve immediately.

Notes

  • For extra flavor, use leftover roasted chicken instead of poaching raw chicken.
  • If you prefer a thicker stew base, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water and stir into the simmering broth before adding the dumplings.
  • To make this in a slow cooker, cook the chicken and broth mixture on low for 6-8 hours. Shred the chicken, thicken the broth as directed in step 4, then drop the dumplings on top and cook on high for 30 minutes, covered.

Nutrition

Find it online: https://magazinemeal.com/chicken-and-dumpling-soft-fluffy-recipe/