Chicken and dumplings is a recipe that is delicious and will fill you up. A word of caution: any Southern will warn you that dumplings tend to swell up on you. So even though you are going to be tempted to eat the whole pot, don’t do it!
This recipe is going to take more prep and cooking time than a lot of the simple recipes I typically share. This is going to be a completely from-scratch recipe. If you want to make it a little simpler, you can buy frozen dumplings from your local grocery store.
Ingredients
Dumplings
- flour (approximately 2 cups)
- water (approximately 1 cup)
- salt
- 1 tablespoon vegetable oil
Chicken
- chicken thighs
- onions
- carrots
- celery
- bacon grease
- bay leaves
- thyme
- chicken bouillon
- garlic powder
- onion powder
- salt and pepper
Prepping Chicken and Dumplings
The prep is mostly just getting the vegetables ready. I’m not counting the making of the dumplings in prep, it will be explained further down in the recipe.
None of the vegetables need to be finely diced. They are just here to add flavor and will be removed from the final product. The only exception is the carrots. Some people, myself included, like to leave them in the finished product. For this reason, I go with baby carrots, something that requires no prep work.
Start by chopping the ends off your onions. From there, slice it in half. That’s it! No time-consuming dicing this time.
Next up we have the celery. Simply chop the root end of the vegetable off, and give it a good rinse. You might need to cut it in half one time to fit it in your pot. The fewer pieces you cut it into, the easier it will be to remove later.
If you opted for baby carrots, then your prep is done. But if you have normal carrots, grab your peeler and get to work cleaning those carrots. To leave the carrots in the finished products, cut them into quarter-inch thick medallions. If not, you can leave them whole.
How To Make Chicken Broth
Let’s get started by cooking our chicken and making the broth. The chicken broth is the crucial factor when it comes to making chicken and dumplings. This is where all of the flavors will be created.
Grab a nice-sized pot and place it on medium-high heat. A stock pot will work, but if you don’t have one, grab one of the largest pots you have. We are going to be adding a good bit of liquid, so you want room to spare.
If you are in need of a good stock or soup pot, check out this offering from T-Fal over on Amazon. It has an 8-quart capacity and is non-stick and dishwasher safe.
While the pot is heating up, we are going to start seasoning the chicken thighs. Sprinkle both sides of the chicken with salt, pepper, garlic powder, and onion powder.
Once the pot is hot, add 1 to 2 tablespoons of bacon grease. You want enough to coat the bottom. When the grease is melted and the bottom covered, add your chicken breasts. You should hear a sizzle when they hit the bottom. If not, the pot isn’t hot enough.
We want to brown both sides of the chicken. This is going to add a depth of flavor to the dish that will set it apart from more generic versions of chicken and dumplings.
With both sides of the chicken browned, add 4 to 6 cups of water. You want the chicken to be completely covered. Next, toss in your onions, celery, carrots, bay leaves, thyme, and chicken bouillon.
As soon as the broth begins to bubble, lower the heat. We don’t want the chicken to go into a rolling boil. A gentle simmer works best. Let the chicken simmer for approximately 30 minutes, or until the chicken is cooked all the way through. Once done, remove the chicken and vegetables from the pot and set the chicken aside. As soon as it cools, shred it.
How To Make Dumplings
When it comes to making dumplings, I gave approximate measurements because this isn’t an exact science. You can start with the quantities of ingredients I listed, but you will likely have to modulate.
Add the two cups of flour to a mixing bowl, and season it with about a teaspoon of salt. Next, throw in the tablespoon of vegetable oil.
Now comes the fun part. Start slowly pouring in the water, mixing as you go. This is where the modulation comes in. You don’t want sticky dough, but you also don’t want dry flaky dough as with biscuits. Add water or flour as necessary to get a non-sticky, consistent dough.
To roll out and cut the dumplings, you will need a large, flat surface. Sprinkle flour over the flat surface area. Once the area is secure, dump the dough onto it. To make things easier, especially if you are low on space, you can break off bits of the dough at a time and make dumplings in batches.
Using a rolling pin, spread out the dough as flat as possible. You are aiming for about a 1/8 inch thickness. After the dough is rolled thin, cut it into inch-wide strips. You can then cut these strips into your desired length. Set aside until you have cut up all of the dough.
How To Make Chicken And Dumplings
Once your dumplings are prepared and the chicken is done cooking, it’s time to put everything together. Make sure your broth still gently simmering. Again, we don’t want a rolling boil here, as this will cause the dumplings to stick to the bottom of your pot. And these things stick like cement!
Slowly start adding dumplings to the broth. You don’t want to rush this step, as adding the dumplings too fast will lower the temp of your broth and cause the dumplings to stick. After adding a few dumplings, give them a gentle stir to make sure nothing is sticking together or sticking to the bottom.
Continue adding dumplings until they are all in. Stir to make sure everything is floating-free. Now it’s time to let the broth do its work. Every 5 minutes or so, give the dumplings a stir. Be gentle though. We want to make sure nothing sticks, but you don’t want to overdo it and tear apart your dumplings.
Depending on the quantity, the dumplings will take between 30 and 45 minutes to cook. Once you notice the broth begins to thicken, start taste testing the dumplings to see if they are cooked all the way through.
When the dumplings are cooked through, add the shredded chicken into the pot. Give it a good stir to make sure it is spread through the dish. Your chicken and dumplings are now complete!
What Goes With Chicken And Dumplings
Chicken and dumplings are a filling meal that I often eat without any sides, but there are numerous dishes that go well with them. The one thing I would avoid is starchy sides. The dumplings are going to fill you up, so you don’t really need a filler side to do the same.
Any type of greens pairs amazingly well with dumplings. Turnips are my favorite, but collards work just as well. You can even go with cabbage if you want a quicker option.
One option I really like when I do have a side with chicken and dumplings is corn on the cobb. Sweet corn is a nice contrast to the thick meaty flavor of the dumplings.
Green beans are a good light side to pair with dumplings. Some bacon and brown sugar will make them a perfect fit.
Chicken and dumplings make an excellent addition to a Southern Sunday dinner. For more tips on how to pull off an amazing family meal, check out my Ultimate Southern Sunday dinner recipes guide.
[…] iconic chicken dish of the South is chicken and dumplings. You will find this as an option at many Southern dinners. Chicken and dumplings are both delicious […]