- 3/4 cup all-purpose flour, divided
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1 broiler/fryer chicken (about 3 pounds), cut up
- 2 tablespoons canola oil
- 1 large onion, chopped
- 2 medium carrots, chopped
- 2 celery ribs, chopped
- 3 garlic cloves, minced
- 6 cups chicken stock
- 1/2 cup white wine or apple cider
- 2 teaspoons sugar
- 2 bay leaves
- 5 whole peppercorns
- 1-1/3 cups all-purpose flour
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 2/3 cup 2% milk
- 1 tablespoon butter, melted
- 1/2 cup heavy whipping cream
- 2 teaspoons minced fresh parsley
- 2 teaspoons minced fresh thyme
- Additional salt and pepper to taste
- In a shallow bowl, mix 1/2 cup flour, salt and pepper. Add chicken, one piece at a time, and toss to coat; shake off excess. In a 6-qt. stockpot, heat oil over medium-high heat. Brown chicken in batches on all sides; remove from pan.
- Add onion, carrots and celery to same pan; cook and stir 6-8 minutes or until onion is tender. Add garlic; cook and stir 1 minute longer. Stir in 1/4 cup flour until blended. Gradually add stock, stirring constantly. Stir in wine, sugar, bay leaves and peppercorns. Return chicken to pan; bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until chicken juices run clear.
- Meanwhile, in a bowl, whisk flour, baking powder and salt. In another bowl, whisk milk and melted butter until blended. Add to flour mixture; stir just until moistened (do not overmix). Drop by rounded tablespoons onto a parchment paper-lined baking sheet; set aside.
- Remove chicken from stockpot; cool slightly. Discard bay leaves and skim fat from soup. Remove skin and bones from chicken and discard. Using two forks, coarsely shred meat into 1- to 1-1/2-in. pieces; return to soup. Cook, covered, on high until mixture reaches a simmer.
- Drop dumplings on top of simmering soup, a few at a time. Reduce heat to low; cook, covered, 15-18 minutes or until a toothpick inserted in center of dumplings comes out clean (do not lift cover while simmering). Gently stir in cream, parsley and thyme. Season with additional salt and pepper to taste. Yield: 8 servings (3 quarts).
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for The Best Chicken & Dumplings
"Excellent recipe! My favorite "comfort food" - wonderful and filling after a day of outside winter activity. I always add a tablespoon or two of chopped parsley to the dumpling dry ingredients before adding the wet just to liven up the presentation. THANK YOU for NOT using canned biscuits as "dumplings"! I cringe every time I see a recipe that does that - dumplings are so easy to make and so much better than eating a tubeful of chemicals instead of real food."
"Love this recipe! Thank you for sharing it. I did not find it hard to make or all that time consuming. This is an often-requested recipe from my family. On the rare occasion there are leftovers, we found it tastes even better the next day. I can't seem to make a big enough batch to satisfy everyone."
"Good recipe...but not exactly hitting the mark for me, and I am not sure why. I was surprised the reviewer below found it too soupy, as I had the opposite issue; mine was thick and I would have preferred more liquid. (I think I may have skimmed it too much) Also, there was a flavor that my husband described as a touch "off" or "too sweet", so not sure if it was the apple cider vinegar or sugar? Despite all of those personal preferences, I do think this is a sound recipe. The only deviation I made from the recipe was a Cook's Illustrated trick - wrap the lid of the pot with a dish towel, to keep condensation from dripping back onto the dumplings. All 6 who ate this soup thought the dumplings were perfect, so I do recommend this recipe for the dumplings coupled with Cooks trick of the trade."
"I made this recipe for my husband and I so I halved the recipe and it came out very well! I did not use thyme and I only used breast meat. I found the recipe very easy, though a bit time- consuming, but it's worth it!! Next time I make it I will incorporate some dark meat for sweetness. I only gave this recipe four starts because I found it to be a bit soupy. I would prefer it a bit thicker, so I may add a thickening agent next time as well."
"I made this recipe exactly as written, except left out the fresh thyme. Wow. This was AMAZING! I shared the leftovers with a friend for lunch the next day and she also raved about it. It's definitely a bit of effort, but well worth it. I'll be keeping this recipe for this rich comfort food handy for cold winter nights!"
"My daughter-in-law, Alisha, made this recipe. She said it was extremely easy and full of flavor. She had never made dumplings and was a little afraid to try but she said they were very easy and turned out perfectly!"
"Very Good! Takes some time to put together but wonderful and hearty for a cold fall or winter evening."
"Excellent! That's all I can say. Excellent!. Prep time (meaning the chopping and browning the chicken) took a bit longer than 25 minutes, but then I might not be the fastest prep person there is. Also, instead of heavy cream, I used 1/2 cup skim milk (warmed), 3 Tbs. melted butter blended together then add 1 Tbs. corn starch and whisk. If you like the veggies, should double them, next time I will. Excellent in any case!"
"This was so delicious!! I made it for a friend who just had a baby but ate some for lunch just to make sure it was o.k. Well, it was more than o.k. My husband and I loved it!! I will make it again once the weather starts to cool down here and, upon husband's request, will double the carrots and celery."
"These truly MAY be the very best chicken and dumplings I've ever eaten! I made the recipe as written, except I didn't have fresh parsley and thyme....I used some parsley flakes, but because I don't much care for the taste of dried thyme I sprinkled on a little dried summer savory instead. Also, I couldn't see the point in dropping the dumplings on parchment paper and then scraping them off into the boiling soup. Why dirty up parchment paper unnecessarily? I just mixed up the dry ingredients, and when the soup was boiling, quickly stirred in the milk and melted butter, then spooned the dumplings over the soup mixture. I didn't have time for the chicken pieces to cool and then strip the meat from the bones as it was time for dinner right then, so I just left the pieces intact. I'd prefer not having to mess with the bones..... the next time I make this, I'll give myself more time so I can debone the chicken pieces. No matter......this is an excellent recipe, full of flavor and deliciousness, and I'm already craving it again!!"