The Best Chicken & Dumplings Recipe

4.5 31 25
The Best Chicken & Dumplings Recipe
The Best Chicken & Dumplings Recipe photo by Taste of Home
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The Best Chicken & Dumplings Recipe

Read Reviews
4.5 31 25
Publisher Photo
Chicken and dumplings harken back to my childhood and chilly days when we devoured those cute little balls of dough swimming in hot, rich broth. —Erika Monroe-Williams, Scottsdale, Arizona
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Cook: 1 hour 10 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Cook: 1 hour 10 min.

Ingredients

  • 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
  • DUMPLINGS:
  • 1-1/3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 2/3 cup 2% milk
  • 1 tablespoon butter, melted
  • SOUP:
  • 1/2 cup heavy whipping cream
  • 2 teaspoons minced fresh parsley
  • 2 teaspoons minced fresh thyme
  • Additional salt and pepper to taste

Directions

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 tablespoonfuls 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).

Test Kitchen Tips
  • If the butcher includes a backbone with your chicken, don't throw it away. Use it to bolster the flavor of the gravy by tossing it into the pot to simmer with the chicken and vegetables. Discard before adding dumplings.
  • Giving the dumplings time to rest for a few minutes before cooking allows the baking powder to begin to produce gas bubbles. This helps dumplings stay as light as air.
  • Originally published as The Best Chicken & Dumplings in Taste of Home September/October 2015, p75

    Nutritional Facts

    1-1/2 cups: 470 calories, 24g fat (8g saturated fat), 104mg cholesterol, 892mg sodium, 29g carbohydrate (5g sugars, 2g fiber), 32g protein.

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    • 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
    • DUMPLINGS:
    • 1-1/3 cups all-purpose flour
    • 2 teaspoons baking powder
    • 3/4 teaspoon salt
    • 2/3 cup 2% milk
    • 1 tablespoon butter, melted
    • SOUP:
    • 1/2 cup heavy whipping cream
    • 2 teaspoons minced fresh parsley
    • 2 teaspoons minced fresh thyme
    • Additional salt and pepper to taste
    1. 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.
    2. 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.
    3. 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 tablespoonfuls onto a parchment paper-lined baking sheet; set aside.
    4. 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.
    5. 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).

    Test Kitchen Tips
  • If the butcher includes a backbone with your chicken, don't throw it away. Use it to bolster the flavor of the gravy by tossing it into the pot to simmer with the chicken and vegetables. Discard before adding dumplings.
  • Giving the dumplings time to rest for a few minutes before cooking allows the baking powder to begin to produce gas bubbles. This helps dumplings stay as light as air.
  • Originally published as The Best Chicken & Dumplings in Taste of Home September/October 2015, p75

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    Reviews forThe Best Chicken & Dumplings

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    MY REVIEW
    randcbruns User ID: 828588 286331
    Reviewed Apr. 8, 2018

    "This takes some time but the effort is worth it. You can make the base ahead of time and freeze. The dough is easy to make, just make it the day you want to serve."

    MY REVIEW
    Wolfpax4 User ID: 7994570 285599
    Reviewed Mar. 25, 2018

    "It was a lot of prep and steps but when it was finished it was delicious! If I make it again I’ll leave out the thyme because it overpowered the other flavors. I did add about 1/2 tsp cayenne and sprinkled paprika over the top when I served it, with white rice. My family loved it."

    MY REVIEW
    Alex User ID: 9434275 284808
    Reviewed Mar. 9, 2018

    "Excellent recipe! I used 4 bone in skin on chicken breasts, 3 large carrots, and 4 celery sticks instead of the recommended amounts/whole chicken as that's what I had. To address the watery issue some seemed to have I added 3/4 cup flower and a knob (abt 2 tbs) butter to the veggies and cooked it for about 2min before adding the chicken stock. Letting it sit a bit after cooking seemed to help quite a bit aswell I ended up with something like thin pie filling which was perfect for us. I also left out the sugar that was recommended as I think it would be too sweet otherwise. Likewise I opted for a heavy splash of white wine instead of apple cider for the same reason. The dumpling were superb and the chicken came out wonderfully even being just white meat. This will become a regular in my dinner repertoire!"

    MY REVIEW
    lexi55 User ID: 5714218 284521
    Reviewed Mar. 2, 2018

    "can i make this ahead of time and heat up later? or even reheat the next day."

    MY REVIEW
    Cindy User ID: 9428599 284197
    Reviewed Feb. 24, 2018

    "This was quite good. My roommate raved and raved about it. Great dumpling recipe, a lot better than the Pillsbury variety I've had before. The soup portion turned out slightly watery, but this is most likely because of the alterations I made to the recipe. I didn't use celery at all and I used a large boullion cube with water instead of broth. I also used half and half for both the milk and the cream because that's all I had at home. I added 1/4tsp tarragon instead of the thyme, which worked great with the wine, very French! Next time I make it, I'll use Swanson broth, and only 4-5 cups of it so it'll come out more stewy. I'll also use celery and full fat heavy cream."

    MY REVIEW
    Maria User ID: 9332343 284146
    Reviewed Feb. 23, 2018

    "Oh I know this will be tasty will be taking me all Saturday to make this but it worth the work.

    Also wish I could use Bisquick to make it fast.
    Still going try this I love dumplings even with the chicken."

    MY REVIEW
    swiler User ID: 1662671 284105
    Reviewed Feb. 22, 2018

    "Judith, I don’t see any reason why you couldn’t freeze it."

    MY REVIEW
    Psalm127-3 User ID: 7749892 283525
    Reviewed Feb. 11, 2018

    "I WILL SOOOOO BE MAKING THIS-gad it sounds/looks/seems like a true winnet"

    MY REVIEW
    Judith User ID: 9402897 281982
    Reviewed Jan. 12, 2018

    "haven't made yet but can anyone tell me if this can be frozen?"

    MY REVIEW
    Nicole User ID: 8965316 281977
    Reviewed Jan. 12, 2018

    "I love this recipe!"

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