The Best Chicken & Dumplings
Total TimePrep: 25 min. Cook: 1 hour 10 min.
Makes8 servings (3 quarts)
- 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.
- For dumplings, 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.
Test Kitchen Tips
Nutrition Facts1-1/2 cups: 470 calories, 24g fat (8g saturated fat), 104mg cholesterol, 892mg sodium, 29g carbohydrate (5g sugars, 2g fiber), 32g protein.
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Nov 11, 2018
The recipe turned out very well, but I did find it a lot of work. I didn’t have enough chicken stock, so I substituted w cups of mushroom stock, and it tasted great, I think giving it some richness. By the time I was done the stew was a little thinner than I thought it should be, more like a thickish soup. At an earlier stage it seemed quite think. I didn’t have whole cream, I had to use half and half, so maybe that was the difference. It’s ok though, it was very tasty. I found the thyme a little overpowering, so if making it again I would put in half as much. But all in all, a good dish.
Nov 11, 2018
1 1/3 cups flour isn't going to make enough dumplings for 1 person!! And white wine or cider? I'm sorry, but these aren't country chicken and dumplings.....
Oct 25, 2018
I made this today using apple cider vinegar but now i'm wondering if it meant apple cider....help?! It was good but i did add a lot more broth.
Oct 18, 2018
I wanted to try a new version so I tried this. It’s a keeper! I just add some potatoes ??
Oct 6, 2018
This is similar to my usual recipe. You can use broth, water or whatever liquid is on hand for dumplings. I season mine and add fresh parsley like another reviewer. I also use the towel under the lid trick. I use whole chicken, whatever broth is on hand plus water to cover the chicken(s). Make a herb packet w thyme, rosemary and parsley w twine. I put coarsley chopped onion, a parsnip, some celery and carrots in w the chicken. Remove chicken, strain, and use for the soup. The dumplings thicken it fine. I don’t use heavy cream but it is, of course, delicious. I add an acid like vinegar, wine or lemon juice to taste at the end. I’ll put the cream w some broth then add back in. Be careful w less than full cream and acid. It might curdle. I def wouldn’t put sugar or 1/2 cup vinegar. Just a splash depending on the size of the batch. I don’t measure either. Been making chicken and dumplings for a LONG time!
Oct 1, 2018
Good recipe! I took the advice of a few others and added more flour to the vegetable mixture to make it thicker. I also added chives to the dumplings and frozen peas at the end. Excellent!
Jun 23, 2018
I haven’t made this yet but the dumplings at Cracker Barrel are rolled not drop dumplings. I plan to make it soon with that small change. I love to eat at Cracker Barrel and I always order chicken and dumplings , carrots and fried apples.
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.
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.
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!