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, 1 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-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 2 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.
Chicken and Dumplings Tips
Can I use dried herbs instead of fresh for this recipe?Yes, you can use dried herbs instead of fresh. Dried herbs are more potent measure for measure, so cut down the amount by half.
How can you tell when dumplings are done?To test if dumplings are done, stick a toothpick or skewer into the dumpling after the specified cook time. If the skewer comes out clean, the dumplings are done. If it comes out wet or sticky, cover and let cook a bit longer. Floating isn't as good of a gauge of doneness, so stick with a toothpick.
Can you overcook dumplings?Yes, you can overcook them. Overcooked dumplings will start to fall apart and disintegrate in the broth, so don't walk away from the stove. Be diligent about checking them when the cook time is nearly up.
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 22, 2017
To Monkeyshines 1, I added mine just one at a time very slowly until they were all in the pot. Then simmered about 16 minutes.My family loved this! My daughter said that she could eat the whole pot. We loved the addition of the wine. I don't know about using cider. It doesn't sound good to me. It was more soupy than thick and creamy, so I think I will use less stock next time too. Or perhaps add more flour to the veggie mixture. This is definitely going to replace my old recipe!!
Nov 18, 2017
A question, please.....In the directions it states "Drop dumplings on top of simmering soup, a few at a time. " When those "few" are done cooking, are they to be removed & the rest added or do you add them ALL at the same time but just a "few at a time"?
Nov 12, 2017
Works great in an electric pressure cooker too. Quick and yummy!
Sep 18, 2017
This was an excellent recipe, however -I don't know about wine, but leave out the cider and the sugar - I hated the taste and had to double my chicken stock base to overpower it. I also left out 1 cup of water (for chicken stock), as I like mine more like a stew. Otherwise, PERFECT RECIPE!
Aug 22, 2017
Best I have ever tasted!
Feb 2, 2017
Loved it! My picky teen son asked for seconds! Now that's a compliment!
Dec 23, 2016
We really enjoyed this recipe. I only had boneless chicken breasts on hand, so I used that. I added some poultry seasoning to the veggies with the flour instead of the thyme and parsley at the end.I'll definitely make this again. I might leave out the sugar next time.
Nov 18, 2016
MeBadChef---the whipping cream (unwhipped) is added slowly after the dumplings have cooked so it won't curdle.
Nov 17, 2016
Have not tried this yet ....reason: What do you do with the SOUP ingredients .... ?Sorry - dumb male with bad eyesight so I cannot read between the lines.Please email your response as I do not ever return to a recipe site.Tanguvellymush !
Nov 7, 2016
I always know when I make a meal my husband loves. If a dinner passes as an exceptional recipe he says "Yummy". Tonight I made "The Best Chicken & Dumplings" he had a whole lot more positive expressions (I can't repeat online) I have never head him say for food. By the way, his favorite comfort food is Sheppard's Pie. He said this chicken and dumplings recipe was his favorite! Highly recommended, thank you for sharing!