Homemade Chicken And Dumplings Recipe

Homemade chicken and dumplings in a dark bowl with a loaf of bread in the background.

5 from 1 vote

Tender chicken and melt-in-your-mouth dumplings swimming in a seasoned broth make this homemade chicken and dumplings an instant winner.

Prep Time10

Cook Time1 45

Course: Soup

Cuisine: American

Keyword: carrot, celery, chicken, dumplings

Servings:

Calories: 491kcal

Ingredients

The Chicken And Stock

2 Chicken legs
2 Chicken thighs
2 tbsp Olive oil
3 quart Water
1 Carrot whole
1 Celery stalk whole
1/2 Onion medium, chopped
3 Garlic clove smashed
4 Thyme sprigs
10 Parsley sprigs
1 Bay leaf
1 tsp Peppercorns

The Soup Base

3 Carrots chopped, 1/2 inch pieces
3 Celery stalks chopped, 1/2 inch pieces
1/2 Onion diced
1/4 cup Butter, unsalted
1 tbsp Kosher salt
1/2 cup Heavy cream
1/2 cup Flour

The Dumplings

1 Cup Flour
3 tbsp Butter, unsalted melted
2 tsp Baking powder
1/4 tsp Baking soda
1/2 tsp Kosher salt
1/2 cup Buttermilk plus 2 tablespoons
2 tbsp Parsley chopped
2 tbsp Green onion chopped

Other Ingredients

Salt and pepper to taste
Flat leaf parsely garnish, optional.

US Customary - Metric

Instructions

If using chicken quarters, break them down, so you have individual legs and thighs.
Add the olive oil to a large pot or large dutch oven and heat to medium-high heat.
2 tbsp Olive oil
Brown the chicken pieces on all sides.
2 Chicken legs, 2 Chicken thighs
Add the water, whole carrot, whole celery stalk, half of the onion, garlic, thyme, bay leaf, parsley, and peppercorns to the pot.
3 quart Water, 1 Carrot, 1 Celery stalk, 1/2 Onion, 3 Garlic clove, 4 Thyme sprigs, 10 Parsley sprigs, 1 Bay leaf, 1 tsp Peppercorns
Bring to a boil and cook uncovered until fully cooked, about 40-50 minutes.
When ready, remove the chicken and set aside. Strain the stock through a strainer into a large bowl.
When the chicken is cooled enough to handle, remove the meat and discard the bones and skin. Set the chicken meat aside.
Return the stock back to the pot, add a tablespoon of kosher salt and set it to a low simmer.
1 tbsp Kosher salt
Add the butter to a large skillet on medium heat. Add the chopped carrots, chopped celery, and the remaining onion. Cook until completely softened, about 10 to 15 minutes.
3 Carrots, 3 Celery stalks, 1/4 cup Butter, unsalted, 1/2 Onion
Season with kosher salt and pepper, and add 1/2 cup of flour to the skillet. Stir until the vegetables are completely coated.
1/2 cup Flour
Add the coated vegetables to the stock pot. Turn the heat to medium. Whisk the stock until it’s thickened and no lumps remain.
Continue to cook for 10 to 15 minutes until the vegetables are tender. Gently stir every few minutes.
Add 1 cup of flour, baking powder, baking soda, parsley, green onions, and kosher salt to a medium bowl. Whisk until combined well.
1 Cup Flour, 2 tsp Baking powder, 1/4 tsp Baking soda, 2 tbsp Parsley, 2 tbsp Green onion, 1/2 tsp Kosher salt
In another bowl, add buttermilk (whole milk works, too) and melted butter. Whisk to combine.
3 tbsp Butter, unsalted, 1/2 cup Buttermilk
Fold the wet mixture into the dry ingredients just until the dough comes together. Do not overmix.
Add the shredded chicken and heavy cream to the soup and lower the heat to a gentle simmer.
1/2 cup Heavy cream
Drop tablespoon size pieces of the dumpling dough into the soup. Cover the soup and reduce the heat to low. Cook for about ten more minutes.
Uncover and check to see if the dumplings are done. They should have grown large and probably have covered the entirety of your pot.
Optionally, salt and pepper to taste and garnish with chopped flat leaf parsley.
Salt and pepper, Flat leaf parsely

Notes

Storing

Freezing - Separate the dumplings from the soup. Allow to cool to room temperature, then store in an airtight freezer-safe container.

Refrigerating - Three to four days. This soup (like most) tastes even better the following day from cooking. Remember to store the dumplings separately from the soup.

Other

Taste and season the soup with salt and pepper to your preferred preference before adding the dumplings.

Nutrition