Chicken and Dumplings
A comforting bowl of creamy chicken and dumplings that captures the essence of the diner classic with a savory broth and soft, rustic dumplings. Perfect for a family dinner or potluck.
Ingredients
For the broth
- 6 cups chicken broth (low-sodium if preferred) Use store-bought or homemade.
- 2 ribs celery, broken into large pieces
- ½ medium onion, left whole
- 1 lb boneless skinless chicken breasts, halved Boneless thighs can be used as a substitute.
For the dumplings
- 3 cups all-purpose flour For a gluten-free option, use a gluten-free 1:1 flour blend.
- 1 tbsp baking powder Don't substitute with baking soda — the dumplings need baking powder's lift.
- 1¼ tsp salt (divided) Use salt to taste.
- 1 cup plus 2 tbsp milk Whole milk gives richer dumplings, but 2% works fine. For dairy-free, try unsweetened oat milk.
- Salt and pepper to taste
Instructions
Preparation
- In a large pot or Dutch oven, pour in the chicken broth. Add the celery pieces and the whole half onion.
- Nestle the halved chicken breasts into the liquid. Bring to a boil over medium-high heat.
- Once boiling, reduce to low and simmer partially covered for about 15 minutes, or until the chicken is cooked through (internal temperature 165°F / 74°C).
Making the Dumpling Dough
- While the chicken cooks, make the dumpling dough. In a medium bowl, whisk together the flour, baking powder, and 1¼ tsp salt.
- Stir in the milk gently until a shaggy dough forms.
- Lightly flour a work surface. Turn the dough out and roll to about ¼-inch thickness. Cut strips or squares about 1–2 inches wide.
Final Cooking
- Remove the cooked chicken from the pot and set it on a cutting board. Discard the celery and onion from the broth.
- Bring the broth back to a gentle simmer. Carefully drop the dumpling pieces into the simmering liquid, stirring gently to separate and distribute them.
- Simmer the dumplings for 20–30 minutes, stirring occasionally until they are cooked through and the broth thickens to a gravy-like consistency.
- While dumplings cook, shred or chop the chicken into bite-sized pieces. Add the chicken back to the pot and warm through for a few minutes.
- Taste and season with salt and pepper. Serve hot.
Notes
Refrigerator: Cool the stew to room temperature, then store in an airtight container up to 3–4 days. Dumplings will soak up broth over time. Freezing: Portion into freezer-safe containers and freeze up to 3 months. Thaw overnight in the fridge before reheating.