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Easy Homemade Chicken and Dumplings from Scratch

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A comforting, soul-warming chicken and dumplings recipe made entirely from scratch with simple ingredients. Perfect for busy weeknights, potlucks, or any time you need a hug in a bowl.

Ingredients

Scale
  • 1 ½ pounds boneless, skinless chicken thighs
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 2 large carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 3 cloves garlic, minced
  • 6 cups low-sodium chicken broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • ½ teaspoon black pepper
  • 1 teaspoon salt
  • 1 bay leaf
  • ½ cup heavy cream (optional)
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • ½ teaspoon garlic powder (optional)
  • ¼ cup cold unsalted butter, cubed
  • ¾ cup whole milk
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Prep the vegetables and chicken: Dice the onion, slice the carrots and celery, and mince the garlic. Pat the chicken thighs dry with paper towels and season both sides with a pinch of salt and pepper.
  2. Sear the chicken: Heat the olive oil in a Dutch oven over medium-high heat. Add the chicken thighs in a single layer and cook for 4-5 minutes per side until golden brown. Remove the chicken to a plate and set aside.
  3. Sauté the aromatics: Reduce the heat to medium. Add the onion, carrots, and celery to the pot. Cook for 4-5 minutes, stirring occasionally, until the vegetables start to soften. Add the garlic and cook for 30 seconds until fragrant.
  4. Build the broth: Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Add the thyme, rosemary, black pepper, salt, and bay leaf. Stir to combine.
  5. Simmer the chicken: Return the seared chicken thighs to the pot. Bring the broth to a boil, then reduce the heat to low. Cover and let it simmer for 15-20 minutes, or until the chicken is cooked through and tender.
  6. Shred the chicken: Using tongs, transfer the chicken to a cutting board. Let it cool slightly, then shred it with two forks. Discard the bay leaf. Return the shredded chicken to the pot. Stir in the heavy cream if using.
  7. Make the dumpling dough: In a mixing bowl, whisk together the flour, baking powder, salt, and garlic powder. Add the cold cubed butter and use a pastry cutter or two forks to cut it into the flour until the mixture looks like coarse crumbs with pea-sized butter pieces. Pour in the milk and stir with a fork just until a soft dough forms. Don’t overmix.
  8. Drop the dumplings: Bring the broth back to a gentle simmer. Using a spoon or cookie scoop, drop rounded tablespoons of dumpling dough into the simmering broth, spacing them about an inch apart.
  9. Steam the dumplings: Cover the pot tightly with a lid and reduce the heat to low. Let the dumplings steam for 15-18 minutes without lifting the lid.
  10. Finish and serve: Remove the lid and check the dumplings—they should be cooked through and tender. Garnish with fresh parsley and serve immediately.

Notes

Don’t lift the lid during steaming—the steam is what makes the dumplings light and fluffy. Cold butter is essential for the dumplings. Simmer, don’t boil, when adding the dumplings. Season the broth generously as the dumplings will absorb some of the seasoning. For best results, shred the chicken before adding the dumplings.

Nutrition

Keywords: chicken and dumplings, easy chicken and dumplings, homemade chicken and dumplings, comfort food, chicken recipe, dumplings from scratch

Find it online: https://morselora.com/easy-homemade-chicken-and-dumplings-from-scratch/