Our Homemade Chicken and Dumplings has been a family favorite for many years, that is both comforting and delicious! This easy recipe is created from scratch including the tender dumplings and juicy chicken in an easy homemade broth.
Homemade Chicken and Dumplings is good ol' comfort food at its best, especially when the temperature drops outside. While I've looked at and love the idea behind quick and easy "Crock Pot Chicken and Dumplings" recipes, there is nothing quite like a meal that is completely homemade. Making this chicken and dumplings recipe from scratch is much easier than you would think. Most of the time is spent letting the broth simmer until it's flavorful and the chicken is cooked to tender perfection.
This recipe starts with chicken, onion, carrots, and celery simmered on the stove. When making the broth, feel free to add in your favorite herbs such as a bay leaf, a pinch of poultry seasoning, and fresh parsley. Once the chicken is cooked, it is removed from the broth.
Now we move on to the dumplings! If you've ever wondered how to make dumplings from scratch, you'll love how easy they are! While some people like to make them Bisquick, I find they're just as easy to make with ingredients you likely already have in your pantry! Don't get too caught up in making your dumplings perfect, it doesn't really matter how they are cut. The only thing you're going to want to be sure of is that your dough is rolled out to about 1/8 inch thick. This gives the dumplings the perfect consistency. At this point, once I put the dumplings into the broth, I also like to add in some green beans so they can cook along with the dumplings.
At the end of cooking, I like to thicken the broth with a little bit of cornstarch and water once the dumplings are cooked. Just mix equal amounts together and add a little bit at a time until the broth reaches the desired consistency. If you prefer a creamier broth, feel free to add a little bit of milk or heavy cream once the dumplings are cooked.
Please enjoy the recipe provided below, and I hope your family enjoys this as much as mine does.
Homemade Chicken and Dumplings Recipe
Yields: 8 servings
Prep Time: 30 Minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 45 minutes
This chicken and dumplings recipe is created from scratch including the tender dumplings and juicy chicken in an easy homemade broth.
1 chicken cut into pieces (see note below)
1 large onion, diced
3-4 large carrots, cut into 1/2 inch pieces
3 stalks celery, cut into 1/2 inch pieces
8 cups low sodium chicken broth
salt & pepper to taste
bay leaf and/or a pinch of poultry seasoning (optional)
1 3/4 cups flour (plus extra for dusting)
1/3 cup shortening
1/2 teaspoon baking powder
3/4 cup milk
1/2 teaspoon salt
1 bunch fresh green beans, trimmed and cut into bite size pieces
4 tablespoons cornstarch
parsley for garnish
1) Combine the chicken, onion, carrots, and celery in a large pot. Season to taste.
2) Add chicken broth. Bring to a boil, reduce heat, and simmer covered for 45-60 minutes or until chicken is tender. While broth is simmering, prepare dumplings below.
3) Remove chicken, discard skin and bones and chop remaining chicken, set aside.
4) Gently add the dumplings and green beans to the broth. Simmer 15-20 minutes or until tender.
5) Stir chicken into the broth and cook for about 2-3 minutes or until heated through.
6) Serve in bowls along with some good bread.
1) Combine flour, baking powder, salt and shortening with a fork until shortening is mixed in.
2) Add milk a little at a time and mix until combined (you may not need all of it, you want a soft but not sticky dough).
3) Knead a few times on a floured surface until dough is smooth.
4) Generously flour your surface and roll the dough out to 1/8 inch thick. Cut the dough into 1 inch by 2 inch strips. Flour generously to avoid sticking.
5) Cook in broth as directed above.
To Thicken the Broth (Optional)
1) In a measuring cup combine 4 tablespoons cornstarch with 4 tablespoons cold water.
2) Bring broth back to a boiling point and a little bit at a time, stirring to reach desired consistency.
If you don't want to mess with cutting up a whole chicken, you can use 2-3 boneless, skinless chicken breast and 2 boneless, skinless chicken thighs.