Chicken and Dumpling Recipe

Why I Love This Recipe:

This Chicken and Dumplings recipe is one of those classic comfort foods that always hits the spot. The rich, flavorful broth made with a whole chicken simmered in butter, bay leaves, and spices creates the perfect base for soft, pillowy dumplings. I love how the simplicity of the ingredients transforms into a satisfying and hearty meal. The homemade dumplings, light yet filling, soak up all the delicious flavors of the broth. Plus, the ability to add a creamy touch at the end with the cornstarch and heavy cream makes the whole dish feel extra indulgent. It’s the ultimate dish for cozy dinners, and it never fails to impress!

Ingredients:

For the Chicken and Broth:

• 4 to 5-pound whole chicken
• 1 medium yellow onion, diced
• 5 bay leaves
• 6 tablespoons butter
• 1 ½ teaspoons salt
• 1 teaspoon pepper
• Water (enough to cover the chicken)

For the Dumplings:

• 3 cups all-purpose flour
• 1 ½ teaspoons baking powder
• 1 teaspoon salt
• ½ teaspoon pepper (add more if desired for extra flavor)
• ½ cup vegetable oil
• ¾ cup + 2 tablespoons water
• 2 large eggs, beaten

For the Thickening Slurry:

• Heavy cream (about ¼ cup)
• Cornstarch (about 1-2 tablespoons, as needed)

Directions:

1. Prepare the Chicken and Broth:
   • Place the whole chicken, diced onion, bay leaves, butter, salt, and pepper into a large soup pot or Dutch oven.
   • Add enough water to cover the chicken.
   • Bring the mixture to a boil over medium-high heat, then reduce the heat to low and partially cover the pot. Let the chicken simmer gently for about 2 hours, or until the chicken is fully cooked and the meat is falling off the bone.
   • Once done, remove the chicken from the pot and allow it to cool. When cool enough to handle, pull the meat from the bones and set it aside. Discard the skin, bones, and scraps, and don’t forget to remove the bay leaves.
2. Make the Dumplings:
   • In a large mixing bowl, whisk together the dry ingredients: flour, baking powder, salt, and pepper.
   • Add the water and beaten eggs to the dry ingredients and mix thoroughly.
   • Add the vegetable oil last (this is crucial to avoid hard bits in the mixture). Stir just enough to combine the ingredients.
   • Turn the dough out onto a floured surface and knead by hand until evenly mixed.
   • Divide the dough in half. Working with one half at a time, roll it out into a thin rectangle about ¼ inch thick. Using a pizza cutter, cut the dough into ¾ inch wide strips, then cut crossways to create small dumplings about 1 inch by ¾ inch.
3. Cook the Dumplings:
   • Bring the chicken stock back to a boil over medium-high heat.
   • Add the first batch of dumplings to the boiling broth and allow them to cook. While they’re cooking, prepare the second half of the dough and repeat the process.
   • Once all the dumplings are in the pot, add the shredded chicken back into the broth.
4. Thicken the Broth:
   • In a small container, make a slurry by mixing cornstarch and heavy cream until smooth and lump-free.
   • Slowly add the slurry to the boiling pot of chicken and dumplings, stirring continuously to incorporate. This will thicken the broth into a creamy, rich sauce.
   • Let the soup simmer for another 15-20 minutes, stirring occasionally to prevent the dumplings from sticking.
5. Serve:
   • Once the dumplings are fully cooked and the broth has thickened, ladle the chicken and dumplings into bowls and serve immediately. Enjoy the comfort and heartiness of this dish!

Tips & Tricks:

• Dumplings Texture: For soft, fluffy dumplings, avoid overworking the dough. Just mix until combined, and be careful not to knead it too much.
• Chicken Broth: For an extra-rich broth, feel free to use homemade chicken stock instead of water. The added depth of flavor will make a big difference in the final dish.
• Dumplings Size: If you prefer smaller or larger dumplings, feel free to adjust the size when cutting the dough. Just be sure to cook them thoroughly, and ensure they float to the top when done.
• Vegetable Oil: Using vegetable oil in the dumplings ensures they’re soft and tender, but you can also substitute with melted butter for a richer flavor.

Notes:

• Make-Ahead: This dish is perfect for meal prep! You can cook the chicken and prepare the broth a day ahead, then just add the dumplings when you’re ready to finish the dish.
• Freezing: If you have leftovers or want to prepare in advance, this dish can be frozen. Store in an airtight container for up to 3 months. When reheating, you may need to add a bit of water or broth to loosen the sauce.
• Vegetarian Version: For a vegetarian version, substitute the chicken with hearty vegetables such as mushrooms or potatoes. You may also want to use vegetable broth instead of water for added flavor.

FAQs:

How do I know when the dumplings are cooked?
The dumplings are done when they float to the surface of the broth. You can also check one by cutting it in half to ensure it’s cooked all the way through.

Can I use a rotisserie chicken instead of cooking my own chicken?
Yes! Using rotisserie chicken is a great time-saver. Simply add the chicken to the broth after the dumplings have cooked and let it simmer to infuse the flavors.

Why does the oil need to be added last?
Adding oil last prevents it from creating hard bits in the dough, ensuring your dumplings turn out tender and light.

Storage:

• Refrigeration: Store any leftovers in an airtight container in the fridge for up to 3 days. The soup may thicken in the fridge, so just add a bit of broth or water when reheating.
• Freezing: Chicken and Dumplings freeze well for up to 3 months. Store the broth and dumplings separately if possible, as the dumplings may become soggy when frozen and reheated together.

This Chicken and Dumplings recipe is the epitome of comfort food, combining the warmth of homemade broth with tender dumplings. It’s the perfect dish for cold nights or when you just need something that feels like home. Whether you’re serving it for a cozy family dinner or preparing a large batch to freeze for later, this recipe will never disappoint