Homemade Chicken and Dumplings Recipe

Indulge in the ultimate comfort food with this hearty Homemade Chicken and Dumplings Recipe. A delightful combination of tender chicken, vibrant vegetables, and pillowy dumplings. This dish is a soul-warming classic perfect for any occasion. Follow these simple steps to create a home-cooked masterpiece that will leave everyone craving more.

Do You Remember your Mothers or Grandmothers Homemade Chicken and Dumplings Recipe?

There’s something inherently comforting about the aroma of a simmering pot of chicken and dumplings. Filling the kitchen with warmth and nostalgia. This classic recipe, passed down from my mother from her mother, holds a special place in my heart. Join me on a journey back to the kitchen of my childhood, where the rich flavors and tender dumplings created lasting memories.

The Aromas of Homemade Chicken and Dumplings Recipe as it is being Prepared.

First the whole chicken was boiled with fresh aromatic for a delicious, tender chicken that was so tender. Not a pretty site cooking but is smelled so heavenly cooking on a cold winter day.

How to boil a whole chicken to use shredded chicken in recipes and also using the stock in homemade chicken and dumplings.

Next after the Chicken was cooked, the bird was removed from the pot and shredded. Then the stock was strained though cheese cloth. Then the broth was used for homemade chicken and dumplings as well as other meals though out the week. If you would like my recipe for boiling a whole chicken please check out this recipe on Seaside Table.

How to Boil a Whole Chicken Follow the link for a complete recipe that the broth and chicken can be used in this recipe.

I don’t want to Boil a Chicken for the Meat and Broth.

No problem, you can always purchase chicken broth and rotisserie chicken and shredded the meat for this Homemade Chicken and Dumplings Recipe. I personally prefer to boil my own for the meat and the broth. But you certainly can enjoy this recipe with prepared ingredients, and it will be yummy.

Many of my memories of my moms and grandmother’s kitchens as Homemade Chicken and Dumplings was Cooking.

  1. The Aromas of Home: melting butter in the pot, the unmistakable scent of sautéed onions, carrots, and celery filled the air. These simple yet aromatic ingredients laid the foundation for a hearty and soul-satisfying meal.
  2. Creating the Flavor Base: With a sprinkle of flour and a gentle stir, my mother transformed the vegetables into a flavorful base. The addition of minced garlic added a subtle depth, setting the stage for the velvety texture that would soon penetrate each bite.

Then the Cream, Broth, Shredded Chicken and Herbs were added, yum.

  1. A Symphony of Cream and Chicken Broth: continued as my mother poured in the chicken broth and heavy cream, the bubbling mixture creating a harmony of flavors. This combination formed the soulful broth that would cradle the succulent shreds of cooked chicken.
  2. Shredded Chicken: The addition of shredded cooked chicken elevated the dish, infusing it with protein-packed goodness. It was a frugal yet delicious way to make the most of every part of the bird. The results was tender, juicy morsels that melded seamlessly with the creamy broth.
  3. Herbaceous Elegance: Fresh thyme, or sometimes dried thyme from our backyard herb garden, was the secret ingredient. The aromatic herb brought a touch of elegance, tying together the flavors with a subtle, earthy undertone.
  4. Seasoned to Perfection: Freshly cracked black pepper, a sprinkle of salt as the final touches. Adjusting the seasoning became a sensory experience, ensuring that the dish was perfectly balanced and tailored to our family’s taste.

Then the Tender and Light Dumpling were Made

Light and airy dumpling cut in half with carrot coin.
Perfect light, airy, tender dumpling.
  1. Dumplings: A Family Heirloom Recipe: The homemade dumplings were the crowning glory. A simple blend of flour, baking powder, black pepper, salt, and fresh thyme. Then bended with whole milk and melted butter, produced a dough that would transform into fluffy clouds as they floated on the simmering chicken stew.
  2. Cooking with Love: The pot covered, the dumplings cooked to perfection, absorbing the flavors of the broth while maintaining their delicate texture. The entire process felt like a labor of love, a tradition passed down through generations.

Conclusion: As I savor each spoonful of this homemade chicken and dumplings, I’m transported back to the cozy kitchen of my childhood. This recipe, a gift from my mother and grandmother, is not just a dish; it’s a vessel carrying the warmth of family, the essence of tradition, and the timeless comfort that only a homemade meal can provide. So, gather your loved ones, recreate this classic recipe, and embark on your own journey of nostalgia and culinary delight.

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Homemade Chicken and Dumplings recipe


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  • Author: Tammy
  • Total Time: 45 minutes
  • Yield: 6 1x

Description

This creamy chicken and dumplings recipe promises a symphony of flavors and textures, making it a cherished family favorite that will bring warmth to any table. Share the joy of homemade comfort with this delicious and satisfying dish.


Ingredients

Scale

6 tablespoons butter

1 cup chopped yellow onion

1 cup carrots cut in rounds

1 cup diced celery

4 cloves garlic, minced

3 tablespoons all-purpose flour

1 1/2 cups heavy cream

32 oz (1 quart) chicken stock

4 cups shredded cooked chicken

1 tablespoon fresh thyme (or 1 teaspoon dried thyme)

2 teaspoons freshly cracked black pepper, or to taste

Salt to taste

Homemade Dumplings

2 cups all-purpose flour

1 tablespoon plus 1 teaspoon baking powder

1 teaspoon freshly cracked black pepper

1 teaspoon salt

1 tablespoon fresh thyme (or 1 teaspoon dried thyme)

3/4 cup (6 oz) whole milk

4 tablespoons butter, melted


Instructions

  1. In a large pot or Dutch oven, melt the 6 tablespoons of butter over medium heat.

  2. Add the chopped onion, carrots, diced celery, and minced garlic to the pot. Sauté until the vegetables are tender.

  3. Sprinkle the flour over the vegetables and stir well to combine. Cook for 1-2 minutes to remove the raw flour taste.

  4. Pour in the chicken stock (can be homemade or store bought) and heavy cream, stirring continuously to avoid lumps. Bring the mixture to a simmer.

  5. Add the shredded cooked chicken, fresh thyme, black pepper, and salt. Adjust seasoning to taste. Allow the mixture to simmer on low heat while you prepare the dumplings. You can use a roastery chicken, I linked How to Boil a Whole Chicken in the post if you elect to boil a chicken and use the broth for this recipe. 

  6. For the dumplings, whisk together the flour, baking powder, black pepper, salt, and fresh thyme in a bowl.

  7. Add the whole milk and melted butter to the dry ingredients. Stir until just combined, being careful not to overmix.

  8. Drop spoonfuls of the dumpling batter onto the simmering chicken mixture. Evenly distribute the dumplings so they are not all crowded in one area of the soup. Next push all the dumplings just under the soup just enough to cover the dumplings with the soup mixture.  Cover the pot with a lid and let the dumplings cook for 15-20 minutes, or until they are cooked through and fluffy. This is important to lid the pot while cooking the dumplings, the steam is what will cook them light and fluffy,

  9. Serve the chicken and dumplings hot, garnished with additional fresh thyme if desired.

Enjoy your comforting and delicious homemade chicken and dumplings.

Notes

The time to prepare listed on the recipe card is having the chicken boiled and shredded. If you prefer to use store chicken broth and a premade roastery chicken, you can skip boiling your own chicken and follow the recipe as written.  

  • Prep Time: 15
  • Cook Time: 30
  • Method: Stovetop
  • Cuisine: Americian

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