Chicken and Dumplings
7/3/2026
The Chicken and Dumplings We Grew Up With
My sister and I grew up making homemade chicken and dumplings with rolled dumplings, and it was often an all-day project. Over the years, we've found ways to simplify the process without sacrificing the homemade taste we love. We still prefer rolled dumplings over the biscuit-style version every time. This creamy, comforting recipe is perfect for a chilly day and brings back wonderful family memories with every bite.
Ingredients You'll Need
To whip up a delectable batch of chicken and dumplings, gather the following:
Whole small chicken (you will only use about 1/3, so there will be leftover chicken for another recipe)
Salt and pepper
3 stalks of celery
4 whole carrots
1 tsp Better than Bouillon
2 cups all-purpose flour
6 tablespoons all-purpose flour
3 tablespoons vegetable oil
1 onion, chopped
7 ½ cups low-sodium chicken broth
2 bay leaves
Cooking Instructions
Start by rinsing the whole chicken and placing it in a large pot with a lid. Add the Better than Bouillon, carrots, onion, and celery, and season with salt and pepper. Cover the pot and boil for 2 ½ hours until the chicken is barely falling apart. Once done, remove the chicken, cool for a few minutes, and shred it, keeping aside approximately one-third of it for this recipe.
Next, it's time to make the dumplings! In your Dutch oven, toast 6 tablespoons of flour over medium heat until it begins to brown. Cook the chicken meat in the now-empty Dutch oven with some oil until it is fully browned. Then, add chopped onion and remaining oil, cooking until softened. Stir in some thyme for extra flavor, letting it cook for a bit before adding 7 cups of the chicken broth along with the chicken and bay leaves. Bring to a boil, then reduce the heat and let it simmer until the meat reaches the proper internal temperatures.
While the chicken is cooking, combine the reserved broth and fat. Process remaining flour with salt and add the broth mixture gradually to form a dough. Roll each dough half into a 10-inch square, cutting into twenty rectangles. Layer your dumplings on a parchment-lined plate.
Return the broth to a simmer and add your dumplings. Cook them until nearly tender, stirring occasionally to ensure they don’t stick together. Then thicken the stew with a reservation of broth mixed with flour, and finally add the shredded chicken back into the pot along with some parsley for an added touch. Serve this hearty chicken and dumplings dish warm and enjoy!
Conclusion
This chicken and dumplings recipe is perfect for families or anyone looking to indulge in a comforting meal. Not only is it delicious, but it also provides a great opportunity to use leftover chicken from the recipe in a future dish. Dig in and savor the comforting warmth of this timeless classic!
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