Chicken and Dumplings

This chicken and dumplings recipe transforms simple ingredients into a soul-warming comfort meal that has been my go-to for Sunday family dinners throughout the colder months. The tender chicken, flavorful broth, and fluffy dumplings come together to create a dish that feels like a warm hug in a bowl.

I first made this recipe during a particularly brutal winter storm when we lost power. Using just my gas stove, it kept our family warm and nourished. Now it's requested at least monthly by my youngest who calls it "cloud soup" because of the pillowy dumplings.

Ingredients

• All purpose flour: Provides the thickening agent for the broth and forms the base of the tender dumplings
• Chicken: A whole cut up chicken delivers the richest flavor but chicken thighs work beautifully too
• Mirepoix: The classic combination of onion, celery and carrot creates the aromatic foundation
• Chicken stock: Homemade is ideal but a good quality store bought works well
• White wine: Adds complexity and brightness to cut through the richness
• Baking powder: The secret to fluffy cloud like dumplings that stay light
• Heavy cream: Transforms the broth into something silky and luxurious at the final stage

Step-by-Step Instructions

Dredge and Brown Chicken:

Toss chicken pieces in seasoned flour until lightly coated. Heat oil in a large Dutch oven over medium high heat until shimmering. Working in batches to avoid overcrowding, brown chicken pieces on all sides until they develop a deep golden crust. This takes about 4 minutes per side. The chicken will not be cooked through at this point which is perfect. Set chicken aside on a plate.

Build the Flavor Base:

Add the chopped onions, carrots and celery to the pot with all those beautiful brown bits from the chicken. Cook them slowly, stirring occasionally, until the onions become translucent and slightly caramelized at the edges. This should take about 6 to 8 minutes. Add garlic and cook just until fragrant, about 1 minute more. The vegetables should be softened but not mushy.

Create the Soup Base:

Sprinkle remaining flour over the vegetables and stir constantly for about 2 minutes to cook out the raw flour taste. This creates a roux directly in the pot. Gradually pour in chicken stock while whisking continuously to prevent lumps from forming. Add wine, sugar, bay leaves and peppercorns. Return the browned chicken to the pot and bring everything to a gentle boil before reducing to a simmer.

Prepare the Dumplings:

While the soup simmers, prepare your dumpling batter by whisking together the dry ingredients first. In a separate bowl, combine milk and melted butter, then gently fold into the flour mixture just until moistened. The batter should look somewhat lumpy. Drop spoonfuls onto parchment paper temporarily.

Shred the Chicken:

After the chicken has simmered until tender, remove pieces to a cutting board. Discard skin and bones before shredding the meat into bite sized pieces. Return shredded chicken to the pot. Skim any excess fat from the surface of the broth and remove bay leaves.

Cook the Dumplings:

Bring the soup back to a simmer and drop dumpling batter directly onto the surface of the hot liquid. Cover with a tight fitting lid and reduce heat to low. Allow dumplings to steam for 15 to 18 minutes without peeking. The steam creates that perfect light and fluffy texture.

Finish with Cream and Herbs:

Once dumplings are cooked through, gently stir in heavy cream and fresh herbs. The cream enriches the broth while the herbs add brightness and color. Taste and adjust seasoning with additional salt and pepper as needed.

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This recipe reminds me of my grandmother who made hers with a splash of sherry instead of white wine. She always said the secret was in how you dropped the dumplings, insisting they needed to be spaced well apart to "give them room to dream." That poetic cooking advice has stayed with me for decades.

Storage and Reheating

The chicken and dumplings will keep well in an airtight container in the refrigerator for up to 3 days. The dumplings will absorb more broth as they sit, so when reheating, you might need to add a splash of chicken stock or water to reach your desired consistency. Reheat gently on the stovetop over medium low heat rather than using a microwave which can make the dumplings tough. Stir occasionally but be careful not to break up those tender dumplings.

Ingredient Substitutions

This recipe welcomes adaptations based on what you have available. Boneless chicken thighs can replace a whole chicken though you will lose some richness from the bones. Turkey works beautifully as a substitute especially after holidays. If you avoid alcohol, simply replace the white wine with additional chicken stock and a tablespoon of lemon juice for brightness. For a dairy free version, coconut milk can replace heavy cream for a subtle but delicious twist on the classic flavor profile.

Serving Suggestions

Chicken and dumplings is practically a complete meal on its own, but a simple green salad with a light vinaigrette provides a perfect contrast to the richness of the main dish. For a more formal presentation, serve in wide shallow bowls with a sprinkle of additional fresh herbs on top. A crusty piece of sourdough bread on the side is perfect for soaking up every last bit of that velvety broth. During fall months, I love serving this alongside roasted brussels sprouts with a touch of maple syrup.

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This recipe will be a staple you love for years to come, combining hearty comfort with simple elegance.

Frequently Asked Questions

→ How can I ensure fluffy dumplings?

Mix the dumpling batter gently and avoid overmixing. Drop them onto the simmering broth and cover the pot tightly to trap steam, which helps them cook evenly.

→ Can I use chicken thighs instead of a whole chicken?

Yes, chicken thighs work well due to their rich flavor and tenderness. Simply adjust the cooking time as needed.

→ What can I substitute for white wine?

Apple cider or additional chicken stock are great substitutes for white wine in this recipe.

→ How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.

→ Can I make this dish ahead of time?

You can prepare the chicken and broth in advance. Store them separately from the uncooked dumplings, and add the dumplings just before serving.