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The Heartiest Chicken and Dumplings
Watching my grandma work her magic in the kitchen taught me how to whip up these amazing chicken and dumplings. You'll only need one pot, and the aroma that fills your house is simply wonderful. That thick, creamy broth mixed with tender chicken chunks and those soft, fluffy dumplings just warms you up from inside. My kids always rush to the table when they catch a whiff of this cooking.
Soul-Warming Goodness
On chilly days, there's nothing like curling up with a steaming bowl of homemade chicken and dumplings. The way the veggies enhance the broth flavor and how the dumplings soak everything up is incredible. Even my fussiest child asks for more when this dish appears. We've made it our go-to Sunday family meal.
What You Need
- Olive Oil: 2 tablespoons to get everything going
- Celery: 2 stalks cut into thin pieces
- Carrots: 2 large ones chopped up
- Onion: 1 large one finely diced
- Garlic: 2 cloves chopped tiny
- Butter: 5 tablespoons for extra creaminess
- Flour: 1/3 cup to make the sauce thick
- Chicken Stock: 6 cups try making your own but packaged works fine
- Italian Seasoning: 1 1/2 teaspoons my favorite touch
- Salt: 1 teaspoon adjust as needed
- Black Pepper: 1/2 teaspoon grind it yourself if possible
- Chicken Breasts: 1 1/2 pounds roughly 3 medium ones
- Evaporated Milk: 12 ounces for that smooth texture
- Frozen Peas: 1/2 cup adds pop of color
- Fresh Parsley: A handful roughly chopped
- For the Dumplings:
- Flour: 2 cups level off when measuring
- Baking Powder: 1/2 teaspoon creates light dumplings
- Cold Butter: 2 tablespoons diced small
- Milk: 1 cup full-fat works best
Let's Get Cooking
- Time to Eat
- Add fresh parsley on top and take it straight to the dinner table
- Let Them Cook
- Those dumplings need about 15 minutes to puff up perfectly, give them a gentle stir occasionally
- Shape and Drop
- On a floured surface, roll the dough out, cut into squares and drop them into the pot one by one
- Dumpling Time
- Combine your flour and baking powder, work in the cold butter until crumbly, then stir in milk just enough to mix
- Make It Creamy
- This is when I pour in the evaporated milk and add those bright green peas, letting everything blend together
- Shred and Return
- Take out that cooked chicken, pull it apart using two forks, then put it back in the pot
- Cook the Chicken
- Add your chicken breasts directly in, put the lid on and let them cook about 20 minutes. I always check they reach 165°F
- Build the Broth
- Slowly add your chicken stock while stirring constantly, then mix in all your seasonings. Wait for it to start simmering
- Make It Rich
- Put in your butter and wait till it melts completely, then mix in the flour. This helps everything get nice and thick
- Cook Those Veggies
- Throw in your celery, carrots and onion, cook until they're soft, around 5 minutes. Add the garlic last, just until it smells good
- Start With the Base
- Warm up your big pot and add your olive oil. I always use my grandmother's old dutch oven for this dish
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Making It Your Own
You can swap chicken breasts for thighs if you want more flavor. When I'm in a rush, I'll just grab a store-bought rotisserie chicken or use canned biscuit dough for quick dumplings. Adding fresh herbs like thyme or rosemary from my garden really takes it up a notch. Just remember to serve it steaming hot for the best comfort food experience.
Saving Some For Later
This stuff keeps really well. You can store it in the fridge for about 4 days in a sealed container. I often freeze portions for busy weeknights too, just let them thaw in the fridge overnight. The dumplings might not be as firm after freezing, but it still tastes fantastic when heated up with a sprinkle of fresh herbs.
Common Recipe Questions
- → What’s the trick to perfect dumplings?
Your dumplings are ready when they feel firm and don’t have a raw taste in the middle. They might rise to the surface early, but you’ll need to cook them around 15-20 minutes to fully finish.
- → Can I swap out raw chicken for cooked?
Sure, use shredded rotisserie chicken instead. Skip cooking fresh chicken, and stir it back in when the recipe says to return the chicken.
- → Why is evaporated milk used?
Evaporated milk gives the broth a creamy texture while keeping it light. Substitute with heavy cream or half-and-half if you want to!
- → Can I prepare it in advance?
You can make the chicken and veggie base ahead of time, but always cook the dumplings fresh before serving. They’re much better that way since they’ll get too soft when stored.
- → How do I store leftovers?
Keep leftovers in a sealed container in the fridge for up to three days. The dumplings will soften further but still taste great.