Here’s a classic Chicken and Dumplings recipe—comfort food at its finest! I’ll give a step-by-step guide for making it from scratch.
Ingredients
For the Soup:
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1 whole chicken (3–4 lbs) or 4 bone-in chicken breasts/thighs
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8 cups chicken broth (or water + bouillon)
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3 carrots, sliced
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3 celery stalks, sliced
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1 onion, chopped
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2 cloves garlic, minced
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2 bay leaves
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1 tsp dried thyme
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Salt and pepper, to taste
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2 tbsp butter or oil
For the Dumplings:
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2 cups all-purpose flour
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1 tbsp baking powder
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½ tsp salt
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2 tbsp butter (cold, cut into small pieces)
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¾ cup milk
Instructions
1. Cook the Chicken:
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In a large pot, add chicken, broth, carrots, celery, onion, garlic, bay leaves, thyme, salt, and pepper.
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Bring to a boil, then reduce heat and simmer 45–60 minutes until chicken is tender and cooked through.
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Remove chicken, let it cool slightly, then shred or cut into bite-sized pieces. Discard bones and skin (or keep some skin for richness, if desired).
2. Make the Dumplings:
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In a bowl, mix flour, baking powder, and salt.
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Cut in cold butter until mixture resembles coarse crumbs.
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Stir in milk until just combined (do not overmix).
3. Combine and Cook:
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Bring the chicken broth mixture back to a gentle boil.
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Drop spoonfuls of dumpling dough onto the simmering soup.
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Cover and cook for 15–20 minutes—do not lift the lid! Dumplings need steam to cook through.
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Add shredded chicken back into the pot and stir gently.
4. Serve:
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Ladle chicken, dumplings, and vegetables into bowls.
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Optional: garnish with fresh parsley for color and flavor.
Tips
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For richer flavor, sauté onions, carrots, and celery in butter before adding broth.
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For a lighter version, use only white meat chicken.
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You can freeze the dumplings separately or the whole dish for later.
If you want, I can also give a shortcut one-pot version that’s faster but still super creamy and delicious—perfect for weeknights.
Do you want me to do that?
