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Best-Ever Chicken and Dumplings recipe

Best-Ever Chicken and Dumplings recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Cuts of chicken
  • Chicken breast

A classic chicken dish. Perfect for those cold winter nights.

451 people made this

IngredientsServes: 4

  • 300g cream of chicken soup
  • 415ml low salt chicken stock
  • 125ml milk
  • 1 tablespoon vegetable oil
  • 4 tablespoons chopped onion
  • 65g celery, chopped
  • 3 skinless, chicken breast fillets, cut into strips
  • 1 teaspoon celery seed
  • ground black pepper to taste
  • 125g plain flour, sieved
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 125ml milk
  • 2 tablespoons vegetable oil

MethodPrep:15min ›Cook:45min ›Extra time:1hr › Ready in:2hr

  1. In a large saucepan, stir together the cream of chicken soup, chicken stock and milk. Bring to a simmer over medium heat.
  2. Heat 1 tablespoon oil in a frying pan over medium-high heat. Add chicken, onion and celery. Saute until chicken is cooked through and onions are tender. Transfer the chicken mixture to the saucepan and mix well. Reduce heat to low and simmer for 30 to 45 minutes. Season with celery seed and black pepper.
  3. To Make Dumplings: In a medium bowl, stir together the flour, baking powder and salt. In a small bowl, mix together 125ml of milk and 2 tablespoons of oil. Pour into the dry ingredients, stirring just until moistened.
  4. Drop tablespoonfuls of the dumpling mixture into simmering chicken stew. Cover saucepan tightly and bring to the boil. Simmer for another 12 to 15 minutes - without peeking! Ladle into bowls and serve hot.

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Reviews & ratingsAverage global rating:(494)

Reviews in English (381)

LOVE this!!! Fantastic taste!!! Great comfort food!-08 Sep 2012

by REBECCA70111

Fabulous recipe, very easy, the broth is just perfect. One thing I want to add, for people who are new to making dump;ings (most recipes for dumplings aren't newbie-friendly) is make sure your dumpling mixture is a wet-sticky dough. If you make the dough too dry and pliable, your dumplings will come out too chewey, A sticly-wet dough will make a soft, fluffy and delicious dumpling. Unforunately I learned this through experimentation and not the recipe!-18 Apr 2006


Ok, let me begin by saying that I'm writing this review as this particular dish cools to an acceptable eating temperature. However, I have had a few bites of it - practicing the "reverse blow" method - and let me tell is good. I modified the recipe only VERY slightly. I substituded "cream of chicken AND mushroom" (Cambells - at Publix) for plain cream of chicken. I didn't measure onions or celery - used 1 whole (medium) onion, and 2 1/2 stalks of celery. I added approximately 1/3 package of sliced baby portobello mushrooms. Can we tell I like 'shrooms? I must admit, I did peek once after adding the dumplings, but I was afraid that if I didn't stir it at least once, something would burn. I would suggest, you prepare the rounded dumplings while allowing the simmering process to take place. After letting the dumplings cook, I did add a combination of 2 heaping teaspoonfuls of cornstarch + ~1/2 cup of extremely cold water = a thicker base. Total cooking time, an hour and a half. Then again - I was drinking bottles of Budweiser during the wait - so I didn't mind too much. I fully intend on keeping this recipe around for a while.-02 Oct 2002

  • Dumplings:
  • 2 cups flour
  • 4 teaspoons baking powder
  • 4 teaspoons sugar
  • 1 teaspoon salt
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 1 teaspoon dried oregano
  • 2 eggs
  • 1 ⁄2 cup buttermilk, or as much as needed to form a stiff batter
  • 1 ⁄4 cup butter, melted
  • Sauce:
  • 2 tablespoons butter
  • 1 tablespoon oil
  • 1 tablespoon flour
  • 1/2 cup diced carrot
  • 1/2 cup diced celery
  • 3 cloves garlic, minced
  • 2 bay leaves
  • 8 cups chicken stock
  • 1/2 cup heavy cream

Step 1

To prepare Dumplings: Combine dry ingredients. Set aside.

Combine eggs, buttermilk, and melted butter. Stir liquid ingredients into dry ingredients to form a stiff batter.

Drop tablespoons into simmering stew. Cover and simmer 20 minutes.

To prepare Sauce: In a Dutch oven, melt butter and heat oil over medium heat. Add carrot, celery, garlic, and bay leaves. Saute until the vegetables are soft, about 5 minutes. Stir in the flour to make a roux. Continue to stir and cook for 2 minutes to coat the flour and remove the starchy taste. Slowly pour in the chicken stock, 1 cup at a time, stirring well after each addition.

Let sauce simmer until it is thick enough to coat the back of a spoon, about 15 minutes. Stir in heavy cream.

Fold the reserved shredded chicken into the sauce and bring up to a simmer. Using 2 spoons, carefully drop heaping tablespoonfuls of the dumpling batter into the hot mixture. The dumplings should cover the top of the sauce, but should not be touching or crowded. Let the dumplings poach for 20 minutes until they are firm and puffy.

  • 6 large chicken breasts, fresh or frozen
  • 1/2 gallon (or 8 cups) chicken stock base, made within recipe
  • 1 jar chicken bouillon cubes
  • 1 package flour tortillas
  • 2 tablespoons butter or margarine
  • 1 1/4 cups all-purpose flour
  • salt and pepper, as needed
  1. Boil your chicken breasts in a large pot of boiling water sprinkled generously with salt for about 30 minutes (or until cooked thoroughly).
  2. When finished, remove cooked chicken breasts from water and set aside 1/2 gallon of the chicken stock you created (the boiled water), and the chicken breasts. Cool before using.
  3. In the meantime, you will be making a sauce in a medium saucepan. Begin by melting 2 tablespoons of butter in your saucepan over medium heat.
  4. Once your butter is melted, using a whisk, slowly add in your 1 1/4 cups of flour. This mixture will be really thick.
  5. A cup at a time, to keep the sauce from being lumpy, add in your chicken stock.
  6. Add salt and pepper to taste. Cook your sauce until thickened. At first, this will be a little bland, but we are about to change that.
  7. When your sauce is ready, transfer it all over to the large pot with the rest of your chicken stock. This is when you truly want to taste your "sauce" so far. Pull out your chicken bouillon cubes and make a cup at a time (1 bouillon cube per 1 cup water) to add to your sauce until you think it&aposs the right taste and consistency. Remember that it is chicken and dumplings. It&aposs not going to be super spicy or strong.
  8. While this is cooking, pull out your package of flour tortillas. You&aposll want to slice up about 2 tortillas at a time, into 1" strips the length of the tortillas.
  9. Heat up your sauce to boiling, and then add them to the sauce in your pot. Submerge them all with a wooden spoon and stir them around.
  10. You&aposll probably need around 8-10 tortillas. Make your own judgement. Some people like a lot of dumplings, and some don&apost like quite as much. You can always add more at any time. They don&apost take long to cook.
  11. After all of your tortillas are in, turn the heat down to low and cover your pot. Set the timer to 30 minutes.
  12. Then you will go back to your chicken breasts. Cut them up in as small or as large of squares as you would like (everyone likes it a little different), or you could even shred or slice your chicken.
  13. As it&aposs cut, turn around and add it to your pot, stirring it all up together.
  14. At the end of your 30 minutes, open the cover, stir your meal really good, taste it, and make any changes necessary. For more flavor, add another cup of chicken bouillon. Yummy.
  15. Serve it hot! We like to eat ours in bowls.

There are so many ways I&aposve heard people making this dish for themselves.

Some use Pillsbury biscuit dough or croissant dough for their dumplings, many people simply purchase pizza dough or breadsticks, I&aposve heard of some choosing to break up bread for this meal, and finally, the most popular version is made with homemade dough cut into pieces for dumplings.

I&aposve had all of these versions myself and find that nothing replaces the wonderful taste and texture of flour tortillas in this dish for me.

I like that the tortillas swell as easy as they do in the pot, even for only a few minutes, that the "dumplings" tend to stay together being long strips in your dish rather than pieces, and that they hold together when heating, even when it&aposs been frozen and thawed.

Bisquick Dumplings Recipe

When the chicken is almost done, mix together the Bisquick and milk until a soft dough forms.

When the chicken is done, remove from the pot and set aside to cool. Drop spoonfuls of the Bisquick dumplings into the chicken stock.

Simmer the Bisquick dumplings over low heat, covered, for 10 mins, then uncovered for an additional 10 mins.

Meanwhile, dice 2-4 stalks of celery (depending on how much you like! I usually do 2.

Now, you could use any vegetable you want here. You could add in onions, bell peppers, carrots, even frozen veggies from a bag. Any mixture of vegetables you like. You want to end up with about 1/2 to 1 cup of vegetables when you put them all together. As soon as your chicken is cool enough, cut or shred into bite-sized pieces.

Melt 2 tbsp of butter over medium heat. When foamy, add in celery/vegetables and saute for 3-5 mins.

Add in chopped chicken and season well with salt and pepper. Stir to combine. By this point, the Bisquick dumplings should be done. Add the chicken and celery to the soup and dumplings. Remove the yolk from boiled eggs, chop up the whites and add them to the soup. Stir all to combine.

Tips for the Best Dish

  • For this recipe, I used Mary B&rsquos frozen dumplings to eliminate the need to make them from scratch. You can also use pie crusts sliced into 2- to 3-inch pieces instead.
  • You can also use biscuits in place of frozen dumplings. Use buttermilk biscuits for fluffy dumplings. Coat the biscuits in flour to prevent them from sticking to one another. It also helps thicken the soup.
  • This recipe will not require you to make dumplings from scratch, but in case you&rsquore interested, here&rsquos how:

In a bowl, whisk the flour, baking powder, thyme, salt, and pepper together.

Stir in the butter and milk until a dough is formed. Drop spoonfuls of the dough into the soup and cook.

  • Make the soup base extra creamy by adding evaporated milk. Evaporated milk has a perfect consistency. It&rsquos creamier than whole milk, but not as thick (and fattening) as heavy cream.
  • Do not skip the flour. Along with the butter, it&rsquos what makes the soup thick and gravy-like.
  • Add vegetables to the broth, such as peas and carrots, for more flavor. You can leave them in the soup or strain them. It&rsquos totally your call.
  • Don&rsquot forget to cover the saucepan with a lid while cooking the dumplings, otherwise, the steam will escape.
  • Do not let the dumplings simmer for a long period, or they will evaporate into the soup. But at the same time, you won&rsquot want to undercook the dumplings, either, because they&rsquoll taste like flour.
  • To check for doneness, insert a toothpick into the center of a dumpling. It should come out clean, otherwise, keep cooking for a few more minutes.
  • Store cooled chicken and dumplings in an airtight container and the fridge for up to 3 to 4 days. Don&rsquot reheat it too often because the dumplings will disintegrate.
  • For a longer shelf-life, use the freezer. Frozen chicken and dumplings will last for up to 6 months, as long as it&rsquos stored in a freezer-safe container.
  • Let the soup thaw at room temperature, then reheat in the stove or microwave.
  • Using rotisserie chicken cuts your cooking time in half, but you can also use uncooked shredded chicken breast. Dark meat works, too! I personally like chicken tenders, as they&rsquore juicier and more flavorful.

Recipe Summary

  • 3 cups all-purpose flour
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 tablespoons shortening
  • 1 cup ice water
  • 1 (4 pound) whole chicken, cut into 8 pieces
  • 1 tablespoon seasoning salt, or to taste
  • 3 ½ quarts water
  • ½ small onion, chopped
  • 2 stalks celery, chopped
  • ¼ cup margarine
  • salt and pepper to taste
  • 1 teaspoon poultry seasoning

In a large bowl, sift flour, baking soda and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half and shape into balls. Wrap in plastic and refrigerate for 2 hours or overnight.

Remove the skin from the breast, thigh and back of the chicken, but leave it on the legs and wings. Season chicken with seasoning salt, and place in a large stock pot. Pour in water. Add onion, celery and margarine. Bring to a boil, then reduce heat to simmer. Cook for about 1 1/2 hours, until chicken falls off the bone.

On a lightly floured surface, roll one ball of dough to about 1/8 inch thick. Cut into 2 inch squares. Drop into simmering broth, and let cook for about 2 minutes. Stir gently to prevent sticking add more water if needed. Season broth while dumplings are cooking with salt, pepper and poultry seasoning. Simmer for about 15 minutes, or until dumplings are cooked through.

This recipe calls for only 1 ball of dough, but for those that like a lot of dumplings, use both balls. This dough can also be used for cobblers. Freeze the other half of the dough if you don't use it.

Shhhh I used to not know what chicken and dumplings were

Do you want to know my little secret? Before I confess, know that I never spent time in the south growing up. I&rsquod never had chicken and dumplings before. You know what they say about assumptions&hellip.

My mother in law made them when my husband and I were engaged and visiting his family one weekend. I thought that they were supposed to be a soup.

When my MIL put them on the table, let&rsquos just say everyone laughed at me when I expressed my surprise. Have I mentioned before that my mom didn&rsquot cook much when I was growing up?

In any case, they were great, and I&rsquove been a huge fan since. They&rsquore pretty easy to make, and they&rsquore a huge hit with everyone, including the wee ones &mdash and those are the best kinds of recipes!

When I make these, I often add extra broth to make them a bit more like a soup. They taste great either way!


Remove the giblet and neck packet from the inner cavity of the chicken. Rinse the chicken and contents of the packet well, and place in a stock or sauce pot large enough to hold the chicken with some room left. Place over medium-high heat and bring to a boil. Reduce the heat to low and skim well. Simmer the chicken 10 minutes, then add the carrots and onions. Continue to simmer 30 minutes more. Cover the pot and turn off the heat. Let stand until the chicken is cool enough to handle, but still warm.

Remove the chicken and as many vegetables as you can from the cooking broth and set aside. Once the chicken is cool enough to handle, pull all the meat from the bones and set aside. Discard the bones.

For the dumplings, combine the dry ingredients in a small bowl and mix well. In a separate bowl, blend the egg, chicken stock and chicken fat and mix well. Add the dry ingredients to the egg mixture and stir with a fork until just mixed together. It is important not to over mix the dough or it will become tough. Transfer the dough to a well floured cutting board and spread the dough out as thin as you can by hand. Keep your hands and fingers well dusted with flour so the dough does not stick. Lightly flour the surface of the dough and finish rolling to a thickness of about 1/16th to 1/8th of an inch.

Return the stock and vegetables to the stove and bring to a simmer over medium heat. Cut the dough into noodle shapes the size you like and drop them into the simmering stock. Be careful to drop a few at a time and to stir the stock to prevent the dumplings from sticking together. Cook 6 to 8 minutes or until the dumplings are cooked through and tender. Add the pulled chicken meat, then cook one minute longer. Turn off the heat and let stand 3 minutes before serving.

Chicken and Dumplings

Comfort food like no one's business. Slightly brothy, slightly creamy, with the most delectable dumplings. Yum.

whole chicken, cut into pieces

whole medium onion, finely diced

minced fresh parsley (optional)

  1. Sprinkle chicken pieces with salt and pepper, then dredge both sides in flour.
  2. Melt butter in a pot over medium-high heat. In two batches, brown chicken on both sides and remove to a clean plate.
  3. In the same pot, add diced onion, carrots, and celery. Stir and cook for 3 to 4 minutes over medium-low heat. Stir in ground thyme and turmeric, then pour in chicken broth and apple cider. Stir to combine, then add browned chicken. Cover pot and simmer for 20 minutes.
  4. While chicken is simmering, make the dough for the dumplings: sift together all dry ingredients, then add half-and-half, stirring gently to combine. Set aside.
  5. Remove chicken from pot and set aside on a plate. Use two forks to remove chicken from the bone. Shred, then add chicken to the pot. Pour heavy cream into the pot and stir to combine.
  6. Drop tablespoons of dumpling dough into the simmering pot. Add minced parsley if using. Cover pot halfway and continue to simmer for 15 minutes. Check seasonings add salt if needed. Allow to sit for 10 minutes before serving. *Adapted from Gourmet Magazine

Chicken and dumplings. Mmmm. Let&rsquos just contemplate that for a moment.

I love Chicken and Dumplings. Love it. I love Chicken and Noodles, too, and Chicken Spaghetti, and basically any dish that begins with cooking a chicken in a pot and throwing in some kind of noodle or dumpling. Comfort food to the max. Like, totally.

Dumplings, when it comes to Chicken and Dumplings, can be a little difficult to get right if you&rsquore not careful, you can wind up with gloopy flour balls that wind up in a paste on the roof of your mouth. But in all my trial and error, I&rsquove found that dumpling recipes that include cornmeal along with the flour completely solve that problem.

This is an adaptation of one of my favorite old Gourmet Magazine recipes for Chicken and Dumplings. I&rsquove tailored it in a few ways through the years, but kept my two favorite elements: the dumplings (because I think they really are perfect) and the addition of apple cider (you have to trust me on this.)

Don&rsquot be intimidated&mdashwhile it takes a little time to cook, it&rsquos a beautifully simple dish.

With beautifully delicious results.

You need a whole chicken. Whenever I need a whole chicken I almost always buy a cut-up fryer all the hard work&rsquos already done! Sprinkle both sides of the chicken with salt and pepper&hellip

Then dredge each piece in flour.

Melt some butter and olive oil in a pot&hellip

Then brown the chicken in two batches.

When the chicken&rsquos nice and brown, remove it from the pot. It doesn&rsquot have to be done in the middle it&rsquos going back into the pot in a minute.

Next, slice up some carrots. Don&rsquot even peel &rsquoem! Just wash &rsquoem really thoroughly.

Dice &rsquoem up into small&mdashbut not tiny&mdashpieces.

Then throw it all into the same pot you used to cook the chicken.

One pot meals make my skirt fly up.

Speaking of which, my friend Pam has an entire cookbook of dinners that are made in one pot, dish, or baking pan. If you&rsquore into that sort of thing, here&rsquos the link:

(Pam Anderson did not know I was going to slip a mention of my cookbook in here.)

(To be honest, I didn&rsquot know I was going to until approximately fifty seconds ago.)

(This is basically how I roll.)

Cook the carrots, celery, and onions over medium heat for 3 to 4 minutes.

Throw in some ground thyme and just a leetle bit of turmeric.

If you don&rsquot like turmeric, you can leave it out&hellipbut it&rsquos such a tiny amount, you&rsquoll hardly taste it. And it really does give the finished dish a lovely golden tinge and nice flavor.

Stir in the herbs until they&rsquore combined&hellip

Then pour in some low (or no) sodium chicken broth.

Stir as you&rsquore pouring it in.

Next, put the browned chicken back in the pot.

And here&rsquos where I can tell you about the two different directions you can head with the chicken. It&rsquos nice and brown and pretty, so if you wanted a more impressive/elegant presentation, you could leave the chicken pieces whole and serve a piece with each serving. I tend to like chicken diced up and/or shredded for dishes like this, so I&rsquoll take the meat off the bone. But I wanted to show you the option here.

I would normally say that if you plan to take the meat off the bone for the finished dish, there&rsquos no need to dredge it in flour and go to great lengths to brown the chicken and make it pretty. But first of all, browning the chicken first injects some good chicken flavor into the dish right off the bat and second of all, the small amount of flour used to dredge the chicken actually winds up giving the dish a little strength and substance later (without sprinkling in a whole lot of extra flour.)

Good! Then today is a normal day.

Oops! Forgot an ingredient. Apple cider! I see this in the occasional chicken and dumpling or chicken and noodle dish, and while it sounds totally bizarre, it really does add just a nice little oomph.

Normally, you&rsquod add the cider along with the chicken broth.

That&rsquos what most people would do.

But most people operate on a higher level of organization and clear thinking than I do.

And that&rsquos it for awhile! Just cover the pot and simmer the chicken for a good 20 minutes or so. You want the chicken to finish cooking and the broth to achieve a nice, deep flavor.

Next, it&rsquos time to make the dumplings! The best dumplings, in my opinion, have a mix of cornmeal and flour. Without the cornmeal, the dumplings can become gummy and overly glutenous and then your life can completely fall to pieces if you&rsquore not careful.

The pressure! The pressure!

Sift together the dry ingredients, then pour in half-and-half.

(Whole milk will work, too&hellipbut half-and-half seems to hold things together a little better.)

Stir it together until just combined. It won&rsquot be overly wet, but if you feel like it needs a teeny bit more moisture, just splash in a tiny bit of half-and-half.

Now just set this aside for a minute.

Now, back to the pot: remove the chicken to a plate. Continue simmering the broth.

Use two forks to pick the meat from the bone.

Then throw this into the pot.

Now, pour 1/2 to 3/4 cup of heavy cream into the pot. This will not result in an overly creamy base it&rsquoll just give it a nice richness. Stir it around to combine&hellip

Then it&rsquos time to throw in the dumplings! I just use a tablespoon to roughly scoop out some dough, then drop it on in without shaping it or messing with it at all. You want the dumplings to be rough and rustic and interesting. You don&rsquot want ping pong balls.

After you drop in all the dumplings, just put the lid on the pot and let it simmer for another 15 minutes or so.


Step 1

Bring the broth and desired seasonings (bouillon, salt, pepper, garlic salt, poultry seasoning) to a boil in a large (preferably non-stick) pot over medium-high heat.

Drop the tortilla strips, one at a time, into the boiling broth, gently pushing them down to the bottom. Resist the urge to stir as they are fragile and will fall apart if stirred too much. Cook for about 10 to 15 minutes or to your liking, lightly shaking the pot occasionally to move them around. Remove from heat and gently stir in the butter, milk, and cooked chicken.

Refrigerate leftovers. Reheat in the microwave, adding a dab of milk, if needed.

The Best Chicken and Dumplings Ever Recipe

Schedule your weekly meals and get auto-generated shopping lists.

  • 3-1/2 pound chicken cut up
  • Water
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 2 cups plus 2 tablespoons flour
  • 2 tablespoons vegetable shortening
  • Additional salt and pepper


  • 3-1/2 pound chicken cut up shopping listshopping list
  • 2 teaspoons saltshopping list
  • 1 teaspoon peppershopping list
  • 2 cups plus 2 tablespoons flourshopping list
  • 2 tablespoons vegetable shorteningshopping list
  • Additional salt and peppershopping list

How to make it

  • Place chicken in Dutch oven then add water until chicken is just covered.
  • Add salt and pepper then bring to a boil.
  • Reduce heat and simmer 20 minutes.
  • Remove chicken from liquid then skin, bone and return meat to broth.
  • Remove 1-1/2 cups broth and chill.
  • In large mixing bowl combine 2 cups flour, shortening and 1 cup chilled broth
  • Mix together to form dough then turn onto well floured surface and knead 10 times.
  • Roll to 1/4" thickness then cut into 1" squares and set aside.
  • To remaining chilled broth add remaining flour, dash of salt and pepper.
  • Stir into chicken and remaining broth in Dutch oven.
  • Bring broth to boil then add dumpling squares one at a time stirring occasionally to separate.
  • Reduce heat to simmer and cook 10 minutes.
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  • Plus 13 othersFrom around the world!

Looks D----licioso thanks for the new dumpling method too !

The Cook

The Rating

This is a close recipe to what my Grand Ma used to make, She called it Pot Pie. Also wonderful with a beef roast.

I always cut my dough really thin,that's just a tip I learned.THisd is a great recipe.I gave it a 5.