Chicken and dumplings

Nothing beats the ultimate comfort food combination of tender chicken and fluffy, pillowy dumplings simmering in a rich, savory broth. Whether you want to make it from scratch with a whole chicken or whip up a quick weeknight version using canned biscuits, this guide has you covered.

Ingredients

• Chicken: 3 to 4 boneless, skinless chicken breasts (or a whole cut-up chicken / rotisserie chicken shredded)
• Broth: 6 cups of good-quality chicken broth or stock
• Veggies: 3 tablespoons butter, 1 medium yellow onion (diced), 3 carrots (sliced), 3 stalks of celery (sliced)
• Seasoning: 1/2 teaspoon dried thyme, 1/2 teaspoon garlic powder, salt and freshly cracked black pepper to taste
• Creaminess (Optional): 1/2 cup heavy cream or whole milk for a richer broth

• Dry Ingredients: 2 cups all-purpose flour, 1 tablespoon baking powder, 1 teaspoon salt
• Fat: 3 tablespoons unsalted butter (melted or cut into cold cubes)
• Liquid: 3/4 cup whole milk or buttermilk

Step-by-Step Instructions

1. Simmer the Base: In a large Dutch oven or soup pot, melt the butter over medium heat. Add the diced onions, carrots, and celery. Sauté for about 5 minutes until they begin to soften.
2. Build the Broth: Pour in the chicken broth, add the thyme, garlic powder, salt, and pepper. Submerge the chicken breasts into the liquid. Bring the pot to a boil, then reduce the heat, cover, and let it simmer for about 15 to 20 minutes until the chicken is cooked through.
3. Shred the Chicken: Remove the chicken breasts from the pot and use two forks to shred the meat. Return the shredded chicken back into the simmering broth.
4. Mix the Dumplings: In a medium bowl, whisk together the flour, baking powder, and salt. Stir in the melted butter and milk just until a sticky, soft dough forms (do not overmix, or the dumplings will become tough).
5. Drop into the Pot: Turn the heat down to a gentle simmer. Use a spoon or a small cookie scoop to drop rounded spoonfuls of the dumpling dough directly into the hot bubbling broth.
6. Cook Covered: Cover the pot with a tight-fitting lid and let it simmer undisturbed for 15 to 18 minutes. Crucial tip: Avoid lifting the lid while they cook, as trapped steam is what makes the dumplings rise and turn light and fluffy!
7. Finish and Serve: Gently stir in the heavy cream if you want a creamier texture. Taste and adjust seasoning with extra salt and pepper if needed, then serve hot.

Quick Weeknight Shortcut: Short on time? You can skip making dumpling dough from scratch by using a can of refrigerated buttermilk biscuits (like Pillsbury Grands). Simply cut each biscuit into quarters and drop them directly into the simmering broth for the last 15 minutes of cooking.