Jake Harper
Chicken and dumplings is a hearty, comforting dish that's surprisingly easy to make. The dumplings are made with a soft, biscuit-like dough that's gently dropped into the simmering soup. As they cook, they puff up and soak up the creamy broth. In this article, we'll guide you through the steps to make delicious, fluffy dumplings and offer tips on how to add them to your chicken stew for the perfect, comforting meal.
| Characteristics | Values |
|---|---|
| Chicken | Breasts, thighs, rotisserie chicken, or leftover cooked pieces |
| Broth | Chicken broth or stock |
| Vegetables | Onion, garlic, carrots, celery, peas, parsley, broccoli |
| Spices | Salt, pepper, thyme, bay leaves, poultry seasoning, turmeric |
| Dumpling ingredients | Flour, baking powder, milk, butter, cornstarch |
| Dumpling preparation | Mix ingredients, roll out dough, cut into squares or strips, add to broth |
| Cooking method | Simmer broth, add shredded chicken, add dumplings, cover and cook |
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What You'll Learn
Prepare the chicken broth
Chicken and dumplings is a comforting and tasty dish. The process of preparing chicken broth for this recipe can vary depending on your preferences and available ingredients. Here is a detailed guide to preparing the chicken broth:
Firstly, decide whether you want to make your own broth or use store-bought broth. While good-quality store-bought chicken broth can be a convenient option, making your own allows you to customise the flavour and richness to your liking. If you opt for homemade broth, you can use a whole chicken, chicken pieces, or leftover cooked chicken. For a richer broth, consider using a whole bone-in chicken.
If you're making your own broth, start by cutting up the chicken. You can use chicken breasts, thighs, or a combination of both. You can also use a whole chicken and cut the breasts and legs from the carcass. Once you have the desired amount of chicken, place it in a pot with water and bring it to a boil. You can also add vegetables and aromatics like onions, carrots, celery, and garlic to enhance the flavour of your broth. Some recipes suggest browning the chicken in olive oil first, then adding the vegetables and cooking until softened before adding the broth.
Let the broth simmer until the chicken is tender and cooked through. This can take around 45-60 minutes. Once the chicken is cooked, remove it from the broth and shred or chop it into bite-sized pieces. You can also strain the broth through a cheesecloth at this point if you want a clearer broth. Return the strained broth to the pot and bring it back to a boil before adding the dumplings.
To give your broth a creamy texture, you can add milk or evaporated milk. Evaporated milk is a great option as it adds body and depth without curdling or contributing too much fat. You can also add spices and herbs like parsley, thyme, rosemary, and sage to taste. Another way to thicken the broth is to add flour, creating a roux with the vegetables before slowly adding in the broth.
Preparing a delicious chicken broth for your dumplings is a key step in making comforting and tasty chicken and dumplings. By following these steps and adjusting to your preferences, you'll have a wonderful base for your dumpling dish.
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Make the dumpling dough
Making the dumpling dough is a straightforward process. First, you'll want to gather your ingredients. For the dough, you'll need flour, baking powder, butter, and milk. You can also add some salt and pepper to taste. If you want to make your dumplings extra fluffy, you can add a little extra baking powder. This acts as a leavening agent, helping the dough to expand and giving your dumplings a light and airy texture.
Once you have your ingredients, combine the dry ingredients in a medium-sized bowl. You can use a whisk to mix them together, ensuring an even distribution. Next, create a well in the centre of the flour mixture and add your butter and milk. Using a wooden spoon or a spatula, gently stir the ingredients together until they form a soft, sticky dough. If the dough seems too dry, you can add a little extra milk, a tablespoon at a time, until you achieve the desired consistency. It's important not to over-mix the dough, as this can affect the texture of your dumplings.
The dough should be soft and scoopable, and you should be able to easily scoop it with a spoon. At this point, you can set the dough aside while you prepare the rest of your ingredients. When you're ready to add the dumplings to your dish, simply use a spoon to scoop out portions of dough and drop them directly into your simmering soup or gravy.
If you want to make your dumplings ahead of time, you can freeze the dough. To do this, scoop the dough onto a baking sheet in spoonfuls, then flash-freeze for at least three hours or overnight. Once frozen, transfer the dough portions to a freezer bag or container and store them in the freezer for up to three months. When you're ready to use them, simply let them thaw for about 30 minutes before adding them to your soup or stew.
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Cut the dumplings
To cut the dumplings, start by dusting your counter with a generous amount of flour. Place the dumpling dough on the floured surface and dust it with more flour. This extra flour will help keep the dough from sticking to the counter or your rolling pin.
Next, use a rolling pin to roll out the dough. You want to achieve an even thickness of about 1/4 of an inch. Again, be sure to add more flour as needed to prevent sticking. Once your dough is rolled out, it's time to start cutting the dumplings.
Use a sharp knife or a pizza cutter to cut the dough into squares. Don't worry about making perfectly shaped dumplings—this dish is rustic and homemade, so it should look the part! The dumplings should be roughly the same size so they cook evenly, but they don't need to be precise.
After cutting out your dumplings, dust them with a bit more flour. This extra flour will serve two purposes: it will help prevent the dumplings from sticking together, and it will also help to thicken your chicken broth when you add them to the pot. Place the cut dumplings in a shallow bowl and dust them with flour until you're ready to cook them.
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Cook the dumplings
To cook the dumplings, first make sure your chicken broth is boiling. Then, begin adding your dumplings one at a time, stirring frequently, so they don't stick together. It's important to keep the lid on while your dumplings cook, as this traps the steam that helps them rise and cook evenly. You should also keep the heat low, so that your broth simmers rather than boils. This will prevent you from scorching the bottom of your soup.
Drop the dumplings into the broth one spoonful at a time, spacing them apart as much as possible. You can use a spoon to drop generous quarter-size dollops of the dumpling dough into the pot. They should just sit on top and will not sink. You can also roll out your dough and cut it into squares with a knife or pizza cutter. Either way, be sure to dust your dumplings with flour to prevent sticking.
Once all your dumplings are in the pot, gently press them down under the broth and replace the lid. Try not to peek too much during cooking, as letting out steam can affect the texture. The dumplings should cook undisturbed for 15 to 20 minutes. You can check if they're done by cutting one in half; it should look slightly biscuity, but with no raw dough. If it's still raw, let the dumplings cook a few minutes longer and then test again.
Some people like to freeze dumpling dough for quick and easy cooking later. To do this, simply drop spoonfuls of dough onto a baking sheet and flash-freeze for at least three hours or overnight. Then, transfer the frozen dough to a freezer bag and store it for up to three months. When you're ready to cook, let the dumplings thaw for about 30 minutes, then drop them into your soup or stew.
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Serve and store
Chicken and dumplings is best served fresh and straight out of the pot. It is recommended to keep the lid on while the dumplings cook, as this traps the steam that helps them rise and cook evenly. Once cooked, the dish is ready to serve.
If you're serving at a dinner party, you can keep the dish warm in a slow cooker, allowing guests to help themselves.
Leftovers can be stored in the fridge for up to three days. It is recommended to store the dumplings and soup separately to prevent the dumplings from absorbing all the broth.
To reheat, simply place in the microwave or warm over low heat on the stove, adding extra liquid as needed.
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Frequently asked questions
Drop the dumplings onto the top of the chicken soup.
Dumplings should be cooked for 15 minutes. Check if they're done with a toothpick. If they're still doughy, flip them over, cover, and cook for another 5 minutes.
Use whole milk, 2% milk, or evaporated milk. Do not use skimmed milk as the dumplings need fat to stay soft and moist.
