Jake Harper
Chicken and dumplings is a quintessential comfort food, especially in the Southern US. The dish consists of a thick, creamy chicken soup with vegetables in a broth, topped with dumplings. The dumplings can be made in various ways, including dropping spoonfuls of dough directly into the soup, rolling out the dough and cutting it into shapes, or using biscuit dough. The key to fluffy dumplings is to ensure they are fully cooked through without becoming soggy. To prepare the chicken, it is typically shredded and added to the soup before the dumplings, and it should never be brought to a full boil to prevent toughness.
| Characteristics | Values |
|---|---|
| Type of Dumpling | Drop, Rolled, or Biscuit |
| Chicken | Raw, leftover, rotisserie, or pre-roasted |
| Broth | Chicken broth, stock, or condensed soup |
| Vegetables | Onions, carrots, celery, peas |
| Seasoning | Salt, pepper, Worcestershire sauce, mustard powder, onion powder, garlic powder |
| Other Ingredients | Butter, milk, cornstarch, flour, baking powder, cheese, oil |
| Cooking Method | Boiled, fried, baked, steamed |
| Cooking Time | 10-15 minutes |
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What You'll Learn
- Dumpling dough: Use Bisquick and milk, or make your own with flour, butter, and baking powder
- Dumpling shape: Try rolled and cut, or simply scoop and drop dough into the broth
- Chicken: Use leftover chicken, rotisserie chicken, or raw chicken breasts
- Broth: Use chicken broth, with added cream of chicken soup, or make your own stock
- Cooking: Simmer gently, without lifting the lid, until dumplings are fluffy and cooked through
Dumpling dough: Use Bisquick and milk, or make your own with flour, butter, and baking powder
Chicken and dumplings is a popular comfort food in the Southern US. The dish typically consists of a thick, creamy chicken soup with vegetables in a broth, topped with dumplings.
There are three types of dumplings used in chicken and dumplings: Drop, Rolled, and Biscuit. Drop dumplings are made by scooping the dough straight from the bowl and dropping it into the soup to steam. Rolled dumplings are made by rolling out the dough, cutting it into shapes, and cooking it in the broth. Biscuit dumplings are made by cutting biscuit dough into smaller pieces and adding them to the soup to cook.
You can use Bisquick and milk to make the dumpling dough. Simply mix the Bisquick and milk in a medium bowl until a soft dough forms. Be careful not to overmix, as this can make the dumplings dense. You can use any type of milk you have, but 2% is recommended as it is the most popular variety. Drop the dough by large spoonfuls into the boiling stew, then reduce the heat and simmer.
Alternatively, you can make your own dumpling dough with flour, butter, and baking powder. To make the dough, stir together flour, baking powder, sugar, and salt in a bowl. Cut in butter until the mixture is crumbly, then stir in milk and mix until a batter forms. Allow the batter to rest for 3 to 5 minutes, then drop it by spoonfuls into the boiling stew or soup. Cover and simmer for about 15 minutes.
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Dumpling shape: Try rolled and cut, or simply scoop and drop dough into the broth
Chicken and dumplings is a popular comfort food in the Southern US. There are several ways to prepare dumplings, and the recipe can be adapted to personal preference. The dumplings can be rolled and cut, or simply scooped and dropped into the broth.
For rolled dumplings, the dough is rolled out and cut into shapes before being cooked in the broth. This method gives the dumplings a chewy, gnocchi-like texture. This is a good option if you prefer denser dumplings. To make rolled dumplings, start by preparing your dough. A simple dough can be made by combining flour, baking powder, and cold butter. You can also add an egg to the mixture, which will give your dumplings a richer flavour. Roll out the dough on a floured surface until it is around 1/4 inch thick. Then, use a knife or cookie cutter to cut the dough into strips or shapes.
For dropped dumplings, simply scoop the dough up and drop it into the soup for steaming. This method is quicker and easier, and the dumplings cook up plump and pillowy. They are often preferred for their light and fluffy texture. To make dropped dumplings, prepare your dough as before, but instead of rolling it out, simply scoop up small portions of the dough and drop them directly into the broth. The dumplings will cook through in around 10 minutes.
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Chicken: Use leftover chicken, rotisserie chicken, or raw chicken breasts
Chicken and dumplings is a quintessential comfort food, and there are several ways to prepare the chicken for this dish. The chicken can be cooked in advance, or you can use raw chicken breasts to cook in the soup.
If you are using raw chicken, you can boil or bake the chicken breasts. To boil chicken breasts, simply add them to a pot of boiling water. To bake the chicken, preheat your oven to 350°F and place 2-3 chicken breasts on a baking sheet. Drizzle with oil and season with salt and pepper. Bake for about 45 minutes, until the chicken reaches an internal temperature of 165°F. Once cooked, shred the chicken with two forks.
You can also use leftover chicken or a rotisserie chicken as a shortcut to save time. If using leftover chicken, you will need about 4 cups of shredded chicken for the recipe. A rotisserie chicken is a great option as it provides tender meat and can be easily shredded and added to the soup.
Some recipes call for pre-cooked chicken, so if you are using raw chicken breasts, be sure to cook them thoroughly before adding them to the soup. The chicken is typically diced or shredded and added to the soup before the dumplings. It is important to note that the soup should only be gently simmering when the chicken and dumplings are cooking to ensure the chicken doesn't become tough.
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Broth: Use chicken broth, with added cream of chicken soup, or make your own stock
Chicken and dumplings is a quintessential comfort food, and making it from scratch is a labour of love. The broth is key to this recipe, and there are a few options to consider.
Firstly, you could use chicken broth. This is a good base for the soup and can be made by stewing a whole chicken, which will make the broth thick and give it a rich flavour. You can also use leftover chicken or a store-bought rotisserie chicken to save time. If you use a whole chicken, you can make a rich stock from the bones, which will add depth to your broth.
Another option is to use condensed cream of chicken soup. This is a great shortcut to achieving a rich, creamy, thick base for your soup. You can also use cream of celery or a combination of soups if you prefer. To make the soup less salty, use low-sodium or 'heart-healthy' cream of chicken soup. You can also add salt to taste if needed.
If you want to make your own stock, you can use chicken breasts. Bake two or three breasts in the oven at 350°F for about 45 minutes. Once cooked, shred the chicken with two forks. You can then add two quarts of chicken broth to a large pot and begin warming it up while you make the dumplings.
You can also add vegetables to your broth, such as onions, carrots, and celery. Saute these in a pan while your chicken is boiling, and then add them to your broth.
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Cooking: Simmer gently, without lifting the lid, until dumplings are fluffy and cooked through
Once you've prepared your dumplings and added them to the pot, it's time to cook them. Cover the pot and simmer gently. It's important that you don't lift the lid while the dumplings are cooking, as they need to steam. Place your ear next to the pot to gauge the simmer—you want it to be gentle enough that the bottom of the soup doesn't burn, but vigorous enough to steam the dumplings.
Depending on the size of your dumplings, they should take around 10 to 15 minutes to cook through. You can check if they're done by poking them with a spoon or skewer; they should feel firm with no wet batter in the centre. If you're unsure, take one dumpling out of the pot and cut it in half. The interior should be fluffy with no visible wet spots. Make sure your dumplings are fully cooked before serving—nobody likes a soggy dumpling!
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Frequently asked questions
There are typically three types of dumplings used for chicken and dumplings: Drop, Rolled, and Biscuit. For Drop dumplings, simply scoop the dough from the bowl and drop it into the soup for steaming. Rolled dumplings are made by rolling out the dough, cutting it into shapes, and cooking it in the broth. For Biscuit dumplings, cut biscuit dough into smaller pieces and add them to the soup to cook.
For the dumplings, you will need flour, baking powder, and butter. You can also use a pre-made biscuit or baking mix, such as Bisquick, and milk. For the chicken and dumplings as a whole, you will need chicken broth, condensed soup, shredded chicken, and seasonings.
Cover the pot and cook the dumplings undisturbed for about 10 minutes. Then, uncover the pot and check if the dumplings are done by poking them with a spoon or spatula. They should feel firm with no wet batter in the center. If they are still wet, cover the pot and continue cooking for a few more minutes.
Yes, you can use leftover cooked chicken or a rotisserie chicken from the supermarket to save time.
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