Chicken and dumplings is a beloved comfort food that fills your kitchen with warmth and your belly with hearty satisfaction. Making it from scratch might sound intimidating, but with a few simple steps, you can create a delicious homemade meal that rivals any Southern kitchen. Here’s a friendly, easy-to-follow guide to making chicken and dumplings from scratch, perfect for cozy nights or family dinners.
Ingredients You’ll Need
For the Broth and Chicken:
– 1 whole chicken (4 to 5 pounds), cut into pieces
– 1 yellow onion, quartered
– 3 large carrots, cut into thirds
– 3 ribs celery, cut into thirds
– 8 cups chicken broth (low sodium preferred)
– Salt and black pepper to taste
– Optional: 1 bay leaf or ¼ teaspoon poultry seasoning
For the Dumplings:
– 1 ¾ cups all-purpose flour (or cake flour for lighter dumplings)
– ⅓ cup shortening or butter
– ½ teaspoon baking powder
– ½ teaspoon salt
– ¾ cup milk (adjust as needed)
For Thickening and Garnish:
– 4 tablespoons cornstarch mixed with 4 tablespoons water (optional)
– Fresh chopped parsley for garnish
Step-by-Step Instructions
1. Make the Broth and Cook the Chicken
Start by placing the chicken pieces, onion, carrots, and celery in a large pot. Add salt and pepper, then pour in the chicken broth. Bring everything to a boil, then reduce the heat and let it simmer, covered, for about 45 to 60 minutes until the chicken is tender and fully cooked. This slow simmering will create a rich, flavorful broth.
2. Prepare the Dumplings
While the broth simmers, make your dumpling dough. In a bowl, combine the flour, baking powder, salt, and shortening. Use a fork or your fingers to mix until the shortening is evenly distributed. Gradually add the milk and stir until you get a soft dough that’s not sticky. Knead it lightly on a floured surface, then roll it out to about ⅛ inch thick. Cut the dough into strips or diamond shapes about 1 to 2 inches in size.
3. Finish the Broth and Add Dumplings
Remove the chicken and vegetables from the broth. Discard the skin and bones, then chop the chicken into bite-sized pieces. Return the broth to a simmer and gently drop the dumplings into the pot. Cover and cook for 15 to 20 minutes until the dumplings are tender and cooked through.
4. Combine and Thicken
Add the chopped chicken (and vegetables if you like) back into the pot. For a thicker broth, stir in the cornstarch slurry a little at a time until you reach your preferred consistency. Heat everything through for a few minutes, then sprinkle with fresh parsley before serving.
Tips for Perfect Chicken and Dumplings
– Use a whole chicken for the richest flavor, but boneless chicken breasts or thighs can work too.
– Don’t overwork the dumpling dough; it should be soft but not sticky.
– Simmer gently to keep the broth clear and the chicken tender.
– Customize your veggies-add peas, celery, or more carrots to your liking.
– Serve hot with a side of crusty bread to soak up the delicious broth.
Chicken and dumplings made from scratch are a true labor of love that rewards you with a warm, hearty meal. Whether it’s a chilly evening or a family gathering, this dish brings comfort and smiles to the table.
Enjoy your cooking adventure and the delicious results!