Chicken and Dumplings recipe

This old-fashioned Chicken and Dumplings recipe creates a complete comfort meal in one pot. Featuring tender chicken simmered in aromatic broth topped with fluffy, made-from-scratch dumplings, this dish serves 6-8 people and takes approximately 2 hours from start to finish. The recipe combines traditional cooking techniques with simple ingredients to deliver maximum flavor and satisfaction.

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Equipment

Large heavy-bottomed pot or Dutch oven (6-8 quart capacity)
Large mixing bowl
Wooden spoon
- Ladle
Sharp knife
Cutting board
Measuring cups and spoons
Fork for testing dumpling doneness

Ingredients

For the Chicken:
1 whole chicken 3-4 lbs, cut into pieces
2 tablespoons vegetable oil
1 large onion diced
3 carrots sliced
3 celery stalks chopped
3 cloves garlic minced
8 cups chicken broth
2 bay leaves
1 teaspoon dried thyme
1 teaspoon dried sage
Salt and black pepper to taste
2 tablespoons fresh parsley chopped
For the Dumplings:
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
3 tablespoons cold butter cubed
1 cup cold milk
2 tablespoons fresh parsley chopped (optional)

Instructions

Prepare the chicken base: Heat oil in a large pot over medium-high heat. Season chicken pieces with salt and pepper, then brown on all sides, about 6-8 minutes per side. Remove chicken and set aside.
Build the flavor foundation: In the same pot, sauté onions, carrots, and celery until softened, about 5 minutes. Add garlic and cook for another minute until fragrant.
Simmer the chicken: Return chicken to the pot and add chicken broth, bay leaves, thyme, and sage. Bring to a boil, then reduce heat and simmer covered for 45 minutes to 1 hour until chicken is tender and easily falls off the bone.
Prepare the meat: Remove chicken pieces and let cool slightly. Remove and discard skin and bones, then shred meat into bite-sized pieces. Return shredded chicken to the pot.
Make the dumplings: In a mixing bowl, whisk together flour, baking powder, and salt. Cut in cold butter using a fork or pastry cutter until mixture resembles coarse crumbs. Stir in cold milk and parsley until just combined. Don't overmix.
Cook the dumplings: Bring the chicken mixture to a gentle boil. Using a spoon, drop dumpling batter in large spoonfuls directly onto the simmering liquid. Cover and cook for 15-20 minutes without lifting the lid.
Final seasoning: Remove bay leaves, taste and adjust seasoning with salt and pepper. Sprinkle with fresh parsley before serving.

Notes

Don't lift the pot lid while dumplings are cooking, as this releases steam needed for proper rising
Dumplings should be fluffy and cooked through when tested with a fork
The consistency should be stewlike, not soupy
For richer flavor, use homemade chicken stock instead of store-bought broth