Chicken and dumplings, a seemingly simple dish of tender chicken simmered in a savory broth and topped with fluffy dumplings, boasts a surprisingly rich and varied history. While pinpointing its exact origins is difficult, variations of the dish can be traced back centuries. Early forms likely emerged from necessity, utilizing readily available ingredients like leftover chicken and simple dough to create a hearty, filling meal. Think peasant fare, transformed over time into a comforting classic.
The dish’s evolution is intertwined with the development of regional cuisines across various cultures. Many believe its closest ancestor lies in the German Knödel, small dumplings served with various meats and stews. Similar dishes also exist in other European traditions, showcasing the widespread appeal of this comforting combination. In America, chicken and dumplings solidified its place in the culinary landscape, particularly in the Southern and Midwestern states, becoming a staple of home cooking and family gatherings. Its popularity is evidenced by the countless variations found across the country, each family boasting its own secret recipe passed down through generations.
The cultural significance of chicken and dumplings extends beyond its deliciousness. It represents comfort, nostalgia, and a connection to heritage. This dish isn’t just sustenance; it’s a symbol of home, often associated with warm memories of childhood and family meals. While precise statistics on its consumption are hard to come by, its enduring presence in cookbooks, family recipes, and restaurant menus across the United States speaks volumes about its continued popularity. The dish’s adaptability also contributes to its enduring appeal; it easily accommodates dietary preferences and regional tastes, incorporating various vegetables, herbs, and spices. From simple farmhouse fare to elegant restaurant presentations, chicken and dumplings remains a versatile and beloved dish.
Ingredients and Measurements
This recipe yields approximately 6 servings of hearty Chicken and Dumplings. Accurate measurements are crucial for achieving the perfect balance of flavors and textures. We recommend using a kitchen scale for the most precise results, especially for the flour in the dumplings and the chicken.
For the Chicken and Broth:
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes: Using boneless, skinless chicken breasts ensures even cooking and tender meat. Avoid using overly large pieces, as they may not cook through properly.
- 8 cups chicken broth (low sodium preferred): Using low-sodium broth allows you to control the salt level in your dish. You can always add more salt to taste at the end. Homemade broth is highly recommended for superior flavor.
- 1 medium yellow onion, chopped: Approximately 1 cup chopped. Using a yellow onion provides a classic savory flavor. Feel free to substitute with a white onion if preferred.
- 2 carrots, peeled and sliced: Approximately 1 cup sliced carrots. Carrots add sweetness and visual appeal. Consider using baby carrots for easier preparation.
- 2 celery stalks, chopped: Approximately 1/2 cup chopped celery. Celery contributes a subtle earthy flavor that complements the chicken and other vegetables.
- 2 cloves garlic, minced: Freshly minced garlic provides the best flavor. If using pre-minced garlic, use slightly less to avoid overpowering the other ingredients.
- 1 teaspoon dried thyme: Thyme adds a wonderful herbal note that pairs well with chicken.
- 1/2 teaspoon dried rosemary: Rosemary adds complexity to the broth’s flavor profile.
- Salt and freshly ground black pepper to taste: Seasoning is crucial! Taste the broth before adding dumplings and adjust seasoning accordingly.
For the Dumplings:
- 2 cups all-purpose flour, plus more for dusting: Using a kitchen scale is highly recommended for measuring flour accurately. Spooning flour can lead to inaccurate measurements.
- 1 teaspoon baking powder: Baking powder is essential for the dumplings’ lightness and fluffiness.
- 1/2 teaspoon salt: Salt enhances the flavor of the dumplings.
- 1 cup milk: Use whole milk for richer, more tender dumplings.
- 2 tablespoons melted unsalted butter: Melted butter adds richness and flavor to the dumplings.
Optional additions: Consider adding 1/2 cup of chopped fresh parsley to the finished dish for added freshness and color.
Equipment List
Making delicious chicken and dumplings requires the right tools to ensure a smooth and efficient cooking process. This list details the essential equipment, along with recommendations for optimal results. While substitutions are sometimes possible, using the recommended items will yield the best texture and consistency.
Large Stockpot (8-quart minimum): You’ll need ample space for the chicken and broth to simmer comfortably. An 8-quart stockpot or larger is ideal, especially if you’re making a large batch to serve several people. A pot with a heavy bottom is preferred for even heat distribution, preventing scorching.
Cutting Board (Large): A large, sturdy cutting board is crucial for prepping the chicken and vegetables. Choose a material that is easy to clean and sanitize, such as plastic or wood (properly treated). Avoid using glass cutting boards as they can dull your knives quickly.
Chef’s Knife (8-inch): A sharp chef’s knife is essential for efficiently cutting the chicken into manageable pieces. Properly sharpening your knife will make the process quicker and safer. A dull knife increases the risk of accidents.
Measuring Cups and Spoons: Accurate measurements are key to achieving the perfect balance of flavors and consistency in your dumplings and broth. Invest in a good set of measuring cups and spoons to ensure precision in your recipe.
Mixing Bowls (Large and Medium): You’ll need a large bowl for preparing the dumpling dough and a medium bowl for whisking together any additional seasonings or sauces. Stainless steel or glass bowls are best as they are easy to clean and won’t react with ingredients.
Wooden Spoon or Spatula: A sturdy wooden spoon or spatula is ideal for stirring the chicken and dumplings while they simmer. Avoid using metal utensils, as they can scratch the inside of your pot.
Colander: A colander is necessary for draining the cooked chicken before shredding it. Choose one that is large enough to hold the entire batch of cooked chicken comfortably.
Rolling Pin: A rolling pin is essential for rolling out the dumpling dough to the desired thickness. A lightly floured surface will prevent sticking.
Pastry Blender or Fork (optional): If using a biscuit-style dumpling recipe that requires cutting in shortening or butter, a pastry blender or fork is helpful for creating light and flaky dumplings.
Slotted Spoon: A slotted spoon allows you to easily remove the cooked dumplings from the pot without disturbing the broth.
Serving Bowls: Lastly, you’ll need serving bowls to present your delicious chicken and dumplings. Choose attractive bowls that are the right size for your portions.
Chicken Preparation
The key to delicious chicken and dumplings lies in properly preparing the chicken. We’ll be using about 1.5 lbs of bone-in, skin-on chicken thighs for this recipe. Chicken thighs are more forgiving than breasts and less likely to dry out during the long simmering process. You can substitute with all breasts, but be mindful of cooking time and ensure they don’t overcook.
Begin by rinsing the chicken thighs under cold water. Pat them thoroughly dry with paper towels. This step is crucial for achieving a good sear and developing rich flavor. Excess moisture will prevent proper browning.
Next, season the chicken generously. We recommend using about 1 teaspoon of salt and 1/2 teaspoon of black pepper per pound of chicken. Feel free to experiment with other seasonings such as paprika, garlic powder, onion powder, or even a pinch of cayenne pepper for a little heat. Rub the seasoning evenly over the entire surface of each thigh, ensuring it gets into all the crevices.
In a large, heavy-bottomed pot or Dutch oven (at least 6 quarts), heat about 2 tablespoons of vegetable oil over medium-high heat. Ensure the oil is hot enough before adding the chicken; this will prevent sticking and promote a beautiful golden-brown sear. Work in batches to avoid overcrowding the pot, which will lower the temperature and result in steaming instead of searing.
Sear the chicken thighs for 3-4 minutes per side, until nicely browned. This step adds depth of flavor and creates a delicious crust. Once seared, remove the chicken from the pot and set aside. Don’t worry if it’s not perfectly cooked through at this stage; it will finish cooking in the simmering liquid.
Important Note: If you are using bone-in, skin-on chicken breasts, reduce the searing time to 2-3 minutes per side to prevent overcooking. Breasts cook much faster than thighs.
Once all the chicken is seared, you can proceed to the next step of the recipe, building the flavorful broth that will both cook the chicken and serve as the base for your dumplings. Remember to scrape up any browned bits from the bottom of the pot – these are packed with flavor!
Vegetable Preparation
The success of your chicken and dumplings hinges not only on the perfectly cooked chicken and fluffy dumplings, but also on the vibrant, flavorful vegetables that complement them. For this recipe, we’ll be using carrots, celery, and onion – a classic mirepoix – which provides a rich base for the savory broth. Proper preparation of these vegetables is key to achieving a delicious and visually appealing final dish.
Begin by gathering your ingredients: 2 medium carrots, 2 stalks of celery, and 1 medium yellow onion. Ensure all vegetables are fresh and firm. Wilted or damaged produce will impact the overall taste and texture of your dish.
Wash the carrots, celery, and onion thoroughly under cold running water. Scrub the carrots with a vegetable brush to remove any ingrained dirt. Remove the leafy tops from the celery stalks and discard. Peel the onion if desired; leaving the skin on adds a subtle sweetness and depth of flavor, but removing it provides a cleaner, more uniform appearance.
Now, it’s time to dice the vegetables. For a consistent texture and even cooking, aim for a roughly uniform dice. A good size is about ½ inch. Using a sharp knife is crucial for efficient and safe cutting. If you’re uncomfortable with knife skills, consider using a food processor fitted with a dicing blade, but be mindful of achieving a consistent size. For the carrots and celery, chop them into ½-inch pieces. For the onion, remove the root end and cut it in half. Then, slice it thinly from top to bottom, and then slice perpendicularly to create small, even dice.
Once all the vegetables are diced, you can set them aside in a bowl. Avoid overcrowding the bowl to prevent them from becoming soggy before they are cooked. You can also prepare them slightly ahead of time; just ensure they’re kept cool and dry until you’re ready to add them to the pot.
The quantities provided (2 carrots, 2 celery stalks, 1 onion) are a guideline; feel free to adjust them to your preference. If you prefer a more vegetable-forward broth, increase the quantities. If you want a simpler broth, you can reduce them slightly. Remember to maintain the ratio between the vegetables to ensure a balanced flavor.
With your vegetables properly prepared, you’re one step closer to a perfect bowl of chicken and dumplings! Proceed to the next step with confidence, knowing your vegetable foundation is well-established.
Making the Dumplings
Now that your chicken and broth are simmering beautifully, it’s time to tackle the dumplings! These fluffy clouds of dough are the star of the show, so let’s make them perfect. For this recipe, we’ll be making drop dumplings, which are easier than rolled dumplings and achieve a wonderfully tender texture.
In a medium bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Ensure the baking powder is fresh for the best rise. A little stale baking powder will result in flat dumplings.
Next, gradually whisk in 1 cup of milk. Don’t add it all at once; you want a slightly lumpy batter, not a smooth one. Overmixing will develop the gluten in the flour, resulting in tough dumplings. Aim for a consistency similar to thick pancake batter. If it’s too thick, add a tablespoon or two more milk; if it’s too thin, add a tablespoon or two more flour.
Once the batter is ready, use a large spoon or a 1/4 cup measuring cup to drop spoonfuls of the dumpling batter into the simmering chicken broth. Do not stir the broth after adding the dumplings; this will prevent them from rising properly. Space the dumplings evenly to allow for expansion.
Reduce the heat to a gentle simmer, cover the pot, and cook for 15-20 minutes, or until the dumplings are cooked through and fluffy. You’ll know they’re done when they’re light and puffy and no longer appear doughy. Resist the urge to peek too often; lifting the lid will release steam and potentially flatten your dumplings.
Once cooked, carefully remove the lid and let the dumplings rest for a few minutes before serving. This allows them to set slightly and prevents them from falling apart when you serve them. Serve immediately for the best texture and flavor. Enjoy your delicious homemade chicken and dumplings!
Professional Tip: For extra flavor, consider adding 1 tablespoon of melted butter to the dumpling batter. This will add richness and a delightful golden hue to your dumplings.
Preparing the Broth
The foundation of delicious chicken and dumplings lies in a rich and flavorful broth. We’ll be making a homemade broth, but you can substitute with 8 cups of good quality store-bought chicken broth if you’re short on time. However, homemade offers a depth of flavor that’s hard to replicate.
Begin by gathering your ingredients: one whole (about 3-4 pound) chicken, 8 cups of water, 2 carrots, peeled and roughly chopped, 2 celery stalks, roughly chopped, 1 medium onion, quartered, 2 cloves garlic, smashed, 1 teaspoon dried thyme, 1 bay leaf, and salt and pepper to taste. Adjust the quantity of vegetables to your preference; more vegetables will yield a richer, more complex broth.
Place the whole chicken in a large stockpot or Dutch oven. Add the water, carrots, celery, onion, garlic, thyme, and bay leaf. Ensure the chicken is fully submerged; add more water if necessary. Bring the mixture to a boil over high heat, then reduce heat to low, cover, and simmer gently for at least 1.5 to 2 hours, or until the chicken is cooked through and easily shreds with a fork. Skimming off any foam that rises to the surface during the simmering process will result in a clearer broth.
Once the chicken is cooked, carefully remove it from the pot and set it aside to cool slightly. Allow the chicken to cool enough to handle before shredding. Once cool enough, shred the chicken meat, discarding the skin and bones. You should have approximately 3-4 cups of shredded chicken. Set aside for later use in the dumplings.
Strain the broth through a fine-mesh sieve or cheesecloth-lined colander into a large bowl or clean stockpot, pressing down on the solids to extract as much liquid as possible. Discard the solids. Season the broth generously with salt and pepper to taste. You can adjust the seasoning later, but it’s easier to add than to remove. At this stage, you can also add other flavor enhancers such as a splash of white wine or a tablespoon of chicken base for added depth.
Your flavorful chicken broth is now ready to be the base for your delightful chicken and dumplings. Remember to adjust the seasoning to your personal preference before proceeding to the next step.
Recommendations
For the best Chicken and Dumplings, we recommend using a high-quality broth for a richer flavor. Bone-in chicken pieces will yield a more flavorful broth than boneless, and simmering the chicken for a longer period will extract maximum flavor. Don’t be afraid to experiment with different herbs and spices to personalize your dish. A touch of thyme, rosemary, or sage can add depth and complexity.
Serving Suggestions: This hearty dish is perfect for a cozy family dinner. Serve it hot, straight from the pot. A sprinkle of fresh parsley adds a pop of color and freshness. Consider serving it with a side of crusty bread for dipping into the flavorful broth. A simple green salad provides a refreshing contrast to the richness of the chicken and dumplings.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a little broth or water if needed to prevent dryness. Freezing is also an option; allow the dish to cool completely before transferring it to freezer-safe containers. Frozen chicken and dumplings will last for up to 3 months.
Complementary Dishes: A simple side of steamed green beans or roasted carrots complements the richness of the dish. Consider a side of mashed potatoes or creamy coleslaw for a more decadent meal. For a complete meal, a fresh fruit salad or apple crisp would be a nice dessert option.
Nutritional Information (Approximate per serving, based on a 6-serving recipe): Calories: 400-500 (depending on ingredients and portion size), Protein: 30-40g, Fat: 15-25g, Carbohydrates: 40-50g. This is an estimate and may vary depending on the specific ingredients used. For a more precise nutritional breakdown, use a nutrition calculator with your exact ingredients and quantities.
Important Note: Nutritional information is an approximation. The actual calorie and nutritional content may vary depending on the specific ingredients used and portion sizes. Always consult a nutritionist or dietitian for personalized dietary advice.
