Picture tender chicken, aromatic vegetables, and pillowy dumplings swimming in a rich broth – it’s the ultimate hug in a bowl. Whether you’re a seasoned home cook or a novice in the kitchen, this recipe is designed to make you a hero in your own home. Let’s embark on a culinary journey that’s both delicious and rewarding.
Perfect for cozy family dinners or chilly evenings when you crave warmth, our recipe elevates this classic comfort food to new heights. The carefully chosen blend of herbs, spices, and homemade dumplings ensures a dining experience that’s not just satisfying but also deeply comforting. Join us as we explore the art of crafting this timeless dish in your own kitchen.
- 3⁄4 cup All-Purpose Flour, divided
- 1⁄2 teaspoon Salt
- 1⁄2 teaspoon freshly Ground Pepper
- 1 Chicken, cut up
- 2 tablespoons Oil
- 1 large Onion, chopped
- 2 medium Carrots, chopped
- 2 Celery Ribs, chopped
- 3 Garlic cloves, minced
- 6 cups Chicken Stock
- 1⁄2 cup Apple Cider
- 2 teaspoons Sugar
- 2 Bay Leaves
- 5 whole Peppercorns
- 1 1⁄3 cup All-Purpose Flour
- 2 teaspoons Baking Powder
- 3⁄4 teaspoon Salt
- 2⁄3 cup Milk
- 1 tablespoon Butter, melted
- 1⁄2 cup Heavy Whipping Cream
- 2 teaspoons Parsley
- 2 teaspoons Thyme
- Additional Salt and Pepper to taste
- In a bowl, combine 1/2 cup of all-purpose flour, salt, and freshly ground pepper. Mix well to season the flour.
- Coat each piece of cut-up chicken in the seasoned flour mixture, shaking off excess flour.
- In a Dutch oven over medium heat, add 2 tablespoons of oil. Brown the floured chicken pieces, then remove and set aside.
- In the same Dutch oven, sauté chopped onions, carrots, celery, and minced garlic until aromatic.
- Sprinkle the remaining 1/4 cup of flour over the vegetables, stirring to create a roux.
- Gradually add chicken stock, stirring to avoid lumps. Add apple cider, sugar, bay leaves, and peppercorns. Simmer for 25 minutes.
- In a separate bowl, combine 1-1/3 cups of all-purpose flour, baking powder, and salt. In another bowl, mix milk and melted butter. Pour wet ingredients into dry, stirring until just combined.
- Drop spoonfuls of dumpling dough into the simmering soup. Cover and cook for 15 minutes.
- While dumplings cook, shred chicken using two forks. Set aside.
- Once dumplings are cooked, add heavy whipping cream, parsley, thyme, and shredded chicken to the soup. Season with salt and pepper to taste.
- Ladle Chicken and Dumplings into bowls, garnish with herbs if desired, and serve hot.
Expert Tips and Tricks:
- To achieve a deeper flavor, consider marinating the chicken in the seasoned flour for an hour before cooking.
- Experiment with different herbs in the dumplings for varied flavors.
- For a time-saving option, use pre-cut chicken parts.
- Adjust the thickness of the soup by controlling the amount of flour in the roux.
- Add a dash of hot sauce for a spicy kick.
- Incorporate diced potatoes for extra heartiness.
- Swap thyme for rosemary for a unique herbal twist.
- Use whole-wheat flour for a healthier dumpling option.
- Introduce frozen peas for bursts of sweetness.
What to Serve It With:
Crusty artisan bread for dipping.
Mashed potatoes for a comforting side.
Steamed broccoli for a veggie boost.
Side salad with a zesty vinaigrette.
Roasted Brussels sprouts for a fall-inspired pairing.
Garlic knots for a playful take on traditional bread.
Chicken and Dumplings can be refrigerated in an airtight container for up to 3 days. To freeze, store in a freezer-safe container for up to 2 months. Reheat in a pot over medium heat, adding a splash of chicken stock to maintain the soup’s consistency.
How Much Chicken and Dumplings for Family Gatherings?
For a family gathering of 6-8 people, doubling the recipe should provide hearty servings. Adjust based on the number of guests and their appetites.
How Far in Advance Can I Make Chicken and Dumplings?
Chicken and Dumplings taste best when freshly made. However, you can prepare the soup base in advance and refrigerate. Add dumplings and finish the dish just before serving to ensure the dumplings are tender and flavorful.
Chicken and Dumplings
In a bowl, combine 1/2 cup of all-purpose flour, salt, and freshly ground pepper. Mix well to season the flour.
Take the cut-up chicken and coat each piece in the seasoned flour mixture. Shake off excess flour.
In a Dutch oven over medium heat, add 2 tablespoons of oil. Brown the floured chicken pieces in the Dutch oven. Be cautious not to cook them entirely, just brown the exterior for flavor. Once browned, remove the chicken from the Dutch oven and set aside.
In the same Dutch oven, add chopped onions, carrots, celery, and minced garlic. Sauté the vegetables until they become aromatic and slightly softened.
Sprinkle the remaining 1/4 cup of flour over the sautéed vegetables. Stir to incorporate the flour, creating a roux.
Gradually add chicken stock, stirring continuously to avoid lumps. Add apple cider, sugar, bay leaves, and whole peppercorns. Allow the mixture to come to a simmer.
Once the mixture is simmering, add the browned chicken back to the Dutch oven. Simmer the soup for about 25 minutes, allowing the flavors to meld.
In a separate bowl, combine 1-1/3 cups of all-purpose flour, baking powder, and salt. In another bowl, mix together milk and melted butter. Pour the wet ingredients into the dry ingredients and stir until just combined.
Take spoonfuls of the dumpling dough and drop them onto the simmering soup. Cover and let the dumplings cook for about 15 minutes or until they are cooked through.
While the dumplings are cooking, shred the chicken using two forks. Set aside the shredded chicken.
Once the dumplings are cooked, add heavy whipping cream, parsley, and thyme to the soup. Gently stir in the shredded chicken. Season with additional salt and pepper to taste.
Ladle the Chicken and Dumplings into bowls. Garnish with additional herbs if desired. Serve hot and enjoy your comforting and flavorful Chicken and Dumplings!