Winter comfort recipes Homemade chicken and dumplings
This homemade chicken and dumplings recipe is a true grandma’s recipe, made completely from scratch with tender chicken, fluffy dumplings, and a rich, comforting broth. Perfect for cold nights, this classic southern chicken and dumplings dish is one of the most beloved winter comfort recipes in American kitchens.
Equipment
- 1 Large 6-quart Dutch oven or heavy-bottom pot
- 1 Mixing bowl (for dough)
- 1 Pastry cutter or two forks
- 1 Ladle
- 1 Meat thermometer
Ingredients
For the Chicken and Broth
- 2 lbs bone-in skin-on chicken thighs (bones add more flavor to the broth)
- 1 tbsp olive oil for searing
- 8 cups low-sodium chicken broth or water
- 1 medium onion finely diced
- 2 carrots sliced into coins
- 2 celery stalks chopped
- 3 cloves garlic minced
- 2 bay leaves
- 1 tsp salt and ½ tsp cracked black pepper
- The Twist: 1 tsp fresh thyme leaves
For the From-Scratch Dumplings
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ¾ tsp salt
- 3 tbsp cold salted butter cubed
- ¾ cup whole milk room temperature
Instructions
The Sear (The Flavor Foundation)
- Heat the olive oil in your Dutch oven over medium-high heat. Pat the chicken thighs dry with paper towels. Place them skin-side down in the pot and sear for 5–6 minutes until the skin is golden and crispy. Flip and sear for another 3 minutes. Remove chicken and set aside.
Sauté the Aromatics
- In the same pot (don't wash out the chicken fat!), add the onion, carrots, and celery. Sauté for 5 minutes until softened. Add the garlic and fresh thyme, cooking for just 60 seconds until fragrant.
The Long Simmer
- Pour in the broth or water. Use a wooden spoon to scrape the bottom of the pot to release the browned chicken bits. Return the chicken thighs to the pot. Add bay leaves, salt, and pepper. Bring to a boil, then reduce heat to low. Simmer partially covered for 45 minutes.
Shred the Chicken
- Lift the chicken out of the pot. Discard the skin and bones. Shred the meat into bite-sized chunks and return it to the simmering broth.
Master the Dumplings
- In a mixing bowl, whisk together the flour, baking powder, and salt. Add the cold butter. Use a pastry cutter to work the butter into the flour until it looks like coarse crumbs. Gently stir in the milk. Pro Tip: Stop stirring the moment the flour is moistened. Overworking the dough is why dumplings become tough!
The "No-Peek" Finish
- Drop rounded tablespoons of dough into the simmering broth. Do not stir! The dumplings should sit on top. Cover the pot with a tight-fitting lid and cook for 15 minutes. Crucial: Do not lift the lid during these 15 minutes. The steam is what cooks the center of the dumpling.
Video
Notes
Nutrition Information (Per Serving)
Calories: 420 kcal Protein: 32g Carbohydrates: 38g Fat: 15g Fiber: 3g Sodium: 780mg Watch this step-by-step video guide to see how fluffy homemade dumplings should look while cooking.
Calories: 420 kcal Protein: 32g Carbohydrates: 38g Fat: 15g Fiber: 3g Sodium: 780mg Watch this step-by-step video guide to see how fluffy homemade dumplings should look while cooking.