Easy Beginner Chicken and Dumplings: Comfort Food Made Simple
Chicken and dumplings is a classic comfort food dish that evokes feelings of warmth, home, and Grandma’s kitchen. While it might seem intimidating to make from scratch, this recipe is designed for beginners, breaking down each step into manageable instructions. We’ll guide you through creating a flavorful and satisfying chicken and dumpling meal that you’ll be proud to serve.
Why This Recipe Works
* **Simple Ingredients:** We’re using readily available ingredients you can easily find at your local grocery store.
* **Step-by-Step Instructions:** Each step is clearly explained, with tips and tricks to ensure success.
* **Homemade Flavor:** Even though it’s easy, this recipe doesn’t compromise on flavor. We’ll build depth with herbs, vegetables, and a delicious chicken broth.
* **Customizable:** This recipe is a great base that you can adapt to your own preferences and dietary needs.
Ingredients You’ll Need
For the Chicken and Broth:
* **1.5 lbs Boneless, Skinless Chicken Thighs:** Chicken thighs are more flavorful and forgiving than chicken breasts, but you can use breasts if preferred. Cut into 1-inch pieces.
* **1 tbsp Olive Oil:** For sautéing the vegetables.
* **1 Yellow Onion:** Diced.
* **2 Carrots:** Peeled and diced.
* **2 Celery Stalks:** Diced.
* **2 cloves Garlic:** Minced.
* **6 cups Chicken Broth:** Low sodium is recommended so you can control the salt level.
* **1 tsp Dried Thyme:** Adds a classic savory flavor.
* **1/2 tsp Dried Rosemary:** Complements the thyme and chicken beautifully.
* **1/4 tsp Black Pepper:** Freshly ground is best.
* **1/2 tsp Salt:** Or more, to taste.
* **1 Bay Leaf:** Adds subtle depth of flavor; remember to remove it before serving.
* **1/2 cup Frozen Peas (optional):** Adds a pop of color and sweetness.
* **1/4 cup Chopped Fresh Parsley (optional):** For garnish.
For the Dumplings:
* **1 1/2 cups All-Purpose Flour:** The base of the dumplings.
* **1 1/2 tsp Baking Powder:** Helps the dumplings rise and become fluffy.
* **1/2 tsp Salt:** Enhances the flavor of the dumplings.
* **3/4 cup Milk:** Binds the ingredients together and creates the right consistency.
* **4 tbsp (1/2 stick) Cold Butter:** Cut into small cubes. This creates pockets of air, resulting in light and tender dumplings.
Equipment You’ll Need
* **Large Pot or Dutch Oven:** For cooking the chicken and broth.
* **Cutting Board:** For chopping vegetables.
* **Knife:** For chopping vegetables and chicken.
* **Measuring Cups and Spoons:** For accurate measurements.
* **Mixing Bowl:** For making the dumpling dough.
* **Wooden Spoon or Spatula:** For stirring.
Step-by-Step Instructions
Part 1: Preparing the Chicken and Broth
1. **Sauté the Vegetables:** Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Cook for 5-7 minutes, or until the vegetables begin to soften.
2. **Add Garlic and Chicken:** Add the minced garlic and cook for another minute, until fragrant. Add the chicken pieces and cook until lightly browned on all sides. The chicken doesn’t need to be cooked through at this point.
3. **Add Broth and Seasonings:** Pour in the chicken broth. Add the dried thyme, dried rosemary, black pepper, salt, and bay leaf. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the chicken is cooked through and tender. The internal temperature of the chicken should reach 165°F (74°C).
4. **Remove Bay Leaf:** Remove the bay leaf from the pot and discard it.
Part 2: Making the Dumplings
1. **Combine Dry Ingredients:** In a medium mixing bowl, whisk together the flour, baking powder, and salt.
2. **Cut in the Butter:** Add the cold, cubed butter to the dry ingredients. Use a pastry blender or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs. This is a crucial step for tender dumplings. Work quickly to keep the butter cold.
3. **Add Milk:** Gradually add the milk to the flour mixture, stirring until just combined. Be careful not to overmix. The dough should be slightly sticky.
Part 3: Cooking the Dumplings
1. **Drop Dumplings into Broth:** Increase the heat under the pot to medium. Use a spoon or small cookie scoop to drop spoonfuls of the dumpling dough into the simmering broth. Don’t overcrowd the pot; you may need to cook the dumplings in batches.
2. **Cover and Simmer:** Cover the pot and simmer for 15-20 minutes, or until the dumplings are cooked through and fluffy. Avoid lifting the lid during this time, as it can cause the dumplings to deflate.
3. **Check for Doneness:** To check if the dumplings are done, insert a toothpick into the center of a dumpling. If it comes out clean, the dumplings are ready. The dumplings should also be puffed up and slightly golden brown.
Part 4: Finishing Touches and Serving
1. **Add Peas (Optional):** If using, stir in the frozen peas during the last 5 minutes of cooking time.
2. **Taste and Adjust Seasoning:** Taste the broth and adjust the seasoning as needed. Add more salt or pepper to your liking.
3. **Garnish and Serve:** Ladle the chicken and dumplings into bowls. Garnish with chopped fresh parsley, if desired. Serve hot and enjoy!
Tips for Success
* **Don’t Overmix the Dumpling Dough:** Overmixing develops the gluten in the flour, resulting in tough dumplings. Mix until just combined.
* **Use Cold Butter:** Cold butter creates pockets of steam when cooked, making the dumplings light and tender.
* **Don’t Overcrowd the Pot:** Cook the dumplings in batches if necessary to avoid overcrowding.
* **Resist the Urge to Peek:** Avoid lifting the lid while the dumplings are cooking, as it can cause them to deflate.
* **Adjust the Broth Thickness:** If you prefer a thicker broth, you can whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the pot during the last few minutes of cooking. Simmer until thickened.
* **Spice it up:** Add a pinch of red pepper flakes for a little heat.
* **Add herbs:** Fresh herbs like thyme or rosemary can elevate the flavor. Add them during the last few minutes of cooking.
Variations and Substitutions
* **Chicken:** You can use chicken breasts instead of thighs, but be careful not to overcook them. You can also use leftover cooked chicken or rotisserie chicken to save time.
* **Vegetables:** Feel free to add other vegetables to the soup, such as potatoes, green beans, or corn.
* **Broth:** Vegetable broth can be substituted for chicken broth. You can also use a combination of broth and water.
* **Dumplings:** For a healthier option, use whole wheat flour or gluten-free flour in the dumpling dough. You can also add herbs or cheese to the dumpling dough for extra flavor.
* **Bisquick Dumplings:** For an even easier dumpling option, use Bisquick mix according to package directions.
* **Canned Biscuits:** Cut canned biscuits into quarters and drop them into the simmering broth for a quick dumpling alternative.
Serving Suggestions
Chicken and dumplings is a complete meal on its own, but here are some serving suggestions to complement it:
* **Side Salad:** A simple green salad with a vinaigrette dressing provides a refreshing contrast to the richness of the chicken and dumplings.
* **Cornbread:** A classic pairing with chicken and dumplings. The sweetness of the cornbread complements the savory flavors of the dish.
* **Green Beans:** Steamed or roasted green beans add a healthy and colorful side dish.
* **Mashed Potatoes:** For an extra comforting meal, serve with creamy mashed potatoes.
Make-Ahead Instructions
* **Chicken and Broth:** The chicken and broth can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat before adding the dumplings.
* **Dumpling Dough:** The dumpling dough is best made fresh, but you can prepare it up to an hour in advance. Cover and refrigerate until ready to use.
Storage and Reheating Instructions
* **Storage:** Store leftover chicken and dumplings in an airtight container in the refrigerator for up to 3 days.
* **Reheating:** Reheat in a pot on the stovetop over medium heat, or in the microwave. Add a splash of broth or water if needed to prevent the dumplings from drying out.
Nutritional Information (Approximate)
* Calories: 450
* Protein: 35g
* Fat: 20g
* Carbohydrates: 30g
* Fiber: 2g
*Note: Nutritional information is an estimate and may vary depending on specific ingredients and portion sizes.*
Beginner Chicken and Dumplings Recipe Card
**Yields:** 6 servings
**Prep time:** 20 minutes
**Cook time:** 45 minutes
**Ingredients:**
* **For the Chicken and Broth:**
* 1.5 lbs Boneless, Skinless Chicken Thighs, cut into 1-inch pieces
* 1 tbsp Olive Oil
* 1 Yellow Onion, diced
* 2 Carrots, peeled and diced
* 2 Celery Stalks, diced
* 2 cloves Garlic, minced
* 6 cups Chicken Broth
* 1 tsp Dried Thyme
* 1/2 tsp Dried Rosemary
* 1/4 tsp Black Pepper
* 1/2 tsp Salt, or more to taste
* 1 Bay Leaf
* 1/2 cup Frozen Peas (optional)
* 1/4 cup Chopped Fresh Parsley (optional), for garnish
* **For the Dumplings:**
* 1 1/2 cups All-Purpose Flour
* 1 1/2 tsp Baking Powder
* 1/2 tsp Salt
* 3/4 cup Milk
* 4 tbsp (1/2 stick) Cold Butter, cut into small cubes
**Instructions:**
1. **Sauté the Vegetables:** Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Cook for 5-7 minutes, or until the vegetables begin to soften.
2. **Add Garlic and Chicken:** Add the minced garlic and cook for another minute, until fragrant. Add the chicken pieces and cook until lightly browned on all sides.
3. **Add Broth and Seasonings:** Pour in the chicken broth. Add the dried thyme, dried rosemary, black pepper, salt, and bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the chicken is cooked through.
4. **Remove Bay Leaf:** Remove the bay leaf from the pot and discard it.
5. **Combine Dry Ingredients (Dumplings):** In a medium mixing bowl, whisk together the flour, baking powder, and salt.
6. **Cut in the Butter (Dumplings):** Add the cold, cubed butter to the dry ingredients. Use a pastry blender or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
7. **Add Milk (Dumplings):** Gradually add the milk to the flour mixture, stirring until just combined. Be careful not to overmix. The dough should be slightly sticky.
8. **Drop Dumplings into Broth:** Increase the heat under the pot to medium. Use a spoon or small cookie scoop to drop spoonfuls of the dumpling dough into the simmering broth. Don’t overcrowd the pot; you may need to cook the dumplings in batches.
9. **Cover and Simmer:** Cover the pot and simmer for 15-20 minutes, or until the dumplings are cooked through and fluffy. Avoid lifting the lid during this time.
10. **Check for Doneness (Dumplings):** To check if the dumplings are done, insert a toothpick into the center of a dumpling. If it comes out clean, the dumplings are ready.
11. **Add Peas (Optional):** If using, stir in the frozen peas during the last 5 minutes of cooking time.
12. **Taste and Adjust Seasoning:** Taste the broth and adjust the seasoning as needed. Add more salt or pepper to your liking.
13. **Garnish and Serve:** Ladle the chicken and dumplings into bowls. Garnish with chopped fresh parsley, if desired. Serve hot and enjoy!