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Classic Chicken and Dumplings

A comforting dish featuring tender chicken in rich broth, topped with fluffy dumplings, perfect for cold winter evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

Broth Base
  • 4 cups chicken broth
  • 1 lb chicken breast, cooked and shredded
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 1 medium onion, diced
Dumpling Batter
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 cup milk
  • 1/4 cup butter, melted
  • Black pepper to taste

Method
 

Preparation
  1. Wash and dice the carrots, celery, and onion. Shred the cooked chicken and set aside.
Making the Broth
  1. In a large pot, combine the chicken broth, diced carrots, celery, and onion. Bring to a boil over medium-high heat, then reduce heat to medium-low and let it simmer for about 10 minutes, or until vegetables are tender.
  2. Stir in the shredded chicken and bring the mixture back to a gentle simmer.
Making the Dumplings
  1. In a large mixing bowl, whisk together flour, baking powder, and salt. Add in melted butter and milk, stirring until just combined. Be careful not to overmix—lumps are okay!
  2. Drop spoonfuls of the batter into the simmering broth. They’ll float and puff up while cooking.
  3. Cover the pot and let it cook for 15-20 minutes. Avoid lifting the lid during this time as the steam helps the dumplings to rise and cook through.
  4. Once the dumplings are fluffy and cooked through, season with black pepper to taste and give it a gentle stir.
Serving
  1. Ladle the chicken and dumplings into bowls and top with additional black pepper if desired.

Notes

You can add herbs like thyme or parsley for more flavor. Do not overmix the dumpling batter; it will result in dense dumplings. Avoid lifting the pot lid during cooking to ensure proper steam cooking.