EASY Chicken and Dumplings

I’ve already said it 100 times and I’ll probably say it 1,000 more, I really enjoy comfort food.

Chicken and dumplings is the ultimate comfort food. The ironic part is, it’s not something I grew up eating. I had this preconceived notion that it was an ungodly long, labor intensive recipe. It always sounded good to me, but wasn’t something I braved trying for the longest time. Homemade dumplings? That just sounded daunting. I couldn't have been more wrong.

What I love about this recipe is that it uses store bought chicken stock (do you know how many chicken and dumpling recipes call for homemade?!) and you can also use rotisserie chicken to really speed it up.

Are you still worried about the idea of homemade dumplings? Don’t Be! If you can mix and measure 4 simple ingredients, you can do this. This recipe has an all day cooked flavor but comes together in about an hour and is a crowdpleaser.

Here’s How You Do it

3 Pounds Cooked and Cubed Chicken*
6 Cups Chicken Stock
1 Cup Water

*I like a mix of dark and white meat for this. Use whatever you like.

2 Cups Flour
1 Tablespoon Baking Powder
1 ¼ Teaspoon Salt

1 Cup + 2 Tablespoons Milk  

Bring the Stock and water to a boil.

Meanwhile, start your dumplings.

Mix and Measure the dry ingredients. 

Add the milk. 

Mix together until just combined. Let the dough rest for 10 minutes. Do not skip the resting. That's when the baking powder works it's magic.

Flour your counter VERY well. This is a sticky dough. 

Put the dough on the floured counter. 

Sprinkle more flour on the top. If at any time the dough get too sticky to work with, add a bit of flour. 

Use a rolling pin to make the dough smooth and approximately 1/2 an inch thick. 

With a pizza cutter or knife, cut the dough into 1/2-1 inch squares. 

Once your stock has come up to a boil, reduce it to a simmer. 

Drop the dumplings into the simmering pot and stir gently. 

The dumplings will first puff up and then slowly start to shrink as some of the flour dissolves and thickens up the stock into a wonderful gravy. 

Let it simmer for 20-30 minutes, stirring frequently. 

You can see how the dumplings have gradually gotten smaller.

After 20-30 minutes, stir in the chicken. 

If your sauce isn't as thick as you'd like after 30 minutes. Take the following step. 

Mix 3 tablespoons water and 3 tablespoons cornstarch. Slowly stir this into the simmering pot. You'll see it almost instantly get thicker. Keep adding until it reaches your desired thickness. Sometime I want it more "plateable" and other times I like it more "soupy". 

Wait to salt this until after its fully finished. The stock is usually plenty salty on its own. So you'll only need to pepper it. 


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