Homemade Chicken and Dumplings from Scratch is a hearty stew featuring tender chicken, rich broth, and soft, buttery dumplings rolled by hand. This version skips pork and alcohol, focusing on fresh, simple ingredients for a comforting, traditional meal that warms the soul.
Recipe Overview
| Prep Time | 30 minutes |
|---|---|
| Cook Time | 45 minutes |
| Total Time | 1 hour 15 minutes |
| Servings | 6 |
| Difficulty | Moderate |
| Cuisine | Home-style American |
Why This Recipe Works
This Homemade Chicken and Dumplings recipe from Scratch works because it balances simplicity with depth. Flaky dumplings soak up chicken broth infused with garlic and onions for a satisfying texture and flavor. The buttery dough, rolled thick to hold its shape, softens gently in the soup without disintegrating.
My grandmother perfected this recipe by simmering the broth low and slow. This lets chicken become as tender as the dumplings while avoiding overcooking. Rolling the dough by hand ensures a rustic texture preferred in classic Southern variations. The absence of pork or alcohol keeps it light and accessible for dietary preferences.
Ingredients
| Ingredient | Quantity | Notes | ||
|---|---|---|
| Flour | 3 cups all-purpose | For dumpling dough (ensure gluten-free if needed) |
| Butter | 1 cup unsalted | Room temperature for flaky texture |
| Chicken | 3 lbs bone-in, skin-on thighs | Yield tender meat and golden broth |
| Broth | 6 cups low-sodium chicken broth | Vegetable broth works for vegetarian adaptations |
| Milk | 1/2 cup whole milk | Adjust to taste for creaminess |
| Baking Powder | 1 tbsp | Ensures dumplings rise slightly |
| Cold Water | 1 cup | Key for moisture and structure |
| Salt | 1 tbsp plus to taste | Separate for dough and seasoning |
| Garlic | 3 cloves minced | Amplifies broth depth |
| Onion | 1 large diced | White or sweet onion both function well |
Step-by-Step Instructions
Phase 1: Preparing Chicken Broth
- Place chicken thighs in a large pot with 6 cups broth and 1 tbsp salt
- Bring to a gentle boil over medium-high heat
- Skim any foam from surface
- Reduce heat to low, simmer 25 minutes until meat pulls away easily
Phase 2: Making the Dumpling Dough
- Combine flour, baking powder, and 1 tbsp salt in a bowl
- Work in butter using a pastry cutter until mixture resembles coarse crumbs
- Add milk and water, mixing just until dough forms
- Cover dough and let rest 15 minutes before rolling
Phase 3: Shaping the Dumplings
- Roll dough to 1/4-inch thickness on floured surface
- Cut 2-inch rounds using a glass or biscuit cutter
- Place dumplings in 5-quart pot with simmering broth
- Cover and cook 12-15 minutes until puffed and milky-eyed
Phase 4: Finishing the Dish
- Remove chicken with tongs once fully cooked
- Shred meat directly into the broth using two forks
- Discard bones, stir in dumplings
- Taste and adjust seasoning before serving
Chef Tips for Perfect Results
- Use cold butter and water for separation in dough
- Cook dumplings flat in the pot; lifting breaks them apart
- Add garlic and onion directly to broth for flavor infusion
- Don’t overmix dough after liquids are added
- Test dumplings at 12 minutes by cutting one open for full cooking
Common Mistakes to Avoid
Overwatered dough collapses while cooking due to excess hydration. To fix, adjust hydration so the dough holds shape without pinching in the center. Boiling broth too rapidly prevents dumplings from setting properly – maintain a gentle simmer. Using boneless chicken lacks the natural gelatin needed for broth thickness; stick to thighs with bones.
Variations and Substitutions
| Ingredient | Substitution | Impact on Flavor | ||
|---|---|---|
| Chicken thighs | White chicken meat | For lower fat content | Leaner texture with less richness |
| Chicken broth | Mushroom broth | Vegetarian adaptation | Earthy base needs extra salt for balance |
| Butter | Olive oil | Halal/vegetarian option | Creates denser texture without flaky layers |
Serving Suggestions and Pairings
Serve this buttery chicken and dumplings as a main course with crusty sourdough bread. Add a vibrant green salad with fresh tomatoes and cucumbers for contrast. The dish shines at family dinners and winter potlucks. Leftover portions freeze well and revive with extra broth for lunchtime soup.
Storage and Reheating
| Method | Duration | Instructions | ||
|---|---|---|
| Refrigerate | 3 days | Store in airtight container; skip broth to prevent sogginess |
| Freeze | 2 months | Cool completely before sealing in freezer-safe bags |
| Reheat | 30-40 mins | Stir into fresh broth for steaming, or oven at 350°F until warm |
Nutritional Information
| Nutrient | Amount per Serving (Approximate) | |
|---|---|
| Calories | 380 kcal |
| Protein | 35 g |
| Fat | 12 g |
| Carbohydrates | 32 g |
| Fiber | 1 g |
| Sugar | 2 g |
| Sodium | 1200 mg |
Frequently Asked Questions
Can I make dumplings gluten-free?
Use 1 cup cornstarch and 1 cup rice flour mixed with 1/2 cup tapioca flour. The texture will be less firm but holds up well in liquid.
How do I know when dumplings are done?
Dumplings are cooking when they float to the surface and appear slightly puffed. Cut one open to confirm the center is steaming and fully cooked.
Why do my dumplings fall apart?
Overwet dough or overly aggressive rolling both cause breakage. Press dough gently with a fork before cooking and reduce liquid volume by 1-2 tbsp.
How to prepare in advance?
Make dough up to 24 hours in advance, wrap in plastic, and refrigerate. Cook broth the same day or reheat thoroughly before adding freshly shaped dumplings.
What sides pair best?
Opt for cornbread to balance density, or roasted red peppers with garlic for flavor contrast. A squeeze of lemon brightens the savory broth instantly.
Additional Resources
Check USDA nutritional guidelines for detailed breakdowns of substituted ingredients. Explore professional dough-rolling techniques in Bon Appétit’s tutorial.
Conclusion
Homemade Chicken and Dumplings from Scratch delivers soulful comfort with satisfying texture. The dough’s simplicity contrasts perfect simmered broth to create a balanced meal. This adaptation preserves traditional elements while respecting common dietary needs. Make your kitchen smell like home by following these precise steps and authentic techniques.
Print
Homemade Chicken and Dumplings from Scratch
- Prep Time: 30
- Cook Time: 45
- Total Time: 75
- Yield: 6 servings 1x
- Category: General
- Method: Simmering
- Cuisine: Home-style American
- Diet: Halal, Vegetarian-Friendly (use vegetable broth)
Description
A hearty, comforting stew featuring tender chicken, rich broth, and soft, buttery dumplings. This family-style American dish is perfect for cold evenings and dietary needs while delivering rustic, satisfying flavors.
Ingredients
3 cups all-purpose flour
1 cup unsalted butter, room temperature
3 lbs bone-in, skin-on chicken thighs
6 cups low-sodium chicken broth (or vegetable broth)
1/2 cup whole milk
1 tbsp baking powder
1 cup cold water
1 tbsp salt, plus extra to taste
3 cloves garlic, minced
1 large onion, diced
Instructions
Place chicken thighs in a large pot with broth and 1 tbsp salt
Bring to a gentle boil over medium-high heat
Skim any foam from the surface
Reduce heat to low and simmer for 25 minutes until the chicken is tender
In a separate bowl, combine flour, baking powder, and 1 tbsp salt
Work in the softened butter using a pastry cutter until the mixture resembles coarse crumbs
Gradually add cold water and mix to form a soft, sticky dough
Roll the dough into small dumplings (about 1″ diameter)
Gently drop dumplings into the simmering broth
Add milk and garlic to the broth
Stir gently and simmer for an additional 10-12 minutes until dumplings are cooked
Season to taste with salt and serve warm
Notes
Ensure all ingredients are halal or non-alcoholic as appropriate
Adjust the chicken broth amount if you prefer a thicker or thinner consistency
Dumplings can be made ahead of time and frozen for later use
Vegetable broth is a great alternative for a vegetarian version
Skim any excess fat from the broth after cooking for a lighter meal
Nutrition
- Serving Size: One serving of chicken and dumplings
- Calories: 420
- Sugar: 2g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 12g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg
