Chicken and Dumplings
This easy homemade chicken and dumplings recipe uses simple ingredients and it's the old-fashioned recipe that your family will love and ready in about an hour.
Servings: 10 servings
Calories: 349kcal
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 2 Tablespoons olive oil
- 1 Tablespoon minced garlic
- ½ Tablespoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper extra for topping at the end
- 10 cups chicken broth
- 3 cups all-purpose flour divided - plus more for rolling dough
- ½ teaspoon baking powder
- ¼ cup cold butter cubed
- ¾ cup half and half
- 1 Tablespoon cornstarch optional
Instructions
- Prep. Preheat the oven to 400°F and grease a baking dish with cooking spray or butter.
- Bake the chicken. Rub the 2 pounds boneless, skinless chicken breasts with 2 Tablespoons olive oil, 1 Tablespoon minced garlic, ½ Tablespoon onion powder, 1 teaspoon salt, and ½ teaspoon black pepper and arrange it in a single layer in the prepared baking dish. Bake for 25 minutes or until a meat thermometer inserted into the thickest part of the largest piece reads 165°F.
- Shred the chicken. Allow the chicken to rest for 5 minutes once cooked. Use two forks to shred the chicken. Set aside.
- Make the dumpling dough. In a large mixing bowl, whisk together 2 cups of flour and the ½ teaspoon baking powder. Work the ¼ cup cold butter into the flour mixture with a fork until crumbly (this can also be done in a food processor). Stir in the ¾ cup half and half Mix until the dough comes together into a cohesive ball. Don’t over-mix.
- Form dumplings. Place the dough on a lightly floured work surface and dust the dough with additional flour. Roll the dough into ¼ inch thick slab and cut it into 1-inch squares, or rectangles (like I made in the video). In a large mixing bowl, toss the squares of dough with the remaining flour to coat.
- Add the broth. Pour the 10 cups chicken broth in a large dutch oven or pot and heat on high.
- Boil the dumplings. Bring the chicken broth to a rolling boil and reduce heat to medium high. Add the dumpling slices, one at a time, giving the contents of the pot a stir every few slices to keep the dumplings from sticking together. Boil for 15-20 minutes.
- Thicken (if necessary). If the broth isn’t thickening to your preferences (the flour coating on the dumplings should thicken it quite a bit), whisk together 1 Tablespoon cornstarch (or any extra flour from coating the dumplings) and 2 tablespoons of broth in a small mixing bowl and then whisk it into the rest of the broth. Continue to cook until thickened.
- Put it all together. Gently stir the shredded chicken into the dumplings.
- Serve. Turn the heat off and ladle the chicken and dumplings into bowls. Enjoy!
Video
Notes
Instructions for Making Ahead and Freezing Chicken and Dumplings:
- Freezing Leftovers: Allow the chicken and dumplings to cool completely before sealing them in an airtight container. You can store them in the freezer for up to 3 months, in a freezer container.
- Dumplings: Arrange the dumplings in a single layer on a baking sheet lined with parchment paper and pop them in the freezer for a couple of hours to firm up. Load them into a freezer bag and freeze them for up to 3 months.
- Chicken: Allow the shredded chicken to cool before sealing it in an airtight container and freezing it for up to 3 months.
Nutrition
Serving: 1serving | Calories: 349kcal | Carbohydrates: 32g | Protein: 25g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 81mg | Sodium: 1280mg | Potassium: 452mg | Fiber: 1g | Sugar: 2g | Vitamin A: 239IU | Vitamin C: 2mg | Calcium: 56mg | Iron: 2mg
