Chicken And Dumplings Recipes

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Chicken And Dumplings Recipes

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Chicken And Dumplings Recipes

Embark on a culinary adventure with two variations of the classic Chicken and Dumplings, a comforting and heartwarming dish that has been a favorite in many households for generations. Whether you’re in the mood for a traditional, from-scratch approach or seeking a quicker, more convenient method, these recipes offer something for everyone. Let’s dive into the delicious world of Chicken and Dumplings, showcasing both a Classic Homemade version and an Easy Weeknight version.

Classic Homemade Chicken and Dumplings


For the Chicken:

  • 1 whole chicken (about 4 to 5 pounds), cut into pieces
  • 8 cups water
  • 1 onion, quartered
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon dried thyme

For the Dumplings:

  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 tablespoons shortening
  • 3/4 cup buttermilk


  1. Cook the Chicken: In a large pot, combine the chicken pieces, water, onion, carrots, celery, salt, pepper, and thyme. Bring to a boil, then reduce heat and simmer, covered, for 1.5 to 2 hours, or until the chicken is tender.
  2. Prepare the Broth: Remove the chicken and vegetables from the pot. Strain the broth and return it to the pot. Shred the chicken, discarding the bones and skin, and set aside.
  3. Make Dumpling Dough: In a bowl, mix the flour, baking soda, and salt. Cut in the shortening until the mixture resembles coarse crumbs. Stir in the buttermilk to form a dough.
  4. Form Dumplings: On a floured surface, roll out the dough to about 1/4 inch thickness. Cut into strips or squares.
  5. Cook Dumplings: Bring the broth to a gentle boil. Drop the dumplings into the broth, one at a time, stirring gently. Reduce heat and simmer for 15 to 20 minutes, until the dumplings are cooked through.
  6. Finish the Dish: Add the shredded chicken back into the pot. Heat through, adjust seasoning as needed, and serve.

Easy Weeknight Chicken and Dumplings


  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 garlic cloves, minced
  • 4 cups chicken broth
  • 2 cups cooked chicken, shredded (rotisserie chicken works well)
  • 1 can (10.5 oz) cream of chicken soup
  • 1 can (16.3 oz) refrigerated biscuit dough, torn into pieces
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)


  1. Sauté Vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, carrots, celery, and garlic. Sauté until softened, about 5 minutes.
  2. Add Broth and Chicken: Stir in the chicken broth, shredded chicken, and cream of chicken soup. Bring to a simmer.
  3. Add Biscuit Dumplings: Drop pieces of the torn biscuit dough into the simmering soup. Cover and simmer for 15 to 20 minutes, or until the dumplings are cooked and fluffy.
  4. Serve: Season with salt and pepper to taste. Garnish with fresh parsley before serving.


Whether you’re a fan of the slow-cooked, comforting Classic Homemade Chicken and Dumplings or prefer the quick and easy approach of the Weeknight version, both recipes deliver the heartwarming flavors and textures that make this dish a beloved comfort food staple. Enjoy preparing and sharing these timeless recipes with friends and family.