Why You’ll Love This this Homemade Chicken and Dumplings
This snug chicken and dumplings recipe proves that comfort food doesn’t need to be complicated – just flour, water, and chicken broth create the perfect base for tender chunks of chicken.
The fluffy dumplings practically make themselves with a simple batter that gets dropped right on top, no rolling or fancy techniques required.
Who knew that such simple ingredients could transform into the kind of soul-warming dish that makes you want to curl up with a bowl and forget about everything else?
Ingredients List
This simple recipe calls for just a handful of pantry staples that you probably already have tucked away in your kitchen.
- 2 tablespoons flour
- 2 tablespoons water
- 1 cup chicken broth
- 1 cup chicken, cooked and diced
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/3 cup flour (for dumplings)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt (for dumplings)
- 1/8 teaspoon pepper (for dumplings)
- 1/3 cup milk
A Few Things to Keep in Mind:
- This recipe is surprisingly light on sodium compared to most comfort foods, especially if you choose low-sodium chicken broth
- The flour-based thickener keeps things simple but adds some carbs – you could swap in cornstarch if you prefer
- Using pre-cooked chicken makes this a great way to use up leftovers, plus it cuts down on prep time
- The milk in the dumplings adds a bit of calcium and protein, though you could substitute with any milk alternative that’s not too thin
Step by Step Directions
This comfortable, one-skillet meal comes together in about 30 minutes with simple techniques that anyone can master. Using professional stainless steel cookware will ensure even heat distribution and superior cooking results for this recipe.
For the Base:
- In a small skillet, whisk together 2 tablespoons flour and 2 tablespoons water until completely smooth.
- Slowly stir in 1 cup chicken broth while heating over medium heat, stirring constantly until the mixture thickens.
- Add 1 cup cooked diced chicken, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
- Cover and reduce heat to low.
For the Dumplings:
- In a small bowl, combine 1/3 cup flour, 1/2 teaspoon baking powder, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
- Stir in 1/3 cup milk until the mixture forms a thick batter.
- Drop the batter on top of the chicken mixture one tablespoon at a time.
- Cover and cook on low heat for 15 minutes, or until dumplings are cooked through and fluffy.
Substitutions and Variations
- Spice it up – a pinch of garlic powder, onion powder, or even a dash of hot sauce can wake up those taste buds, especially if you’re the type who thinks salt and pepper are just suggestions.
- Make it gluten-free – substitute the flour with a 1:1 gluten-free flour blend, though fair warning, the texture might be slightly different and your dumplings could have a bit of an attitude.
- Herb butter dumplings – mix a tablespoon of melted butter with chopped fresh parsley or chives into the batter for dumplings that taste like they went to culinary school.
Additional Things to Serve With This Dish
This hearty dish practically begs for some simple sides that won’t compete for attention but will make your bowl feel like a complete meal.
- Crusty bread or dinner rolls – because to be frank, you’re going to want something to soak up every last drop of that creamy broth, and a good piece of bread is basically edible dishware.
- Simple green salad – a handful of mixed greens with a light vinaigrette cuts through all that comfort food richness, plus it makes you feel like you’re eating vegetables even though we all know the dumplings are the real star here.
- Roasted vegetables – carrots, green beans, or Brussels sprouts roasted until they’re slightly caramelized add some color and crunch to balance out all the soft, pillowy textures.
- Cranberry sauce or apple butter – a small dollop on the side adds a sweet-tart contrast that somehow makes the savory flavors pop even more, though I realize this might sound weird until you try it.
- Steamed broccoli or asparagus – quick, easy, and gives you something green to point to when someone asks about balanced nutrition, even though we’re really just here for the carb-loaded comfort.
Cooking Tips & Tricks (Chef’s Notes)
Look, I’m going to be real with you – this recipe might seem simple, but there are a few sneaky little details that can make or break your chicken and dumplings game.
- Don’t skip the whisking step – that flour and water mixture needs to be completely smooth before you add the broth, or you’ll end up with lumpy gravy that looks like it belongs in a horror movie.
- Keep that heat on medium – I know you want to rush things, but high heat will turn your beautiful thickened broth into a scorched mess faster than you can say “dinner disaster.”
- Resist the urge to peek – once those dumplings go on top, leave that lid alone for the full 15 minutes, because every time you lift it, you’re letting out the steam that’s actually cooking your dumplings.
- Make sure your chicken is properly diced – huge chunks might seem generous, but they’ll throw off the whole spoon-to-mouth ratio, and nobody wants to wrestle with a massive piece of chicken while trying to eat gracefully.
- The dumpling batter should be thick but not concrete – if it’s too thin, your dumplings will dissolve into the broth, but if it’s too thick, you’ll end up with dense little hockey pucks floating around.
- Use a real tablespoon for dropping the batter – eyeballing it sounds fun until you have one giant dumpling and twelve tiny ones, and then everyone’s fighting over who gets the big one.
Nutritional Facts
This comforting bowl packs more nutrition than you might expect from such a simple recipe.
- Calories per serving: Approximately 320-350 calories
- Protein: 25-28 grams from the diced chicken
- Carbohydrates: 28-32 grams mainly from flour in gravy and dumplings
- Fat: 8-10 grams, mostly from chicken and milk
- Fiber: 1-2 grams from the flour components
- Sodium: 800-900mg (primarily from chicken broth and added salt)
- Calcium: 80-100mg from the milk and baking powder
- Iron: 2-3mg from the flour and chicken
- Vitamin A: Small amounts from the milk
- B-vitamins: Good source from chicken, especially B6 and niacin
- Phosphorus: 200-250mg from chicken and milk
- Potassium: 300-400mg mainly from chicken broth and chicken
Fun “Did You Know?”
Beyond its impressive nutritional profile, chicken and dumplings carries fascinating stories that’ll make you appreciate this humble dish even more.
I find it amazing that dumplings originated in China over 1,800 years ago, eventually traveling worldwide through trade routes. During the Great Depression, American families stretched expensive chicken by adding filling dumplings, making meals go further.
Here’s something cool: the fluffy texture comes from steam trapped under the lid, fundamentally steaming the dumplings while they cook.
Southern cooks traditionally used rolled dumplings, while Northern recipes favored dropped versions. This comfort food truly bridges cultures and generations through shared warmth.
