This homemade chicken and dumplings with rolled dumplings recipe is pure comfort food at its finest. Tender chicken, a flavorful broth, and fluffy rolled dumplings come together to create a dish that warms the soul. If you’re looking for a family-friendly meal that’s both hearty and delicious, you’ve come to the right place!
Growing up, this dish was a staple at my grandmother’s house, especially during chilly weekends. It’s one of those recipes that not only fills the kitchen with incredible aromas but also brings back fond memories with every bite. The addition of carrots, celery, and a hint of fresh thyme takes this traditional Southern recipe up a notch without losing its classic appeal. Let me walk you through this comforting, easy-to-follow recipe!
Why You’ll Love This Recipe
I’ll admit it—this recipe holds a special place in my heart. Here’s why I think you’ll love it just as much:
- Comfort Food Classic: A warm bowl of chicken and dumplings never fails to satisfy, especially on cold days.
- Beginner-Friendly: Don’t worry if you’re not a seasoned cook! The instructions are simple and easy to follow.
- Versatile Options: You can stick to the classic version or customize it with herbs and vegetables to suit your taste.
- Family Favorite: This hearty dish is perfect for family dinners or Sunday gatherings!
What You’ll Need for Chicken and Rolled Dumplings
Before we dive into the full recipe, let’s go over the ingredients that make this dish so special. Gather these simple staples to start:
- Chicken: 2 (1-lb.) bone-in chicken breasts give the broth rich flavor and tender meat.
- Chicken Broth: Use 6 cups of lower-sodium chicken broth as the base.
- Vegetables: 1 small yellow onion, 2 celery stalks, and 2 large carrots (optional) add both nutrients and flavor.
- Herbs: 2 (5-inch) sprigs of thyme or parsley bring a subtle freshness.
- Seasoning: Use kosher salt and black pepper, plus extra for garnish.
- Dumpling Ingredients: You’ll need all-purpose flour, baking powder, salt, cubed unsalted butter, and whole buttermilk.
- Optional Additions: Heavy cream and additional flour for a creamier broth.
How to Make Homemade Chicken and Dumplings
Let’s get started! Follow these step-by-step instructions to create your own flavorful pot of chicken and dumplings:
Prepare the Chicken and BrothPlace the chicken, broth, onion, halved celery, halved carrot, thyme (or parsley), salt, and pepper in a large Dutch oven. Bring to a boil over high heat, then reduce to low and simmer with the lid on for about 20 minutes. The chicken should be fully cooked and tender.
Shred the ChickenRemove the chicken from the pot and let it cool briefly. Use two forks to shred the chicken into bite-sized pieces, discarding the bones and skin. Remove and discard the herbs and cooked vegetables from the broth.
Make the Dumpling DoughIn a medium bowl, whisk together the flour, baking powder, and salt. Cut in the cubed butter with a fork until the mixture resembles coarse crumbs. Stir in the buttermilk until the dough just comes together. Roll the dough out on a floured surface to a 1/2-inch thickness and cut into 2 x 1-inch rectangles.
Add Chicken and Vegetables
Bring the reserved broth to a gentle simmer. Thinly slice the remaining celery and carrot and add them to the simmering broth along with the shredded chicken. (Optional: Whisk together heavy cream and flour in a small bowl, then stir the mixture into the broth for a creamy finish.)
Cook the DumplingsGradually add the dumplings to the simmering broth. Cover and let them cook for about 8 minutes over low heat until they puff up and are fully cooked through. Then, remove from heat.
How to Serve Your Chicken and Dumplings
Now that your dish is ready to enjoy, here are some tasty serving tips:
- Spoon generous portions into bowls and sprinkle with freshly chopped parsley or thyme for a pop of color.
- Serve with warm, crusty bread or biscuits to soak up the broth.
- Pair with a refreshing green salad for a balanced meal.
- End your meal with a light dessert like lemon bars or vanilla pudding.
Storing and Reheating Leftovers
If you have leftovers (lucky you!), here’s how to keep them fresh:
- Transfer leftovers to an airtight container and refrigerate within two hours of cooking.
- Keep in the refrigerator for up to 3 days.
- To reheat, warm portions gently on the stove over low heat, stirring occasionally. Add a splash of broth if necessary to maintain the proper consistency.
Top Tips for Customizing Your Chicken and Dumplings
These helpful tips will make your chicken and dumplings extra special:
- Swap the Chicken: Use leftover turkey, shredded rotisserie chicken, or even boneless thighs for a quick twist.
- Go Gluten-Free: Substitute a 1:1 gluten-free flour blend to accommodate dietary needs.
- Add Vegetables: Throw in peas, corn, or potatoes for a heartier dish.
- Make It Spicy: Add a pinch of cayenne pepper or serve with hot sauce on the side.
Your Questions About Chicken and Dumplings Answered
Can I make this recipe ahead of time?
Yes! You can make the broth and shred the chicken up to 2 days in advance. Store them separately in the refrigerator, then prepare the dumplings and assemble everything when ready to serve.
Can I freeze chicken and dumplings?
While the broth and chicken freeze well, the dumplings may become mushy. If freezing, make and store the broth with the shredded chicken, then add fresh dumplings after reheating.
What is the difference between rolled and drop dumplings?
Rolled dumplings involve rolling dough and cutting it into shapes, while drop dumplings are spooned from a wet batter directly into simmering broth.
How do I know when the dumplings are done?
Cooked dumplings will puff up and become tender throughout. Test one by cutting it in half; it should be soft but not doughy in the center.
Ready to Cook?
This homemade chicken and dumplings with rolled dumplings is a classic for good reason—it’s comforting, flavorful, and perfect for gathering around the dinner table. I’d love to hear how it turns out for you! Share your experience in the comments below, tag me on social media, or explore more comforting recipes on WandaRecipes.com. Let’s get cooking!
Homemade Chicken and Dumplings with Rolled Dumplings
Equipment
- Large Dutch oven
- Medium bowl
- Rolling Pin
Ingredients
- 2 1-lb. bone-in chicken breasts
- 6 cups lower-sodium chicken broth
- 1 small yellow onion
- 2 stalks celery (halved)
- 2 large carrots (halved, optional)
- 2 5-inch sprigs of thyme or parsley
- Kosher salt and black pepper (to taste, plus extra for garnish)
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp salt
- Cubed unsalted butter
- Whole buttermilk
- Heavy cream (optional)
- Additional flour (optional, for creamy broth)
Instructions
- Place the chicken, broth, onion, halved celery, halved carrot, thyme (or parsley), salt, and pepper in a large Dutch oven. Bring to a boil over high heat, then reduce to low and simmer with the lid on for about 20 minutes. The chicken should be fully cooked and tender.
- Remove the chicken from the pot and let it cool briefly. Use two forks to shred the chicken into bite-sized pieces, discarding the bones and skin. Remove and discard the herbs and cooked vegetables from the broth.
- In a medium bowl, whisk together the flour, baking powder, and salt. Cut in the cubed butter with a fork until the mixture resembles coarse crumbs. Stir in the buttermilk until the dough just comes together. Roll the dough out on a floured surface to a 1/2-inch thickness and cut into 2 x 1-inch rectangles.
- Bring the reserved broth to a gentle simmer. Thinly slice the remaining celery and carrot and add them to the simmering broth along with the shredded chicken. (Optional: Whisk together heavy cream and flour in a small bowl, then stir the mixture into the broth for a creamy finish.)
- Gradually add the dumplings to the simmering broth. Cover and let them cook for about 8 minutes over low heat until they puff up and are fully cooked through. Then, remove from heat.
