Homemade Chicken and Dumplings with Rolled Dumplings
This homemade chicken and dumplings with rolled dumplings recipe is a comforting classic that features tender chicken, a flavorful broth, and fluffy buttermilk dumplings. Perfect for chilly weekends, this Southern favorite is simple to prepare yet hearty enough for the whole family. From easy rolled dumplings for chicken and dumplings to a rich chicken stew, this dish is a must-try for anyone craving a heartwarming meal.
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.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of broth if necessary. Make ahead by preparing the broth and shredding the chicken up to 2 days in advance.