If you’re looking for the best homemade recipe for Chicken & Dumplings you’ve come to the right kitchen. This dish is a staple in my southern household especially during the cooler months. This classic southern comfort dish is the perfect combination of tender, juicy chicken, savory vegetables, and pillowy dumplings, all wrapped up in a rich and flavorful broth. Whether you’re looking to warm up on a chilly evening or impress guests after Church, this recipe brings a touch of warmth and homey goodness to the table. & That’s off the chain!
Ingredients
For the Chicken & Soup:
- 1 tbsp neutral oil
- 1.5-2 lbs boneless chicken thighs
- 1-2 tbsp Off the Chain seasoning (or cajun seasoning)
- 3 tbsp butter
- 1 small yellow onion (diced)
- 2 stalks celery (diced)
- 1-2 carrots (diced)
- 3 cloves garlic (minced)
- 3 tbsp all-purpose flour
- 5 cups chicken stock
- 1/2 cup half-and-half
- 1 sprig of thyme
- 1 sprig of rosemary
- 1 bay leaf
- Salt and pepper (to taste)
For the Dumplings:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp salt
- 2 tbsp butter (melted)
- 1 cup whole milk
Instructions
- Prepare the Chicken: Heat the neutral oil in a large pot over medium heat. Season the chicken thighs generously with Off the Chain seasoning, then add them to the pot. Sear the chicken on both sides until golden brown (about 3-4 minutes per side). Remove the chicken and set it aside.
- Cook the Vegetables: In the same pot, melt the butter. Add the diced onion, celery, and carrots. Sprinkle the vegetables with Cajun seasoning, and sauté until the vegetables are softened (about 5 minutes). Add the minced garlic and cook for another minute until fragrant.
- Make the Soup Base: Stir in the flour to the vegetables and cook for 1-2 minutes to form a roux. Slowly add the chicken stock, stirring continuously to avoid lumps. Add the half-and-half, thyme, rosemary, bay leaf, and season with salt and pepper to taste.
- Simmer the Chicken: Return the seared chicken thighs to the pot, and bring the mixture to a simmer. Cover and cook for about 20-25 minutes, or until the chicken is fully cooked and tender. Remove the chicken, shred it into bite-sized pieces, and return it to the pot.
- Make the Dumplings: In a separate bowl, combine the flour, baking powder, and salt. Add the melted butter and mix. Gradually pour in the milk, stirring until a thick dough forms.
- Cook the Dumplings: Drop spoonfuls of the dumpling dough directly into the simmering soup. Cover the pot and cook for 12-15 minutes, or until the dumplings have puffed up and are cooked through.
- Serve and Enjoy: Once the dumplings are done, remove the bay leaf and herb sprigs. Taste the soup and adjust the seasoning if needed. Ladle the chicken, soup, and dumplings into bowls and serve hot.
Tips
- If you prefer a lighter version, swap out the half-and-half for more chicken stock or a splash of cream.
- Make sure not to over-mix the dumpling dough; a lumpy texture will give you the perfect pillowy dumplings.
- If you’re in a rush, you can use pre-cooked chicken or rotisserie chicken for a quicker version of this dish. Just skip the step of searing the chicken.
This Chicken & Dumplings recipe is a guaranteed crowd-pleaser, bringing that perfect balance of rich flavor and cozy comfort. Enjoy!
Chicken & Dumplings Recipe
If you’re looking for the best homemade recipe for Chicken & Dumplings you’ve come to the right kitchen. This dish is a staple in my southern household especially during the cooler months.
Ingredients
For the Chicken & Soup:
- 1 tbsp eutral oil
- 1.5-2 lbs boneless chicken thighs
- 1-2 tbsp Off the Chain seasoning (or cajun seasoning)
- 3 tbsp butter
- 1 small yellow onion (diced)
- 2 stalks celery (diced)
- 1-2 carrots carrots (diced)
- 3 cloves garlic (minced)
- 3 tbsp all-purpose flour
- 5 cups chicken stock
- ½ cup half-and-half
- 1 sprig thyme
- 1 sprig rosemary
- 1 bay leaf
- Salt and pepper
For The Dumplings
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp salt
- 2 tbsp butter (melted)
- 1 cup whole milk
Instructions
- Prepare the Chicken: Heat the neutral oil in a large pot over medium heat. Season the chicken thighs generously with Off the Chain seasoning, then add them to the pot. Sear the chicken on both sides until golden brown (about 3-4 minutes per side). Remove the chicken and set it aside.
- Cook the Vegetables: In the same pot, melt the butter. Add the diced onion, celery, and carrots. Sprinkle the vegetables with Cajun seasoning, and sauté until the vegetables are softened (about 5 minutes). Add the minced garlic and cook for another minute until fragrant.
- Make the Soup Base: Stir in the flour to the vegetables and cook for 1-2 minutes to form a roux. Slowly add the chicken stock, stirring continuously to avoid lumps. Add the half-and-half, thyme, rosemary, bay leaf, and season with salt and pepper to taste.
- Simmer the Chicken: Return the seared chicken thighs to the pot, and bring the mixture to a simmer. Cover and cook for about 20-25 minutes, or until the chicken is fully cooked and tender. Remove the chicken, shred it into bite-sized pieces, and return it to the pot.
- Make the Dumplings: In a separate bowl, combine the flour, baking powder, and salt. Add the melted butter and mix. Gradually pour in the milk, stirring until a thick dough forms.
- Cook the Dumplings: Drop spoonfuls of the dumpling dough directly into the simmering soup. Cover the pot and cook for 12-15 minutes, or until the dumplings have puffed up and are cooked through.
- Serve and Enjoy: Once the dumplings are done, remove the bay leaf and herb sprigs. Taste the soup and adjust the seasoning if needed. Ladle the chicken, soup, and dumplings into bowls and serve hot.
