Chicken and Dumplings
It is called ‘comfort food’ for a reason. Satisfying and delicious, Chicken and Dumplings is always a welcome meal in our house. It warms us up and fills our bellies. I used rotisserie chicken to make it quick and easy to prepare. This one-pot recipe is a meal you will want to make any time of the year!
This has to be the best 30-minute meal ever! It tastes great and cooks all in one pot. You really can’t beat that. And by using a rotisserie chicken, it saves you time in the kitchen. Some recipes deserve a spot in the front of your recipe box and this is one of those recipes.
Are dumplings hard to make?
One might think so, but essentially you can make them with just eggs and flour. My grandmother taught me how to make dumplings years ago. Maybe because I would often ask her to make them, she thought it would be best to teach me how to make them. They are super simple to make and just require some practice.
Chicken and Dumplings Recipe
What’s needed?
For the Chicken:
- 4 cups rotisserie chicken, boned and chopped
- 1 small onion, chopped
- 3 cups chicken stock
- 1 cup frozen peas and carrots
- 1 tablespoon dry parsley
For the Dumplings:
- 5 eggs
- 10 heaping tablespoons of flour (approximate)
How to make Chicken and Dumplings?
Step-by- Step Instructions:
- In a large skillet or a Dutch oven, heat the chopped chicken, onions and chicken stock over low heat. Simmer for 10 minutes. Add the peas and carrots and parsley and simmer for another 10 minutes.
- While the chicken is simmering, make the dough for your dumplings. Place the eggs in a medium bowl and beat them well. Add a pinch of salt to the eggs. Begin to add your flour one heaping tablespoon at a time. Stir well after each addition.
How do I know when the dumpling dough is just right?
When the dough gets resistant to stirring and comes together into a ball, you will have added enough flour. It may take a bit more or less flour, depending on the size of your eggs. I usually use one egg per person. So, if you have a family of 4, you should use 4 eggs. The dough will be a little tacky to the touch, but should hold its shape.
- Dip your spoon into the simmering broth before spooning the dough, as this will prevent the dough from sticking to the spoon while making the dumplings. Drop very small amounts, about 1 teaspoon of dumpling dough, into the pan with the hot chicken mixture, nestling them down into the broth. Dumplings will swell to three times their size while cooking. You may need to add a little more chicken stock to your pan if it becomes too crowded.
- Remember that your dumplings will triple in size, so don’t make them too big, about the size of a nickel works best. Cover the pan and allow the dumplings to simmer for about 6-8 minutes. They are done when they are cooked through to the center, like fluffy pillows. Add a pinch of pepper to the dumplings.
- Stir gently to combine dumplings with the chicken and vegetables. Serve as is, or you can make a thickener to add to the broth by blending 1/3 cup cold water and 1 tablespoon of cornstarch in a small bowl. Stir until dissolved. Pour the thickener into the chicken and dumplings and stir gently. This will thicken the remaining chicken broth. Recipe makes 4 servings.
I served Chicken and Dumplings with sauteed green beans and a salad. This is always a comforting dish and well received. My family asks me to make it often, and I always think of my grandmother when I do!
More Easy Chicken Dinners
- Easy Chicken Piccata
- Sheet Pan Teriyaki Chicken and Vegetables
- Buffalo Chicken Crunch Wraps
- Easy Chicken Noodle Soup
- Beer Can Grilled Chicken
- Asian Grilled Chicken Salad
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Chicken and Dumplings
Ingredients
For the Chicken:
- 4 cups rotisserie chicken, bones removed and chopped
- 1 small onion, chopped
- 3 cups chicken broth
- 1/2 cup peas
- 1/2 cup carrots, diced
- 1 tablespoon parsley, chopped
For the Dumplings:
- 5 large eggs
- 10 tablespoons all-purpose flour, heaping
Instructions
- In a large skillet or a Dutch oven, heat the chopped chicken, onions and chicken stock over low heat. Simmer for 10 minutes. Add the peas and carrots and parsley and simmer for another 10 minutes.
- While the chicken is simmering, make the dough for your dumplings. Place the eggs in a medium bowl and beat them well. Add a pinch of salt to the eggs. Begin to add your flour one heaping tablespoon at a time. Stir well after each addition.
- When the dough gets resistant to stirring and comes together into a ball, you will have added enough flour. It may take a bit more or less flour, depending on the size of your eggs. I usually use one egg per person. So, if you have a family of 4, you should use 4 eggs. The dough will be a little tacky to the touch, but should hold its shape.
- Dip your spoon into the simmering broth before spooning the dough, as this will prevent the dough from sticking to the spoon while making the dumplings. Drop very small amounts, about 1 teaspoon of dumpling dough, into the pan with the hot chicken mixture, nestling them down into the broth. Dumplings will swell to three times their size while cooking. You may need to add a little more chicken stock to your pan if it becomes too crowded.
- Remember that your dumplings will triple in size, so don't make them too big, about the size of a nickel works best. Cover the pan and allow the dumplings to simmer for about 6-8 minutes. They are done when they are cooked through to the center, like fluffy pillows. Add a pinch of pepper to the dumplings.
- Stir gently to combine dumplings with the chicken and vegetables. Serve as is, or you can make a thickener to add to the broth by blending 1/3 cup cold water and 1 tablespoon of cornstarch in a small bowl. Stir until dissolved. Pour the thickener into the chicken and dumplings and stir gently. This will thicken the remaining chicken broth. Recipe makes 4 servings.
Equipment
- 1 large skillet
- 1 medium bowl