Ultimate Chicken and Dumplings Recipe

Nothing is more comforting than a chicken and dumplings on a cold night. This recipe by Rachel cooks with love ❤ is the best meal to have for dinner at home! It is incredibly flavorful – fully loaded with carrot, onion, garlic, peas, celery, and chicken. It’s bursting with savory goodness that is irresistibly good. This recipe is customizable, so you can add your favorite ingredients and remove the ones you don’t like.

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There are tons of versions of this recipe that are easier and faster to make, just like this slow cooker chicken and dumpling recipe, but making it from scratch will give you the best flavors. I already made this a couple of times at home, and we are always surprised how good it always turns out. This homemade dish is seriously better than anything you can buy from restaurants. The broth is filled with amazing flavors and has this thick consistency, much like gravy.

Homemade Chicken and Dumplings Ingredients

• 1 1/2 lbs of cooked chicken (shredded – cover and set aside)
• 6 cups of chicken broth
• 1/2 medium/large chopped onion
• 2 cups of cubed carrots
• 2 celery ribs (slices)
• 2 large garlic cloves (minced)
• 4 tablespoons of butter (for roux)
• 7 tablespoons of all-purpose flour
• 6 cups of chicken broth (low sodium)
• 1 1/2 cups of frozen peas
• 2 bay leaves
• 1/2 teaspoon of dried thyme leaves
• 1/2 teaspoon of crushed rosemary
• pepper and salt
• 1 1/2 tablespoons of better than bouillon chicken base
• 3 tablespoons of butter

For the dumpling dough

• 1 cup of all-purpose flour
• 1/2 teaspoon of rubbed sage
• 1/2 teaspoon of salt
• 1 3/4 teaspoon of baking powder
• pepper
• 1/2 cup and 1 tablespoon of whole milk

Note: you can boil your chicken with 1 celery rib, 1/4 small onion, 1/4 teaspoon of salt for 50 minutes. Make sure the chicken is cooked

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How to Make Chicken and Dumplings At Home

Step 1:

Place a large Dutch oven over medium heat, and add 3 tablespoons of butter. Once melted, add the chopped onions, celery, carrots, garlic, rosemary, dried thyme leaves, and bay leaves. Mix, then turn the heat to low. Place the lid and cook for about 6 minutes.

Step 2:

In a small saucepan, make the roux. Place it over medium-low heat and melt 4 tablespoons of butter. Once melted, add 7 tablespoons of all-purpose flour. Whisk non-stop until golden.

Step 3:

Add 6 cups of chicken broth to the vegetables, followed by the roux. Whisk until well combined.

Step 4:

Add the better-than-bouillon chicken base and mix until combined. Next, add the shredded chicken and place the lid on. Let it simmer on low while preparing the dumplings.

Step 5:

Make the dumpling. Add the flour into the bowl, followed by baking powder, salt, rubbed sage, and pepper. Mix until well combined. Next, add the milk and mix until just combined. Do not overmix it.

Step 6:

Add the frozen peas to the soup and mix. Next, get a spoon of the dumplings and drop into the pot. Repeat with the remaining mixture. Do not move them around. Place the lid back and let it simmer on low heat for 15 minutes.

Step 7:

Serve and enjoy!

Ultimate Chicken and Dumplings Recipe