Chicken and Dumplings
There is just something about a big pot of homemade Chicken and Dumplings when someone you love isn’t feeling well. Mackenzie is sick, so this batch needed to be extra comforting and VERY chicken forward!
For a regular pot of Chicken and Dumplings, I recommend using about 1 1/2 to 2 pounds of chicken breasts. Since I was making this pot for Mackenzie, I bumped that up to 3 to 3 1/2 pounds. You definitely don’t need that much chicken every time you make this recipe, but when I say this particular batch was loaded with chicken, I mean it!
We’re keeping the dumplings easy and using Mary B’s frozen dumplings. They give you that classic flat, tender dumpling without having to make dough from scratch. Add plenty of carrots, celery, onion, and seasonings, and you have a big pot of cozy comfort food.
I served mine with homemade rosemary focaccia bread, and it was the perfect meal!
Ingredients
1 1/2 to 2 pounds boneless, skinless chicken breasts
1 onion, diced
4 to 5 carrots, diced
4 to 5 stalks celery, diced
8 cups chicken stock
2 tablespoons Better Than Bouillon chicken base
1 teaspoon dried thyme
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon seasoned salt
1/2 teaspoon poultry seasoning
2 bay leaves
1 can cream of chicken soup
Mary B’s frozen dumplings
Additional chicken stock or heavy whipping cream, as needed
For an Extra Chicken-Forward Version
Use 3 to 3 1/2 pounds of boneless, skinless chicken breasts instead of 1 1/2 to 2 pounds. You may need additional chicken stock or a little heavy whipping cream at the end to loosen everything up.
Directions
Place the chicken breasts in the bottom of a large pot.
Add the diced onion, carrots, and celery.
Pour in 8 cups of chicken stock.
Add the Better Than Bouillon chicken base, thyme, garlic powder, onion powder, salt, black pepper, seasoned salt, poultry seasoning, and bay leaves. Stir everything together.
Bring the pot to a boil and cook until the chicken reaches an internal temperature of 165°F on a meat thermometer.
Remove the chicken from the pot and set it aside to cool. Once cool enough to handle, shred or chop the chicken.
Remove and discard the bay leaves.
Stir the cream of chicken soup into the broth and vegetables.
Bring the broth to a rolling boil.
Add the frozen dumplings one at a time, tearing each dumpling into 3 or 4 pieces as you add it to the pot. Keep the broth at a rolling boil while adding the dumplings to help prevent them from sticking together.
Continue cooking the dumplings for 30 to 40 minutes, or until they are tender and the broth has thickened. Stir carefully as needed to keep the dumplings from sticking.
Add the cooked chicken back to the pot and gently stir everything together.
If you're making the extra chicken-forward version with 3 to 3 1/2 pounds of chicken, check the consistency after adding the chicken. Add additional chicken stock or a little heavy whipping cream as needed to loosen everything up.
Serve hot. I served mine with homemade rosemary focaccia bread, and it was absolutely delicious!
The Perfect Comfort Food
Chicken and Dumplings is one of those meals that just feels like home. You have tender chicken, carrots, celery, and onions simmered in a flavorful broth with soft dumplings that make the entire pot thick, hearty, and comforting.
Cooking the chicken directly in the seasoned broth also means none of that flavor goes to waste. As the chicken cooks, it flavors the broth, and at the same time it absorbs all that goodness from the vegetables, chicken base, thyme, poultry seasoning, and bay leaves.
The Trick to Frozen Dumplings
Mary B’s frozen dumplings make this recipe so much easier, but there is one important thing to remember when adding them.
Keep that broth at a rolling boil!
If the temperature drops too much while you're adding the frozen dumplings, they can start sticking together. I add them one at a time and tear each dumpling into about 3 or 4 pieces as it goes into the pot.
Don't dump the whole package in at once. Take your time and let the broth come back up to that rolling boil as needed.
Then give them about 30 to 40 minutes to cook and become tender.
How Much Chicken Should You Use?
For an everyday pot of Chicken and Dumplings, 1 1/2 to 2 pounds of chicken breasts is plenty.
But sometimes you want CHICKEN and dumplings!
Since Mackenzie wasn't feeling well, I wanted this batch to be especially hearty, so I used 3 to 3 1/2 pounds of chicken breasts.
If you decide to go with the extra chicken, just remember that all that shredded chicken is going to soak up some of your broth. Once you add it back to the pot, you may need to pour in additional chicken stock to get the consistency where you want it.
You can also add a little heavy whipping cream if you want to loosen it up while adding some extra richness.
Serve a big bowl with warm bread on the side, and you've got the ultimate comfort meal. The homemade rosemary focaccia was absolutely perfect for soaking up that creamy, flavorful broth!
