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Kid-Approved Chicken and Dumplings: Easy Homemade Recipe

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A creamy, comforting chicken and dumplings recipe that comes together in under 45 minutes with simple ingredients. Perfect for busy weeknights, this family-friendly meal features tender chicken, fluffy dumplings, and a rich, herby broth.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts (or thighs)
  • 4 cups low-sodium chicken broth
  • 2 cups water
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1/2 cup heavy cream (or whole milk)
  • 2 tablespoons all-purpose flour
  • 2 tablespoons unsalted butter
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried parsley (optional)
  • 3/4 cup whole milk
  • 2 tablespoons unsalted butter, melted

Instructions

  1. Start the Broth: In a large pot, combine chicken breasts, chicken broth, and water. Bring to a boil over medium-high heat, then reduce to a simmer. Cover and cook for 15-20 minutes, until chicken is cooked through (internal temperature 165°F).
  2. Shred the Chicken: Remove chicken from pot, let cool slightly, then shred with two forks. Set aside.
  3. Sauté the Vegetables: In the same pot, melt 2 tablespoons butter over medium heat. Add onion, carrots, and celery. Cook 5-6 minutes until softened. Add garlic and cook 30 seconds.
  4. Build the Creamy Base: Sprinkle 2 tablespoons flour over vegetables, stir constantly for 1-2 minutes. Slowly pour in heavy cream while stirring, then add reserved broth back into pot. Stir until smooth.
  5. Season the Broth: Add thyme, parsley, salt, and pepper. Stir and bring to a gentle simmer. Adjust seasoning as needed.
  6. Make the Dumpling Dough: In a small bowl, whisk together 1 1/2 cups flour, baking powder, salt, and dried parsley. Make a well, pour in milk and melted butter. Stir with a fork until just combined (lumps are okay).
  7. Drop the Dumplings: Return shredded chicken to pot. Drop rounded spoonfuls of dough onto simmering broth, leaving space between each. You should get 12-14 dumplings.
  8. Cover and Cook: Immediately cover pot with a tight-fitting lid. Reduce heat to low and simmer gently for 15-18 minutes. Do not lift the lid. Check doneness with a toothpick.
  9. Finish and Serve: Remove from heat, let rest 2-3 minutes. Ladle into bowls and serve hot.

Notes

Don’t overmix the dumpling dough; stir until just moistened. Keep the lid on during cooking to ensure fluffy dumplings. Use low heat for a gentle simmer. For a thicker broth, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir in. Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: chicken and dumplings, easy chicken and dumplings, kid-friendly chicken and dumplings, homemade chicken and dumplings, comfort food, weeknight dinner

Find it online: https://noshbelle.com/kid-approved-chicken-and-dumplings-easy-homemade-recipe/