Chicken and dumplings are one of our favorite fall/winter favorites. The creamy broth, shreds of chicken, and the thick dumplings, hmmm, hmmm, good! Some think that it’s a complicated dish to create, but I assure you it doesn’t take long to throw together and it’s as easy as 1 2 3.
I grew up eating chicken and dumplings that my mother and grandmother made. I don’t have their exact recipes, but through trial and error, I have created one that is almost a perfect replica of what I remember.
You can skip the step of making your own dumplings and just buy a can of buttermilk biscuits cut into fourths and drop right in, but if your here for the allergy friendly version, then you may want to just make the dumplings. The dumpling recipe that I use for this recipe is the biscuit dough that I make on a regular basis. If you decide you want to make those biscuits, you can see that recipe here at Fluffy Homemade Buttermilk Biscuits. Now on to these delectable chicken and dumplings!
Scroll down for a printable version.
What do you need?
4 boneless skinless chicken breasts
4 bone in skin on chicken thighs
3 cartons of chicken broth, 32oz each (reserve one cup for the cream of chicken soup)
2 teaspoons poultry seasoning
1 teaspoon salt
1 teaspoon pepper
1 can of cream of chicken soup or the homemade version —> see below
1 can of buttermilk biscuits or the homemade version —> see below
::cream of chicken soup::
1 tablespoon butter
3 tablespoons flour
1 cup chicken broth
1 cup milk
dash of garlic powder – to taste
dash of onion powder – to taste
dash of thyme – to taste
salt and pepper as desired
2 cups flour
1 tablespoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1/2 stick of butter, cut into cubes, cold
1 cup buttermilk
What do you do?
1. Boil your chicken until cooked through, remove from water and set aside to cool. Once cooled remove the bone and skin from the thighs and shred all the chicken up. Set aside.
2. Make your cream of soup or skip this step and go to step 3, if you bought a can of cream of soup – Place butter in a medium sauce pot and allow to melt. Once melted, whisk in the flour until incorporated. Slowly whisk in the broth, milk, and seasonings. Allow to cook over medium heat until thickened, stirring occasionally. Approx 10 minutes.
3. In a large sauce pot add the cartons of broth, chicken, and seasonings. Bring to a boil. Reduce heat and simmer for 30 minutes.
4. Prepare your dumplings or skip this step and go to step 5 if you bought a can of biscuits. Mix together your flour, salt, baking powder, baking soda, and salt. Using a pastry cutter, combine your butter until you get a wet sand texture. Mix in your buttermilk. Once it’s incorporated, drop onto a lightly floured surface and fold on itself a few times until it comes together.
5. Stir in the cream of chicken soup.
6. Pinch off approx tablespoon size chunks of dough and drop into the pot one a time. Stir. Cover and simmer for 10 more minutes. Serve hot!
Notes: At step 3 you can throw in chopped carrots and/or celery if this is something that your family likes to eat.