04/07/2026
Such a great recipe, I’ve worked on Chicken and Dumplings for many years. Thought it was fitting for today. Cool weather calls for comfort food.
Enjoy my recipe of the week!
Homemade Chicken and Dumplings
* PREP 20min
* COOK 1hrs 10min
* TOTAL 1hrs 30min
You Will Need
* CHICKEN AND BROTH
* 4 chicken breast
* 1 onion top, see notes
* 1 garlic clove, smashed
* 1 large carrot
* 2 stalks celery
* 1 diced onion
* 3 bay leaves
* 3 tablespoons Chicken bouillon
* 1/2 teaspoon of black pepper
* fine sea salt to taste
* 10-12 cups of water
* DUMPLINGS
* 2 cups (325g) self-rising flour, spooned and leveled, see notes
* 1/2 teaspoon fine sea salt
* 1 1/4 cups (350ml) whole milk
Directions
* MAKE BROTH AND COOK CHICKEN
* Dice carrot into small cubes.
* Dice celery and set aside with the carrot.�add chicken breast to a large pot
* Add water to cover chicken breast you to may need to add more water later if needed .
* Add bay leaves
* Salt / pepper
* Add chicken bouillon to water . �Semi cover the pot with a lid, turn the heat to medium-high, and bring to a simmer. Once the broth is at a simmer, reduce it so that it’s a gentle simmer — the bubbles should be slowly dancing around in the pot.�5Cook at a gentle simmer for 30-40 minutes. Peek under the lid occasionally to see if the heat needs to be reduced.�6After 40 minutes, the broth will be aromatic, and the chicken will be cooked through �7Carefully transfer the chicken to a plate and allow it to cool until you can handle it.�8Strain the broth, wipe any foam stuck to the sides of the pot, and then pour the strained broth back into the pot used to make it. Place the pot back over medium heat, chopped carrots, and chopped celery and onion�
* FINISH CHICKEN AND DUMPLINGS
* 1When it is cool enough to handle, shred the chicken by hand, removing all the bones and skin if needed Shred as big/little as you like. We keep the chicken in larger pieces.�2To make the dumpling batter. In a medium bowl, stir the self rising flour, milk, until mixed. It should look like moist biscuit dough . Set aside to rest for 5 mins
* 3 Stir the shredded chicken and any juices left on the plate into the soup.�5Bring the broth to a gentle simmer, and then use a spoon to scoop small size ball-sized portions of the batter into the soup, scraping them off with your finger. (If you have a small cookie scoop, scoop balls of batter into the soup.) Do this until all the batter is in the soup — it will look crowded. Some might sink.�6Cover with a lid and cook the dumplings at a low simmer for 5 to 7 minutes or until they look like they are firming up on the bottom. Then, carefully turn each one over to simmer the other side. If there’s no space for the liquid to bubble up past the dumplings, use a spoon and make a small hole in the middle of the pot.�7Once they are all turned over, simmer over low heat with the lid on for another 8 to 10 minutes. You can test a dumpling to check they are done — The center should look cooked through and fluffy, not doughy. When cooking the dumplings, keep the pot at a gentle simmer. An aggressive simmer or boiling will break them apart. Keep the heat low and keep your pot covered so that they steam. The dumplings can cook longer than the suggested times without issues, but agitating them with an aggressive simmer will make them fall apart.
