Easy Old Fashioned Chicken and Dumplings Recipe is loaded with fresh vegetables, delicious fluffy dumplings, and quick store-bought rotisserie chicken. The lighter, creamy broth this recipe makes is yummy but the dumplings get the five-star rating of this dish. This updated southern-style chicken and dumplings dish is the ultimate comfort food for those crisp fall days and winter’s cold nights.
WHY YOU’LL LOVE THIS CHICKEN AND DUMPLINGS RECIPE
✨This great recipe is not the traditional thick gravy, heavy cream-based dish that your grandmother used to make. The broth is lighter and full of herb flavors.
✨The homemade dumplings are the best I’ve ever made. They’re drop dumplings that are light and fluffy with a denser middle. No flat dumplings in this recipe!
✨It’s basically a one large pot meal with a mixing bowl needed for the dumpling recipe.
✨This recipe uses tender chicken right off the bone from the store-bought rotisserie chicken. Make sure you use as much breast and chicken thigh meat as possible. No boiling a raw chicken and all the extra time and mess that go with boiled chicken.
✨Best of all, you can make this comforting meal in less than an hour.
WHAT YOU’LL NEED FOR THIS CHICKEN AND DUMPLINGS RECIPE
1 whole rotisserie chicken de-boned and rough chopped
4 oz regular cream cheese, jalapeno, chive & onion
3 thyme springs 2″
1 tbsp poultry seasoning
Ingredients for the dumpling dough
2 cups flour
1 tbsp baking powder
1 tsp garlic powder
1 tsp poultry seasoning
4 tbsp butter, melted
1 cup 2% milk, whole milk or condensed milk
1 tsp salt
1 tsp pepper, ground
HOW TO MAKE THE BEST CHICKEN AND DUMPLINGS
STEP ONE: Chop up all the veggies. Set aside.
STEP TWO: Melt 2 tablespoons of butter in a Dutch Oven or a large soup pot with a tight-fitting lid. Add the cut veggies and sauté until soft.
STEP THREE: Sprinkle 2 tablespoons of flour, poultry seasoning, Better Than Bouillion, and salt on top of the sauteed veggies and stir to coat.
STEP FOUR: Add rotisserie chicken and cream cheese. Bring back to a medium boil.
STEP FIVE: Debone and rough chop the rotisserie chicken. Add the cut chicken and the 4 oz or cream cheese, stir to mix. Bring the mixture to a medium boil.
HOW TO MAKE PERFECT DUMPLINGS
STEP SIX: In a medium size mixing bowl mix together the dry ingredients for the dumplings: flour, baking powder, garlic powder, and poultry seasoning. Make a well in the center of the flour mixture.
STEP SEVEN: Gently pour the milk into the well. Then gently pour the butter into the milk in the well. Mix with a rubber spatula in a large slow circular motion incorporating the dry ingredients and wet ingredients until just mixed together. NOTE: Overmixing will make dumplings tough. The dumpling dough should be rough looking…not smooth.
STEP EIGHT: Drop by spoonfuls or small ice cream scoops into the hot boiling broth. Cover and turn heat down to a simmering boil for 13-15 minutes. Do Not Open Lid!
STEP NINE: Remove the lid and let simmer for about 2-3 more minutes, then turn the heat off. Let sit for about 5 minutes or until ready to eat!
DONE! I know this looks like a lot of steps but it really goes by fast and boy is it worth the short-term effort!
RECIPE TIPS & DUMPLING OPTIONS
This southern homemade Chicken and Dumplings is just like any other soup except there are dumplings involved instead of pasta or rice. There is room for a lot of creative experimenting with different veggies and seasonings.
Leftover Thanksgiving turkey or leftover chicken would be seriously delicious.
Store-bought baked chicken thighs and breast pieces would also be very easy and quick to use. Less bones to dispose of too.
If you’re not in the mood to make dumplings from scratch, then use canned biscuits for biscuit dumplings. Cut them up into fourths and drop into the hot broth. Cook the same way as scratch dumplings.
Some dumpling lovers prefer noodle-like dumplings. Look for those in the frozen section at the grocery store.
Experiment with different seasonings like Cajun seasoning, lemon-pepper, garlic-pepper, and even curry seasoning would be delicious.
HOW TO STORE LEFTOVER
Assuming you’ll have leftovers, store in an airtight container in the fridge. This will keep for 2-3 days.
Reheat a bowl full in the microwave checking every minute or so your desired warmth level. I’d suggest cutting the dumplings in half before warming.
As far as freezing goes, I have never had enough leftovers to consider freezing this delicious Southern comfort food. I have no idea if this recipe freezes well or not.
Can you make this recipe in a couple of days ahead?
I wouldn’t make the whole dish including the dumplings in advance, but you could make the soup base and store it in the refrigerator. When you’re ready to make it, heat up the homemade broth, and add the cooked chicken and cream cheese. Bring the mixture to a boil and then drop the dumplings just like the recipe says. Note: You might need to add more liquid to the broth while bringing it to a boil.
Why do dumplings turn out firm and dense?
If your dumplings are dense and hard then you cooked them way too long. 15 minutes max and absolutely no peeking before the 15 minutes.
STEP SIX: Melt the 4 tbsp of butter in the microwave, let cool slightly. Pour milk into well, then pour the butter into the milk. Mix gently until just mix together. Over mixing will result in tough dumplings.
4 tbsp butter, 1 cup 2% milk, whole milk or condensed milk
STEP SEVEN: Drop by spoonfuls or small ice cream scoops into boiling broth. Cover and let simmer boil for 13-15 minutes. Do Not Open Lid!
STEP EIGHT: Remove lid, bay leaves and let simmer for about 2-3 more minutes, then turn heat off. Let sit for about 5 minutes or until ready to eat! DONE! ENJOY!!