Chicken and Dumplings

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Chicken and Dumplings

Homemade Chicken and Dumplings is a classic comfort food dish. This hearty version is made with tender egg noodles that couldn’t be any easier to make and rotisserie chicken. Simple, satisfying, and SO good.

Step-by-step photos can be seen below the recipe card.

Prep Time20

Cook Time30

Total Time50

Course: Main Course

Cuisine: American

Keyword: comfort food recipes, easy chicken and dumplings, homemade chicken and dumplings

Servings: servings

Ingredients

FOR THE SOUP

1 store-bought rotisserie chicken turkey also works
½ onion peeled and root cut off, but kept intact
2 cloves garlic peeled and smashed
handful of fresh parsley sprigs/leaves
1 tsp dried rosemary
pinch dried thyme
1 tsp salt
1 tsp pepper
64 oz. low-sodium chicken broth divided
2 large carrots slice into thin rounds
2 ribs celery diced

FOR THE DUMPLINGS

3 cups all-purpose flour plus more for dusting
1½ tsp baking powder
1 tsp salt
3 tbsp cold butter (or vegetable shortening) cubed
2 large eggs
½ to ¾ cup cold water

Instructions

Shred the breast and thigh meat from the chicken and set aside. In a large Dutch oven or soup pot, place the chicken bones, skin, and any juices from the tray. Add the onion, garlic, a few sprigs of fresh parsley, rosemary, thyme, and the salt and pepper. Top with enough broth to just cover the chicken (about 32 oz.), bring to a boil, then reduce to a low simmer. Simmer, covered with the lid cracked, while you prep the dumplings.
For the dumplings: In the bowl of a food processor, add the flour, baking powder, salt, butter, eggs, and ½ cup water. Pulse and process until mostly combined, about 1 minute. If needed, slowly stream in more water as the processor is running, just until the dough forms into one ball and begins to thump around inside. The dough should be well combined and may be slightly sticky. (Alternatively, combine all dry ingredients, butter, eggs, and ½ cup water in a large mixing bowl and mix with a wooden spoon until mostly combined. Switch to using your hands to combine and knead until a soft dough forms, adding sprinkles of water as needed.)
Generously flour your work surface and turn out the dough. If the dough is sticky, knead it, adding sprinkles of flour as needed, until a soft dough forms that is no longer sticky. If it appears dry or cracked, knead for 2 to 3 minutes until a smooth dough forms, adding a sprinkle of water if needed. Wrap the dough in plastic wrap and rest for 10 minutes.
Once the dough has rested, divide it in half. Place one half of the dough on a generously floured work surface and flatten it with your hands. Use a heavy rolling pin to roll the dough out, flouring the dough generously, and flipping it over as needed. It should be very thin, about as thick as a credit card. Use a pizza cutter or large knife to cut into 1" squares—this is a rustic dish, do not worry about being precise! Use your fingers to gently round up the noodles and toss lightly with flour so they don’t stick together. Place them in a bowl and set aside. Repeat the rolling process with the second ball of dough.
Remove the chicken carcass from the broth and strain the broth with a fine mesh strainer. Return the broth to the pot and add about 12 more ounces of broth. Bring the broth back up to a boil and add the shredded chicken, carrots, and celery. CAREFULLY add the noodles to avoid splashing the hot broth, stir immediately.
Simmer partially covered until noodles are tender and cooked through, stirring occasionally, about 20 minutes. Taste the broth and adjust seasoning with salt and pepper. If you would like your chicken and dumplings more soupy, add more broth. Serve hot, garnish with fresh parsley.

Video

Notes

To make a jumbo batch: Use two shredded chickens, 4 cups of flour, 2 teaspoons baking powder, 1 teaspoon plus a pinch salt, 4 tablespoons butter or shortening, and 2 eggs. (I do not recommend adding another egg.) Start with ½ cup water, adding more as needed to bring a soft dough together. Then proceed with the recipe.

Nutrition