John Wulff

Chicken and Dumplings

Chicken and Dumplings preparation Chicken and Dumplings in progress Chicken and Dumplings cooking Chicken and Dumplings final

This is my go-to comfort food recipe: fluffy herb dumplings floating in a rich chicken soup. It’s the kind of meal that makes the whole house smell amazing and always hits the spot on a cold day. The homemade stock is worth it if you have time, but the shortcut version is still absolutely delicious.

Total time: 40 minutes (or 3+ hours with homemade stock)

Steps

0. Optional Prep: Homemade Stock and Chicken (2+ hours)

For the best flavor, make your own stock. Shortcut: use rotisserie chicken + boxed stock.

  1. Place 1 whole chicken in a large stockpot with onion, carrots, celery, garlic, salt, peppercorns, and bay leaf.
  2. Cover with water and bring to a gentle boil. Cook until chicken is tender.
  3. Remove chicken, let cool, then pick off all meat. Reserve for later.
  4. Return skin, bones, and scraps to pot. Simmer 2+ hours.
  5. Strain and use as your chicken stock.

1. Make the base (20 minutes)

  1. Dice the 1 onion, 2 carrots, and 2 celery ribs into uniform pieces.
  2. In a heavy pot or Dutch oven, melt 3 tablespoons butter over medium heat.
  3. Add diced vegetables. Cook until softened, about 5 minutes.
  4. Sprinkle in 3 tablespoons flour and stir for 1-2 minutes to make a light roux.
  5. Gradually whisk in 4 cups chicken stock, stirring constantly to avoid lumps.
  6. Bring to a gentle simmer and let cook for 10 minutes to thicken slightly.

2. While the base simmers, make the dumplings (5 minutes)

  1. If using a store-bought chicken, pick all the meat from your cooked chicken and set aside.
  2. Chop your 4 tablespoons fresh herbs for the dumplings.
  3. Whisk 1½ cups flour, 2 teaspoons baking powder, and 1 teaspoon salt in a bowl.
  4. Sprinkle butter cubes over mix, pinch into coarse crumbs.
  5. Stir in 4 tablespoons finely chopped fresh herbs.
  6. Add ⅔ cup buttermilk and stir until just combined. Dough should be soft and shaggy.

3. Add chicken, vegetables, and cook dumplings (15 minutes)

  1. Stir chicken meat, ½ cup frozen peas, and corn kernels into the simmering base.
  2. Drop spoonfuls of dumpling dough (about 2 tablespoons each) onto the simmering soup.
  3. Cover pot with a tight-fitting lid.
  4. Let dumplings steam for 15 minutes without lifting the lid.
  5. After 15 minutes, check one dumpling: it should be cooked through and fluffy inside.

To Serve

Ladle soup into bowls with a few dumplings each. Finish with cracked black pepper and extra chopped herbs if desired.

Shopping List

Produce

  • 1 onion (2 if making stock)
  • 2 carrots (4 if making stock)
  • 2 celery ribs (4 if making stock)
  • 4 garlic cloves (if making stock)
  • 1 ear fresh corn (or use frozen)
  • Fresh herbs: sage, thyme, tarragon, dill, chives, and/or parsley (~3 small clamshells)

Meat & Dairy

  • 1 whole cooked chicken (or 1 raw whole chicken if making stock)
  • 7 tablespoons butter
  • ⅔ cup buttermilk (or whole milk + lemon juice)

Pantry

  • 1½ cups + 3 tablespoons all-purpose flour
  • 4 cups chicken stock (if not making homemade)
  • 2 teaspoons baking powder
  • Salt, kosher salt, black pepper, peppercorns
  • 1 bay leaf (if making stock)

Frozen

  • ½ cup frozen peas
  • ½ cup frozen corn (if not using fresh)