Homestyle Chicken and Dumplings

Sharing is Caring

Homestyle Chicken and Dumplings is a creamy, cozy dish with veggies, chicken and dumplings cooked in a gravy like sauce. Perfect for a cold day.

Whether you think of this as soup or a gravy, it is cozy! It is the perfect comfort, one pot meal to have simmering away on the stove on a cold winter day. Every time I have made this over the years, every one loves it and asks for more. Especially the dumplings.

What You’ll Need To Make Homestyle Chicken and Dumplings

For the Soup

2 cups (270g) of leftover rotisserie chicken or any shredded chicken you have on hand.

2 (120g) stalks of celery (about 1 cup)

3 (225g) medium carrots (about 1 1/2 cup)

1 (70g) small yellow onion

2 (240g) Yukon Gold potatoes

1 large bay leaf

3 cloves (9g) of garlic

5 cups (1200g) of good chicken stock (preferably homemade)

2 tbsp (16g) flour

Olive oil for sauteing

1 tsp (6g)sea salt

1/2 tsp (1.6g) cracked black pepper

For the Dumplings

2 cups (250g) of all purpose flour

1 cup (240g) of milk

1 tbsp (14g) baking powder

1/2 tsp (1.6g) cracked black pepper

1 tsp (6g) sea salt

Directions:

In a heavy bottomed pot heat up some olive oil over medium heat. After dicing the celery, carrots, onions and potato add them to the hot oil. Add the bay leaf, salt, pepper and grated garlic to the pot. Saute until onions appear softened.

You can add the chicken to the pot and give it a good stir. 

Add the 2 tbsp (16g) of flour and mix until it coats the pan contents.

From here, slowly begin adding the chicken stock 1 cup at a time. Stir the mix after adding each cup ensuring the broth does not get watered down by too much liquid at once.

Place the lid back on the pot and let the soup simmer to cook the veggies through ( about 10 minutes)

While the pot simmers away, take a seperate bowl and mix the dumpling recipe until combined.

The dough will be a moist ball of dough.

When the veggies are fork tender, begin adding the dumpling mixture to the soup a spoonful at a time.

Place the lid back on the pot and let it cook for about 5 minutes.

Take the lid off and let the soup continue simmering on a medium heat for an additional 5-7 minutes which will cook down a little of the liquid.

You want the consistency to be a bit thicker than a plain broth. Let the soup cool just bit before serving. 

Pin For Later

If you try this recipe and love it, I would love it if you would come back and give it 5 stars!

Check Out More Of Our Favorites From The Farmhouse!

Shredded Chicken and Cranberry Sauce

Rosemary Pork Chops with Pan Gravy

Sirloin Steak with Herb Butter

Salmon with Artichoke Cream Sauce

Sharing is Caring