homestyle chicken and dumplings in a white bowl
Kitchen Talk,  Recipes

Homestyle Chicken and Dumplings

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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.

homestyle chicken and dumplings in a white bowl

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. 

chicken for homestyle chicken and dumplings

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

flour sprinkled on veggies for homestyle chicken and dumplings

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.

dumplings being dropped into broth
homestyle chicken and dumplings being cooked

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. 

homestyle chicken and dumplings in a white bowl

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

homestyle chicken and dumplings in a white bowl

Homestyle Chicken and Dumplings

Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

A delicious creamy one pot meal with chicken, veggies, and dumplings.

Ingredients

  • For the Soup:
  • 2 cups (272g) of leftover rotisserie chicken or any shredded chicken you have on hand.
  • 2 stalks of celery (120g)
  • 3 medium carrots (225g)
  • 1 small yellow onion (70g)
  • 2 large Yukon Gold potatoes (
  • 1 large bay leaf
  • 3 cloves of garlic (9g)
  • 5 cups of good chicken stock (preferably homemade) (1200g)
  • 2 tsbp flour (16g)
  • Olive oil for sauteing
  • 1 tsp (6g) sea salt
  • For the Dumplings:
  • 2 cups (250g) of all purpose flour
  • 1 cup (240g) of milk
  • 1 tbsp (14g) of baking powder
  • 1/2 (1.6g) cracked black pepper
  • 1 tsp (6g) sea salt

Instructions

  1. In a heavy bottomed pot heat up some olive oil over medium heat.
  2. Mince the garlic.
  3. After dicing the celery, carrots, onions and potato add them to the hot oil.
  4. Add the bay leaf, salt, pepper and minced garlic to the pot.
  5. Saute until onions appear softened.
  6. You can add the chicken to the pot and give it a good stir.
  7. Add the 2 tbsp (16g) of flour and mix until it coats the pan contents.
  8. 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.
  9. Place the lid back on the pot and let the soup simmer to cook the veggies through ( about 10 minutes)
  10. While the pot simmers away, take a seperate bowl and mix the dumpling recipe until the dough comes together. It will be a moist dough (as pictured)
  11. When the veggies are fork tender, begin adding the dumpling mixture to the soup a spoonful at a time.
  12. Place the lid back on the pot and let it cook for about 5 minutes.
  13. 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.
  14. You want the consistency to be a bit thicker than a plain broth.
  15. Let the soup cool just bit before serving. 

Notes

Tools You May Need:

a dutch oven or stock pot

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 749Total Fat: 16gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 122mgSodium: 982mgCarbohydrates: 98gFiber: 6gSugar: 8gProtein: 51g

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