Before you cook
Background Recipe story & origin
Chicken and dumplings emerged in the 1800s in Appalachian and Southern kitchens, where resourceful cooks developed the technique of dropping simple flour-and-water dough directly into simmering chicken broth to stretch small amounts of meat into filling meals. The dish became essential during the Great Depression (1929-1939), when families needed economical ways to feed large households. Recipes appeared in community cookbooks and church collections throughout the South and Midwest, with the method of cooking dumplings directly in the pot (rather than baking them separately) becoming standard. The dish gained wider recognition through cookbooks like 'The Settlement Cook Book' (1901) and 'The Joy of Cooking' (1931), where it was described as a 'one-pot meal' that required minimal ingredients. By the 1950s, chicken and dumplings was a Southern and Midwestern comfort food staple, appearing in diners and family restaurants. This classic version follows that tradition: simple dough dumplings dropped into simmering chicken broth, where they steam and absorb flavor, the practical, filling dish that became a comfort food icon.
Before you start Equipment you'll need
- Dutch oven or large pot — thick walls distribute heat evenly and prevent hot spots that burn food
- mixing bowl — keeps prepped ingredients organized and ready to go
- cutting board — stable surface protects your counters and keeps ingredients contained
- chef's knife — sharp blade makes precise cuts for even cooking and safer prep
- spoon — necessary for proper technique and best results with this recipe
Safety Safety & allergen notes
- Dumplings must be cooked at a gentle simmer, not a rolling boil.
- Do not stir aggressively after dumplings are added or they will break.
- Chicken must be fully cooked before dumplings are dropped.
Non-negotiables Rules for success
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Poach chicken gently to keep meat tender.
Boiling makes chicken tough and stringy.
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Use the poaching liquid as the broth base.
Captures chicken flavor that would otherwise be lost.
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Drop dumpling batter by spoonfuls without stirring.
Stirring breaks up dumplings and creates mushy texture.
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Cover pot while dumplings cook to trap steam.
Steam cooks dumpling tops; uncovered leaves them raw.
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Rest 5 minutes before serving.
Allows dumplings to firm up and broth to thicken slightly.
Prep Get set first
About 5 min of prep
- Prepare Dutch oven or large pot
- Have mixing bowl ready
- Have cutting board ready
- Have chef's knife ready
- Have spoon ready
Chicken and dumplings requires timing coordination. Have everything ready before starting.
Ingredients
Instructions
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Sauté the aromatics
Heat butter and olive oil in a Dutch oven over medium heat (325-350°F surface). Add onion, carrots, and celery. Cook 5 to 6 minutes until softened. Add garlic and cook 30 seconds.
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Cook the chicken and add stock
Add diced chicken, season with salt and black pepper, and cook until opaque. Pour in chicken stock and bring to a gentle simmer.
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Mix the dumpling batter
In a mixing bowl, whisk flour, baking powder, and salt. Stir in milk and melted butter just until combined. The mixture should be soft and slightly sticky.
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Drop the dumplings
Reduce soup to a steady simmer. Spoon dumpling (about 2 inches, 1 oz each) mixture directly onto the surface of the broth in golf ball sized portions.
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Simmer the dumplings
Cover the pot and simmer 12 to 15 minutes until dumplings (about 2 inches, 1 oz each) are puffed and cooked through. Do not lift the lid during this time.
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Season and serve
Taste and adjust seasoning. Serve hot with chicken, vegetables, broth, and dumplings (about 2 inches, 1 oz each) in each bowl.
Chef's notes
Carrots are included for sweetness, color, and classic familiarity.
Dumplings should be soft and tender, not breadlike.
The broth will thicken slightly as dumplings cook.