Easy Homemade Chicken Dumpling Recipe
There’s something undeniably comforting about a warm bowl dumpling, especially when it is chicken dumplings. Due to the nature of chicken dumplings, it makes you feel at home, it’s a meal that gives you that cozy feeling, perhaps it is one of the reasons people love it so much. The tender chicken, vegetables, and creamy broth come together, creating a base that’s satisfying yet light. Chicken dumplings are light enough that you never feel satisfied.
What makes chicken dumplings even more special is the varied ways you can make and consume it. You can keep it classic with just chicken and broth or make it your own with herbs, spices, or even a hint of cheese in the dumplings. In the following section I will be guiding you with my special homemade chicken dumpling recipe that is very easy to repeat. With this easy homemade chicken dumpling recipe is meant for everyone both beginners and experienced cooks, who want to enjoy their own dumplings made to their taste.
Easy Homemade Chicken Dumpling Recipe
Equipment
- Large pot or Dutch oven
Ingredients
For the Chicken Stew:
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1 medium onion finely chopped
- 2 medium carrots diced
- 2 celery stalks diced
- 3 garlic cloves minced
- 4 cups chicken broth
- 1 lb boneless skinless chicken thighs (or breasts), cut into bite-sized pieces
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/2 tsp ground black pepper
- Salt to taste
- 1 cup frozen peas
- 1/2 cup heavy cream
- 2 tbsp all-purpose flour for thickening, optional
For the Dumplings:
- 1 cup all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 2 tbsp cold unsalted butter cubed
- 1/2 cup whole milk
- 1 tbsp fresh parsley chopped (optional)
Instructions
Make the Chicken Stew
- Heat butter and olive oil in a large pot or Dutch oven over medium heat.
- Add onion, carrots, and celery. Sauté for 5 minutes until softened.
- Stir in garlic, thyme, rosemary, salt, and pepper, cooking for 1 minute.
- Add chicken pieces and cook until lightly browned, about 5 minutes.
- Pour in the chicken broth and bring to a boil. Lower the heat and simmer for 15 minutes.
- Stir in frozen peas and heavy cream. If you prefer a thicker stew, whisk 2 tbsp of flour into 1/4 cup water and add to the pot, stirring well.
Make the Dumpling Dough
- In a mixing bowl, combine flour, baking powder, and salt.
- Cut in the cold butter with your fingers or a pastry cutter until the mixture resembles coarse crumbs.
- Stir in milk until a sticky dough forms. Add parsley if desired.
Cook the Dumplings
- Drop tablespoon-sized portions of dough directly onto the simmering stew, spacing them slightly apart.
- Cover the pot with a lid and let the dumplings steam for 12–15 minutes without lifting the lid.
Serve
- Ladle the chicken and dumplings into bowls. Garnish with extra parsley if desired.
- Serve hot and enjoy the comforting flavors
