Why Make This Recipe
Creamy Homemade Chicken and Dumplings is a warm and comforting dish that feels like a big hug. It’s perfect for family dinners and is loved by both kids and adults. This recipe is simple and uses everyday ingredients, making it a great choice for any night of the week. The creamy broth, tender chicken, and fluffy dumplings come together to create a satisfying meal that warms you from the inside out.
How to Make Creamy Homemade Chicken and Dumplings
Ingredients:
- 1 whole chicken, cut into pieces
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup carrots, sliced
- 1 cup celery, chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup milk
- 1/4 cup butter, melted
- Fresh parsley for garnish (optional)
Directions:
- In a large pot, add the chicken pieces and cover with chicken broth. Bring to a boil, then reduce heat and simmer for about 30 minutes, until the chicken is cooked through.
- Remove the chicken from the pot and let it cool. Strain the broth and return it to the pot.
- Once cooled, shred the chicken, discarding the skin and bones. Add the shredded chicken back into the pot.
- Stir in the carrots, celery, onion, and garlic. Simmer until the vegetables are tender.
- In a bowl, combine the flour, baking powder, and salt. Stir in the milk and melted butter until a dough forms.
- Drop spoonfuls of the dough into the simmering broth. Cover the pot and cook for about 15 minutes, or until the dumplings are fluffy and cooked through.
- Finally, stir in the heavy cream for that rich, creamy texture. Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley if desired.
How to Serve Creamy Homemade Chicken and Dumplings
Serve this hearty dish in bowls. It pairs well with a light salad or crusty bread. The creamy chicken and fluffy dumplings are filling enough to be a meal on their own.
How to Store Creamy Homemade Chicken and Dumplings
If you have leftovers, store them in an airtight container in the refrigerator. They will last for up to 3 days. To reheat, gently warm in a pot over low heat. You may need to add a little chicken broth or cream to loosen the texture.
Tips to Make Creamy Homemade Chicken and Dumplings
- Use a rotisserie chicken for a quicker option; it saves time and adds extra flavor.
- Feel free to add other vegetables like peas or green beans for more color and nutrients.
- For a healthier version, you can use low-fat milk and reduce the amount of butter.
Variation
You can easily make this recipe with turkey instead of chicken, especially after the holidays. The same spices and cooking method will work perfectly.
FAQs
1. Can I make this recipe in advance?
Yes, you can prepare the chicken and broth a day ahead. Just add the dumplings when you are ready to serve.
2. Can I freeze Creamy Homemade Chicken and Dumplings?
While the chicken and vegetables can be frozen, the dumplings may lose their texture upon reheating. It’s best to freeze the chicken and broth separately and then make fresh dumplings when you’re ready to enjoy it.
3. How can I make this recipe gluten-free?
You can use gluten-free flour for the dumplings and make sure your chicken broth is gluten-free as well.
Creamy Homemade Chicken and Dumplings
Ingredients
For the chicken and broth
- 1 whole whole chicken, cut into pieces
- 4 cups chicken broth
For the dumplings
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup milk
- 1/4 cup butter, melted
For the filling
- 1 cup heavy cream For a rich, creamy texture
- 1 cup carrots, sliced
- 1 cup celery, chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- Fresh parsley for garnish (optional)
Instructions
Cooking the Chicken
- In a large pot, add the chicken pieces and cover with chicken broth. Bring to a boil, then reduce heat and simmer for about 30 minutes, until the chicken is cooked through.
- Remove the chicken from the pot and let it cool. Strain the broth and return it to the pot.
- Once cooled, shred the chicken, discarding the skin and bones. Add the shredded chicken back into the pot.
- Stir in the carrots, celery, onion, and garlic. Simmer until the vegetables are tender.
Making the Dumplings
- In a bowl, combine the flour, baking powder, and salt. Stir in the milk and melted butter until a dough forms.
- Drop spoonfuls of the dough into the simmering broth. Cover the pot and cook for about 15 minutes, or until the dumplings are fluffy and cooked through.
Final Touches
- Finally, stir in the heavy cream for that rich, creamy texture. Season with salt and pepper to taste.