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How to Cook Chicken for Chicken and Dumplings

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Chicken and dumplings is a classic comfort food dish that is popular in the American South. It consists of a chicken broth with homemade dumplings, along with shredded chicken meat The key to great chicken and dumplings lies in preparing a flavorful chicken broth Here’s a step-by-step guide on how to cook chicken specifically for using in chicken and dumplings.

Selecting the Chicken

For chicken and dumplings, you’ll want to use a whole chicken. This allows you to make a rich and flavorful broth. Opt for a young, small chicken if possible – they are more tender and cook faster. You can certainly use chicken breasts or thighs, but the broth won’t have as much flavor since you won’t have the bones.

Seasoning the Chicken

Before cooking, rinse the chicken and pat it completely dry. Season it generously inside and out with salt and pepper. You can also rub it with herbs like thyme, sage, and rosemary to add even more flavor. Seasoning is a key step, so don’t be shy with the salt and pepper here.

Browning the Chicken

For extra chicken flavor, many recipes call for browning the seasoned chicken in a bit of oil or butter before making the broth. This caramelization of the skin and exterior of the chicken adds tons of flavor. Simply heat a few tablespoons of olive oil in a Dutch oven over medium high heat. Carefully place the chicken in the pot and let it brown for 4-5 minutes on each side until the skin is nice and golden.

Simmering the Chicken

Once browned remove the chicken and set it aside. Add your aromatics – onions, carrots celery, garlic, etc. Saute the veggies for 4-5 minutes until they start to soften. Then return the chicken to the pot and add enough water or chicken broth to cover the chicken by 1-2 inches.

Bring the liquid to a boil, then reduce heat and let it simmer for 45-60 minutes You want the chicken to become extremely tender and fall off the bone easily. As it simmers, use a spoon to occasionally skim off any foam that rises to the top. This helps keep the broth clear.

Making the Broth

Once the chicken is cooked through, remove it from the pot and set it aside. Use tongs to remove the larger pieces like onion and celery from the broth. Then strain the broth through a fine mesh sieve into a large bowl or container. This will remove any smaller bits and result in a smooth, sediment-free broth.

Return the strained broth back to the cooking pot. At this point, you can shred or dice the chicken meat and add it back to the broth. You can also add cream, chicken soup, or milk to enrich the broth. Season with additional salt, pepper, herbs, etc. to taste. Now your flavorful chicken broth is ready for the dumplings!

Tips for the Best Broth

Here are some additional tips for maximizing flavor and richness when making your chicken broth:

  • Roast the chicken bones before making the broth to add even more flavor

  • Add chicken wings, necks, or feet to the pot with the whole chicken

  • Use a chicken base or bouillon to boost the flavor

  • Add fresh herbs like thyme, rosemary, parsley, and bay leaves

  • Include aromatic veggies like onion, celery, carrot, and garlic

  • Simmer the broth for 1-2 hours for best flavor extraction

  • Let broth cool and skim fat from the top for a clearer broth

  • Season again just before adding dumplings if needed

Making Perfect Dumplings

An exemplary chicken broth deserves the best dumplings. There are a few secrets to ensure your dumplings come out light and tender:

  • Use self-rising flour or add baking powder to regular flour

  • Work the dough as little as possible to prevent toughness

  • Add very cold water or milk to help keep dumplings light

  • Drop spoonfuls of dough into boiling broth using two spoons

  • Cook dumplings until they float to the top, about 10 minutes

  • Resist the urge to stir the dumplings once added to the broth

With a properly cooked chicken and a rich homemade broth, you’ll be ready to create the ultimate chicken and dumplings. The secret is taking the time to build an incredibly flavorful broth. Follow these steps for cooking chicken specifically for use in this quintessential comfort food dish.

how to cook chicken for chicken and dumplings

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I’m a bit confused. Do you throw away the onions, celery & carrots you’ve strained out of the broth in Step 2? I get that they might be there just to flavor the broth, but tossing them seems a bit of a waste.

Chicken n dumplings was a much loved dish made by my much loved – great cook grandfather in the day of my childhood in my familys Anglo household. My Sicilian husband who grew up with his Italian speaking grandmother heading the kitchen has never appreciated dumplings. Until now. These dumplings are so good even he likes them. And for those who may be dumpling virgins, you need to have and keep the broth at simmer when adding and cooking the dumpling dough.

This was not my mother’s dumplings! Rather than water I did use boxed chicken broth. Having made my own broths for years, even with the comments from others, 40 minutes of cooking the chicken did not seem enough time to get a rich broth. Beginning with the boxed broth the flavor was sublime. The other thing I did was rather than sprinkle the parsley at the end I added it to the dumpling dough. Loved the look and flavor of the dumplings!

I cook this SO often, and it’s my go to when I know I want to bring someone some comfort food. It’s also amazing gluten free! I used bobs red mill gluten free 1 to 1 baking flour and they are fluffy and flavorful. I had a friend that is gluten free nearly in tears because they haven’t had dumplings fluffy and flavorful like this since they went gluten free!

This dish is outstanding! Made it exactly as directed in recipe. I am used to southern style but this will be a staple too.

Best chicken and dumplings recipe Ive found.Private comments are only visible to you.

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FAQ

How long do you boil a chicken for chicken and dumplings?

I start with 4 chicken breasts and add them to some hot water in a large pot. Add a little salt and boil them until they are good and tender (about 25 minutes).Oct 9, 2018

How to cook chicken all the way?

So sear it quickly over high heat until you get a nice golden brown color, and then take it off the heat right before the internal temperature hits 165°F—stop at 150°F to 155°F—to finish cooking as it rests. This method guarantees your chicken breasts will not be overcooked and dry.

What type of chicken is best for chicken and dumplings?

Chicken: Some chicken and dumplings recipes start with a whole chicken or bone-in cuts, but we’ve found a way to get maximum flavor from quick-cooking boneless, skinless chicken breasts. Vegetables: Onion, celery, garlic, carrots, and peas give the broth slow-cooked flavor with every hearty spoonful.Jan 31, 2025

When making dumplings, do you cook the meat first?

Why you should pre cook your pork dumpling filling?
  1. The Maillard reaction makes the pork more delicious. When the meat reaches at 285 °F (140°C) or higher, Maillard reaction occurs as the meat is getting browning. …
  2. It’s easier to season your pork dumpling filling when it’s cooked. …
  3. Pork food safety.

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