Chicken and Dumplings is the ultimate Southern comfort food, with tender bites of chicken, nestled in a rich seasoned chicken broth and dough dumplings. And this easy recipe does not call for rolling out any flour!
Homemade chicken and dumpling recipes vary across the board from being creamy thick, with peas, carrots and celery to thinner versions with seasoned broth and chicken. This recipe is relatively “thin” the first day, but it thickens after it’s been stored in the refrigerator.
What Is a Dumpling?
In simple terms, it is a combination of flour, fat and water that is placed in a boiling liquid and cooked. Now, there are many types of dumplings–stuffed and un-stuffed. However, the Southern version of a dumpling is a doughy-texture–almost like a biscuit, if you will.
Random types of dumplings exist in every culture and region in the world. There are Chinese dumplings, Matzo balls, Gnocchi, Ravioli and more…in any case, because this recipe does not require making dumplings, it is a lickety-split time saver and tastes like you’ve been cooking all day!
Do I Use Dark or White Meat?
You can use either, or both! Dark chicken meat (thighs and wings) tends to have a more robust flavor than breast meat. I generally use boneless, skinless chicken thighs for this recipe. They cook quick and they’re inexpensive!
How Should I Cook the Chicken?
Using Homemade Chicken Broth
There are a couple of ways to prepare the chicken for this dish. It depends on if you’re going to use homemade chicken broth or canned. If you elect to make your own broth then you would:
- Boil the chicken in water with salt, pepper, marjoram, garlic powder, celery and/or carrots
- Strain off the solids in the broth,
- Shred the chicken
- Add shredded chicken back into the broth; add dumplings and serve
Using Canned Chicken Broth
If you elect to use canned broth, you can either bake the chicken in the oven or cook it on the stove top. I find the stove top method much quicker and easier.
- Season the chicken thighs with salt, pepper, marjoram and garlic powder. In a heavy bottom skillet, bring about 1/2 cup oil to medium heat
- Add the chicken breasts to the skillet
- Cover and allow to cook for 6 minutes on one side
- Flip the thighs and continue to cook till they reach an internal temperature of 165ºF
- Remove cooked chicken from skillet; place on cutting board and, using two forks, shred the chicken (simultaneously pulling the chicken apart using both forks.)
- In a large stock pot, add a little oil and saute onions and celery until tender; add the cooked chicken to the stockpot; cover with chicken broth
- Bring to a boil; add dumplings and serve
How Do I Make the Dumplings for Chicken and Dumplings?
You don’t! That’s the beauty and secret of this tasty recipe…my Grandmother taught me this hack years ago and it works! You bring the soup to a rolling boil an add sliced flour tortillas, “dumplings!” Yep! Usually 6 flour tortillas, cut into strips is enough. Allow the “dumplings” to cook at a rolling boil for about 5 minutes, then turn down the heat to low, cover and let simmer for 10 minutes.
This easy Chicken and Dumpling recipe tastes like you’ve been cooking all day long!
Can I Make Chicken and Dumplings in a Slow Cooker?
This delicious bowl of Southern Comfort can be made in a slow cooker.
- Add chicken, broth, vegetables and seasonings to the slow cooker and cook on low for 4-6 hours
- When ready to serve, transfer about 4-5 cups of the chicken broth from the slow cooker to a pan on the stove
- Bring the broth to boil on the stove, add sliced tortillas and allow them to cook for 4-6 minutes
- Add the broth and “dumplings” back into the crock pot, stir and serve!
Craving More? Try Real Broccoli Cheese Soup or Homemade Vegetable Soup
Easy Chicken and Dumplings
Ingredients
- 1-2 lb. boneless, skinless chicken thighs
- 64 oz. chicken broth
- 2 tablespoons olive oil
- ½ large sweet yellow onion diced
- 2 carrots peeled and chopped
- 2 stalks celery chopped
- 2 tablespoons marjoram
- 2 teaspoons garlic minced
- 2 teaspoons black pepper
- salt to taste
- 6 flour tortillas cut into strips
Instructions
Cook the Chicken
- Lightly season chicken thighs with salt and pepper
- Heat large skillet with oil to medium heat
- Place chicken thighs in skillet and allow to cook for 5 minutes on one side; then flip the thighs, cover and cook until the centers of the thighs reaches 165ºF; remove from skillet and drain on paper towel
- Using two forks, shred chicken and set aside
Prepare the Soup
- In a large stockpot, add oil, onion, garlic, celery, carrots and marjoram; cook until tender
- Add cooked, shredded chicken to stockpot; add broth; bring to boil
- Add sliced flour tortillas to boiling broth; allow to boil for 5 minutes; reduce heat, cover and allow to simmer till serving
Notes
Can I Make Chicken and Dumplings in a Slow Cooker?
This delicious bowl of Southern Comfort can be made in a slow cooker.- Add chicken, broth, vegetables and seasonings to the slow cooker and cook on low for 4-6 hours
- When ready to serve, transfer about 4-5 cups of the chicken broth from the slow cooker to a pan on the stove
- Bring the broth to boil on the stove, add sliced tortillas and allow them to cook for 4-6 minutes
- Add the broth and "dumplings" back into the crock pot, stir and serve!
Easy Chicken and Dumplings
Chicken and Dumplings is the ultimate Southern comfort food, with tender bites of chicken, nestled in a rich seasoned chicken broth and dough dumplings. And this recipe does not call for rolling out any flour! Homemade chicken and dumpling recipes vary across the board from being creamy thick, with peas, carrots and celery to thinner versions with seasoned broth and chicken. This recipe is relatively "thin" the first day, but it thickens after it's been stored in the refrigerator.What Is a Dumpling?
In simple terms, it is a combination of flour, fat and water that is placed in a boiling liquid and cooked. Now, there are many types of dumplings--stuffed and un-stuffed. However, the Southern version of a dumpling is a doughy-texture--almost like a biscuit, if you will. Random types of dumplings exist in every culture and region in the world. There are Chinese dumplings, Matzo balls, Gnocchi, Ravioli and more...in any case, because this recipe does not require making dumplings, it is a lickety-split time saver and tastes like you've been cooking all day!Do I Use Dark or White Meat?
You can use either, or both! Dark chicken meat (thighs and wings) tends to have a more robust flavor than breast meat. I generally use boneless, skinless chicken thighs for this recipe. They cook quick and they're inexpensive!How Do I Make the Dumplings for Chicken and Dumplings?
You don't! That's the beauty and secret of this tasty recipe...my Grandmother taught me this hack years ago and it works! You bring the soup to a rolling boil an add sliced flour tortillas, "dumplings!" Yep! Usually 6 flour tortillas, cut into strips is enough. Allow the "dumplings" to cook at a rolling boil for about 5 minutes, then turn down the heat to low, cover and let simmer for 10 minutes.How Should I Cook the Chicken for Chicken and Dumplings?
Using Homemade Chicken Broth
There are a couple of ways to prepare the chicken for this dish. It depends on if you're going to use homemade chicken broth or canned. If you elect to make your own broth then you would:- Boil the chicken in water with salt, pepper, marjoram, garlic powder, celery and/or carrots
- Strain off the solids in the broth,
- Shred the chicken
- Add shredded chicken back into the broth; add dumplings and serve
Using Canned Chicken Broth
If you elect to use canned broth, you can either bake the chicken in the oven or cook it on the stove top. I find the stove top method much quicker and easier.- Season the chicken thighs with salt, pepper, marjoram and garlic powder. In a heavy bottom skillet, bring about 1/2 cup oil to medium heat
- Add the chicken breasts to the skillet
- Cover and allow to cook for 6 minutes on one side
- Flip the thighs and continue to cook till they reach an internal temperature of 165ºF
- Remove cooked chicken from skillet; place on cutting board and, using two forks, shred the chicken (simultaneously pulling the chicken apart using both forks.)
- In a large stock pot, add a little oil and saute onions and celery until tender; add the cooked chicken to the stockpot; cover with chicken broth
- Bring to a boil; add dumplings and serve
