Chicken and Dumplings is a relatively easy and quick chicken soup
that consists of a richly seasoned chicken broth and dough dumplings.
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. I’ve found the dumplings thicken the soup enough for my palate, so this recipe is a “thin” version of this deliciously comforting food.
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 Chicken?
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 for Chicken and Dumplings?
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: 1) Boil the chicken in water with salt, pepper, marjoram, garlic powder, celery and/or carrots. Once the chicken is cooked thoroughly, remove it from the broth; strain off the solids in the broth, shred the chicken and add it back into the broth.
If you elect to use canned broth, you can either bake the chicken 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 thigh 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.
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. 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!
Southern comfort at its finest! Savory chicken broth with tender noodles and chicken!
- 1-2 lb. boneless, skinless chicken thighs
- 64 oz. chicken broth
- 2 tablespoons olive oil
- 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
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
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