20 Ultra Comforting Chicken and Dumplings Recipes
Pressure Cooker Chicken and Black Pepper Dumplings
Just a touch of fresh lemon and tarragon add a subtle touch of sophistication to an otherwise classic and wholly comforting pot of chicken and dumplings.
Chicken and Dumplings
Our version of the Southern comfort dish, Chicken and Dumplings, uses moist chicken thighs and stirs in whole wheat flour with all-purpose flour for the herb dumplings.
Chicken Dumpling Soup
"Many generations of my family have considered this soup a favorite." Doreen Parker, 55, Uxbridge, Mass.
Chicken and Dumpling Casserole
Chicken and Rosemary Dumplings
Spoonfuls of seasoned buttermilk biscuit dough form light, fluffy dumplings in this classic American dish.
Easy Chicken and Dumplings
Pillowy dumplings flecked with fragrant fresh herbs cook drop-style in the stock mixture.
Chicken and Herbed Cornmeal Dumplings
Chicken and Herbed Cornmeal Dumplings image
Chicken and Cornbread Dumplings
Mexican Chicken and Dumplings
Classic Chicken and Dumplings
Chris Hastings' Chicken and Dumplings
Chris Hastings showcases his family's favorite Chicken and Dumplings recipe, taking it to new heights by building fresh and unexpected flavors in the classic Southern dish.
Chicken and Sweet Potato Dumplings
Start with a whole chicken to create a flavorful, refined broth.
Chicken and Dumplings from Scratch
Impress your family with this rich and creamy Chicken and Dumplings recipe, they'll never believe you made it from scratch!
"I wanted to create a chicken and dumplings recipe that was creamy, rich, and thick without all of the fat of traditional versions. Thickening the base was the challenge. Relying solely on cornstarch produced a gluey consistency and thin flavor, and using all flour created pasty results. So I settled for a little of each to achieve the thickness and texture I wanted. Toasting the flour, a process similar to making a dry roux, added some richness. Then I finished the dish with a splash of cream for flavor." -Kathryn Conrad
Chicken and Gnocchi Dumpling Soup
Homey and hearty chicken and dumplings has never been faster or easier, thanks to store-bought gnocchi. Browned bits from the seared chicken thighs create a rich base for the soup, while carrots and peas provide texture and fresh veggies to the soup. This kid-friendly soup is perfect for a weeknight dinner, and leftovers can be packed for lunch tomorrow.
Chicken and Pierogi Dumplings
The browned veggies lend color and flavor to the sauce; be sure to keep them moving in the pan so they don't get too brown.
Chicken and Gnocchi
This fast became a Test Kitchen favorite and our new go-to chicken and dumplings because it's the easiest gnocchi we've ever made. Simply use a zip-top bag to pipe the pillowy mounds straight into the simmering water.
Lemon Chicken Soup with Dumplings
Roasting the bones adds richer, deeper flavor to the stock. If you don't see chicken bones in your butcher's case, ask for them. Take your time when tempering the egg (used to add body to the soup) with the hot broth; the payoff is a smooth, silky texture. Make-ahead tip: Cook and chill the stock a day ahead; skim solidified fat from cold stock before heating and proceeding with recipe.
Chicken and Potato Soup with Dumplings
NOTES: Use a wide pan in order to have adequate surface area to make the dumplings. You can make the soup through step 4 up to 1 day ahead if you like; cover it airtight and chill. Before serving, bring it to a simmer over medium heat, stirring occasionally, then proceed with making the dumplings (steps 5 and 6). PREP AND COOK TIME: About 1 1/4 hours.
Old-Fashioned Chicken And Dumplings
The most famous chicken dish in the South is probably fried chicken, but a good case can also be made for chicken and dumplings. Fried chicken celebrates the poultry in abundance, when everyone can get a piece or two. Chicken and dumplings makes the most of chicken in scarcity, when a single bird must feed a multitude. Although it gets top billing, the meat itself isn’t the star of the meal. The dumplings hold sway, and people are particular about how they’re made. Some like small strips of pastry dropped into the bubbling pot, either free-form and puffy or rolled thin and cut like noodles. Others prefer soft drop-biscuit dumplings that float atop the stew. No matter the style, this dish combines essential, resourceful Southern cuisine and the comfort of home cooking, all in one bowl. Mrs. Morton Smith experimented for years with different methods of making the perfect chicken and dumplings. When she submitted this recipe, she told us that buttermilk was the secret to dumplings with a light texture. She also kneaded them on a well-floured surface because the extra flour thickens the broth.