No gummy undercooked dumplings in this recipe. Nary a processed canned soup either. Just fresh wholesome ingredients that produce the tastiest bowl of meaty comfort food goodness you will ever slurp down!
In the past I’ve used all sorts of shortcuts to make Chicken & Dumplings; canned soups, refrigerated biscuits, frozen veggies. I never understood all the fanfare over Chicken & Dumplings until I tried this recipe. I always assumed it was a lot of work to make and never realized how easy it actually is to make from scratch. You really don’t need any shortcuts that only produce less than stellar results.
Keep reading, I promise, it really is easy to make this recipe, most of the time needed to make this meal is spent simmering on the stove. Making the dumplings is easier than you think!!! Trust me on this one…you got this!!!
Start by placing chicken breasts in the bottom of a dutch oven.
Add chicken broth to the pot.
Add seasonings, 2 tsp Adobo, 1 tsp chicken bouillon, 1 tsp garlic powder, ½ tsp cumin, and ½ tsp pepper.
Stir to combine. Bring mixture to a boil over high heat. Cover and reduce heat to low. Simmer for 20-30 minutes or until chicken breasts are cooked through.
While chicken is cooking, chop onion, carrots and celery, set aside.
If you have celery leaves toss them in the pot with the chicken instead of the trashcan, it will give the broth even more flavor.
In a large bowl combine flour with 1 tsp garlic powder, and 1 tsp Adobo.
Use a wooden spoon to stir in reserved ½ cup chicken broth and ½ cup water.
Stir until you have a sticky dough.
Generously flour work surface and transfer dough from bowl onto floured work surface.
Sprinkle the top of dough with additional flour and flatten dough with your hands. Knead dough folding it over onto itself until it no longer sticks to your hands. Add more flour as needed. This should only take about a minute or two.
Use a floured rolling pin and roll out dough to about ⅛ inch thickness.
Use a pastry cutter or pizza cutter to cut dough into long strips.
Cut strips into 1½ inch lengths.
Once chicken has cooked through remove it from the pot.
Gently lay dumplings into the simmering broth.
Add minced onions, celery and carrots. Stir to combine.
Chop or shred chicken and return to the pot.
Stir and bring to a boil over medium high heat. Cover and simmer until sauce thickens and dumplings are tender. Add additional water if there doesn’t seem to be enough liquid.
Check dumplings every 10 minutes until they are the tenderness you like.
Taste and season with pepper and salt if needed.
A huge shout out to Aisha on Youtube. She posted this recipe on her channel, Cooking with Aisha. Thank you Aisha the the inspiration for this outstanding recipe. She has several recipes on her channel that look really tasty. I think I will have to give some of them a try in the future and let you know how they turn out.
Oh my, this was an outstanding meal. All warm and meaty with the tender dumplings and veggies in the flavorful sauce. Nom-nom-nom! DELISH!!! Now I finally understand all the fanfare about Chicken & Dumplings!
Chicken & Dumplings
Equipment
- Dutch oven
- pastry cutter or pizza cutter
- Rolling Pin
Ingredients
- 2 large boneless, skinless, chicken breasts
- 4 cans chicken broth, reserve ½ cup for dumplings
- 2 tsp Adobo seasoning
- 1 tsp chicken bouillon
- 1 tsp garlic powder
- ½ tsp cumin
- ½ tsp pepper
- 1½ cups flour, plus additional for dusting
- ½ tsp Adobo seasoning
- 1 tsp garlic powder
- ½ cup water
- ½ cup reserved chicken broth
- ½ cup diced onion
- ½ cup diced celery
- ½ cup diced carrot
Instructions
- Place chicken breasts in dutch oven and add chicken broth to the pot.
- Add 2 tsp Adobo, 1 tsp garlic powder, ½ tsp cumin, and ½ tsp pepper.
- Stir to combine. Bring mixture to a boil over high heat.
- Cover and reduce heat. Simmer for 20-30 minutes or until chicken breasts are cooked through.
- While chicken is cooking, chop onion, carrots and celery, set aside.
- In a large bowl combine flour with 1 tsp garlic powder, and ½ tsp Adobo.
- Use a wooden spoon to stir in reserved ½ cup chicken broth and ½ cup water.
- Stir until you have a sticky dough.
- Flour work surface and transfer dough from bowl onto floured work surface.
- Sprinkle the top of dough with additional flour and flatten with your hands. Knead the dough folding it over onto itself until it no longer sticks to your hands. Add more flour as needed.
- Use a rolling pin and roll out dough to about ⅛ inch thickness.
- Use a pastry cutter or pizza cutter to cut dough into long strips. Cut strips into 1½ inch lengths.
- Once chicken has cooked through remove it from the pot.
- Gently lay dumplings into the simmering broth.
- Add minced onions, celery and carrots. Stir to combine.
- Chop or shred chicken and return it to the pot.
- Cover and simmer until sauce thickens and dumplings are tender.
- Check dumplings every 10 minutes until they are the tenderness you like.
- Taste and season with pepper and salt if needed.
Did You Make This?
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