Name: Simple Homemade Chicken and Dumplings
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 4 Boneless, Skinless Chicken Thighs, cut into bite sized pieces; 1 Tbsp. Olive Oil; 1 Medium Onion, diced; 4 Cups Chicken Broth; 5-6 Celery Stalks, chopped; 2 Cups Baby Carrots, chopped; 1 Can Biscuits, cut into quarters; 1 Tbsp. Corn Starch, optional

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Homemade Chicken and Dumplings

Homemade chicken and dumplings is one of my absolute favorites! This easy recipe is delicious, filling, and warms the soul. A classic southern recipe that is sure to be a hit in any home.

Stemming from my Grandmothers original recipe, all I changed was an upgrade to the canned chicken broth. Of course, she made her own stock, but who has the time for that? I always grab for a hearty soup base rather than going to the canned goods.

Chicken and Dumplings is a stick to your ribs kind of dish that is perfect for cold winter evenings. Cook some up and relax as you enjoy it.

Gathering Ingredients

Chicken and dumplings needs some great quality chicken to begin with. I prefer the texture and flavor you get from using dark meat in soups. It also holds together much better than white meat when it is boiled.

The vegetables needed for this recipe are your basic flavor ingredients: onions, celery, and carrots. It’s not a soup or a stew without them. Definitely essential in my book.

You can opt to prepare your own biscuits or grab a can from the refrigerated section of the store. I have found through the years that a recipe that says “dumplings” just doesn’t cut it. A biscuit recipe is best. As far as the canned ones go, the cheaper the better! The large flaky biscuits tend to get too soggy.

Making Chicken and Dumplings

Warm up about a tablespoon of olive oil in a heavy pan and brown the chicken pieces. Toss in your diced onion and continue to saute until translucent.

Cover this mixture with about 4 cups of water with about a tablespoon of chicken base mixed in. Add carrots and celery and bring to a boil. Reduce the heat and simmer until the carrots are tender.

Once the vegetables and chicken are fully cooked, you may thicken the broth with a little corn starch if desired. Toss in your cut biscuits one at a time to prevent sticking. Stir them in and wait for them to float signaling that they are finished.

Scoop yourself up a nice big bowl of this deliciousness and enjoy. Normally I would suggest some bread and butter or crackers, but in this case, the dumplings do the trick!

Tomorrows Lunch

Homemade Chicken and Dumplings is a great lunch the next day. To make sure it stays fresh, store it in an airtight container in the refrigerator for up to three days. Pop a bowl in the microwave and heat thoroughly to enjoy for lunch.

It’s really the biscuits that make or break the leftovers. Choosing the wrong biscuit either turns to mush when cooking or falls apart when reheating. I had my share of mess-ups using Grandmas recipe and trying to cut corners back in the day. Take it from me, grab that cheap can of dough and enjoy.