Home Made Chicken And Dumplings Recipe

I truly believe nothing beats the comfort of a good home made chicken and dumplings recipe on a cold evening. This unique version takes that classic cozy feeling and infuses it with a deep, savory flavor profile from roasted red peppers and smoked paprika. Instead of a standard creamy base, we use these ingredients to create a rich, reddish-orange broth that’s bursting with flavor, delivering a hearty, family-friendly meal that feels special. The homemade dumplings are soft and pillowy, soaking up every bit of the delicious broth. This easy-to-follow process ensures a new favorite for Sunday dinner or weeknight comfort, perfect for a healthy eating lifestyle.

Ingredients

• Boneless, skinless chicken thighs (900g/2 lbs)
  This cut stays tender during simmering and provides richer flavor and texture than chicken breast for this dish.
• Vegetable oil (30 mL/2 tablespoons)
  Used for searing the chicken and sautéing the vegetables. (Can substitute with olive oil if preferred).
• Aromatics and vegetables (1 large yellow onion, 2 carrots, 2 celery stalks)
  Standard mirepoix base for building flavor. Dice uniformly for even cooking and texture in the final dish.
• Garlic (4 cloves, minced)
  Adds essential savory depth to the broth. Sauté briefly with the spices to avoid burning.
• Roasted red peppers (120 g/4 oz jarred, drained)
  The secret ingredient for a complex, slightly sweet flavor base. Provides natural sweetness and rich color without adding heavy cream.
• Smoked paprika (5 mL/1 teaspoon, sweet/mild)
  Adds warmth and a smoky note that complements the chicken and peppers. Essential for the unique flavor profile of this recipe.
• Tomato paste (15 mL/1 tablespoon)
  Deepens the savory umami and color of the broth. Sauté briefly with the aromatics to caramelize its flavor.
• Chicken stock (1.9 L/8 cups)
  The broth base for simmering the chicken and cooking the dumplings. Use low-sodium stock to better control the final seasoning.
• Whole or 2% milk (250 mL/1 cup and 180 mL/¾ cup for dumplings)
  Adds creaminess and richness to the broth and moisture to the dumplings. Whole milk provides the best texture, but 2% works well (or use heavy cream for extra richness).
• Bay leaves (2) and Dried thyme (5 mL/1 teaspoon)
  Classic herbs for chicken stew. Discard bay leaves after cooking.
• Salt and pepper
  Seasoning to taste for both the chicken and broth.
• All-purpose flour (300 g/2 ½ cups) and Baking powder (15 mL/1 tablespoon)
  The base for the light, fluffy dumplings. Baking powder ensures they rise properly in the broth.
• Cold unsalted butter (55 g/4 tablespoons, cut into small cubes)
  Essential for creating light, tender dumplings. Works similarly to making scones or pie crust.
• Fresh parsley (30 mL/2 tablespoons chopped for dumplings; 15 mL/1 tablespoon for garnish)
  Adds fresh color and flavor to the dumplings and garnish. (Can substitute with dried parsley in a pinch using 1/3 the amount).
• Olive oil and smoked paprika garnish
  Used for a final drizzle to add sheen and color before serving.

Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.

Instructions

1. Sear the Chicken and Sauté Aromatics
   Pat chicken thighs dry and season lightly with salt and pepper. In a large, heavy-bottomed pot or Dutch oven, heat vegetable oil over medium-high heat. Sear chicken thighs for 3-4 minutes per side until lightly browned; remove and set aside. The first step in making a truly great home made chicken and dumplings recipe is building a strong foundation with seared chicken.
2. Build the Broth Base
   Reduce heat to medium. Add diced onion, carrots, and celery to the pot. Sauté for 8-10 minutes until softened, then add minced garlic, tomato paste, smoked paprika, bay leaves, and dried thyme. Cook for 2 minutes, stirring constantly until fragrant.
3. Simmer and Cook the Chicken
   Return chicken to the pot and pour in chicken stock, scraping any browned bits from the bottom. Bring to a simmer, then reduce heat to low, cover, and cook for 20-25 minutes, or until chicken is cooked through and easily shredded. This slow simmer is what makes this a hearty, satisfying home made chicken and dumplings recipe. Remove chicken and set aside to cool; discard bay leaves.
4. Create the Creamy Red Pepper Broth
   Carefully transfer half of the broth and all of the softened roasted red peppers to a blender. Blend until completely smooth, then return the blended mixture to the pot with the remaining broth. Stir in the 250 mL milk and bring the broth back to a gentle simmer. If your broth seems too thick before adding the dumplings, you can add up to 1/2 cup extra stock or milk to adjust the consistency.
5. Prepare the Homemade Dumplings
   While the broth simmers, make the dumplings in a medium bowl. Whisk together flour, baking powder, and salt; cut in the cold unsalted butter using a pastry blender or fingertips until coarse crumbs form. Gradually add 180 mL milk and chopped parsley, stirring with a fork until just combined into a shaggy dough (do not overmix). Making the dumplings from scratch is a key component of this specific home made chicken and dumplings recipe.
6. Cook the Dumplings and Finish the Dish
   Once the broth is gently simmering, shred the cooked chicken into bite-sized pieces. Drop spoonfuls (about 2 tablespoons) of the dumpling dough directly into the simmering broth. Ensure not to overcrowd the pot; cook in batches if necessary. Cover the pot and cook for 15-20 minutes, or until dumplings are puffed and cooked through. Gently stir in the shredded chicken during the last 5 minutes of cooking. The dumplings will puff up significantly, making this home made chicken and dumplings recipe look and feel incredibly satisfying.
7. Serve and Garnish
   Ladle into bowls, ensuring a good balance of broth, chicken, and dumplings. Combine a small amount of olive oil with a pinch of smoked paprika and drizzle over the dish for added color and sheen. Scatter remaining fresh parsley over the top. Serve immediately for the best texture in this home made chicken and dumplings recipe.

Tips for Perfect Pillowy Dumplings

The secret to a truly great home made chicken and dumplings recipe lies in soft, pillowy dumplings that melt in your mouth. Follow these tips to ensure your dumplings rise properly and stay tender.

• Use Cold Butter: Just like making biscuits, cold butter cut into the flour creates tiny pockets that steam and expand, making the dumplings light and airy. Room temperature butter will result in denser, chewier dumplings.
• Don’t Overmix the Dough: Stir only until the dry ingredients are just incorporated. Overmixing activates too much gluten, leading to tough, rubbery dumplings instead of soft ones.
• Maintain a Gentle Simmer: The dumplings need consistent heat to cook through and become fluffy. If the broth boils too vigorously, they may fall apart; if it’s too cool, they won’t rise properly.
• Cook Covered: Covering the pot traps the steam, which helps the dumplings cook evenly from all sides and expand significantly.

FAQs about Home Made Chicken and Dumplings

Can I use chicken breast instead of thighs?

Yes, you can substitute chicken breast, but reduce the simmering time to 15-20 minutes to prevent it from drying out. Chicken thighs are recommended for better texture and flavor in this home made chicken and dumplings recipe. The thighs also make for a richer, more family-friendly meal.

Can I make the dumplings ahead of time?

It’s best to cook the dumplings immediately after making the dough. The rising agents lose potency over time, and the dough can get sticky if refrigerated. For quick meals, prepare the broth ahead and add the fresh dumplings right before serving.

Why did my dumplings turn out tough or dense?

This is most often caused by overmixing the dough or using warm butter. Ensure you cut the butter into coarse crumbs and mix only until combined. Also, make sure your baking powder is fresh, as old baking powder won’t give the dumplings enough lift.

Can I freeze leftovers?

You can freeze leftovers, but the dumplings may change texture upon thawing, often becoming mushy. The broth, however, freezes well as a high-protein snack base. To reheat, thaw the broth overnight in the refrigerator, then bring to a simmer on the stovetop and add fresh dumplings.

What can I use instead of whole milk in the broth?

You can use half-and-half or heavy cream for a richer result. For a dairy-free option in this home made chicken and dumplings recipe, try full-fat coconut milk (it may add a slight coconut flavor) or a non-dairy creamer. I find the coconut milk adds a nice depth of flavor without being overwhelming.

Is this home made chicken and dumplings recipe a healthy dinner option?

Yes, this recipe provides healthy eating benefits by focusing on lean protein from chicken and vegetables. By skipping heavy cream and using roasted red peppers, we reduce saturated fat while still delivering on flavor. The dumplings add complex carbohydrates for a balanced, family-friendly meal.

How do I make this home made chicken and dumplings recipe in a slow cooker?

Sear the chicken and sauté the aromatics first as instructed. Transfer everything to a slow cooker and cook on low for 4-6 hours. Add the dumplings during the last 30 minutes of cooking, ensuring they are submerged in the hot broth before covering and finishing.

Conclusion

This home made chicken and dumplings recipe is a new twist on classic comfort food, perfect for making a simple meal feel special for the whole family. Pin this easy dinner idea now, and make this savory meal on your next cozy night in.

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