Okay guys, so I know this isn’t a brand spankin’ new recipe today. This is actually an older recipe from about six years ago if you can believe that! However, there are many new readers since then and this (along with white chicken chili) still remain two of the most popular recipes on this site, so I thought it deserved a comeback. I plan to re-make a few of the very, very old recipes on this site because they deserve some spotlight action (and better photography because let’s be real).
Okay so here it goes….
This is THE BEST recipe EVER for chicken and dumplings. This is Adam’s favorite dinner in the entire world but for some reason, I haven’t made it in years! Instead, I have been making a different salsa verde variation, but sometimes it pays to come back to the classic. It’s the best. The very best.
And did you know it’s ridiculously easy? Like, ready in half an hour easy?
I have tweaked the original recipe a bit here and there to come up, what I think, is the top notch version of this chicken and dumplings recipe. All you need are some basic pantry items, as well as a rotisserie chicken and some broth, to create a simple and delicious family dinner in half an hour flat.
This is not a “chicken and biscuits” version. This is, as I said way back in 2011 when I first posted about this recipe, a “cracker barrel version”.
It’s seriously comfort in a bowl right here and if you have never made this, now is your chance. It’s worth it, trust me.
- 1 whole rotisserie chicken meat taken off and and roughly chopped or torn
- 8 cups chicken bone broth
- 2 1/4 cups all purpose flour
- 3/4 tsp salt
- 3/4 tsp baking powder
- 1 cup whole milk
- 2 tbsp unsalted butter cold and cut into pieces
Bring the broth to a boil in a large pot on the stove.
Combine 2 cups of the flour with the salt and baking powder. Whisk well.
Using your fingers, combine the butter with the dry ingredients until well incorporated. Add the milk and stir until you have a sticky ball of dough.
Dust flour on your counter top and roll out the dough to 1/4" thick. Using a pastry wheel (or, a knife), cut long strips of dough. Cut the long strips into small squares.
Gently place the dumplings into the boiling broth along with the reserved flour. You may not need all of the reserved flour. Add it tablespoon by tablespoon while mixture is boiling to determine how thick you want your broth to be. We like a very thick, almost gravy-like broth so I add a lot of extra flour to ours.
Let dumplings cook in the boiling broth for about 8 minutes until done. Then, add the chopped chicken. Season to taste with salt and pepper and serve.