Today’s yummy Chicken and Dumpling recipe is brought to you by Christina from Martha Martha. Being someone who grew up on chicken and dumplings, I’m excited to finally have a recipe on Thriving Home to use and share. Thanks for sharing, Christina!
Chicken and Dumplings is a filling, comforting, easy recipe.
It’s also a great way to stretch your dollar! Meat is generally the most expensive portion of any meal, but you can feed the entire family with just two large chicken breasts.
My friend shared this recipe with me recently, and it’s quickly become a favorite at our house! Her name is Mrs. Good which means she has Good daughters, a Good house, Good food and even Good habits! Thus, this is the Good Chicken and Dumplings recipe… but it really is a good chicken and dumplings recipe too!
Chicken and Dumplings can be bland. Not these!
Mrs. Good’s recipe is flavorful with rich chicken-y goodness and stick-to-your ribs heartiness. And so simple! Let’s get started!
To begin, you’ll need to boil 2 large chicken breast in 4 Cups of chicken broth and 2 Cups of Water. Add 1 teaspoon of salt (optional).
While that is simmering to doneness, get started making the dumplings.
If you’ve ever made biscuits from scratch, this is the same method.
Whisk together 3 cups of flour, 1 1/2 teaspoons of salt, and 3/4 teaspoon of baking powder. (You can see how accurate my 3/4 teaspoon is in the photo.)
I use kosher salt in almost everything. Somehow, it seems saltier. The salt is a crucial ingredient in any bread. It’s what makes these dumplings tasty and not bland!
You’ll need 5 tablespoons of butter. I love butter. We’re best friends.
Did you know that a tablespoon of butter is about the same as the width of the average dinner knife? You can use the knife for measuring as you cut 5 tablespoons.
Cut each tablespoon pat of butter in half and plop it in your flour/salt/baking powder. Like so…
Then use a pastry blender or your hands to mix it in. This time I used a pastry blender, but sometimes, it’s rather pleasant to mix by hand. You just pinch the butter into the flour until you have lots of tiny pieces.
It should “look like sand” as they say. Does this look like sand to you? I don’t know, but this what it should look like.
Now, add 1 1/2 cups of milk.
And stir it all up!
If it’s too sticky, you might add a little more flour.
Turn out onto a floured surface. With floured hands, pat into a rectangle shape about 1/2 inch thick.
Cut dough into 1 inch strips.
When your chicken is done, pull it out and shred it. Mine took about 20 minutes from frozen.
Mrs. Good says to put the chicken back in and then drop the dumplings, but I think it works better the other way around. Gives the dumplings more space to swim when they first hit the broth.
Just pinch off 2 inch strips and plop them into the simmering broth. After you’ve done that, add back in the chicken. Cover, turn to low, and simmer for about 12-15 minutes.
This is important. Don’t rush it. I tried to rush this once and ended up with really heavy dumplings. They need time to cook before the next step: add 1 1/2 cups milk. Let stand for about 10 minutes.
If it seems too thin, you can simmer it to your desired thickness. Mrs. Good suggests adding some potato flakes to thicken it up.
Finish it off with a healthy sprinkle of freshly-cracked pepper and your family will be begging to dig in! Even my picky eater ate this when we told her it was just chicken with biscuits.
Another wonderful thing about this recipe is you can turn it into a one pot meal by adding veggies to it while the chicken is cooking! Green peas, corn, and carrots are all a great addition.
I didn’t grow up eating Chicken and Dumplings. Perhaps my mom had had too many bland, doughy dumplings. I’m so glad I tried this one! It seems like an old-fashioned, probably fattening, sort of meal. I suppose it could be, if you overeat, but in the right portion, it’s full of natural, good-for-you ingredients. It plays well with lots of vegetables and it’s a great budget stretcher!
Make sure to pin this recipe to have on hand for the future!
Thanks again, Christina! I’m excited to make this.
Make sure to swing by Martha Martha to see what other recipes and posts Christina has sharing.
- 2 large chicken breasts
- 1 teaspoon salt (optional)
- 2 cups water
- 4 cups chicken broth
- 3 cups flour
- ¾ teaspoon baking powder
- 1½ teaspoons salt
- 5 tablespoons butter
- 3 cups milk (divided)
- Simmer chicken and salt in broth and water until cooked (about 30 minutes).
- Remove chicken from stock and shred chicken; return chicken to broth.
- Add peas and corn, if desired.
- Mix flour, salt, and baking powder in large bowl; cut butter into the dry ingredients until mixed well.
- Add 1 ½ cups milk and mix into a stiff dough that’s not sticky but can be patted out on a floured surface.
- Pat dough into a rectangular shape about ½ inch thick.
- Cut into 1 inch strips and then pinch off about 2 inches of the strip at a time and drop into bubbling stock.
- Turn heat down to medium/low and cover; cook slowly 12-15 minutes.
- Add about 1 ½ cups of milk and let stand about 10 minutes. If it needs thickening, you may simmer longer to reduce or add a little instant potato flakes.