This Chicken & Dumplings recipe is an easy and comforting cold-weather meal that is incredibly quick and easy to make.
Chicken & dumplings are comfort food. As the weather turns colder and the outdoor barbecues begin to come to an end, many turn their attention to the classic recipes that aren’t really great for summer but make for perfect fall and winter weather meals. Chicken and dumplings are one of the all-time great recipes and that respect.
An earlier version of this recipe calls for using a package of pre-selected spices (garlic, black pepper, rosemary, sage, thyme, and parsley) called McCormick Recipe Inspirations Country Herb Chicken & Dumplings. Unfortunately that product is no longer offered according to the McCormick official site.
The spices included in that pack are all listed in our revised recipe (see below) individually, so don’t worry about missing an important ingredient.
Some really enjoy the convenience of such spice packages. If you like the idea of coming home and being able to launch right into a recipe like this, you might want to try measuring out all the spices called for below and saving the blend in a small, airtight container. With Indian cooking this is common; the seasoning blends are often referred to as a “masala” and making one for your chicken and dumplings could be a real help later in the season.
Hacks For Your Chicken & Dumplings
Some want to know how to thicken chicken and dumplings. If yours is too thin, you can thicken with cornstarch. But the going advice is to add it before the dumplings are part of the mix.
What do people serve on the side with chicken and dumplings? You can try greens, cornbread, okra, corn pudding, even Brussels sprouts.
Some cooks really like to go all the way with fresh ingredients, and you can get a lot of good flavor by sauteing fresh vegetables with the onion (see the ingredients list below) instead of using the frozen variety. Fresh vegetables provide earthier, more prominent flavors depending on the veg and sauteeing them fresh will add an enhanced flavor profile to the whole meal.
When it comes to adding the spices, consider putting them in about one minute prior to adding flour. You want to give dried herbs a chance to rehydrate a bit and release their essential oils.
When making this recipe you may have better results when making these as individual portions rather than one large dish. If you do so, you can bake the dumplings until they have a crunchy texture–try 450 degrees Fahrenheit for 10 minutes.
Do you want to make this dish vegan? We have to warn that we have not tried using vegetable stock in place of the chicken stock and seitan as your replacement for the chicken cubes, but this is recommended. Replacing the milk and butter may be trickier–it’s best to try a vegan alternative to this recipe without an obligation to serve a meal.
You may find it takes some experimentation to replace the butter and milk in this dish and you won’t want to make an alternative version for the first time with hungry people waiting on the outcome.
Replacing one or both ingredients with vegan alternatives may mean trying coconut milk and vegan butter, but how well these ingredients play in the recipe may require some finessing with measurements and even the brand of the butter or milk replacement you’re using.
Sometimes the issue with a replacement ingredient is about texture, and other times it’s about flavor. Finding the balance is the tricky part, but it’s not an impossible task.
More great soup recipes:
- Lobster Bisque with Old Bay Oyster Crackers
- 6-Ingredient Italian Sausage Stew
- Green Bay Booyah Recipe
- Oyster Stew Recipe
- Avgolemono Soup (Chicken Soup with Egg and Lemon)
- 3/4 teaspoon rubbed sage
- 1/2 teaspoon garlic, minced
- 1/2 teaspoon rosemary leaves, crushed
- 1/2 teaspoon thyme Leaves
- 1/2 teaspoon black pepper, coarse ground
- 3/4 teaspoon parsley
- 1/4 cup (1/2 stick) butter
- 1 medium onion, chopped (about 1 cup)
- 1/4 cup flour
- 3 cups reduced sodium chicken broth
- 1 1/3 cups milk, divided
- 3 cups cubed or shredded cooked chicken
- 2 cups assorted frozen vegetables
- 1 cup all-purpose baking mix
- Melt butter in a large nonstick skillet on medium-high heat. Add onion; cook and stir for 5 minutes or until softened. Sprinkle it with flour. Stir with whisk until mixture is well blended.
- Add broth, 1 cup of the milk and mix all of the spices except parsley; whisk until mixture is smooth.
- Stir in chicken and vegetables. Bring to boil; reduce heat to medium.
- Dumplings: Mix baking mix and Parsley in a medium bowl. Add remaining 1/3 cup of milk; mix well.
- Drop by spoonfuls onto chicken mixture.
- Cook, uncovered, 10 minutes. Cover. Cook for 10 minutes longer.
The reduced sodium chicken broth can be substituted with regular chicken broth or chicken stock.
For individual servings of chicken and dumplings ,skip step 5 and bake the dumplings at 450F for 10 minutes or until they have a crunchy texture. Place baked dumplings on top of the individual servings.