Chicken And Dumplings Joanna Gaines

Chicken And Dumplings Joanna Gaines

These Chicken and Dumplings Joanna Gaines all-in-one dinner does not contain any condensed soup and is guaranteed to win over the affection of the entire family. Because of my secret ingredient, the dumplings have a light and airy feel, almost like that of a biscuit. Despite the fact that they are deliciously soft, they are not sticky at all, and they are able to maintain their shape and not fall apart when they are cooked.

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Why You’ll Love This Chicken And Dumplings Joanna Gaines

  • This simple chicken and dumplings recipe provides a warm and savory symphony of soft chicken, tender veggies, and layers of rich aromatic flavor enclosed in a creamy broth and topped with light and airy dumplings studded with fresh herbs. The soup is seasoned to perfection with carefully selected Italian ingredients and ramified with a roux and cornstarch for a velvety texture.
  • The velvety stew has an intoxicatingly exquisite flavor, and the dumplings have two unexpected components that raise them to a whole new level (see the dumplings section for the secrets!). The dumplings absorb the flavor of the broth as they cook, so prepare to drool. They’re fluffy, pliable, plump, and soft after cooking, not sticky.
  • Easy homemade drop dumplings combine minimal effort with homemade quality. Stir the buttermilk, melted butter, and egg into the dry ingredients to make firm butter clumps. This method makes soft biscuits without chopping butter. Spoon the mixture into the boiling soup. Done! No rolling like dumplings.
  • Pantry-friendly ingredients: This homemade chicken and dumplings dish requires few sophisticated or expensive ingredients. This meal is wonderful with thighs, breasts, or rotisserie chicken.
  • This chicken and dumplings dish doesn’t utilize “cream of” soup, but it’s still rich, creamy, and flavorful.
  • Simple, effective shortcuts This homemade chicken and dumplings recipe uses a few basic shortcuts to allow for weeknight preparation without losing flavor. Boil a whole chicken to make chicken and dumplings at home. This dish employs chicken thighs, which are flavorful and quick to prepare, to save time on preparation and cooking. Instead of chicken bouillon and other ingredients, they use store chicken broth. This enhances the flavor.
  • Meal-in-one: This easy chicken and dumplings recipe combines protein, vegetables, and bread-like dumplings in one pot. Serve with a green salad and fruit or on its own.

What is Chicken And Dumplings ?

The soup known as “chicken and dumplings” is made by first simmering a chicken in water until it is fully cooked, and then using the chicken broth that has been produced to boil dumplings. In this particular instance, the term “dumpling” refers to a biscuit dough, which is a mixture of flour, shortening, and liquid.

Chicken And Dumplings Joanna Gaines
Chicken And Dumplings Joanna Gaines

Chicken And Dumplings Joanna Gaines Ingredients

  • Flour. I use all-purpose flour, although gluten-free 1-to-1 baking flour would work too. If you use cake or self-rising flour, adjust the baking powder and soda.
  • Cornmeal. My secret ingredient is cornmeal. It imparts a great, nutty maize taste and superb texture, plus it prevents sticky dumplings. Use finely ground cornmeal and be sure the recipe calls for cornmeal, not corn flour.
  • Buttermilk. Buttermilk leavesns cornbread, cakes, muffins, and bread by combining with baking soda to generate a soft crumb.
  • Butter . Use unsalted butter to control the dish’s salt content.
  • Baking powder and baking soda. are acidic and basic leaveners. They make light, pliable dumplings. Baking powder and baking soda should be replaced after six to twelve months.
  • Sugar. Sugar softens dumplings by absorbing moisture and slowing gluten synthesis. This reduces gluten production. It promotes caramelization, resulting in golden dumplings.
  • Egg. Even just one egg improves the quality of dumplings and biscuits. Food 52 examined egg- and eggless biscuits. Egg biscuits had a more powerful flavor, were doughier and moister, were taller, were more tender (thanks to the yolk fat), and were more golden (due to the additional protein which contributes to the Maillard reaction).
  • Seasonings. Dried parsley, dried chives, salt, and pepper increase the dumplings’ flavor.
Chicken And Dumplings Joanna Gaines
Chicken And Dumplings Joanna Gaines

How To Make Chicken And Dumplings Joanna Gaines

  • Whisk buttermilk and egg in a glass or dish. Then refrigerate the mixture until dumpling time.
  • Heat 2 tablespoons oil in a Dutch oven or soup pot over medium-high heat. Before searing, season the chicken with half a teaspoon of salt and pepper. Do not discard drippings.
  • Melt butter and olive oil over medium heat. After adding the onions, carrots, and celery, sauté for four minutes while scraping the pan’s bottom for gold.
  • If the flour sticks to the bottom of the saucepan, it will burn. 30-second garlic sauté. Stir in flour and cook for two minutes. If needed, add oil.
  • Add chicken broth, chicken bouillon, spices, 1/4 teaspoon salt, and bay leaf.
  • Return chicken to pot. After the soup is simmering, partially cover the pot with the lid, leaving an inch uncovered. Simmer the soup for 12 to 15 minutes, stirring occasionally. When the chicken is tender, the soup is ready. Meanwhile, make dumpling dough.
  • Mix dry ingredients for dumplings in a large bowl. Melt butter and stir it into the buttermilk/egg mixture.
  • DO NOT overmix the batter; gently fold the curdled buttermilk mixture into the flour mixture with a rubber spatula until incorporated and the batter mixture begins to pull away from the bowl. Reserve batter.
  • Shred the chicken before returning it to the saucepan. Mix cornstarch and half-and-half until smooth before adding to kettle. Simmer the soup.
  • Using a greased tablespoon or a 50-count cookie scoop, drop bits of dough into the boiling soup.
  • Cover and low-heat. 15 to 20 minutes, or until done. Cut a dumpling in half to check its insides.
  • Ten minutes before serving, let the soup sit so the dumplings can take up some liquid. Adjust salt and pepper to taste.

Recipe Tips

  • To make buttermilk or sour milk, add vinegar or lemon juice to a measuring glass. Add 3/4 cup full (not nonfat) milk. Stir it for 5–10 minutes to activate it.
  • Cornmeal: Cornmeal gives dumplings a nutty maize flavor and keeps them from sticking.
  • Clumps are great: Buttermilk, egg, and melted butter make exquisite biscuits. When hot, melted butter is mixed with chilled buttermilk and egg, solid clumps form, producing the appearance of curdled butter. Curdled butter particles aerate the dough and create the correct texture without having to first cut the butter into the flour.
  • After adding wet ingredients to dry, stir dough gently and carefully until it comes together. You want loose, airy dough. When dough is overmixed, gluten in the wheat creates elastic threads, creating a thick, chewy texture. Stop mixing when the dough pulls away from the bowl.
  • To form dumplings, use a cookie dough scoop or a spoon. After scooping the dough, avoid molding it with your hands to avoid dense, chewy dumplings.
  • Cover up, don’t peek: After adding the dumplings, cover the saucepan so they steam evenly and become light and delicate. Resist opening the lid until the dish is done. If you open the lid, the steam will escape and the dumplings will cook when the kettle generates steam again. If your pot has no lid, cover it with aluminum foil.
  • Enjoy! Dumplings are a culinary match made in heaven, but they can be added to any soup. Minestrone, Corn Chowder, Thanksgiving turkey soup, and other soups can have dumplings added. You can’t go wrong with these dumplings.
  • Soup:
  • Recommends chicken thighs. Using chicken thighs or shredded rotisserie chicken produces the juiciest and most flavorful chicken in this recipe.
  • Rotisserie instead of chicken thighs, add 3 cups of shredded chicken to the soup. I keep shredded chicken or rotisserie chicken in three-cup freezer bags so I can add it to any soup recipe.
  • Vegetables: In addition to the mirepoix, you can use any vegetables you have on hand. Green beans, maize, potatoes, and zucchini taste great. Most vegetables won’t need the full cooking time; see Variations for details.
  • Carrots and celery should be at least 1/2 inch thick because they’ll cook longer than other soups. Avoid finely chopping veggies to prevent mush.
  • If you don’t have half-and-half, use equal parts milk and heavy cream or evaporated milk.
  • Don’t burn flour: If you let the flour stick to the pan, it will burn later. If the flour is tough, add more oil.
  • You can cook Chicken and Dumplings gravy-thick or broth-thick. See how to change consistency.
  • Don’t stir near the end of cooking: Once the pot is full with fluffy dumplings, don’t stir the ingredients or they may break apart.

Recipe Variations

  • Carrots and celery are great, but you can add any other veggies you like.
  • You can use drained canned or frozen sweet corn.
  • Cremini or baby Bella mushrooms are flavorful.
  • Any color bell pepper tastes great. Before the dumplings.
  • Peel and cut apple into half-inch pieces, then add to broth.
  • Butternut-flavored squash: Peel and cut the apple into half-inch chunks for the broth.
  • Broccoli adding bite-sized chunks before dumplings.
  • Cauliflower: Add bite-sized slices before dumplings.
  • Quarter zucchini and put it before the dumplings. Cut zucchini into 1/4-inch thick slices to minimize mushiness.
  • Fresh green beans taste better than canned. Before the dumplings, cut into 2-inch pieces.
Chicken And Dumplings Joanna Gaines
Chicken And Dumplings Joanna Gaines

What To Serve With Chicken And Dumplings Joanna Gaines?

  • 7 Layer Salad
  • Roasted Red Potatoes
  • Three Bean Salad
  • Twice Baked Sweet Potatoes
  • Pea Salad
  • Smashed Red Potatoes
  • Green Bean Salad
  • Salsa
  • Broccoli Salad

How To Store Chicken And Dumplings Joanna Gaines?

In The Fridge:

If you first place your chicken and dumplings in an airtight container and then place the container itself inside the refrigerator, you should be able to keep your chicken and dumplings inside the refrigerator for up to five days. This is because the airtight container will prevent any air from escaping.

In The Freezer:

  • Cook: Follow the instructions in the Chicken and Dumplings recipe to prepare the dish in accordance with the recipe.
  • Cooled: It is important to wait until the soup has completely cooled down before putting it in the freezer. Doing so will ensure that the components retain their original integrity and that the soup does not enter the “danger zone.”
  • Package: Transfer the soup to a container that is sealed and can be stored in the freezer. Ensure that the dumplings are positioned on top of the broth before you transfer it.
  • Freeze: Place in the refrigerator for up to a year.
  • Defrost and reheat: When you are ready to use it, first let it defrost in the refrigerator overnight, and then reheat it in the microwave or on the stove according to the directions that were given to you previously.

How To Reheat Your Chicken And Dumplings Joanna Gaines?

In The Oven: 

While you bring the soup up to temperature over a low to medium flame, move the dumplings around in the broth on a regular basis. Carry on in this manner until the dumplings have reached the desired degree of internal temperature.

In The Microwave: 

Following the step of transferring individual servings to a plate that is suitable for use in the microwave, microwaving them for two minutes is the next step. After taking the dumplings out of the microwave, give them a quick stir all around, and then re-heat them in the microwave for additional 30-second intervals if necessary.

What Can I Prepare Ahead Of Time?
  • This easy recipe for homemade chicken and dumplings requires cutting the chicken and slicing the vegetables. You can save time by removing excess fat from chicken thighs and storing them in a freezer bag or airtight container.
  • Dice vegetables: You can dice the vegetables and aromatics a few days ahead, the night before supper, or just a few hours before cooking, then store them in airtight containers in the fridge.
  • The spices can be measured ahead of time and stored in an airtight jar or bag.

Can I Make The Soup Gluten Free?

Yes! For those on a gluten-free diet who still crave chicken and dumplings made from scratch, gluten-free baking flour from Bob’s Red Mill works wonders. Gluten-free individuals may safely consume everything else besides the 1:1 baking flour.

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Chicken And Dumplings Joanna Gaines Nutrition Facts

Amount Per Serving

  • Calories 339
  • Total Fat 18g
  • Saturated Fat 7.7g
  • Cholesterol 102mg
  • Sodium 817mg
  • Total Carbohydrate 21g
  • Dietary Fiber 2g
  • Sugars 3.2g
  • Protein 23g
  • Vitamin A 77%
  • Vitamin C 7%
  • Calcium 12%
  • Iron 13%
  • Nutrition Facts Source: Source

    Nutrition Facts

    Servings 4

    Amount Per Serving
    Calories 339
    Calories from Fat 160
    % Daily Value *
    Total Fat 18g28%
    Saturated Fat 7.7g39%
    Trans Fat 0.3g
    Cholesterol 102mg34%
    Sodium 817mg35%
    Potassium 424mg13%
    Total Carbohydrate 21g8%
    Dietary Fiber 2g8%
    Sugars 3.2g
    Protein 23g46%

    Vitamin A 77 IU
    Vitamin C 7 mg
    Calcium 12 mg
    Iron 13 mg

    * Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.


    Hi, I'm Emily , a food writer who loves everything about cooking. At Delish Sides, my goal is to share interesting and helpful information about food. I'm also an SEO expert, so I know how to make sure this useful information reaches you. Come join me on this food journey. With my knowledge and your love of food, we're going to have a tasty time together!

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