Dutch Oven Chicken and Dumplings Recipe

Introduction

This Dutch Oven Chicken and Dumplings recipe is a comforting classic perfect for cooler days. Tender chicken simmers in flavorful broth topped with soft, fluffy dumplings for a hearty, satisfying meal.

Ingredients

• 5-6 pound whole chicken
• 8 cups regular or low-sodium chicken broth
• 1-2 cups water
• 1-2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon flaky poultry seasoning (optional)
• 2 cups self-rising flour
• 1 cup all-purpose flour
• 1/4 cup cold salted butter
• 1 cup milk
• 1/4 cup cornmeal (optional)

Instructions

1. Step 1: In a large stockpot over medium-high heat, combine the whole chicken, chicken broth, water, salt, pepper, garlic powder, and poultry seasoning if using. Add enough water to nearly cover the chicken. Bring to a boil, then reduce heat to medium-low. Cover and simmer for 1 hour.
2. Step 2: Carefully remove the cooked chicken from the pot and transfer it to a bowl to cool slightly.
3. Step 3: For the dumplings, whisk together the self-rising and all-purpose flours in a mixing bowl.
4. Step 4: Grate the cold butter into the flour mixture, tossing to coat the butter evenly.
5. Step 5: Make a well in the center of the flour and add the milk. Fold the mixture gently until it forms a cohesive dough ball. If the dough is too dry to come together, add a little more milk a tablespoon at a time.
6. Step 6: Turn the dough onto a floured surface and roll it out to about 1/4 inch thickness.
7. Step 7: Cut the dough into squares using a butter knife or pizza cutter. Optionally, sprinkle cornmeal over the dough and gently pat it in for texture.
8. Step 8: Bring the broth back to a boil. Drop the dumplings in one by one. Once all dumplings are added, return to a boil, then reduce heat to low. Simmer until dumplings are cooked through and the mixture thickens, about 10 minutes.
9. Step 9: Shred the cooked chicken and return your desired amount to the pot. Adjust salt and pepper to taste before serving. For a thicker stew, refer to the tips below.

Tips & Variations

• Add poultry seasoning for additional herbal flavor or substitute with fresh thyme and rosemary.
• If the broth is too thin after cooking, mix a tablespoon of cornstarch with cold water and stir it in to thicken.
• For a gluten-free option, use gluten-free self-rising flour and all-purpose flour blends.
• Leftover cooked vegetables like carrots or celery can be added to the broth for extra depth.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop over low heat, stirring occasionally to prevent the dumplings from sticking or falling apart.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of a whole chicken?

Yes, bone-in chicken thighs or a mix of thighs and drumsticks can be used. Adjust cooking time to ensure the chicken is fully cooked and tender.

How do I know when the dumplings are done?

Dumplings are ready when they have puffed up and feel firm to the touch. Cooking usually takes about 10 minutes simmering in the broth.

Dutch Oven Chicken and Dumplings Recipe

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4.7 from 72 reviews

This comforting Dutch Oven Chicken and Dumplings recipe features tender chicken simmered in flavorful broth with soft, fluffy homemade dumplings. Perfect for a cozy meal, the dumplings are made from a simple mix of self-rising and all-purpose flours combined with butter and milk, cooked gently in the broth until thickened and delicious.

• Author: mia
• Prep Time: 20 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 35 minutes
• Yield: 6–8 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken and Broth

• 5–6 pound whole chicken
• 8 cups regular or low-sodium chicken broth
• 1–2 cups water
• 1–2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon flaky poultry seasoning (optional)

Dumplings

• 2 cups self-rising flour
• 1 cup all-purpose flour
• 1/4 cup cold salted butter
• 1 cup milk (plus additional if needed)
• 1/4 cup cornmeal (optional)

Instructions

1. Simmer the chicken: In a large stockpot over medium-high heat, combine the whole chicken, chicken broth, water, salt, black pepper, garlic powder, and poultry seasoning if using. Add enough water to nearly cover the chicken. Bring the mixture to a boil, then reduce the heat to medium-low, cover, and simmer for 1 hour until the chicken is cooked through.
2. Remove the chicken: Carefully transfer the cooked chicken to a bowl to cool slightly before shredding.
3. Prepare dumpling dry mix: In a separate bowl, whisk together the self-rising flour and all-purpose flour to combine evenly.
4. Incorporate butter: Grate the cold butter into the flour mixture and toss until all the flour is coated and the butter is evenly distributed.
5. Form dumpling dough: Create a well in the center of the flour and butter mixture, then add the milk. Fold the ingredients together until they form a cohesive dough ball. If the dough feels too dry or crumbly, add additional milk a tablespoon at a time until it comes together.
6. Roll and cut dumplings: On a floured surface, roll out the dough to approximately 1/4 inch thickness. Using a butter knife or pizza cutter, cut the dough into squares of your desired size. Optionally, sprinkle cornmeal lightly over the dumplings and gently pat so it sticks.
7. Cook dumplings in broth: Bring the broth in the pot back to a boil. Drop the dumplings one-by-one into the boiling broth. Once all dumplings are added, return the pot to a boil, then reduce the heat to low and simmer for about 10 minutes or until the dumplings are cooked through and the broth has thickened slightly.
8. Shred and add chicken: Pull apart the chicken into bite-sized pieces and add your desired amount back into the pot with the dumplings. Stir gently to combine.
9. Final seasoning: Taste and add additional salt and pepper as needed. For a thicker broth, refer to pro tips such as simmering longer or adding a slurry of flour or cornstarch.

Notes

• You can use either regular or low-sodium chicken broth according to your dietary needs.
• The flaky poultry seasoning is optional but adds a nice flavor depth to the broth.
• If the dumpling dough is too sticky, add a little more flour; if too dry, add more milk as needed.
• Sprinkling cornmeal on the dumplings before cooking adds a slight texture contrast but is optional.
• To thicken the broth, you can make a slurry of 1 tablespoon flour or cornstarch mixed with water and stir it into the simmering broth.
• Leftover chicken can be stored separately and added when reheating for convenience.

Keywords: Chicken and Dumplings, Dutch Oven Chicken, Comfort Food, Homemade Dumplings, Chicken Soup