Description

A recipe for super simple old fashioned chicken and dumplings. A perfect comfort food meal for cold weather or a sick day!

Ingredients

Scale

1 lb boneless, skinless chicken thighs or boneless, skinless chicken breasts (about 4 thighs or 2-3 breasts)
32 ounces low-sodium chicken broth
6 ounces (half of a 12 ounce package) frozen dumplings
4 medium carrots, peeled and cut into small coins
2 celery stalks, cut into thin slices
Water, as needed
Salt and pepper to taste

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Instructions

Place chicken in a medium pot, season with salt and pepper and cover with 32 ounces of chicken broth. Simmer until internal temperature is 165 degrees and chicken is fork tender. This will take about 10-20 minutes depending on the size of your thighs/breasts. If you are using bone-in chicken it will take a little longer. Be careful not to overcook so that the chicken doesn’t become rubbery. Once it’s finished cooking, remove from cooking liquid and place in a bowl to cool and lock in juices before shredding. Save your cooking liquid!
Return cooking liquid back to a simmer and gently place dumplings into the chicken stock one at a time. You’ll use about half of a 12-ounce package. Gently stir and add in vegetables. If the liquid cooked down quite a bit while chicken was simmering, you may want to add a cup or two of water to the pot if the veggies and dumplings seem crowded.
Cover and simmer for about 35 minutes, stirring gently occasionally.
Once dumplings and veggies are soft and cooked through, stir in shredded chicken.
Adjust seasoning to taste and serve.

Notes

You may have to search for the dumplings in the frozen aisle. Check in multiple places like with the ravioli and pirogies, in the bread section, with the frozen pastry dough, etc.
You can add extra veggies like chopped onion. I’ve also thought about adding sliced mushrooms but haven’t tried that yet. I’ll report back if I do!
It may be necessary to add extra cooking liquid as the dumplings cook. Just add a little water as needed. This is a forgiving recipe! You want the texture to be pretty thick but still brothy.
You also might need to add extra broth or water when reheating leftovers.