Homemade Chicken and Dumplings (2025 version)

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: self-rising flour

Whole wheat flour adds fiber and nutrients.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds flavor.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories.

parsley

🥗Healthier: cilantro

💰Cheaper: green onions

Cilantro adds a fresh flavor.

Chop half of a yellow onion.

Rinse off 2 ribs of celery with cold water and chop them.

Cut 2 cloves of garlic in half and press them using a garlic press.

Rinse 3 lb of chicken thighs under cold water to remove blood or particles.

Trim excess skin or fat from the chicken thighs using a knife.

Place chicken thighs in a bowl and season with 1/2 tsp salt, 1/4 tsp black pepper, 1 tsp Tony Chachere's seasoning, and 1 tsp Chef Paul Prudhomme's seasoning. Coat the chicken with the seasonings using your hands.

Preheat a large saucepan over medium heat for 1-2 minutes.

Add 3 tbsp of salted butter to the saucepan and let it melt.

Add the seasoned chicken thighs to the pan and sear for 2 minutes on each side.

Remove the chicken thighs from the saucepan and place them in a shallow bowl, covering with aluminum foil to keep warm.

Add 1/4 cup of all-purpose flour to the pan drippings and stir continuously for 3-4 minutes until the roux is a light brown color.

Turn off the heat and let the roux cool for 10 minutes before transferring it to a small glass bowl.

In a large 8-quart pot, preheat for 1-2 minutes and add a small amount of salted butter.

Add 1 1/4 cups chopped yellow onion and 1 cup chopped celery to the pot and sauté for 6 minutes, stirring occasionally.

Add 8 cups of water to the pot along with 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp Tony Chachere's seasoning, 1/2 tsp Chef Paul Prudhomme's seasoning, 1/4 tsp dried thyme, the pressed garlic, and 4 bay leaves. Stir to combine and cover with a lid to bring to a simmer.

Once simmering, add the seared chicken thighs back into the pot, stir, cover, and let simmer for 40 minutes.

After 30 minutes, remove the chicken thighs from the pot and place them in a shallow bowl to cool, covering the pot again to continue simmering for 10 more minutes.

After 10 minutes, turn off the heat and let the stock cool for 10 minutes. Use a fat separator to pour the stock, removing the bay leaves and optional seasonings.

Shred the chicken thigh meat, removing the skin and bones.

In a medium bowl, combine 2 cups of all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt. Stir to combine.

Add 1 cup of room temperature buttermilk and 1 stick of melted salted butter to the dry ingredients. Stir until a dough forms.

In the large pot, reheat the roux over medium heat for 1-2 minutes, adding the reserved seasonings and 4 cups of homemade chicken stock. Stir to combine.

Add 1/8 tsp salt, 1/8 tsp black pepper, 1/8 tsp Tony Chachere's seasoning, and 1/8 tsp Chef Paul Prudhomme's seasoning to the pot and stir.

Cover and let simmer for 5 minutes, stirring occasionally.

Add the shredded chicken to the pot and stir until combined, bringing it to a simmer.

Using an ice cream scoop, drop medium-sized amounts of dumpling batter into the simmering liquid. Cover and let simmer for 10 minutes without stirring.

After 10 minutes, check that the dumplings have risen and the gravy has thickened. Turn off the heat and let cool for 45 minutes to an hour before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens