When you want something warm and comforting, homemade chicken and dumplings are a perfect idea. It’s a meal that makes your kitchen smell great and tastes really good. But making a big pot can be too much, especially if you’re just cooking for one or two people. That’s why I’m happy to share a smaller version, so you can enjoy it without having too many leftovers.
I’ve always liked chicken and dumplings because it’s hearty and filling, but most recipes make a lot. When I first tried making a small batch, I saw how easy it is to get the same delicious taste in a smaller amount. Plus, it’s fun to place the dumplings into the pot and watch them puff up a bit.
Make the Dumplings using Almond Flour
One thing I really like about this recipe is the dumplings. Instead of regular flour, I use almond flour. It makes the dumplings taste a little nutty and not as heavy. Almond flour is also healthier if you want to eat fewer carbs or need gluten-free food. The dumplings turn out soft and fluffy with a little bit of chewiness, making them super tasty. You won’t even miss the regular flour, and it’s better for your body too.
Crock Pot or Cooking Pot
You might be wondering if it’s better to use a crock pot or a regular cooking pot for this recipe. Both work well, but I prefer using a medium-sized cooking pot. It’s quicker, and you can easily control the cooking. Plus, when you’re making a small amount, a crock pot might not be the best option. A good pot on the stove works perfectly and lets you enjoy cooking as everything comes together into a tasty meal.
Best Soup Base
The key to making yummy chicken and dumplings is the soup base. I start with tasty chicken broth because it gives the soup a rich, delicious flavor. This base is super important, so take your time with it. Let it cook slowly so all the flavors mix together and make the chicken and dumplings extra tasty.
Easy Instructions for Creating the Best Homemade Chicken and Dumplings Recipe
Must-Have Tools for Your Kitchen
- Cooking Pot: A medium-sized pot is best to fit every ingredient for this recipe.
- Wooden Laddle: To help with mixing all the ingredients.
Key Ingredients:
- Butter: For that buttery and rich flavor.
- Onion: A hint of sweetness to improve the taste of the dish.
- Garlic: Classic ingredient to make the dish taste better, adds aroma as well.
- Chicken: Chicken breast is the best choice for the meaty part of the chicken. This part is also low in fat and high in protein.
- Carrots: Earthy and crispy texture will come from the freshest carrots.
- Zucchini: A slightly chewy and tender texture that keeps the soup hydrated and flavorful.
- Leek: Adds an onion-like pungent flavor to the dish.
- Broth: It is best to use chicken broth to strengthen the chicken flavor.
- Heavy Cream: Helps balance all the flavor and makes the dish smoother.
- Xanthan Gum: Serves as a thickening agent for a thicker soup.
*Exact measurements are listed in the recipe card below.
Detailed Directions for Making Chicken and Dumplings from Scratch
One: Prepare Ingredients
Start by chopping your vegetables—onion, carrots, zucchini, and leek. Dice the chicken breast into bite-sized pieces. Measure out your butter, and other ingredients so that everything is ready to go.
Two: Sauté Aromatics and Chicken
Melt the butter in your cooking pot over medium heat. Add the diced onion and garlic, sautéing until they become fragrant and slightly translucent. Then, add the chicken pieces and cook until they’re browned on all sides.
Three: Mix in the Vegetables
Toss in the chopped carrots, zucchini, and leek. Stir everything together and let the vegetables soften slightly in the butter and chicken juices.
Four: Bring to a Boil
Pour in the chicken broth, making sure all the ingredients are covered. Increase the heat to bring the soup to a gentle boil. Once it’s boiling, reduce the heat to low and let it simmer for about 10 minutes.
Five: Cream and Thicken
If you’re using xanthan gum, get a small amount of soup to melt the powder, and pour it in gradually while stirring to thicken the soup. Slowly stir in the heavy cream, allowing the soup to become smooth and creamy.
Six: Drop Dumplings
Now for the fun part. Use a spoon to drop small dumplings into the simmering soup. Cover the pot and let the dumplings cook for about 10 minutes. They should slightly puff up and become tender and delicious.
Pro Tips for Best Results
- Don’t rush the simmering process; letting the soup base develop its flavors is key to a delicious dish.
- If you like your dumplings a bit firmer, cook them longer.
- Taste as you go. Adjust seasoning as needed, especially if you’re using store-bought broth, which can vary in saltiness.
Common Questions Answered
What Are the Perfect Pairings for the Best Chicken and Dumplings Recipe
This dish is hearty on its own, but you can’t go wrong with a side of crusty bread or a fresh green salad. If you’re looking to round out the meal, a simple dessert like a fruit salad or a light cake would be perfect.
What Are the Proper Storage Tips for Chicken and Dumpling Soup?
Store any leftovers in an airtight container in the refrigerator for up to three days. When reheating, do so gently on the stove over low heat to maintain the texture of the dumplings.
Let the soup cool completely before placing it in a freezer-safe container. It will keep well in the freezer for up to two months. When ready to eat, thaw in the refrigerator overnight and reheat on the stove.
Additional Easy Small-Portion Recipes You’ll Love
If you enjoyed making this recipe, check out some of the other tiny-batch recipes on my blog. From cozy stews to quick and easy desserts like Almond Flour Mug Cake, Vanilla Loaf Cake, and Homemade Dried Strawberries, there’s something for everyone who’s cooking for one or two.
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Printable Recipe Card
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Homemade Chicken and Dumplings
Equipment
- 1 Wooden Ladle
Ingredients
- 1/2 Tablespoon Butter
- 1/4 Onion
- 2 Garlic Cloves
- 1 Cup Chicken
- 1 Carrots
- 1/2 Zucchini
- 1/2 Leek
- 2 Cups Broth
- 1/4 Cup Heavy Cream
- 1/2 Teaspoon Xanthan Gum
Instructions
- Start by chopping your vegetables—onion, carrots, zucchini, and leek. Dice the chicken breast into bite-sized pieces. Measure out your butter, and other ingredients so that everything is ready to go.
- Melt the butter in your cooking pot over medium heat. Add the diced onion and garlic, sautéing until they become fragrant and slightly translucent. Then, add the chicken pieces and cook until they’re browned on all sides.
- Toss in the chopped carrots, zucchini, and leek. Stir everything together and let the vegetables soften slightly in the butter and chicken juices.
- Pour in the chicken broth, making sure all the ingredients are covered. Increase the heat to bring the soup to a gentle boil. Once it’s boiling, reduce the heat to low and let it simmer for about 10 minutes.
- If you’re using xanthan gum, get a small amount of soup to melt the powder, and pour it in gradually while stirring to thicken the soup. Slowly stir in the heavy cream, allowing the soup to become smooth and creamy.
- Now for the fun part. Use a spoon to drop small dumplings into the simmering soup. Cover the pot and let the dumplings cook for about 10 minutes. They should slightly puff up and become tender and delicious.
Notes
- Don’t rush the simmering process; letting the soup base develop its flavors is key to a delicious dish.
- If you like your dumplings a bit firmer, cook them longer.
- Taste as you go. Adjust seasoning as needed, especially if you’re using store-bought broth, which can vary in saltiness.
Nutrition
Disclaimer
Please note that nutrient values are estimates only. Variations can occur due to product availability and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.
