Super Easy Homemade Chicken and Dumplings Recipe - Eat at Home (2024)

FAQs

How do you thicken homemade chicken and dumplings? ›

Use Cornstarch to Thicken Chicken and Dumplings

To give that a little thicker texture we're going to add 1 cup of cool water to 2 tablespoons of cornstarch and stir it up well. Make sure the soup is brought back to a good boil and go ahead and stir in the cornstarch mixture.

Absolutely wonderful, I added a few of my own extra seasoning (garlic, onion, parsley, rosemary.), a little half and half, and about a teaspoon of butter.

What are dumplings made of? The dumpling dough is made of three main ingredients: flour, water and salt. But which flour you use depends on which dumpling you want to make.

You will of course want to use salt and pepper, and I like to add a poultry seasoning blend. Poultry seasoning blends typically have spice and herbs like sage, rosemary, thyme, garlic and onion (and others!), so if you don't have a blend but have any of those individual spices- add them!

Add a roux: Make a roux by melting equal parts of butter and flour in a separate pan. Stir until it forms a smooth paste, and then whisk it into your chicken and dumpling mixture. This will thicken the broth.

Don't overmix the dough: Overmixing activates gluten, resulting in tough dumplings. Mix just until the ingredients come together. Use leavening agents: Baking powder, baking soda, or self-rising flour can add air pockets for fluffiness. Cook gently: Avoid harsh boiling or frying, as it can toughen the dumplings.

A little citrus zest also makes a great addition. Lemon zest is a good all-rounder, but orange would also work well, particularly for lamb or beef stews. A little mustard or horseradish will also add a hit of extra flavour to your dumplings – not too much though, as they also add moisture.

A teaspoon of sugar adds an extremely subtle hint of sweetness. It also helps the dumplings retain their moisture through the cooking process and slows gluten development, which ensures tender dumplings. A pinch of salt seasons the dumplings and enhances the flavors of the other ingredients.

Nowadays I lightly dust the chicken pieces with seasoned flour before searing them. It adds just enough flour to thicken the sauce without making it too thick. Remember that as the dumplings cook the soup will thicken naturally, so keep it more like soup than gravy, then reduce it at the end if needed.

If you find that your filling has too much liquid, I recommend draining the entire mixture in a colander. Another trick that I learned from my mother is to add a teaspoon of cornstarch or breadcrumbs to help soak up the liquid.

How do you thicken dumpling broth without cornstarch? ›

All-purpose flour: You can thicken sauces with all-purpose wheat flour. For every tablespoon of cornstarch, use three tablespoons of flour. Combine raw flour with cold water in a small bowl to form a paste, then add it into the sauce as it's simmering.

Mix equal amounts butter and flour into a smooth paste, add bit by bit to the cooking stew, stirring until melted each time, until you like the thickness of the stew. How can you thicken chicken and wild rice soup?