Smoked Chicken and Dumplings

Ingredients Needed for Smoked Chicken and Dumplings

• Smoked Chicken – leftover chicken or rotisserie chicken will work.
• Olive Oil
• Vegetables: Onions, Carrots, Celery.
• Chicken Brothttps://www.missinthekitchen.com/homemade-chicken-broth/h
• Whole Milk or Heavy Cream
• Granulated Garlic
• Dried Thyme
• Coarse Black Pepper
• Kosher Salt

For the Dumplings

• All Purpose Flour
• Baking Powder
• Kosher Salt
• Shortening
• Butter
• Buttermilk – or Whole Milk
• Large Egg

Step-By-Step Directions for Smoked Chicken and Dumplings

1. Make the Dumplings: In a large mixing bowl, add the flour, baking powder and salt. Stir to combine. Add butter and shortening and cut in with a fork or pastry blender.
2. Add buttermilk and egg, mixing with a dough whisk or wooden spoon. Add additional flour until dough forms a ball and pulls away from the bowl.

3. Lightly flour a clean surface and place the dumpling dough over the flour. Use a rolling pin to roll out to 1/4 inch thickness, adding more flour as needed.
4. Use a pizza cutter to cut into 1 inch wide strips, then cut cross-wise to make dumplings about 2 inches long.

4. Make the Soup: Dice onions and celery, slice carrots and coarsely chop or shred the chicken. We are using both chicken breasts from a whole chicken. Dark meat works well also or a combination of both.
5. In a large dutch oven or large soup pan, add the olive oil and vegetables. Cook over medium-high heat, stirring occasionally until vegetables are softened.

5. Stir in the chicken broth and bring to a low boil.
6. Drop dumplings into the boiling chicken stock a few at a time, stirring occasionally. Cook dumplings about 5 minutes until they start to puff up.
7. Stir in chicken.

8. Add garlic, thyme, pepper and salt. Lower to simmer and stir in the milk.
9. Continue to cook until dumplings are cooked through. You can cut a dumpling in half to make sure they are fluffy not doughy.

10. Remove from heat and serve immediately.

Recipe Notes and Variations for Homemade Chicken and Dumplings

• Dumplings Substitution: If you don’t have time to make the dumpling recipe and roll out the dumpling dough, canned biscuits work great. Cut each biscuit into bite size pieces and drop into the boiling broth.
• Add-Ins: Any vegetables that you have on hand like green peas or frozen mixed vegetables work great in chicken and dumplings. Add a can of cream of chicken soup or cream of mushroom soup to make it extra creamy. 
• Storage: Leftover chicken and dumplings can be stored in an airtight container in the refrigerator up to 4 days. Freeze in a freezer safe container up to 3 months.
• Reheat: Cook dumplings in a pan, adding a bit of milk or chicken broth. Stir occasionally until heated through.

More Delicious Chicken Soup Recipes to Try

• Grilled Chicken Parmesan Soup is a flavor-packed soup that is sure to become a family favorite. Grilled chicken, pasta and veggies in a tomato broth that simply can’t be beat.
• Chicken and Sausage Gumbo is delicious and comforting meal that is a filling meal for cold winter nights.
• White Bean Chicken Chili is one of our favorites to make with leftover grilled chicken. Loaded with Tex-Mex flavors and a great meal to feed a crowd.

If you are craving old-fashioned Chicken and Dumplings, give this recipe a try with smoked chicken, hearty vegetables, fluffy dumplings and a creamy broth.

If you love this recipe as much as we do, please leave a comment and a five star review. Help us share on Pinterest, Instagram and Facebook!

Print Recipe

5 from 2 votes

Smoked Chicken and Dumplings

Smoked Chicken and Dumplings is a hearty and delicious recipe that everyone loves. Made with smoked chicken, chunky vegetables and fluffy homemade dumplings. Perfect for a chilly day and even better than Cracker Barrel!

Prep Time10 minutes mins

Cook Time40 minutes mins

Total Time50 minutes mins

Course: Soup

Cuisine: American

Keyword: buttermilk dumplings, chicken and dumplings with smoked chicken, southern chicken and dumplings

Servings: 6 Servings

Calories: 708kcal

Author: Milisa

Ingredients

for the dumplings

• 2 ½ cups all purpose flour + more for rolling
• 1 tablespoon baking powder
• 1 teaspoon kosher salt
• 6 tablespoons salted butter
• 2 tablespoons shortening
• 1 cup buttermilk or whole milk
• 1 large egg

For the soup

• 1 pound cooked chicken breasts, thighs or any pieces
• 2 onions diced (about 3 cups)
• 4 stalks celery diced
• 2 large carrots sliced thin
• ¼ cup olive oil
• 8 cups chicken broth
• 1 cup milk or heavy cream
• 1 tablespoon granulated garlic
• 1 tablespoon dried thyme
• 1 tablespoon coarse black pepper
• 1 teaspoon kosher salt
• fresh parsley optional for garnish

Instructions

• Make the Dumplings: In a large mixing bowl, 2 1/4 cups flour, baking powder and salt. Stir to combine. Add butter and shortening and cut in with a fork or pastry blender. 
• Add buttermilk and egg, mixing with a dough whisk or wooden spoon. Add additional flour 2 tablespoons at a time until dough forms a ball and pulls away from the bowl. 
• Lightly flour a clean surface and place the dumpling dough over the flour. Use a rolling pin to roll out to 1/4 inch thickness, adding more flour as needed. 
• Use a pizza cutter to cut into 1 inch wide strips, then cut cross-wise to make dumplings about 2 inches long. 
• Dice onions and celery, slice carrots and coarsely chop or shred the chicken. We are using both chicken breasts from a whole chicken. Dark meat works well also or a combination of both.
• In a large dutch oven or large soup pan, add the olive oil and vegetables. Cook over medium-high heat, stirring occasionally until vegetables are softened. 
• Stir in the chicken broth and bring to a low boil. 
• Drop dumplings into the boiling chicken stock a few at a time, stirring occasionally. Cook dumplings about 5 minutes until they start to puff up. 
• Stir in chicken, garlic, thyme, pepper and salt. Lower to simmer and stir in the milk. 
• Continue to cook until dumplings are cooked through. You can cut a dumpling in half to make sure they are fluffy not doughy. 
• Remove from heat and serve immediately.

Notes

Dumplings Substitution: If you don't have time to make the dumpling recipe and roll out the dumpling dough, canned biscuits work great. Cut each biscuit into bite size pieces and drop into the boiling broth. 

Buttermilk Substitute: Use scant cup of whole milk and add 2 tablespoons of vinegar or lemon juice. Stir and set aside 5 minutes to thicken.

Add-Ins: Any vegetables that you have on hand like green peas or frozen mixed vegetables work great in chicken and dumplings. Add a can of cream of chicken soup or cream of mushroom soup to make it extra creamy. 

Storage: Leftover chicken and dumplings can be stored in an airtight container in the refrigerator up to 4 days. Freeze in a freezer safe container up to 3 months.

Reheat: Cook dumplings in a pan, adding a bit of milk or chicken broth. Stir occasionally until heated through

Nutrition

Serving: 1g | Calories: 708kcal | Carbohydrates: 55g | Protein: 31g | Fat: 40g | Saturated Fat: 16g | Polyunsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 125mg | Sodium: 2190mg | Fiber: 3g | Sugar: 10g