Mennonite Chicken and Dumplings Recipe

Introduction

Mennonite Chicken and Dumplings is a comforting, hearty dish perfect for family dinners. Tender chicken simmers in a flavorful broth, paired with soft, fluffy dumplings for a satisfying meal everyone will love.

Ingredients

• 3-4 lbs whole chicken or 2 lbs boneless, skinless chicken thighs (cut into 1-inch pieces)
• 8 cups chicken broth (low sodium preferred)
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 1/2 cup frozen peas (optional)
• 2 cups all-purpose flour (plus more for dusting)
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup shortening or butter (cold, cut into small pieces)
• 3/4 cup milk (whole or 2%)
• 2 tablespoons fresh parsley, chopped (for garnish)
• 2 bay leaves
• 1 teaspoon mixed herbs

Instructions

1. Step 1: Place chicken and bay leaves in a large pot with chicken broth. Bring to a boil, then reduce to a simmer. Cook whole chicken for 45-60 minutes or boneless thighs for 20 minutes until cooked through.
2. Step 2: Remove chicken, shred into bite-sized pieces, and discard skin and bones. Strain broth and return to pot.
3. Step 3: Add carrots, celery, and onion to broth. Simmer 5-7 minutes until slightly softened. Stir in garlic and peas, cooking for 1 minute.
4. Step 4: In a bowl, whisk flour, baking powder, salt, pepper, and mixed herbs. Cut in shortening or butter until crumbly. Stir in milk until just combined; dough should be sticky.
5. Step 5: Bring broth to a gentle boil. Drop spoonfuls of dough into simmering broth, leaving space. Cover and simmer 15-20 minutes without lifting lid.
6. Step 6: Return shredded chicken to pot with dumplings and vegetables. Simmer 5 minutes. Adjust seasoning as needed.
7. Step 7: Ladle into bowls, garnish with parsley, and serve hot.

Tips & Variations

• Use boneless chicken thighs for faster cooking and extra tenderness.
• Substitute fresh herbs like thyme or rosemary for mixed herbs to add a different aroma.
• Add a splash of cream at the end for a richer broth.
• For a gluten-free version, try a flour blend made for baking instead of all-purpose flour.
• Serve with crusty bread to soak up the savory broth.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent sticking. Dumplings may thicken the broth when stored—add a little broth or water when reheating to loosen the consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegetarian?

This recipe relies on chicken broth and chicken for its signature flavor, but you can substitute vegetable broth and add hearty vegetables like mushrooms or beans for a vegetarian version.

How do I know when the dumplings are cooked?

The dumplings will be cooked when they puff up and float to the top, usually after simmering for 15-20 minutes. Avoid lifting the lid during cooking to keep steam inside.

Mennonite Chicken and Dumplings Recipe

---

★★★★★

4.4 from 57 reviews

• Author: anna
• Total Time: 1 hour 5 minutes
• Yield: 6 servings 1x

Pin Recipe

Print Recipe

Description

Mennonite Chicken and Dumplings is a comforting, traditional dish featuring tender shredded chicken simmered in a flavorful broth with fresh vegetables and soft, fluffy dumplings made from scratch. This one-pot recipe combines simple ingredients for a hearty and satisfying meal perfect for family gatherings or cozy dinners.

---

Ingredients

Scale 1x2x3x

Chicken and Broth

• 3–4 lbs whole chicken or 2 lbs boneless, skinless chicken thighs (cut into 1-inch pieces)
• 8 cups chicken broth (low sodium preferred)
• 2 bay leaves
• 1 teaspoon mixed herbs

Vegetables

• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 1/2 cup frozen peas (optional)

Dumplings

• 2 cups all-purpose flour (plus more for dusting)
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup shortening or butter (cold, cut into small pieces)
• 3/4 cup milk (whole or 2%)

Garnish

• 2 tablespoons fresh parsley, chopped

---

Instructions

1. Cook Chicken: Place whole chicken and bay leaves in a large pot with the chicken broth. Bring to a boil, then reduce heat to a simmer. Cook whole chicken for 45-60 minutes (or boneless thighs for about 20 minutes) until fully cooked through.
2. Shred Chicken and Strain Broth: Remove chicken from pot, discard skin and bones, and shred the meat into bite-sized pieces. Strain the broth to remove bay leaves and any impurities, then return the strained broth to the pot.
3. Cook Vegetables: Add diced carrots, celery, and onion to the broth. Simmer for 5-7 minutes until vegetables begin to soften, then stir in minced garlic and frozen peas, cooking for an additional 1 minute.
4. Prepare Dumpling Dough: In a bowl, whisk together the flour, baking powder, salt, pepper, and mixed herbs. Cut in the cold shortening or butter until the mixture becomes crumbly. Stir in the milk just until combined; the dough should be sticky but manageable.
5. Cook Dumplings: Bring the broth to a gentle boil. Drop spoonfuls of dough carefully into the simmering broth, leaving space between each dumpling. Cover the pot and let simmer for 15-20 minutes without lifting the lid, allowing dumplings to cook through and become fluffy.
6. Combine Chicken and Dumplings: Return the shredded chicken to the pot with the dumplings and vegetables. Simmer together for an additional 5 minutes. Taste and adjust seasoning as needed.
7. Serve: Ladle the chicken and dumplings into bowls, garnish with chopped fresh parsley, and serve hot for a warm, comforting meal.

Notes

• Use low-sodium chicken broth to better control salt levels in the dish.
• For a richer flavor, use whole milk in the dumpling dough.
• Frozen peas are optional but add a nice pop of color and sweetness.
• Do not lift the lid while dumplings are cooking to ensure they steam properly and become fluffy.
• Shortening or cold butter helps create tender, flaky dumplings.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Mennonite, North American

Keywords: chicken and dumplings, Mennonite chicken recipe, comfort food, homemade dumplings, one pot meal, traditional chicken stew