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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
