Hearty Chicken & Dumplings: A Comfort Dish That Brings Back Homegrown Memories

When I was a kid growing up in Jamestown, North Dakota in the early 1980s, my best friend Danny lived right across the street. We’d spend our days running wild—sledding in the winter, riding bikes in the summer, and always working up an appetite. Every so often, when the sun dipped low and the chill of the prairie set in, Danny’s mom would call us inside for dinner. On those special nights, I secretly hoped she was making Chicken & Dumplings.

It was peppery, warm, and unlike anything I had ever tasted at home. The dish had a depth of flavor that made me pause and savor every bite. Looking back, I believe Danny’s mom was drawing from her German immigrant roots, much like so many families in North Dakota. It wasn’t just a meal—it was a hug in a bowl, the kind of food that sticks with you for life.

Fast forward a few decades, and I recently recreated a version of Chicken & Dumplings in my own kitchen. One spoonful brought me straight back to those evenings in Jamestown, sitting at my best friend’s table, feeling lucky to be there.

A Brief History of Chicken & Dumplings

Chicken & Dumplings has deep roots in American cooking, especially across the South and Midwest. While versions of the dish appear in European traditions—like German Knödel or English suet dumplings—the adaptation in America took on its own identity.

On the Great Plains, where wheat flour was plentiful and families often relied on backyard chickens, it became a staple during long winters. Dumplings stretched meals further, turning a modest chicken and broth into a hearty feast. For immigrant families in North Dakota, it was the perfect combination of Old World thrift and New World abundance.

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The Recipe: Chicken & Dumplings

This recipe uses basic pantry ingredients and keeps things frugal without losing flavor. It’s flexible, too—feel free to swap ingredients based on what you have at home.

Ingredients

Soup Base

• 1 tbsp olive oil (or butter, or even bacon drippings for flavor)

• 1 medium onion, diced

• 2–3 carrots, diced (optional)

• 2 celery ribs, diced (optional)

• 3 cloves of garlic, minced

• 3 cans of chicken or 3 chicken breasts

• 1 tsp salt

• 1 tsp pepper (or more if you like it peppery, like Danny’s mom did!)

• 6 cups chicken broth (homemade is best, but bouillon cubes and water work in a pinch)

• 2 cups whole milk (2% or even evaporated milk also work)

• 1 tbsp cornstarch

• 1/4 cup water

Dumplings

• 2 cups all-purpose flour

• 1/2 tsp baking powder

• 1 tsp salt

• 1/3 cup shortening, cold (substitute butter or lard)

• 3/4 cup whole milk (or buttermilk, or even canned milk mixed with water)

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Instructions

Step 1: Make the Base

1. Heat olive oil in a large pot or Dutch oven over medium heat.

2. Add onion (plus carrots and celery if using) and sauté until softened, about 5 minutes.

3. Stir in garlic, salt, and pepper, cooking until fragrant, about 1 minute.

4. Pour in the chicken broth and bring to a simmer.

Step 2: Make the Dumplings (while base is simmering)

1. In a mixing bowl, whisk flour, baking powder, and salt.

2. Cut in the shortening with a pastry cutter or fork until crumbly.

3. Stir in milk just until combined. Do not overmix.

4. Roll out dumplings dough to about 1/4 inch thick on a floured countertop. 

5. Cut the dough into squares.

Step 3: Thicken the Broth

1. In a small bowl, whisk the cornstarch and water until smooth.

2. Stir into the broth, simmering until slightly thickened.

3. Add milk, stirring gently so the broth becomes creamy without boiling.

Step 4: Cook the Dumplings

1. Drop dough directly into the simmering broth. They’ll puff up as they cook.

2. Cover with a lid and simmer gently for 15–20 minutes. Resist the urge to peek—steam is what cooks the dumplings through.

3. Once dumplings are fluffy and cooked in the center, stir gently to mix.

Step 5: Serve & Enjoy
Ladle hot soup and dumplings into bowls, add extra black pepper if you like it bold, and serve with a side of bread or pickles for a true prairie supper.

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Frugal Substitutions

• Chicken Broth: Use bouillon cubes and water, or simmer leftover bones from a roast chicken.

• Milk: Evaporated milk, powdered milk, or even unsweetened soy milk can work in a pinch.

• Shortening: Butter, lard, or even margarine can stand in.

• Vegetables: Skip carrots and celery if you don’t have them; the onion alone carries flavor.

• Pepper: Don’t skimp—black pepper is what gives this dish its signature bite.

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Final Thoughts

For me, Chicken & Dumplings will always be more than just food. It’s childhood, it’s friendship, and it’s the memory of a neighbor’s kitchen that felt as warm as my own. If you’re looking for a dish that’s filling, budget-friendly, and brimming with nostalgia, give this recipe a try. Who knows—you might just create a memory for someone else, the way Danny’s mom did for me.