Dairy Queen Chicken and Dumplings Recipe
Savor Dairy Queen's homestyle Chicken and Dumplings recipe - tender chicken, fluffy dumplings in a rich broth. A nostalgic comfort dish with easy instructions.
Ingredients
For Chicken:
- 3/4 cup All-Purpose Flour
- ½ teaspoon Salt
- ½ teaspoon freshly Ground Pepper
- 1 Chicken cut up
- 2 tablespoon Oil
- 1 large onion chopped
- 2 medium Carrots chopped
- 2 Celery Ribs chopped
- 3 Garlic cloves minced
- 6 cups Chicken Stock
- ½ cup Apple Cider
- 2 teaspoon Sugar
- 2 Bay Leaves
- 5 whole Peppercorns
For Dumplings:
- 1-1/3 cups All-Purpose Flour
- 2 teaspoon Baking Powder
- ¾ teaspoon Salt
- 2/3 cup Milk
- 1 tablespoon Butter melted
For Soup:
- ½ cup Heavy Whipping Cream
- 2 teaspoon Parsley
- 2 teaspoon Thyme
- Additional Salt and Pepper to taste
Instructions
- In a bowl, mix 3/4 cup all-purpose flour with salt and pepper.
- Dredge the chicken pieces in the seasoned flour until coated.
- Heat oil in a Dutch oven over medium heat. Brown the chicken pieces in batches, then set aside.
- In the same pot, sauté onions, carrots, celery, and garlic until softened.
- Sprinkle remaining seasoned flour over the vegetables and stir to combine. Cook for a minute.
- Pour in chicken stock, apple cider, sugar, bay leaves, and peppercorns. Bring to a simmer.
- Return the browned chicken to the pot. Simmer for about 25 minutes, until chicken is cooked through.
- In a separate bowl, mix flour, baking powder, and salt. In another bowl, combine milk and melted butter. Gradually add wet ingredients to dry, stirring until a dough forms.
- Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the same pot. Next, drop spoonful's of dumpling dough into the simmering soup. Cover and cook for 15 minutes.
- Skim off any excess fat from the surface. Stir in heavy cream, parsley, and thyme. Adjust seasoning with salt and pepper if needed.
- Ladle the chicken and dumplings into bowls, garnish with additional parsley if desired, and serve hot.
Video
Notes
Refrigerator: Allow the dish to cool completely, then transfer it to an airtight container. Properly stored, it will keep in the refrigerator for up to 4 days.
Freezer: For longer storage, you can freeze the chicken and dumplings in an airtight, freezer-safe container or resealable plastic bags. Frozen leftovers will keep for up to 3 months.
Reheating: To reheat, transfer the desired portion to a saucepan or microwave-safe bowl. Add a splash of chicken broth or water to loosen the consistency, if needed. Heat gently on the stovetop or in the microwave, stirring occasionally, until heated through.