Mennonite Chicken and Dumplings is the ultimate comfort food that brings warmth and tradition to your dinner table. This classic recipe combines tender chicken simmered in a rich, flavorful broth with soft, pillowy dumplings that melt in your mouth. Perfect for cozy nights or family gatherings, this dish is hearty, wholesome, and satisfying.
Rooted in Mennonite culinary tradition, it’s simple to prepare yet full of homestyle flavor that everyone will love. Whether you’re craving a nostalgic meal or looking to try a comforting new recipe, Mennonite Chicken and Dumplings is a timeless favorite worth making again and again.
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What is Mennonite Chicken and Dumplings?
Ever wondered why it’s called “Mennonite” Chicken and Dumplings? Is it because the chickens are raised wearing bonnets? Or maybe the dumplings are made with a secret ingredient whispered down through generations of Mennonite cooks? We secretly just think that this recipe is called so because it’s hearty, wholesome, and utterly satisfying, just like the values that the Mennonite community embodies! Who really knows? What we do know is that this recipe is pure comfort.
So, ditch the takeout menus and embrace the warmth of your kitchen—give this recipe a try! After all, they say ‘the way to a man’s heart is through his stomach,’ and this recipe might just be the key to everyone’s hearts! We encourage you to try out and make this amazing simple recipe.
Key Ingredients for Mennonite Chicken and Dumplings:
Here’s a list of the ingredients you’ll need for this Mennonite Chicken and Dumplings Recipe:
- Chicken: 3-4 lbs whole chicken or 2 lbs boneless, skinless chicken thighs (cut into 1-inch pieces)
- Chicken Broth: 8 cups (low sodium preferred)
- 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)
- All-Purpose Flour: 2 cups (plus more for dusting)
- Baking Powder: 2 teaspoons
- Salt: 1 teaspoon
- Black Pepper: 1/2 teaspoon
- Shortening or Butter: 1/4 cup (cold, cut into small pieces)
- Milk: 3/4 cup (whole milk or 2% works best)
- Fresh Parsley: 2 tablespoons, chopped (for garnish)
- Bay leaf: 2
- Seasoning: 1 tsp mixed herbs
How to Make Mennonite Chicken and Dumplings:
Making this Mennonite Chicken and Dumplings recipe is surprisingly easy and deeply rewarding. It’s a one-pot wonder that combines tender chicken, flavorful broth, and soft, pillowy dumplings.
This dish is incredibly delicious and sure to be a recipe repeat at your home. With a prep time of about 20 minutes and a cook time of around 45 minutes, you can have a satisfying meal ready in just over an hour.
Step-by-Step Instructions
- Step 1: Cook the Chicken
If using a whole chicken, place it in a large stockpot or Dutch oven. Cover with 8 cups of chicken broth and the bay leaves. Bring to a boil, then reduce heat to a simmer. Cover and cook for about 45 minutes to 1 hour, or until the chicken is cooked through and the meat easily pulls away from the bone.
If using boneless, skinless chicken thighs, add chicken broth, bayleaves and thighs into pot and bring to a boil and then, reduce heat to a simmer for 20 minutes or until internal temperature reaches 165.
- Step 2: Prepare the Chicken and Broth
Remove the chicken from the pot and let it cool slightly. Shred the chicken into bite-sized pieces, discarding the skin and bones (if using a whole chicken).
Strain the broth through a fine-mesh sieve to remove any bones or bits. Return the broth back to the pot.
- Step 3: Sauté the Vegetables
Add the diced carrots, celery, and onion to the pot with the broth. Bring to a simmer and cook for about 5-7 minutes, or until the vegetables are slightly softened.
Add the minced garlic and frozen peas (if using) and cook for another minute.
- Step 4: Make the Dumplings
In a large bowl, whisk together the flour, baking powder, salt, pepper, and mixed herbs.
Cut in the cold shortening or butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
Gently stir in the milk until just combined. Do not overmix. The dough should be slightly sticky.
- Step 5: Cook the Dumplings
Increase the heat to medium-high, bringing the broth to a gentle boil.
Drop spoonfuls of the dough into the simmering broth, leaving a little space between each dumpling. You should get about 10-12 dumplings.
Reduce the heat to low, cover the pot tightly, and simmer for 15-20 minutes, or until the dumplings are cooked through and no longer doughy in the center. Avoid lifting the lid during the cooking process to ensure the dumplings cook properly.
- Step 6: Combine and Simmer
Gently stir the shredded chicken back into the pot with the dumplings and vegetables.
Simmer for another 5 minutes to allow the flavors to meld together.
Check the seasoning and add more salt and pepper as needed.
- Step 7: Serve
Ladle the Mennonite Chicken and Dumplings into bowls. Garnish with fresh chopped parsley, if desired.
Serve hot and enjoy the ultimate comfort food!
Why You’ll Love This Mennonite Chicken and Dumplings
This Mennonite Chicken and Dumplings recipe is a winner because it’s the epitome of comfort food. The creamy broth, tender chicken, and soft dumplings combine to create a deeply flavorful and satisfying meal. Making it at home is also a fantastic way to save money compared to eating out or buying pre-made versions.
Add a sprinkle of fresh parsley or a dollop of sour cream to elevate this dish even further. If you like this cosy recipe, you might also enjoy our Easy Chicken Noodle Soup recipe! Give this recipe a try – you won’t be disappointed!
What to Serve Mennonite Chicken and Dumplings With:
To make it a complete meal, consider pairing your Mennonite Chicken and Dumplings with a simple side salad, such as a classic coleslaw or a leafy green salad with a vinaigrette. Crusty bread or biscuits are also great for soaking up the delicious broth. For a refreshing contrast, serve alongside a glass of iced tea or lemonade.
Top Tips for Perfecting Mennonite Chicken and Dumplings
- Chicken Choice: Using a whole chicken provides richer flavor to the broth, but boneless, skinless thighs are a convenient alternative.
- Dumpling Texture: Ensure dumplings are light and fluffy by not overmixing the dough. Avoid lifting the lid while simmering to prevent them from becoming dense.
- Broth Consistency: If a thicker broth is desired, whisk 1-2 tablespoons of cornstarch with cold water and stir it into the pot during the last few minutes of cooking.
- Vegetable Variations: Feel free to add other vegetables like carrots or potatoes for extra nutrition and flavour.
Storing and Reheating Tips:
Leftover Mennonite Chicken and Dumplings can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, you can freeze it for up to 2-3 months.
When reheating, warm it gently in a saucepan over medium heat, stirring occasionally, until heated through.
If freezing, thaw overnight in the refrigerator before reheating. To prevent the dumplings from becoming too soft, add a splash of chicken broth when reheating.
Final Thoughts:
This Mennonite Chicken and Dumplings recipe is a testament to the power of simple ingredients and classic techniques. It’s a dish that brings warmth and comfort, perfect for a cozy night in or a family gathering. So, gather your ingredients, follow the steps, and enjoy the delightful flavors of this cherished recipe. Happy cooking!
And Try also:
- Vareniki Recipe
- Butternut Squash Soup
- Mennonite Roasted Beef Tails
- Mennonite Butterscotch Pie Recipe
- Our Pinterest.
Mennonite Chicken and Dumplings
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
Description
A hearty and comforting Mennonite Chicken and Dumplings recipe with tender chicken, flavorful broth, and soft pillowy dumplings. Perfect for family dinners and cozy nights in.
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
- 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.
- Remove chicken, shred into bite-sized pieces, and discard skin and bones. Strain broth and return to pot.
- Add carrots, celery, and onion to broth. Simmer 5-7 minutes until slightly softened. Stir in garlic and peas, cooking for 1 minute.
- 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.
- Bring broth to a gentle boil. Drop spoonfuls of dough into simmering broth, leaving space. Cover and simmer 15-20 minutes without lifting lid.
- Return shredded chicken to pot with dumplings and vegetables. Simmer 5 minutes. Adjust seasoning as needed.
- Ladle into bowls, garnish with parsley, and serve hot.
Notes
Avoid lifting the lid while dumplings cook to ensure they become fluffy and tender.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mennonite
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 4g
- Sodium: 880mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 110mg