Is there anything more comforting than a bowl of fresh homemade chicken and dumplings? A rich, thick soup base is topped with fluffy drop-style dumplings for the ultimate bowl of nourishment. This recipe is great for fall and winter, when the weather gets cooler and we all need to warm up from the inside out.
There’s just something about cold weather that makes you crave soup, especially soup that sticks to your bones and keeps you full all day or night. It’s safe to say that this easy chicken and dumplings recipe fits the bill!.
While it’s the perfect cold-weather meal, I truly love making this comfort food year-round. I tried southern chicken and dumplings for the first time on a beach trip with a friend and her family when I was in college. After a day of fun in the sun and water, it was great to come home to that meal.
A lot of families love the tasty and comforting meal chicken and dumplings. It’s creamy, hearty and perfect for chilly nights. It’s easy to freeze chicken and dumplings that you don’t use all at once, so you can enjoy them again later. You can freeze chicken and dumplings, but how long will they last? Read on to find out.
How to Freeze Chicken and Dumplings
To get the best results, it’s important to freeze chicken and dumplings the right way. Here are some tips:
-
Freeze it before cooking. This will help the dumplings maintain their texture better. Place the uncooked chicken and vegetables in one freezer bag, and the dry dumpling mix in another.
-
Cool it completely before freezing. Don’t freeze piping hot chicken and dumplings. Let it cool to room temperature first.
-
Use freezer-safe containers. Opt for bags plastic containers or aluminum pans. Glass could crack.
-
Remove as much air as possible Squeeze out excess air and seal bags tightly
-
Label bags with contents and date. Include heating instructions too.
-
Freeze in smaller portions. Single or double servings thaw faster.
-
Protect quality with freezer paper between layers. Prevent freezer burn.
Chicken and dumplings you make at home will freeze well if you follow these tips. You can enjoy them weeks later!
How Long Does Chicken and Dumplings Last in the Freezer?
Frozen properly, chicken and dumplings can safely last in the freezer for 2-3 months. The shelf life depends somewhat on the ingredients. Here are some general guidelines:
- Chicken – lasts 9 months
- Vegetables – last 8-12 months
- Broth – lasts 2-3 months
- Dumplings – last 1-3 months
The dumplings tend to be the most perishable element. Their texture declines over time. For best quality and taste, enjoy chicken and dumplings within 2-3 months.
If you’ve frozen fully cooked chicken and dumplings, it may not last quite as long. Eat within 1-2 months for optimal freshness.
Tips for Freezing Chicken and Dumplings
Follow these tips to freeze chicken and dumplings like a pro:
-
Use an instant-read thermometer to ensure chicken reaches 165°F internal temperature before cooling.
-
Quickly chill broth to 40°F or below within 2 hours before freezing.
-
Blanch vegetables before freezing to help retain color, texture and nutrients.
-
Use freezer-safe packaging like Ziploc bags, plastic containers or aluminum foil pans.
-
Exclude air and seal tightly. Use a straw to suck out excess air.
-
Portion into single or double servings so it’s easy to thaw just what you need.
-
Place dumplings in a separate bag so they don’t stick together.
-
Wrap frozen bags in freezer paper or foil to prevent freezer burn.
-
Label with contents, quantity and freeze date. Add reheating instructions too.
-
Stack bags flat in freezer to save space and freeze evenly. Don’t overstuff.
-
Once thawed, use chicken and dumplings within 3-4 days. Don’t refreeze.
How to Thaw Frozen Chicken and Dumplings
Chicken and dumplings can be thawed safely using these methods:
-
Thawing in the fridge: For a big batch, let it thaw in the fridge for one to two days. Keep at 40°F or below.
-
Cold water method – Seal frozen bag in a bowl of cold tap water. Change water every 30 minutes. Takes 2-3 hours.
-
Microwave – Use the defrost setting to thaw in the microwave, then cook immediately. Don’t partially thaw at room temp.
For food safety, don’t leave chicken and dumplings out at room temperature to thaw. Thaw in the refrigerator for best quality.
How to Reheat Chicken and Dumplings
Once thawed, chicken and dumplings can be reheated in several ways:
-
On the stovetop – Warm over medium-low heat, stirring frequently until heated through.
-
In the oven – Bake at 350°F until hot, 20-25 minutes.
-
In the slow cooker – Add to a slow cooker with 1/2 cup broth. Cook on Low 2-3 hours.
-
In the microwave – Microwave individual portions on Medium, stirring every minute.
-
On the grill – Pour into an aluminum pan. Grill over indirect heat with lid closed 15-20 minutes.
Bring the broth to a low simmer or 165°F. Cook dumplings just until warmed through. Avoid boiling or they may fall apart.
With the right freezing and thawing methods, leftover chicken and dumplings can taste just as delicious reheated later!
Signs Your Frozen Chicken and Dumplings Has Gone Bad
How can you tell if frozen chicken and dumplings has spoiled? Here are some signs to watch for:
- Unpleasant odors, sour smell
- Change in color, graying of chicken
- Dry, shriveled dumplings
- Unusual sliminess or texture
- Presence of ice crystals or freezer burn
- Mold growth anywhere
- Past recommended freezer time of 2-3 months
If your frozen chicken and dumplings shows any of these signs, it’s best to discard it. Don’t taste or eat spoiled frozen foods. When in doubt, throw it out.
FAQs About Freezing Chicken and Dumplings
Can you freeze cooked chicken and dumplings?
Yes, it’s safe to freeze fully cooked chicken and dumplings. However, the dumplings will absorb more liquid, fall apart and turn mushy more easily. For best results, freeze uncooked.
Do chicken and dumplings freeze well?
Chicken and dumplings can freeze well up to 2-3 months with proper packaging. The dumplings may get mushy over time. Portion into single servings to limit freezer time.
Can chicken and dumplings be refrozen after thawing?
It’s not recommended to refreeze chicken and dumplings after thawing. Refreezing can allow bacteria to grow. For safety and quality, thaw only what you plan to eat within 3-4 days.
What container is best for freezing chicken and dumplings?
Freezer bags, rigid plastic containers or aluminum foil pans all work well. Glass could crack. Make sure containers seal tightly. Remove air pockets.
Should you thicken broth before freezing chicken and dumplings?
For easier reheating, you can thicken broth slightly with a roux or cornstarch before freezing. But it’s not required if you’ll simmer until hot when reheating.
Enjoy Delicious Chicken and Dumplings Any Time
With proper freezing techniques, you can enjoy comforting chicken and dumplings for up to 3 months after cooking. Portion into single servings for quick thawing. Label bags clearly and avoid freezer burn. Thaw in the fridge or microwave, then reheat gently until hot. Follow these tips and your homemade chicken and dumplings will taste freshly made whenever you need a hearty, homestyle meal.
How To Make The Soup Base
First, we need to make the soup. Begin with a common soup starter trio — onion, carrots, and celery — aka a mirepoix. They are sautéed in butter, and then we add garlic to cook for a minute or so, just until it’s aromatic and not letting it burn.
Then we need to make a roux to thicken the chicken stew base. It’s done when the flour is fully mixed in, the vegetables are covered, and the roux starts to turn brown. After that, add the chicken stock and stir it in. Finally, add the heavy cream, salt, pepper, thyme, and bay leaves. Let all of that simmer while you prepare the dumplings.
Instant Pot Chicken and Dumplings
To make this recipe in a pressure cooker, follow these instructions:
- Prepare the dumpling dough first and place in the refrigerator.
- Use the saute function of the pressure cooker to complete steps #2 and #3 below.
- Stir the chicken, peas, and parsley into the pot. Large spoonfuls of the dumpling mix should be dropped on top of the chicken stew.
- It will be on high pressure for 7 minutes after you close the lid. When it’s done, let it cool naturally and then follow the directions on the lid to take it off.
- Use a ready-to-eat rotisserie chicken from the store to make this dinner quick.
- When I make chicken from scratch, I like to use chicken thighs because they taste better, but you can also use chicken breasts without the skin. You can cook it in a pan, a poach, or an oven, and then chop it up. For this recipe, I usually use about 2 pounds of chicken thighs that have been boned and skinned.
- To make sure the dumplings are all the same size, I like to use a medium cookie scoop that holds about 1½ tablespoons of dough.
- A medium (5. 5-quart) or large (7. 25-quart) Dutch oven are both perfect for making this recipe.