Feathered Feast Homestead Chicken & Dumplings

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This is real-deal chicken & dumplings—slow-built, deeply comforting, and made only with dark meat chicken thighs for richness you can’t fake. The chicken is seared whole, gently simmered to build a full-bodied broth, then shredded before the dumplings ever hit the pot.

Feathered Feast seasoning is layered intentionally throughout the cook so the flavor becomes part of the dish instead of sitting on top. The result is balanced, savory, and comforting without being overpowering—exactly how chicken & dumplings should eat.

Ingredients

Chicken & Broth Base

4 large boneless, skinless chicken thighs (about 1¼–1½ lb), left whole
3½ tablespoons Feathered Feast Seasoning, divided
2 tablespoons olive oil
2 tablespoons butter
1 medium onion, finely chopped
1 cup carrots, sliced
1 cup celery, sliced
3 cloves garlic, minced
2 tablespoons all-purpose flour
4 cups low-sodium chicken broth
2 cups water
½ cup evaporated milk
Cracked black pepper, to taste
Salt only if needed at the end

Dumplings

1½ cups all-purpose flour
2 teaspoons baking powder
¾ teaspoon salt
1 tablespoon Feathered Feast Seasoning
2 tablespoons cold butter, grated
¾ cup buttermilk

Instructions

1. Sear the Chicken Thighs

Heat 2 tablespoons olive oil in a large heavy-bottomed pot over medium-high heat.

Season 4 whole chicken thighs with 1½ tablespoons Feathered Feast Seasoning.

Sear the thighs until deeply golden on both sides. They do not need to be cooked through.

Remove chicken and set aside. Leave all browned bits in the pot.

2. Build the Flavor Base

Reduce heat to medium and add 2 tablespoons butter.

Add:

1 chopped onion
1 cup sliced carrots
1 cup sliced celery

Cook 7–9 minutes until softened and lightly caramelized.

Add 3 cloves minced garlic and cook 30 seconds until fragrant.

Sprinkle 2 tablespoons flour over the vegetables and stir constantly for 1–2 minutes to cook out the raw flour.

3. Simmer the Broth

Slowly pour in 4 cups chicken broth, scraping the bottom of the pot to release all the flavor.

Add 2 cups water and bring to a gentle simmer.

Stir in:

1 tablespoon Feathered Feast Seasoning
Cracked black pepper to taste

Return the whole chicken thighs to the pot.

Simmer uncovered for 30–40 minutes, until the chicken is very tender and the broth has deepened.

4. Shred the Chicken

Remove the chicken thighs to a cutting board.

Shred into medium pieces using forks or by hand.

Return the shredded chicken and any juices back to the pot. Keep at a gentle simmer.

5. Finish the Broth

Once the chicken is shredded and returned, stir in ½ cup evaporated milk.

Let the soup gently simmer 2–3 minutes to smooth and warm the broth.

6. Make the Dumplings

In a bowl, whisk together:

1½ cups flour
2 teaspoons baking powder
¾ teaspoon salt
1 tablespoon Feathered Feast Seasoning

Fold in 2 tablespoons grated cold butter.

Add ¾ cup buttermilk and stir just until combined.
The dough should be thick, sticky, and rough—do not overmix.

7. Drop & Steam the Dumplings

Bring the soup to a gentle simmer (not boiling).

Drop dumplings by heaping spoonfuls directly onto the surface.

Cover tightly with a lid and do not lift the lid for 15 minutes.

8. Final Seasoning

Uncover, gently stir once, and taste.

Add the remaining ½ tablespoon Feathered Feast Seasoning only if needed.
Adjust salt at the very end.

Homestead Chicken & Dumplings is comfort done right—rich dark meat, a broth built patiently, and dumplings that stay soft and flavorful all the way through. No shortcuts, no bland bites, just a dependable bowl that delivers every time.

Serve it hot, slow down, and don’t plan on leftovers.