Chicken and dumplings is a classic comfort food that consists of poached chicken pieces served in a thick broth with soft dough dumplings. The thickened broth is a key component of chicken and dumplings, as it provides a rich and velvety background for the chicken and dumplings. Selecting the right thickening agent is important for achieving the ideal texture and flavor.
Common Thickeners for Chicken and Dumpling Broth
There are several options for thickening the broth in chicken and dumplings:
- Flour – An easy, traditional option. Mix flour with cold water to make a slurry and whisk into hot broth until thickened.
- Cornstarch – Creates a clear, glossy broth. Make a slurry with cornstarch and cold water.
- Rice flour – Adds subtle flavor. Use as you would regular flour.
- Instant mashed potato flakes – Imparts rich flavor and velvety texture.
- Roux – For deep, nuanced flavor. Cook flour in fat before adding liquid.
- Cream or milk – Enriches flavor and thickens slightly. Stir into finished broth.
- Pureed vegetables – Carrots, potatoes, or celery root add body and flavor.
Flour, cornstarch, and rice flour are neutral options that will thicken the broth without affecting flavor. Roux, mashed potatoes, pureed vegetables, and dairy provide thicker texture and richer taste.
How Much Thickener to Use
The amount of thickening agent required will depend on:
- Type of thickener used
- Amount of liquid being thickened
- Desired consistency of finished broth
As a general guideline for flour, cornstarch, or rice flour:
- For 4 cups of broth, use 3-4 tablespoons of cornstarch or rice flour, or 2-3 tablespoons of all-purpose flour.
- For 6 cups of broth, use 1/4 cup cornstarch or rice flour, or 3-4 tablespoons all-purpose flour.
- For 8 cups of broth, use 1/3 cup cornstarch or rice flour, or 1/4 cup all-purpose flour.
For best results, create a slurry by whisking the thickening agent with an equal amount of cold water or milk before adding to the hot liquid. This prevents clumping. Stir the slurry into the simmering broth and cook until desired consistency is reached.
Flour
All-purpose flour is a readily available, classic choice for thickening chicken and dumpling broth. It provides:
- Neutral flavor that doesn’t compete with the chicken and dumplings.
- Gravy-like texture.
- Slurry mixes easily into broth.
- Thickens at relatively low temperatures.
Potential drawbacks include:
- Lower thickening power compared to cornstarch.
- Can impart a starchy, dull finish if overused.
- More likely to clump if not properly slurried first.
Tips for using flour:
- Whisk flour with an equal amount of cold milk or water.
- Add slurry slowly to hot broth, cooking until desired thickness is reached.
- For best flavor development, make a blonde roux by cooking flour briefly in melted butter before adding liquid.
Cornstarch
Cornstarch is another popular choice for thickening chicken and dumpling broth. Benefits include:
- Very powerful thickening ability.
- Creates glossy, clear finish.
- Won’t dull or discolor broth.
- Neutral in flavor.
Potential negatives:
- Can impart slimy or gloopy texture if overused.
- Loses thickening power if overheated or cooked too long.
- Doesn’t enhance flavor of the dish.
Tips for cornstarch usage:
- Mix with cold water to make slurry.
- Stir slurry into hot broth at end of cooking time.
- Avoid boiling for more than 1-2 minutes once thickened.
Rice Flour
Rice flour can also help thicken and stabilize the broth in chicken and dumplings. Benefits include:
- Good thickening power.
- Subtle rice flavor.
- Non-gluten alternative.
- Less likely to clump.
Downsides of using rice flour:
- Slightly starchy taste if overused.
- Not as readily available as other thickeners.
- Doesn’t contribute as much richness.
Tips for using rice flour:
- Whisk together with cold water or broth to prevent lumps.
- Gradually stir slurry into simmering liquid until desired consistency is reached.
- Combine with cornstarch for powerful thickening and sheen.
Instant Mashed Potato Flakes
Instant mashed potatoes provide an alternative way to thicken and amplify the flavor of chicken and dumpling broth. Benefits include:
- Velvety, rich texture.
- Potato flavor adds complexity.
- Easy to mix into warm broth until thickened.
- No need for slurry.
Downsides can include:
- Thick, gluey texture if too much is added.
- Artificial potato flavor from seasonings.
- Less clear finish than starches.
Tips for using instant mashed potatoes:
- Use approximately 1-2 tablespoons per cup of broth.
- Whisk into warm (not hot) broth and cook briefly.
- Add slowly until desired thickness is reached.
Roux
Making a roux of cooked flour and fat is a classic French technique for thickening and adding rich depth of flavor. Benefits include:
- Deep, nuanced flavor from browning the flour.
- Thick, gravy-like texture.
- Allows flavor layering as broth simmers.
- Versatile – can make white, blonde, or brown roux.
Potential negatives:
- Takes more time to prepare.
- Can be tricky to master correct browning.
- Not ideal for clear, glossy broth.
Tips for making a roux:
- Use a 1:1 ratio of flour and fat (butter, oil, bacon drippings).
- Cook over low heat, stirring constantly, until desired color is reached.
- Gradually whisk in hot broth until fully incorporated.
- Simmer to develop robust, layered flavors.
Cream or Milk
For a creamy finish, heavy cream, half and half, or whole milk can be stirred into the finished broth. Benefits include:
- Rich, silky texture and mouthfeel.
- Subtle dairy flavor.
- Ease of use – simply stir in at end of cooking.
- Thickens broth slightly.
Potential negatives:
- High calories from added dairy fat.
- Doesn’t provide as much thickening power on its own.
- Risk of curdling if boiled.
Tips for using cream or milk:
- Add 1/4 to 1/2 cup cream or milk per 4-6 cups of broth.
- Stir in just before serving.
- Don’t allow to reach a boil once added.
Pureed Vegetables
For extra body and richer flavor, pureed or mashed vegetables can help thicken chicken and dumpling broth. Good options include:
- Carrots – Sweetness and color.
- Potatoes – Starchy creaminess.
- Celery root – Earthy flavor.
- Parsnips – Complex sweetness.
Benefits of pureed vegetables include:
- Thick, creamy texture.
- Additional flavors and nutrition.
- Ability to control thickness based on amount used.
Potential downsides:
- Muddies clear broth finish.
- Extra preparation time to cook and puree.
- Can dilute chicken flavor if too much used.
Tips for using pureed vegetables:
- Sauté vegetables first for deeper flavor.
- Puree cooked vegetables with a splash of broth.
- Whisk or stir puree into hot broth until incorporated.
Summary Comparison
Here is a quick overview of some main pros and cons of common thickeners:
| Thickener | Pros | Cons |
|---|---|---|
| Flour |
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| Cornstarch |
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| Rice Flour |
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| Mashed Potatoes |
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| Roux |
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| Cream/Milk |
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| Pureed Vegetables |
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Conclusion
The ideal thickener for chicken and dumpling broth comes down to personal preference. All-purpose flour, cornstarch, or rice flour offer the most neutral backdrop. For more body and richness, opt for quick-cooking methods like instant mashed potatoes, roux, or purees. Dairy in the form of cream or milk contributes silky texture and mild flavor. Combining a couple choices, like flour and cream, can provide balanced thickening and taste.
The important factors are allowing enough time for the slurry or thickening agent to fully integrate into the hot broth, and resisting the urge to rapidly boil the broth once thickened. This will prevent thin spots or curdling. Whisking occasionally as the broth simmers allows flavors to meld. Taste and adjust seasonings once the desired rich, clinging texture has been reached. With the right thickener or combination, you can achieve broth that perfectly complements the chicken and dumplings.