Craving some old-fashioned comfort food? Then a bowl of chicken and dumplings might hit the spot! This classic stew pairs tender chicken with soft dough dumplings in a rich, hearty broth.
Getting the broth nice and thick can take extra work. Often a cooked mixture of flour and fat called a roux is stirred in as a thickening base. But the roux steps add time, and getting the ratio right can be tricky.
Luckily, there’s an easier way to thickness your chicken and dumplings broth! Just stir in some dried potato flakes. This handy pantry item will soak up excess liquid. And it only takes minutes compared to the roux.
What Are Potato Flakes?
Chances are you’ve seen boxes of instant mashed potatoes in the grocery store. These dried, powdery flakes are made from cooked, mashed russet or other starchy potatoes. The mush is then dehydrated down into light flakes.
When you add potato flakes to boiling water, they rehydrate into smoothly mashed potatoes in about 5 minutes. But sprinkled into soups and stews, they act differently. The flakes soak up liquid and release starch to thicken the broth instead.
How Flakes Thicken Chicken and Dumplings
Start by bringing your chicken and dumpling broth ingredients to a steady simmer. Then slowly sprinkle a few potato flakes across the top, whisking gently. Let them rehydrate for 2-3 minutes, mixing well.
Check the broth thickness, adding more flakes gradually if you want it thicker. The starch from the flakes will turn the excess liquid nicely viscous and clingy. But go carefully to avoid it getting gluey.
As the flakes break down, they won’t leave obvious bits of potato. Just a rich, comforting background starchiness. But you can tailor the impact…
Enhancing Flavor with Flakes
Plain potato flakes let the chicken and dumplings flavors shine. But the flakes can also enhance flavor if you like. Consider garlic, bacon, cheddar or other tasty instant mash varieties. Their extra flavors will transfer mildly into the broth.
For more potato flavor, use a bit more flakes. Letting the rehydrated potato bits cook longer will impart more starchy potato presence. Just take care not to lose the delicious chicken and dumpling flavors!
Other Thickening Methods to Try
If you lack potato flakes, there are a couple of other handy options for thickening chicken and dumpling broth:
- Potato starch powder has a very similar effect to potato flakes.
- All-purpose flour – Mix a paste of flour and cold water, stirring it slowly into the hot liquid.
- Cornstarch – As above, make a smooth paste with water first to avoid lumps.
- Cook white rice or lentils directly in the broth – Absorb liquid as they soften.
These all thicken differently, so start small. You want a rich, clinging broth rather than a solid stew. And don’t forget to adjust seasonings after thickening.
