Chicken and Dumplings

Why You’ll Love This Recipe

This recipe is the ultimate comfort meal—rich, creamy, and loaded with flavor. The chicken is slow-simmered for maximum tenderness, the vegetables add heartiness, and the dumplings are soft and pillowy, soaking up all the savory goodness. It’s perfect for cold weather, sick days, or anytime you need a little extra warmth on your plate.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts or thighs
• Carrots, sliced
• Celery, chopped
• Onion, chopped
• Garlic, minced
• Chicken broth
• Butter
• All-purpose flour
• Milk or heavy cream
• Baking powder
• Salt and black pepper
• Fresh parsley, chopped
• Optional: peas or corn for extra vegetables

Directions

1. In a large pot or Dutch oven, melt butter over medium heat. Add onions, carrots, and celery; cook until softened. Stir in garlic and cook for 1 minute.
2. Add chicken broth and chicken pieces. Bring to a boil, then reduce to a simmer. Cover and cook for 20–25 minutes, until the chicken is cooked through.
3. Remove chicken, shred it with two forks, and return it to the pot. Stir in milk or cream, and season with salt and pepper.
4. In a mixing bowl, combine flour, baking powder, salt, milk, and a bit of melted butter to form a soft dough.
5. Drop spoonfuls of the dough into the simmering soup. Cover and cook for 10–15 minutes without lifting the lid, until the dumplings are cooked through and fluffy.
6. Stir in parsley (and peas or corn if using) and serve hot.

Servings and timing

Serves 6
Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes

Variations

• Add fresh thyme or rosemary for extra herbal flavor.
• Use rotisserie chicken for a quicker version.
• Swap cream for evaporated milk for a lighter option.
• Make drop dumplings or roll them out for flat-style dumplings.
• Add a pinch of cayenne for a subtle kick.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat, adding a splash of broth or milk if needed. Dumplings may soften further over time, so avoid boiling when reheating. Freezing is not recommended as dumplings can become mushy after thawing.

FAQs

Can I make this in a slow cooker?

Yes, cook the chicken, broth, and vegetables on low for 6–7 hours, then add dumplings during the last 30 minutes.

What’s the best chicken to use?

Boneless thighs stay tender and flavorful, but breasts also work well.

Can I use canned biscuits for dumplings?

Yes, cut refrigerated biscuit dough into pieces and drop them into the soup.

How do I make the broth creamier?

Add more cream or a flour-and-butter roux for extra thickness.

Can I make it ahead of time?

Yes, but cook the dumplings just before serving for best texture.

What vegetables can I add?

Peas, corn, green beans, and mushrooms are popular additions.

How do I know when dumplings are done?

They should be firm and fluffy inside—cut one open to check.

Can I freeze chicken and dumplings?

Freezing is not recommended due to the dumplings’ texture after thawing.

How do I thicken the broth?

Simmer uncovered for a few minutes or stir in a cornstarch slurry.

Can I make it dairy-free?

Yes, use plant-based milk or broth and dairy-free butter.

Conclusion

Chicken and dumplings is a timeless, comforting classic that’s perfect for bringing family and friends together. With its hearty chicken, flavorful broth, and soft, pillowy dumplings, it’s a dish that warms the soul and satisfies every craving for home-cooked goodness.

Chicken and Dumplings

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A classic comfort food with tender chicken, hearty vegetables, and soft, pillowy dumplings simmered in a savory broth for a warm, satisfying meal.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6 servings
• Category: Main Dish
• Method: Stovetop
• Cuisine: American
• Diet: Low Salt

Ingredients

1. 1 1/2 lbs boneless, skinless chicken breasts or thighs
2. 3 carrots, sliced
3. 2 celery stalks, chopped
4. 1 medium onion, chopped
5. 3 cloves garlic, minced
6. 6 cups chicken broth
7. 4 tbsp butter, divided
8. 2 cups all-purpose flour (plus extra for dusting if needed)
9. 1 tbsp baking powder
10. 1 cup milk or heavy cream (plus extra for dough if needed)
11. Salt and black pepper, to taste
12. 2 tbsp fresh parsley, chopped
13. Optional: 1 cup peas or corn

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Instructions

In a large pot or Dutch oven, melt 2 tbsp butter over medium heat. Add onions, carrots, and celery; cook until softened, about 5 minutes. Stir in garlic and cook for 1 minute.

1. Add chicken broth and chicken pieces. Bring to a boil, then reduce heat and simmer, covered, for 20–25 minutes until chicken is cooked through.
2. Remove chicken, shred with two forks, and return to the pot. Stir in 1 cup milk or cream and season with salt and pepper.
3. In a mixing bowl, combine flour, baking powder, 1/2 tsp salt, 1 cup milk, and 2 tbsp melted butter to form a soft dough.
4. Drop spoonfuls of dough into the simmering soup. Cover and cook for 10–15 minutes without lifting the lid, until dumplings are cooked through and fluffy.
5. Stir in parsley and optional peas or corn. Serve hot.

Notes

1. Use rotisserie chicken for a quicker version.
2. Swap cream for evaporated milk for a lighter option.
3. Add fresh thyme or rosemary for an herbal touch.
4. For flat dumplings, roll out dough and cut into strips.
5. Dumplings may soften if stored—avoid boiling when reheating.

Nutrition

• Serving Size: 1 serving
• Calories: 420
• Sugar: 5g
• Sodium: 540mg
• Fat: 18g
• Saturated Fat: 9g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 39g
• Fiber: 3g
• Protein: 26g
• Cholesterol: 85mg