Chicken and Dumplings

Why You’ll Love This Recipe

This recipe brings together simple ingredients to create something deeply comforting and delicious. The savory broth is thick and flavorful, the chicken is juicy and tender, and the dumplings soak up all the goodness. It’s one-pot, no-fuss comfort food at its finest—and it tastes even better the next day.

Ingredients

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

• Boneless, skinless chicken thighs or breasts
• Carrots, sliced
• Celery, chopped
• Yellow onion, diced
• Garlic, minced
• Chicken broth
• Heavy cream or milk
• Bay leaf
• Dried thyme
• Salt and black pepper
• Butter or olive oil
• All-purpose flour (for thickening the broth)
• Fresh parsley (optional for garnish)

For the Dumplings:

• All-purpose flour
• Baking powder
• Salt
• Butter (cold and cubed)
• Milk or buttermilk

Directions

1. Heat oil or butter in a large pot over medium heat. Add onions, carrots, and celery. Cook until softened, about 5–7 minutes.
2. Stir in garlic and cook for another minute until fragrant.
3. Add the chicken, thyme, bay leaf, salt, and pepper. Pour in chicken broth and bring to a boil.
4. Reduce heat, cover, and simmer for 20–25 minutes, until the chicken is fully cooked.
5. Remove the chicken, shred it with two forks, and return it to the pot.
6. In a small bowl, whisk flour with a bit of cold water to make a slurry, then stir it into the soup to thicken. Simmer for another 5 minutes.
7. Stir in the cream or milk and bring the mixture to a gentle simmer.

Make the Dumplings:
8. In a bowl, whisk flour, baking powder, and salt. Cut in cold butter until the mixture resembles coarse crumbs.
9. Stir in milk just until a soft dough forms—don’t overmix.
10. Drop spoonfuls of the dough onto the surface of the simmering stew. Cover and cook for 15–20 minutes without lifting the lid, until the dumplings are fluffy and cooked through.
11. Taste and adjust seasoning if needed. Garnish with chopped parsley and serve warm.

Servings and timing

This recipe serves 6 people and takes about 1 hour from start to finish. Prep time is approximately 15 minutes, and cooking time is 45 minutes.

Variations

• Shortcut Version: Use rotisserie chicken and premade biscuit dough to save time.
• Herb Dumplings: Add chopped parsley, thyme, or chives to the dumpling dough.
• Creamier Stew: Use more heavy cream or add a splash of half-and-half.
• Spicy Twist: Stir in a dash of cayenne pepper or hot sauce for a little heat.
• Veggie-Heavy: Add green peas, corn, or diced potatoes for more texture.
• Gluten-Free: Use a gluten-free flour blend for both the stew thickener and dumplings.
• Drop Biscuits Alternative: Bake dumplings separately as biscuits and place on top before serving.
• Slow Cooker: Cook chicken and veggies in a slow cooker, then add dumplings during the last hour.
• Dutch Oven Bake: Finish the dish uncovered in the oven to brown the top of the dumplings.
• Zesty Flavor: Add lemon juice or zest to the broth for a brighter finish.

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 the stew has thickened. Dumplings may soften slightly but will still be delicious. Freezing is not ideal, as dumplings can become mushy once thawed.

FAQs

What are chicken and dumplings?

Chicken and dumplings is a stew-like dish made with shredded chicken, a savory broth, and soft doughy dumplings cooked directly in the pot.

Can I use chicken breast instead of thighs?

Yes, chicken breast works well—just be careful not to overcook it, as it can dry out more easily than thighs.

How do I know the dumplings are cooked?

They should be puffed up and no longer doughy in the center. You can test one by cutting it open.

Can I make this dish in advance?

Yes, but the dumplings are best cooked just before serving to maintain their texture.

Can I use biscuit dough for dumplings?

Yes, canned or homemade biscuit dough can be dropped in as a shortcut.

What if my dumplings are too dense?

Avoid overmixing the dough, and make sure your baking powder is fresh. Also, don’t lift the lid while they’re steaming.

Can I freeze chicken and dumplings?

It’s best enjoyed fresh or refrigerated. The dumplings don’t freeze well and may become soggy when thawed.

What kind of milk is best for the dumplings?

Whole milk or buttermilk is ideal for tender, flavorful dumplings.

Is it okay to use cream of chicken soup?

Yes, for a shortcut version, you can add a can of cream of chicken soup to the broth.

Can I add noodles or rice instead of dumplings?

Absolutely. It becomes more of a chicken and noodle soup, but it’s just as comforting.

Conclusion

Chicken and Dumplings is a timeless comfort food that’s both filling and heartwarming. Whether you’re serving it on a chilly night or making it for someone in need of a little love, this recipe delivers cozy satisfaction in every bite. Simple, flavorful, and endlessly adaptable, it’s a Southern classic worth keeping in your rotation.

Chicken and Dumplings

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Chicken and Dumplings is a comforting Southern classic made with tender chicken, hearty vegetables, and a rich creamy broth topped with fluffy, pillowy dumplings. It’s a warm, filling dish that’s perfect for cozy family meals.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 6 servings
• Category: Main Dish
• Method: Stovetop
• Cuisine: Southern
• Diet: Halal

Ingredients

• 1 1/2 lbs boneless, skinless chicken thighs or breasts
• 2 carrots, sliced
• 2 celery stalks, chopped
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 6 cups chicken broth
• 1 cup heavy cream or milk
• 1 bay leaf
• 1 tsp dried thyme
• 2 tbsp butter or olive oil
• 3 tbsp all-purpose flour (for thickening)
• Salt and black pepper, to taste
• 2 tbsp fresh parsley, chopped (optional garnish)

For the Dumplings:

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 4 tbsp cold butter, cubed
• 3/4 cup milk or buttermilk

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Instructions

1. Heat butter or oil in a large pot over medium heat. Add onion, carrots, and celery. Cook 5–7 minutes until softened.
2. Stir in garlic and cook 1 minute.
3. Add chicken, thyme, bay leaf, salt, and pepper. Pour in broth and bring to a boil.
4. Reduce heat, cover, and simmer 20–25 minutes until chicken is cooked through.
5. Remove chicken, shred, and return to pot.
6. Whisk flour with cold water to make a slurry. Stir into pot and simmer 5 minutes to thicken.
7. Stir in cream or milk and bring back to a gentle simmer.
8. For dumplings: In a bowl, whisk flour, baking powder, and salt. Cut in butter until crumbly. Stir in milk until dough just comes together.
9. Drop spoonfuls of dough onto simmering stew. Cover and cook 15–20 minutes without lifting the lid, until dumplings are puffed and cooked through.
10. Adjust seasoning, garnish with parsley, and serve hot.

Notes

• Do not overmix dumpling dough—keep it just combined for fluffy texture.
• Keep the lid on while cooking dumplings to steam them properly.
• Chicken thighs add more flavor and stay juicier than breasts.
• For shortcuts, use rotisserie chicken and canned biscuit dough.

Nutrition

• Serving Size: 1/6 of recipe
• Calories: 460
• Sugar: 5g
• Sodium: 930mg
• Fat: 22g
• Saturated Fat: 11g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 3g
• Protein: 28g
• Cholesterol: 115mg