Chicken and Dumplings Recipe
If your soul needs a big comforting hug in a bowl, you simply must try this Chicken and Dumplings Recipe. Fluffy, homemade biscuits bobbing in a cozy chicken stew loaded with tender meat and sweet vegetables—this classic is the stuff of weeknight legend and Sunday supper dreams alike. Whether you’ve never made it from scratch or you’re a seasoned pro, this recipe brings the creamy, savory nostalgia right to your kitchen table with minimal fuss and maximum reward. Gather around and prepare to be wowed by every spoonful!
Ingredients You’ll Need
The magic of this Chicken and Dumplings Recipe is in its accessible ingredients: each one pulls its weight, building deep, savory flavor and the perfect hearty texture. Nothing fancy here—just simple goodness you likely already have in your pantry.
- Chicken thighs or breasts (1 1/2 lbs): Boneless and skinless for ease, they become tender and soak up all the broth’s savory flavors.
- Olive oil (1 tablespoon): Adds a bit of richness and helps soften the veggies at the start.
- Onion (1 medium, chopped): Lays the aromatic foundation for depth and sweetness in the stew.
- Carrots (2, sliced): For sweet bite and a pop of sunshine color.
- Celery stalks (2, sliced): Brings earthy freshness and classic “soup” flavor.
- Garlic (3 cloves, minced): Lends warmth and aroma—don’t skip it!
- Chicken broth (6 cups): The body of your soup—opt for low sodium if you like to control the salt.
- Salt (1 teaspoon): Enhances all the other flavors and seasons the chicken as it cooks.
- Black pepper (1/2 teaspoon): Just the right hit of gentle heat.
- Dried thyme (1/2 teaspoon): Brings herbal notes and that classic comfort stew appeal.
- Dried parsley (1/2 teaspoon): Adds grassy freshness and soft green flecks throughout.
- Bay leaf (1): The secret background flavor-builder—remove before serving.
- Frozen peas (1/2 cup, optional): For a pop of sweetness and color at the finish.
- Heavy cream (1/2 cup, optional): Swirled in at the end for extra richness and luxurious mouthfeel.
- All-purpose flour (2 cups, for dumplings): The base of those cloud-light biscuits.
- Baking powder (1 tablespoon, for dumplings): Gives that fluffy rise to each dumpling.
- Salt (1/2 teaspoon, for dumplings): Keeps those dumplings savory and never bland.
- Black pepper (1/4 teaspoon, for dumplings): A subtle little kick in every bite.
- Butter (2 tablespoons, melted, for dumplings): For tenderness and that unmistakable homey flavor.
- Milk (3/4 cup, for dumplings): Binds the dough, giving you a luscious, spoonable dumpling batter.
How to Make Chicken and Dumplings Recipe
Step 1: Sauté the Aromatics
Heat the olive oil in a large Dutch oven or heavy-bottomed soup pot over medium. Toss in the chopped onion, carrots, and celery. Sauté everything together for five to seven minutes, stirring occasionally, until the vegetables are softened and just starting to take on a little golden color. Add in the minced garlic and cook for just a minute more—your kitchen will smell heavenly already.
Step 2: Build the Stew Base
Add your chicken pieces right into the pot, then pour over the rich chicken broth. Stir in the salt, pepper, dried thyme, dried parsley, and bay leaf. Give it a good mix, bring the whole pot to a boil, then lower the heat and let it simmer gently for 20 to 25 minutes. This slow simmer turns the chicken extra-tender and infuses the broth with wonderful flavor.
Step 3: Shred the Chicken
Once the chicken is fully cooked and easy to pull apart, carefully remove it from the pot to a cutting board. Shred or chop the chicken into bite-sized pieces—nothing too fussy—then return it to the simmering pot. This ensures every spoonful contains those juicy morsels you crave in a Chicken and Dumplings Recipe.
Step 4: Prepare the Dumpling Dough
While the stew works its magic, whisk together the flour, baking powder, salt, and pepper in a medium bowl. Stir in the melted butter and milk until a sticky, thick dough comes together. The dough will be soft—perfect for drop dumplings—but don’t overmix or they’ll get tough!
Step 5: Drop and Cook the Dumplings
Drop heaping spoonfuls (about one to two tablespoons each) of dumpling dough right into the bubbling soup. Cover the pot snugly with a lid and let it cook undisturbed on low for 15 minutes. No peeking! The lid traps in steam, helping the dumplings puff up tender and light while absorbing just enough flavor from the stew beneath.
Step 6: Finish the Stew
If you’re using peas and heavy cream, now’s the time to stir them in. Give the soup a gentle mix and let everything heat through for another two minutes. Don’t forget to pluck out that bay leaf before serving—you don’t want anyone biting into it! This is your moment: taste and adjust for salt or pepper if needed.
How to Serve Chicken and Dumplings Recipe
Garnishes
This dish truly shines with just a sprinkle of fresh parsley on top, adding brightness and that appealing fresh-herb look. A crack of black pepper, a dusting of paprika, or even crunchy fried onions can take your Chicken and Dumplings Recipe from rustic to restaurant-worthy in seconds.
Side Dishes
The best sidekicks to this cozy main are simple, unobtrusive flavors that let the stew truly shine. Think buttery green beans, a crisp leafy salad with a light vinaigrette, or a slice of crusty bread for mopping every drop. Since this recipe is so hearty, lighter sides make the meal feel balanced without overwhelming your taste buds.
Creative Ways to Present
Try ladling your Chicken and Dumplings Recipe into rustic soup bowls or deep plates for that homey, country feel. For a special spin, serve in hollowed-out bread bowls, mini cocottes, or even ramekins for single servings that look as delightful as they taste. For a family-style vibe, let everyone dig in straight from the big pot at the center of the table!
Make Ahead and Storage
Storing Leftovers
Leftovers of this Chicken and Dumplings Recipe are a lunch or next-day dinner dream. Transfer cooled stew into airtight containers and store in the fridge for up to three days. The dumplings absorb some broth and thicken the texture as they rest, but a quick stir and a splash of extra broth will revive it beautifully.
Freezing
Yes, you can freeze leftovers, but for best results, freeze the stew base and dumplings separately. Store in airtight containers for up to two months. The dumplings may lose a little of their fluffiness, but the cozy flavor remains—just defrost in the fridge overnight before reheating.
Reheating
To reheat, warm gently over medium-low on the stovetop, stirring carefully so the dumplings retain their texture. A little added broth or a dash of cream brings it right back to that perfect hearty consistency. For quick lunches, you can microwave single portions, pausing to stir halfway through to ensure even heating.
FAQs
Can I use rotisserie chicken instead of cooking raw chicken?
Absolutely! Using pre-cooked rotisserie chicken is a fantastic shortcut. Simply shred it and add it right after your vegetables have simmered—skip the simmering time for raw chicken and proceed with the recipe as written.
What can I use instead of heavy cream?
If you’d like to keep this Chicken and Dumplings Recipe a bit lighter, use whole milk or half-and-half for a creamy texture, or just leave out the cream entirely. The stew will still be deliciously rich and cozy.
How do I know when the dumplings are done?
The dumplings are ready when they’ve puffed up and look matte, not wet or doughy, on top. You can also insert a toothpick into one—it should come out mostly clean, with a few moist crumbs but no raw batter.
What if my dumplings are too dense?
If your dumplings turn out heavy, it’s usually because the dough was overmixed or the pot was uncovered as they cooked. Remember: Mix just until combined, and keep that lid tight for maximum fluffiness!
Can I make this Chicken and Dumplings Recipe gluten free?
Yes, you can! Swap the all-purpose flour for your favorite 1:1 gluten-free baking blend in the dumplings and thicken the stew with a little cornstarch slurry as needed. The result will be just as comforting and delicious.
Final Thoughts
If you’re searching for an all-time classic comfort food, this Chicken and Dumplings Recipe is your answer. It’s hearty, family-friendly, and deeply satisfying—each spoonful feels like a nostalgic hug. Don’t wait for a rainy day; gather your ingredients and let this dish warm your kitchen and your heart!
Print
Chicken and Dumplings Recipe
- Total Time: 1 hour
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
A classic and comforting Chicken and Dumplings recipe that is perfect for a cozy dinner. Tender chicken simmered in a flavorful broth with hearty vegetables and fluffy dumplings, this dish is sure to warm you up from the inside out.
Ingredients
For the Chicken Stew:
- 1 1/2 lbs boneless, skinless chicken thighs or breasts
- 1 tablespoon olive oil
- 1 medium onion (chopped)
- 2 carrots (sliced)
- 2 celery stalks (sliced)
- 3 cloves garlic (minced)
- 6 cups chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- 1 bay leaf
- 1/2 cup frozen peas (optional)
- 1/2 cup heavy cream (optional)
For the Dumplings:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons butter (melted)
- 3/4 cup milk
Instructions
- In a large Dutch oven or heavy pot, heat olive oil over medium heat. Add the chopped onion, carrots, and celery. Cook for 5–7 minutes until softened, then stir in garlic and cook for 1 minute more. Add chicken, chicken broth, salt, pepper, thyme, parsley, and bay leaf. Bring to a boil, then reduce heat and simmer for 20–25 minutes, until chicken is cooked through and tender. Remove chicken, shred or chop, then return to the pot.
- Make the dumplings by whisking together flour, baking powder, salt, and pepper in a bowl. Stir in melted butter and milk until a sticky dough forms.
- Drop spoonfuls of dumpling dough into the simmering soup. Cover and cook undisturbed over low heat for 15 minutes, or until dumplings are puffed and cooked through. Stir in peas and cream if using, and cook for 2 more minutes. Remove bay leaf before serving.
Notes
- For extra richness, stir in the cream at the end.
- The dumplings cook best when the pot is covered and undisturbed.
- Leftovers thicken as they sit and can be thinned with a little broth when reheating.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 4g
- Sodium: 710mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 95mg
