about contact

Best Chicken and Dumplings

by
Jump to Recipe·Print Recipe

Chicken and Dumplings is the ultimate comfort food, featuring tender chicken, fluffy dumplings, and a rich, creamy broth. This classic dish is perfect for chilly nights or whenever you need a warm, hearty meal that feels like a hug in a bowl.

Why You’ll Love This Recipe

  • Packed with rich, homemade flavor.
  • Fluffy, melt-in-your-mouth dumplings.
  • A one-pot meal that’s easy to make.
  • Versatile and customizable with veggies or herbs.
  • Perfect for leftovers or meal prep.

Ingredients

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

For the Soup:

  • Chicken thighs or breasts, boneless and skinless
  • Onion, diced
  • Carrots, sliced
  • Celery, sliced
  • Garlic, minced
  • Chicken broth
  • Heavy cream or milk
  • Butter
  • All-purpose flour (for thickening)
  • Salt and pepper to taste
  • Fresh thyme or parsley (optional, for garnish)

For the Dumplings:

  • All-purpose flour
  • Baking powder
  • Salt
  • Milk
  • Butter, melted

Directions

Step 1: Prepare the Soup

  1. Cook the chicken: In a large pot or Dutch oven, heat a tablespoon of oil over medium heat. Add the chicken and cook until browned and cooked through. Remove, shred, and set aside.
  2. Sauté the vegetables: In the same pot, melt butter and sauté onion, carrots, and celery until softened, about 5-7 minutes. Add garlic and cook for another minute.
  3. Thicken the soup: Sprinkle flour over the vegetables and stir well. Gradually pour in chicken broth, stirring constantly to prevent lumps. Simmer until slightly thickened.
  4. Add the chicken: Return the shredded chicken to the pot. Stir in heavy cream or milk and season with salt, pepper, and thyme if using.

Step 2: Make the Dumplings

  1. Mix the dry ingredients: In a medium bowl, whisk together flour, baking powder, and salt.
  2. Add wet ingredients: Stir in milk and melted butter until a soft dough forms.

Step 3: Cook the Dumplings

  1. Drop the dumplings: Reduce the soup to a simmer. Use a spoon or cookie scoop to drop small dollops of dough onto the surface of the simmering soup.
  2. Cook covered: Cover the pot and let the dumplings cook for 12-15 minutes, or until they are fluffy and cooked through. Avoid uncovering during this time.

Step 4: Serve

  1. Garnish: Sprinkle with fresh parsley or thyme for a pop of color and flavor.
  2. Enjoy: Ladle into bowls and serve hot!

Servings and Timing

  • Servings: 6-8
  • Preparation time: 15 minutes
  • Cooking time: 40 minutes

Variations

  • Vegetarian: Use vegetable broth and replace chicken with mushrooms, tofu, or jackfruit.
  • Herb dumplings: Add chopped parsley, thyme, or chives to the dumpling batter for extra flavor.
  • Gluten-free: Use gluten-free flour for both the soup and dumplings.
  • Spicy twist: Add a pinch of cayenne pepper or smoked paprika to the soup for a kick.
  • Poultry swap: Use turkey instead of chicken for a post-holiday twist.

Storage/Reheating

  • Refrigeration: Store in an airtight container in the refrigerator for up to 4 days.
  • Freezing: Freeze the soup (without dumplings) for up to 3 months. Add fresh dumplings when reheating.
  • Reheating: Warm in a pot over medium heat, stirring occasionally. Add a splash of broth if needed.

FAQs

1. Can I use pre-cooked chicken?

Yes, rotisserie chicken works well and saves time.

2. How do I prevent dumplings from being gummy?

Ensure the soup is simmering (not boiling) and don’t overcrowd the pot.

3. Can I make the soup creamier?

Add extra heavy cream or stir in a dollop of sour cream for added richness.

4. Are dumplings supposed to be soft or firm?

Dumplings should be soft and fluffy, with a slightly firm texture on the outside.

5. Can I use Bisquick for the dumplings?

Yes, Bisquick can be used for a quick shortcut. Follow the package instructions.

6. How do I thicken the broth?

Add a slurry of cornstarch and water or mix in more flour before adding the broth.

7. What can I serve with chicken and dumplings?

Serve with a side of crusty bread, a fresh salad, or steamed green beans.

8. Can I make this dish in a slow cooker?

Yes, cook the soup ingredients on low for 6-8 hours. Add the dumplings in the last 30 minutes of cooking.

9. Can I use canned biscuits for dumplings?

Yes, cut canned biscuit dough into small pieces and drop them into the simmering soup.

10. What if my dumplings don’t cook through?

Cover the pot tightly and let them simmer a bit longer without stirring.

Conclusion

The Best Chicken and Dumplings recipe is the ultimate comfort food, combining tender chicken, creamy broth, and fluffy dumplings into a dish everyone will love. Whether you’re cooking for your family or a crowd, this hearty classic is sure to satisfy and warm the soul. Give it a try, and enjoy the coziness in every bite!

Print

Best Chicken and Dumplings

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This hearty and comforting Chicken and Dumplings recipe is made with tender chicken, fluffy homemade dumplings, and a rich, creamy broth. Perfect for a cozy family dinner, this dish will quickly become a favorite!

  • Author: Beth
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 6 servings 1x
  • Category: Main Dish, Soup
  • Method: Stovetop
  • Cuisine: American

Ingredients

Scale

For the Soup:

  • 2 tbsp olive oil or butter
  • 1 small onion, diced
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 3 garlic cloves, minced
  • 6 cups chicken broth
  • 2 cups cooked chicken, shredded or cubed (rotisserie works great)
  • 1 tsp dried thyme
  • ½ tsp dried rosemary
  • ½ tsp black pepper
  • ½ tsp salt (or to taste)
  • ½ cup heavy cream (optional for creaminess)

For the Dumplings:

  • 1 ½ cups all-purpose flour
  • 1 tbsp baking powder
  • ½ tsp salt
  • ¾ cup whole milk
  • 2 tbsp butter, melted

Instructions

  1. Sauté Vegetables:
    Heat olive oil or butter in a large pot over medium heat. Add the onion, carrots, and celery. Cook for 4-5 minutes, stirring occasionally, until softened. Add the garlic and cook for 1 more minute.
  2. Add Broth and Chicken:
    Pour in the chicken broth and add the shredded chicken, thyme, rosemary, salt, and black pepper. Bring the soup to a gentle boil, then reduce the heat to low and simmer for 15 minutes to develop the flavors.
  3. Prepare the Dumpling Dough:
    In a medium bowl, whisk together the flour, baking powder, and salt. Stir in the milk and melted butter until just combined (do not overmix).
  4. Drop the Dumplings:
    Using a tablespoon, drop spoonfuls of the dough onto the surface of the simmering soup. The dumplings will expand as they cook, so leave a bit of space between them.
  5. Cook the Dumplings:
    Cover the pot with a tight-fitting lid and let the dumplings cook for 12-15 minutes, or until they are puffed up and cooked through. Do not lift the lid while the dumplings cook, as the steam is essential.
  6. Finish the Soup:
    Stir in the heavy cream, if using, for a richer broth. Taste and adjust seasoning as needed.
  7. Serve:
    Ladle the soup into bowls, ensuring each serving has plenty of dumplings. Garnish with fresh parsley if desired and serve warm.

Notes

  • Chicken Options: Leftover roasted chicken or rotisserie chicken makes this recipe quick and easy.
  • Dumpling Tip: For fluffier dumplings, avoid overmixing the dough.
  • Vegetable Variations: Add peas, corn, or mushrooms for extra flavor and texture.
  • Make Ahead: The soup base (without the dumplings) can be made in advance and refrigerated for up to 2 days. Add the dumplings just before serving.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star