Why You’ll Love This Recipe
Chicken and Dumplings is a comforting, hearty classic featuring tender shredded chicken in a rich, creamy broth with soft, fluffy dumplings. Perfect for chilly days or when you’re craving a satisfying home-cooked meal, this dish delivers cozy Southern flavors in every bite. It’s simple to make, feeds a crowd, and tastes like a warm hug in a bowl.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
chicken thighs or breasts (boneless, skinless)carrotsceleryoniongarlicchicken brothbuttermilk or milkflourbaking powdersaltblack pepperunsalted butterthyme (fresh or dried)bay leafparsley (optional for garnish)
directions
In a large pot or Dutch oven, melt butter over medium heat and sauté onions, carrots, and celery until softened.
Add garlic and cook for another minute.
Place chicken into the pot and pour in chicken broth. Add thyme and bay leaf. Bring to a boil, then reduce to a simmer and cook until chicken is tender, about 25–30 minutes.
Remove the chicken, shred it with two forks, and return it to the pot. Discard bay leaf.
In a separate bowl, mix flour, baking powder, salt, and a bit of pepper. Stir in buttermilk and melted butter until a dough forms.
Drop spoonfuls of the dumpling dough over the simmering soup. Cover with a lid and let cook undisturbed for 15 minutes until dumplings are puffed and cooked through.
Taste and adjust seasoning if needed. Sprinkle with chopped parsley before serving.
Servings and timing
Serves 6–8Preparation time: 15 minutesCooking time: 45 minutesTotal time: 60 minutes
Variations
Add frozen peas or corn for extra texture and sweetness.
Use rotisserie chicken to save time.
Swap buttermilk dumplings for biscuit dough or noodle dumplings.
Stir in a splash of cream for an extra-rich broth.
Add a pinch of cayenne for a hint of heat.
storage/reheating
Store leftovers in an airtight container in the fridge for up to 4 days.Reheat gently on the stove or in the microwave, adding a splash of broth or water if needed to loosen the consistency.Freezing is possible, but dumplings may become softer after thawing.
FAQs
Can I use pre-cooked chicken?
Yes, just add it after the broth is simmering and reduce the cooking time.
Why are my dumplings dense?
Be sure not to overmix the dough, and don’t lift the lid while they cook.
Can I make it in a slow cooker?
Yes—cook the chicken and veggies on low for 6–7 hours or high for 3–4, then add dumplings and cook an additional 30–45 minutes.
Are the dumplings supposed to be doughy?
They should be soft and fluffy inside—cut one open to check for doneness.
Can I use gluten-free flour?
Yes, but results may vary slightly in texture.
Can I add cream to the broth?
Absolutely! It adds a silky richness that pairs beautifully with the dumplings.
Conclusion
Chicken and Dumplings is the ultimate comfort food—a creamy, savory stew topped with tender dumplings that soak up all the delicious flavor. Whether you’re feeding a family or just need a bowl of something soothing, this timeless dish will always hit the spot.
Print
Chicken and Dumplings
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Dinner Stovetop
- Method: Stovetop
- Cuisine: American
Description
This classic Chicken and Dumplings recipe is cozy, creamy, and full of comforting flavors. Tender chunks of chicken are simmered in a rich, savory broth with fluffy dumplings cooked right on top. It’s the perfect meal for chilly nights or when you’re craving a hearty, homemade dish.
Ingredients
For the Soup:
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2 tablespoons butter
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1 tablespoon olive oil
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1 medium onion, chopped
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3 carrots, sliced
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2 celery stalks, chopped
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3 garlic cloves, minced
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1/4 cup all-purpose flour
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6 cups chicken broth
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1 1/2 pounds cooked chicken, shredded (rotisserie chicken works well)
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1 teaspoon salt
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1/2 teaspoon black pepper
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1/2 teaspoon dried thyme
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1/2 cup heavy cream
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1 cup frozen peas
For the Dumplings:
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1 1/2 cups all-purpose flour
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2 teaspoons baking powder
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1/2 teaspoon salt
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3 tablespoons unsalted butter, melted
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3/4 cup whole milk
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2 tablespoons chopped fresh parsley (optional)
Instructions
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In a large pot, heat butter and olive oil over medium heat. Add the onion, carrots, and celery. Sauté for 5–7 minutes until softened.
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Stir in garlic and cook for 1 minute. Sprinkle in the flour and cook for another 1–2 minutes, stirring constantly.
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Gradually pour in the chicken broth while stirring to avoid lumps. Bring to a simmer.
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Add the shredded chicken, salt, pepper, and thyme. Simmer for 10 minutes.
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Stir in the heavy cream and peas. Keep the soup on a gentle simmer.
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In a medium bowl, whisk together flour, baking powder, and salt for the dumplings. Add melted butter and milk; stir until just combined. Don’t overmix.
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Drop spoonfuls of dumpling dough onto the simmering soup (about 1 tablespoon each). Cover the pot and reduce heat to low.
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Let the dumplings steam for 15–20 minutes, until they are puffed and cooked through. Avoid lifting the lid while cooking.
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Sprinkle with fresh parsley (if using) and serve hot.
Notes
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You can use cooked leftover chicken or rotisserie chicken to save time.
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For added flavor, try adding a bay leaf or two while the soup simmers.
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To make it lighter, substitute the heavy cream with whole milk or half-and-half.
Nutrition
- Serving Size: 1 ½ cups
- Calories: 470
- Sugar: 5g
- Sodium: 860mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 95mg
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