If there’s one dish that captures the soul-soothing essence of home cooking, it’s Chicken and Dumplings. Tender morsels of chicken, fluffy dumplings, and a creamy, fragrant broth all come together in a pot of pure comfort. Whether enjoyed on a rainy afternoon or served at a family gathering, Chicken and Dumplings never fails to warm both bellies and hearts. Once you try this foolproof recipe, you’ll see just how irresistible (and surprisingly easy) this classic can be.
Ingredients You’ll Need
Chicken and Dumplings relies on a handful of pantry staples to deliver its signature flavor and texture. Each ingredient has a special role to play, so don’t skip or underestimate any—these are the building blocks of true comfort food!
- Butter: Adds richness and gives the veggies and broth a hint of creamy depth.
- Olive oil: Prevents the butter from burning and gets the veggies sautéing just right.
- Onion (chopped): Brings irresistible sweetness and aroma to every spoonful.
- Carrots (sliced): Not just for color, carrots add natural sweetness and soft texture.
- Celery (sliced): Delivers fresh, slightly peppery flavor that rounds out the vegetables.
- Garlic (minced): Just a little goes a long way in awakening the entire dish.
- Chicken broth: Forms the flavorful base—use homemade if you have it, but store-bought works beautifully.
- Cooked, shredded chicken: Rotisserie chicken makes this super easy, or use poached chicken for a lighter bite.
- Dried thyme: Brings earthy, savory notes that are wonderful with chicken.
- Salt: Because every good soup needs balance—taste as you go!
- Black pepper: Adds just enough warmth without overpowering the delicate broth.
- Heavy cream: Makes the broth rich and silky—don’t skip for maximum comfort!
- All-purpose flour (for dumplings): Gives the dumplings their classic tender, fluffy texture.
- Baking powder (for dumplings): Lifts the dumplings so they puff up rather than sink.
- Salt (for dumplings): Enhances flavor and helps season the dough through and through.
- Butter, melted (for dumplings): Adds subtle richness to the dumpling dough.
- Whole milk (for dumplings): Makes the dumplings light and delicately moist inside.
How to Make Chicken and Dumplings
Step 1: Sauté the Vegetables
Start by heating the butter and olive oil together in your largest soup pot or Dutch oven over medium heat. Toss in the chopped onion, carrots, and celery, and cook for around 5 to 7 minutes, stirring now and then, until everything softens and releases those inviting aromas. This foundational step not only builds big flavor but also helps your broth taste like it’s been simmering all day.
Step 2: Add Garlic and Broth
Stir in the minced garlic, and let it cook just for a minute—garlic can burn fast, so keep an eye on it. When it’s fragrant, pour in the chicken broth, scraping up any tasty browned bits on the bottom. Bring the whole pot to a gentle boil; during this stage, everything melds together into a savory base.
Step 3: Add Chicken and Seasonings
Mix in the shredded chicken (go for rotisserie if time is tight), dried thyme, salt, and black pepper. Turn down the heat to maintain a calm simmer and let those seasonings infuse the broth. Pour in the heavy cream—you’ll see the broth turn luxuriously creamy, just the way Chicken and Dumplings should be. Simmer a few more minutes for the flavors to mingle.
Step 4: Make the Dumpling Dough
While the soup simmers, grab a mixing bowl. Whisk together the flour, baking powder, and salt for the dumplings. Stir in the melted butter, followed by the milk. You’ll end up with a sticky dough that’s just stiff enough to hold its shape—a good sign you’re on the right track for perfectly pillowy dumplings.
Step 5: Cook the Dumplings
With your soup gently bubbling, use a tablespoon (or a small scoop) to drop blobs of dumpling dough into the pot. Don’t worry about perfection—rustic dumplings are best! Cover the pot tightly and reduce the heat to low. Let everything cook undisturbed for 15 minutes. Resist the urge to peek—steamy magic happens when that lid stays closed and the dumplings puff up, tender and ready to soak up the creamy broth.
Step 6: Finish and Serve
Once the dumplings have cooked through, give the pot a gentle stir to nestle everything together. Scoop up steaming bowls of Chicken and Dumplings, making sure everyone gets plenty of both broth and dumplings in every serving. The result is pure comfort—creamy, aromatic, and satisfying from top to bottom.
How to Serve Chicken and Dumplings
Garnishes
Fresh chopped parsley, a light sprinkle of black pepper, or even a handful of fresh thyme leaves can take your Chicken and Dumplings to the next level. The pops of color and hint of brightness play beautifully against the creamy soup, making each bowl as lovely to look at as it is to eat.
Side Dishes
This is such a hearty centerpiece that you can keep sides simple! A crisp green salad with vinaigrette, warm buttermilk biscuits, or even some roasted vegetables work well. Crusty bread is always a winner for capturing every last drop of broth.
Creative Ways to Present
You can ladle Chicken and Dumplings into individual soup mugs for a charming rustic look, serve in wide shallow bowls for big family gatherings, or even portion into ramekins and bake with a sprinkle of cheese for a cozy twist. Leftovers also make a fantastic pot pie filling the next day!
Make Ahead and Storage
Storing Leftovers
Transfer any extra Chicken and Dumplings to an airtight container and refrigerate for up to 3 days. The dumplings will continue to soak up some broth, becoming even more flavorful. You can add a splash of extra broth or milk when reheating if you prefer a looser consistency.
Freezing
Yes, you can freeze Chicken and Dumplings! Allow it to cool completely, then store in freezer-safe containers for up to 3 months. Note that the dumplings may soften after freezing but will still taste wonderful. For best results, freeze the soup and dumplings separately if you want to maintain the fluffiest texture.
Reheating
Gently reheat leftovers on the stovetop over low heat, adding a bit more broth or cream to bring back the silky texture. You can also microwave individual portions in a pinch, just be sure to use a microwave-safe bowl and stir halfway through to heat everything evenly.
FAQs
Can I use uncooked chicken instead of cooked?
Absolutely! Just add boneless chickenbreasts or thighs directly to the simmering broth, and cook until fully done before shredding. Pop the meat out, shred it, then return to the pot for the classic Chicken and Dumplings experience.
What if I don’t have heavy cream?
No worries—whole milk or even half and half can work in a pinch, though the final soup will be slightly less rich. Add a splash of extra butter to help maintain that signature creamy finish.
Can I make the dumplings gluten-free?
Yes, swap the flour with your favorite cup-for-cup gluten-free blend and check that your baking powder is gluten free too. The dumplings will be a little more delicate but just as delicious, turning Chicken and Dumplings into a treat for everyone!
How do I avoid gummy dumplings?
The trick is to drop the dough into simmering (not boiling!) soup, cover the pot, and resist lifting the lid until the time is up. The steam does all the work, so patience pays off with fluffy, tender dumplings every time.
Can I add extra vegetables?
Definitely! Feel free to stir in peas, diced potatoes, chopped spinach or corn along with the other veggies. It’s a fantastic way to pack even more color and nutrition into your bowl of Chicken and Dumplings.
Final Thoughts
There’s just something magical about a big pot of Chicken and Dumplings simmering away in the kitchen, filling every corner with delicious aroma and anticipation. I hope you’ll try this recipe the next time you’re craving a generous helping of comfort—share it, savor it, and let it bring loved ones together around your table!
Print
Chicken and Dumplings Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
A comforting and hearty dish, Chicken and Dumplings is a classic American recipe that features tender chicken, vegetables, and fluffy dumplings in a creamy broth.
Ingredients
Main Soup:
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 2 cups cooked, shredded chicken (rotisserie or poached)
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup heavy cream
For the Dumplings:
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 tablespoons butter, melted
- ½ cup whole milk
Instructions
- Main Soup: In a large pot, heat butter and olive oil. Add onion, carrots, and celery; cook until softened. Stir in garlic. Pour in chicken broth, add chicken, thyme, salt, and pepper. Simmer and stir in heavy cream.
- For the Dumplings: Whisk flour, baking powder, and salt. Stir in melted butter and milk to form a dough. Drop scoops of dough into simmering soup. Cover and cook for 15 minutes. Stir before serving.
Notes
- You can use uncooked chicken breasts or thighs, simmer in the broth, then shred.
- For extra flavor, add a bay leaf while simmering (remove before adding dumplings).
- This recipe can be made ahead and reheats well.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1½ cups
- Calories: 410
- Sugar: 4g
- Sodium: 740mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 90mg
