Disclosure: This post contains affiliate links.If you click and make a purchase, I may earn a small commission at no extra cost to you.
There’s something about a warm bowl of chicken and dumplings that feels like a cozy hug in food form. It’s the ultimate comfort dish—tender chicken, rich and creamy broth, and soft, pillowy dumplings that soak up all the delicious flavors. Whether you’re looking for a nostalgic, home-cooked meal or just need something warm and satisfying on a chilly day, this recipe is a game-changer.
Why You’ll Love This Recipe
This dish isn’t just about great taste—it’s about creating memories around the dinner table. Whether you’re making it for family, friends, or just yourself, here’s why you’ll love it:
- Rich & Comforting: A creamy, savory broth with tender dumplings—it’s comfort food at its best.
- One-Pot Wonder: Everything cooks together in one pot, making cleanup a breeze.
- Easy to Make: No complicated steps—just simple, wholesome ingredients coming together beautifully.
- Customizable: Make it classic or add your own twist with herbs, veggies, or even a little spice.
- Perfect for Leftovers: It tastes even better the next day as the flavors meld together!
Ingredients in Chicken and Dumplings
This dish is made with simple pantry staples, but each ingredient plays a key role in its rich, hearty flavor.
Chicken: The star of the dish! Boneless, skinless chicken thighs or breasts work well.
Carrots & Celery: Classic aromatics that add depth and a subtle sweetness.
Onion & Garlic: Essential for building flavor in the broth.
Chicken Broth: The base of the dish, giving it a rich, savory taste.
Flour & Butter: Helps thicken the broth, making it irresistibly creamy.
Heavy Cream (or Milk): Adds a luxurious, velvety texture to the broth.
Thyme & Bay Leaf: Brings in warm, earthy flavors that make the dish feel extra special.
Salt & Black Pepper: Simple seasonings that bring everything together.
Baking Powder & Flour (for Dumplings): Creates light, fluffy dumplings that soak up the delicious broth.
Milk (for Dumplings): Keeps the dough soft and tender.
How to Make Chicken and Dumplings
Let’s dive into the steps to make this comforting dish:
Sauté the Aromatics: In a large pot, melt butter over medium heat. Add the onion, carrots, and celery, cooking until softened. Stir in the garlic and cook for another minute until fragrant.
Cook the Chicken: Add the chicken pieces to the pot and season with salt, pepper, and thyme. Let them sear for a few minutes to develop flavor.
Make the Broth: Pour in the chicken broth and add the bay leaf. Bring everything to a gentle simmer and let the chicken cook through.
Shred the Chicken: Remove the chicken, shred it into bite-sized pieces, and return it to the pot.
Make the Dumplings: In a separate bowl, mix flour, baking powder, salt, and milk until a soft dough forms.
Drop the Dumplings In: Scoop spoonfuls of dough and gently drop them into the simmering broth. Cover and cook until the dumplings are fluffy and fully cooked.
Finish with Cream: Stir in the heavy cream (or milk) for extra richness, then let everything simmer for a few more minutes.
Serve & Enjoy: Ladle into bowls and enjoy while it’s warm!
How to Serve Chicken and Dumplings
This dish is hearty enough on its own, but here are some delicious ways to serve it:
- With Fresh Herbs: A sprinkle of parsley or thyme adds a fresh finishing touch.
- With Crusty Bread: Perfect for soaking up the creamy broth.
- As a Side to a Salad: A light, crisp salad balances out the richness.
- With a Dash of Hot Sauce: For those who love a little kick!
Additional Tips
- Use Rotisserie Chicken: A great shortcut for busy days—just shred and add to the broth!
- Don’t Overmix the Dumpling Dough: Overmixing makes dumplings dense instead of fluffy.
- Simmer, Don’t Boil: A gentle simmer helps keep the dumplings tender.
- Thicker or Thinner Broth? Add more cream for a richer broth or extra broth to keep it lighter.
- Make Ahead: Store leftovers in the fridge and reheat gently on the stove.
FAQ Section
Q1: Can I use store-bought biscuits for the dumplings?
A1: Yes! Just cut them into pieces and drop them into the broth for a quick shortcut.
Q2: Can I make this dairy-free?
A2: Yes! Use coconut milk or almond milk instead of heavy cream.
Q3: What’s the best way to store leftovers?
A3: Keep them in an airtight container in the fridge for up to 3 days.
Q4: Can I freeze chicken and dumplings?
A4: Yes, but the dumplings may soften slightly upon reheating. Freeze for up to 3 months.
Q5: Can I use bone-in chicken?
A5: Absolutely! Just remove the bones after cooking and shred the meat.
Q6: How do I reheat it?
A6: Warm on the stove over low heat, adding a splash of broth if needed.
Q7: Can I make the dumplings gluten-free?
A7: Yes! Use a gluten-free flour blend with baking powder for the dumplings.
Q8: What can I use instead of heavy cream?
A8: Whole milk, half-and-half, or a dairy-free alternative works well.
Q9: Can I add more vegetables?
A9: Definitely! Peas, mushrooms, or green beans are great additions.
Q10: Can I make this in a slow cooker?
A10: Yes! Cook everything on low for 6 hours, then add the dumplings in the last 30 minutes.
Final Thoughts
Chicken and dumplings is the kind of dish that makes you feel at home. It’s warm, comforting, and packed with flavor perfect for any time you need a little extra coziness in your life.
Print
Chicken and Dumplings
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 45 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This old-fashioned Chicken and Dumplings recipe is a classic Southern comfort food featuring tender, seasoned chicken simmered in a rich, herb-infused broth with carrots, celery, and soft, chewy dumplings. A hearty and satisfying meal, perfect for cozy dinners and family gatherings!
Ingredients
For the Chicken & Broth:
- 2.5–3 lbs chicken thighs (bone-in, skin-on)
- 2 tsp salt, plus more to taste
- 2 tsp black pepper, plus more to taste
- 1 small onion, diced
- 6 cups chicken broth (plus more if needed)
- 1–2 sprigs fresh thyme
- 1–2 sprigs fresh sage
- 4–6 cloves garlic, smashed
- 2 medium carrots, diced
- 2 stalks celery, diced
For the Dumplings:
- 1 1/2 cups all-purpose flour
- 1/2 cup chicken broth (from the cooking stock)
- 1/2 cup sour cream
- 1 1/2 tsp salt
Instructions
Prepare the Chicken & Broth:
- Season both sides of the chicken thighs with salt and pepper.
- Sear the chicken: Heat a large Dutch oven (6 qt) over medium heat. Once hot, place chicken skin-side down and cook until browned. Flip and brown the other side, then remove and set aside.
- In the same pot, sauté the onions until translucent (about 3-4 minutes).
- Return the chicken thighs to the pot, then add chicken broth, thyme, sage, and garlic. Bring to a boil, then reduce to a simmer, cover, and cook for 1 hour.
- Remove the chicken thighs and discard the herbs and garlic.
Shred the Chicken:
- Remove and discard the skin and bones from the cooked chicken, then shred the meat and set aside.
Prepare the Dumplings:
- In a mixing bowl, combine flour, sour cream, salt, and ½ cup of the chicken broth from the pot. Mix gently—do not over-mix.
- Lightly flour a work surface and a rolling pin. Roll out the dough until ¼ inch thick.
- Use a pizza cutter or pastry cutter to slice dumplings into ½-inch wide, 2-inch long strips.
Finish the Soup:
- Add the dumplings, carrots, and celery to the pot. Bring to a gentle boil, then reduce heat and simmer for 15 minutes, or until dumplings are puffed and cooked through.
- Return the shredded chicken to the pot and stir to combine.
- Adjust salt and pepper to taste.
- If soup needs thickening, mix 1 tbsp flour with 1 tbsp broth to create a slurry, then stir it in. If it’s too thick, add extra chicken broth to thin it out.
- Remove from heat and serve warm. Enjoy!
Notes
- can also use chicken breasts.
- Make-Ahead Option: The broth and shredded chicken can be made a day in advance. Just add dumplings when ready to serve.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove.
Nutrition
- Serving Size: 1 bowl
- Calories: 388
- Sugar: 3g
- Sodium: 1837mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13 g
- Trans Fat: 0.1g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 123mg