If you’re searching for a cozy, soul-warming meal that feels like a big, comforting hug, look no further than this Chicken and Dumplings Recipe. Tender chicken, pillowy dumplings, and a rich, aromatic broth come together in this classic Southern favorite that’s pure comfort food perfection. From chilly evenings to lazy Sundays, this dish brings people to the table and sparks joyful memories with each creamy, savory spoonful—exactly the kind of recipe you’ll want to keep in your favorites file.
Ingredients You’ll Need
One of the things I love best about this Chicken and Dumplings Recipe is how it relies on simple, wholesome ingredients you probably already have in your kitchen. Each one plays an important role in building layers of flavor, texture, and color that make this dish unforgettable.
- Butter: Brings richness to the base and helps sauté the vegetables for a fragrant start.
- Olive oil: Adds complexity and ensures the butter doesn’t burn while cooking.
- Yellow onion: Gives the broth sweet undertones and depth of flavor.
- Garlic: Infuses the stew with savory warmth—don’t skip this!
- Carrots: Add natural sweetness and beautiful color to every bowl.
- Celery: Brings fresh flavor and a little crunch to the broth.
- All-purpose flour: Thickens the soup to a luscious, creamy consistency.
- Chicken broth: The flavorful backbone of the whole dish—use a good-quality stock for best results.
- Cooked shredded chicken: Rotisserie chicken is a great shortcut for rich, juicy meat.
- Dried thyme: Adds earthiness and that classic, savory aroma we crave in comfort food.
- Dried parsley: Brings a pop of green and herby freshness.
- Bay leaf: Lends subtle depth as the soup simmers—just remember to remove it before serving.
- Salt and black pepper: For seasoning and bringing all the flavors together.
- Heavy cream: Rounds everything out with silky richness—your spoon will thank you.
- Frozen peas (optional): For a little color, sweetness, and extra veggies if you like.
- Dumpling flour: The foundation for those irresistible, fluffy dumplings.
- Baking powder: Makes the dumplings light and airy as they steam.
- Salt: Enhances flavor in the dumpling dough.
- Whole milk: Adds tenderness and moisture to the dumplings.
- Melted butter: Brings rich flavor and helps bind the dough.
How to Make Chicken and Dumplings Recipe
Step 1: Sauté the Vegetables
Begin by heating the butter and olive oil together in a large pot or Dutch oven over medium heat. As soon as the butter is melted and bubbling, add in your diced onion, minced garlic, carrots, and celery. Let these aromatics cook for 5-6 minutes, stirring occasionally, until they’ve softened and released their irresistible fragrance—this is the flavor base for your Chicken and Dumplings Recipe.
Step 2: Make the Roux
Sprinkle the flour over the softened vegetables and stir often, cooking for about a minute. This step thickens your broth and helps it become perfectly luscious later, so don’t rush it—make sure that flour is golden and well-mixed with no dry spots remaining.
Step 3: Build the Broth
Slowly pour in the chicken broth, whisking as you go to avoid any lumps. Scrape up any flavorful bits from the bottom of the pot. Add in your shredded cooked chicken, dried thyme, dried parsley, bay leaf, and season with salt and black pepper to taste. Bring the mixture to a gentle simmer and let it bubble away for 10-15 minutes, giving the vegetables time to get tender and the flavors to really bloom.
Step 4: Make and Add the Dumplings
While the soup simmers, prepare the dumpling dough. In a medium bowl, whisk together the flour, baking powder, and salt. Add the whole milk and melted butter, stirring until just combined into a soft, slightly shaggy dough. Drop heaping spoonfuls of dough (about 1 tablespoon each) onto the simmering surface of the stew. Cover with a tight-fitting lid and let the dumplings steam for 15 minutes—don’t lift the lid! The steam is what makes them beautifully fluffy.
Step 5: Finish with Cream and Peas
Remove the bay leaf, stir in the heavy cream and frozen peas (if using), and cook uncovered for another 3-5 minutes. The cream will make the broth luxuriously rich, while the peas add a flash of green and a bite of sweetness. Make sure the dumplings are cooked through, then grab your ladle and serve up big, welcoming bowls of this Chicken and Dumplings Recipe.
How to Serve Chicken and Dumplings Recipe
Garnishes
A shower of freshly chopped parsley or a grind of black pepper over the top looks lovely and adds a fresh pop to each bowl. Some folks even like a little sprinkle of flaky salt or a tiny drizzle of extra cream. Keep it simple and let the flavors shine!
Side Dishes
Honestly, this Chicken and Dumplings Recipe is so hearty it doesn’t really need much on the side! But if you want to round out the meal, try warm buttermilk biscuits, a crisp green salad, or steamed green beans for something light and fresh to contrast the creamy stew.
Creative Ways to Present
For a fun family dinner, serve the Chicken and Dumplings Recipe in big, rustic bowls with lots of black pepper and warm bread on the side. Or, try ladling it into mini ramekins or soup mugs for a dinner party starter—everyone loves their own personal portion!
Make Ahead and Storage
Storing Leftovers
Honestly, leftovers are a gift with this Chicken and Dumplings Recipe—just cool the pot, then transfer everything to an airtight container. The dish will keep in the fridge for up to 3 days, and it just gets more flavorful as it sits.
Freezing
If you want to freeze your Chicken and Dumplings Recipe, let it cool completely first. Portion into freezer containers and leave a little space on top for expansion, then freeze for up to 2-3 months. For best texture, freeze without the dumplings—just add fresh dumplings when you reheat the stew.
Reheating
To reheat, gently warm the Chicken and Dumplings Recipe on the stovetop over medium heat until hot and bubbly. Add a splash of extra broth or cream if it seems thick. If you froze the stew, let it thaw overnight in the fridge before reheating.
FAQs
Can I use rotisserie chicken in this Chicken and Dumplings Recipe?
Absolutely! Rotisserie chicken is a brilliant shortcut that brings lots of flavor and saves time. Just shred the meat and add it in when the recipe calls for cooked chicken.
Do I have to use heavy cream?
If you’re looking for a lighter stew, you can swap in half-and-half or even whole milk, though the broth will be a bit less rich. For a dairy-free version, try an unsweetened cashew cream or coconut cream.
What’s the secret to fluffy dumplings?
The most important tip is to leave the lid closed while they steam! The trapped steam cooks the dumplings all the way through and gives them a gorgeous, fluffy texture.
Can I add other vegetables?
Sure! Feel free to mix in diced potatoes, corn, green beans, or whatever odds and ends you have handy from the fridge. Just be sure to add firmer veggies earlier so they get tender.
How do I know when the dumplings are done?
After 15 minutes of covered steaming, the dumplings should be fluffy and cooked through, not doughy inside. You can check by slicing one in half—they should look like a soft biscuit all the way through.
Final Thoughts
Few things beat gathering around the table for a bowl of homemade comfort, and this Chicken and Dumplings Recipe is exactly the kind of meal that brings people together and leaves everyone smiling. Whether you’re cooking for loved ones or just pampering yourself, give this recipe a try—your kitchen will smell amazing, and your heart will be full!
Print
Chicken and Dumplings Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This classic Chicken and Dumplings recipe is the ultimate comfort food that’s perfect for a cozy family dinner. Tender chicken, hearty vegetables, and fluffy dumplings in a creamy broth make this Southern American dish a favorite.
Ingredients
Main Soup:
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1/4 cup all-purpose flour
- 6 cups chicken broth
- 2 cups cooked shredded chicken
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- 1 bay leaf
- Salt and black pepper to taste
- 1/2 cup heavy cream
- 1 cup frozen peas (optional)
For the Dumplings:
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup whole milk
- 2 tablespoons melted butter
Instructions
- Main Soup: In a large pot, heat butter and olive oil. Add onion, garlic, carrots, and celery. Cook until softened. Stir in flour, then gradually add chicken broth. Add chicken, thyme, parsley, bay leaf, salt, and pepper. Simmer for 10–15 minutes.
- Dumplings: Mix flour, baking powder, and salt. Stir in milk and butter. Drop spoonfuls of dough into soup. Cover and simmer for 15 minutes.
- Remove bay leaf, stir in cream and peas. Cook uncovered for 3–5 minutes. Serve hot.
Notes
- Do not lift the lid while dumplings are cooking—steam is essential for fluffy dumplings.
- For a shortcut, use store-bought biscuit dough.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Southern American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 5 g
- Sodium: 740 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 26 g
- Cholesterol: 95 mg
