chicken and dumplings

There are some dishes that just wrap you up in a warm hug, and for me, that’s always been a steaming bowl of chicken and dumplings. It’s not just food; it’s memory. I can still picture my grandmother, apron dusted with flour, humming a little tune as she stirred the pot. The aroma that filled her tiny kitchen was pure comfort, and honestly, it’s the scent I chase every time I make this. It’s so much more than just chicken and a fluffy topping – it’s the heart of a home, and I’m so excited to share my version with you. If you’ve ever craved something deeply satisfying, something that feels like it was made with a thousand tiny acts of love, then this chicken and dumplings is for you. It’s my go-to when the weather turns chilly, or when life just feels a little too hectic and I need that culinary reassurance. Honestly, it’s what I compare all other comfort foods to!

What is chicken dumplings?

So, what exactly are we talking about when we say chicken and dumplings? At its core, it’s a hearty, savory stew featuring tender pieces of chicken simmered in a rich, flavorful broth, topped with fluffy, drop dumplings that soak up all that deliciousness. Think of it as the ultimate comfort food casserole, but with a lighter, more ethereal topping. It’s not a pie, it’s not a soup, though it has elements of both. The beauty lies in its simplicity and its soul-warming qualities. Some variations use rolled dumplings, almost like noodles, while others, like mine, use a simple drop biscuit-style dumpling. It’s the kind of dish that’s been passed down through generations, with every family having their own little twist. It’s essentially a hug in a bowl, designed to nourish both body and soul. It’s rustic, unfussy, and utterly delicious.

How do I make chicken dumplings?

Quick Overview

This recipe is all about building flavor from the ground up. We’ll start by creating a rich, Savory Chicken broth, then cook up tender chicken, and finally, drop in these impossibly fluffy dumplings that steam right in the pot. It’s a one-pot wonder that’s surprisingly simple to master. The key is patience with the broth and not overmixing the dumpling batter. Trust me, the result is so worth it – a golden, flavorful base with pillowy dumplings that melt in your mouth. It’s the kind of meal that feels like a big accomplishment, even though it’s really quite forgiving.

Ingredients

For the Main Batter:
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon Black Pepper
2 tablespoons unsalted butter, cold and cubed
3/4 cup milk (whole milk works best for richness, but 2% is fine too!)

For the Filling:
1 whole chicken (about 3-4 pounds), or 3-4 pounds of chicken pieces like thighs and drumsticks
1 tablespoon olive oil
1 large onion, chopped
3 carrots, peeled and chopped
3 celery stalks, chopped
2 cloves garlic, minced
8 cups chicken broth (low-sodium is great so you can control the salt)
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and freshly ground black pepper to taste
1/4 cup fresh parsley, chopped (for garnish)

For the Glaze:
(This isn’t a traditional glaze for chicken and dumplings, but a drizzle of melted butter or a sprinkle of extra herbs adds a lovely finish. We’ll focus on the delicious natural broth!)

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, let’s get our chicken ready. If you’re using a whole chicken, you’ll want to give it a good rinse and pat it dry. We’re going to sear it briefly to build some flavor, so grab your largest, heaviest pot or Dutch oven. Heat 1 tablespoon of olive oil over medium-high heat. Once it’s shimmering, carefully place your chicken in the pot. Sear it for about 3-4 minutes per side, just until it’s lightly golden. This step adds a beautiful depth of flavor to the final broth. Don’t worry about cooking it through – that will happen later.

Step 2: Mix Dry Ingredients

While your chicken is searing, let’s get the dumpling batter ready. In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and black pepper. Make sure everything is well combined. The baking powder is key to those fluffy dumplings, so don’t skip it! We want an even distribution for consistent lift.

Step 3: Mix Wet Ingredients

Now, for the wet ingredients for the dumplings. You’ll want to cut in the cold, cubed butter into your dry ingredients until the mixture resembles coarse crumbs. You can do this with a pastry blender or even just your fingertips. Then, pour in the milk. Stir *just* until the ingredients are combined. Overmixing is the enemy here – we want a slightly lumpy, shaggy dough. It’s better to have a few dry bits than to overwork it, which can lead to tough dumplings.

Step 4: Combine

Once your chicken is nicely seared on all sides, remove it from the pot and set it aside on a plate for a moment. Now, add your chopped onion, carrots, and celery directly into the same pot. Sauté them for about 5-7 minutes, stirring occasionally, until they’re softened and the onion is translucent. This builds our flavor base! Then, add in the minced garlic and cook for another minute until fragrant. Pour in your chicken broth, scraping up any browned bits from the bottom of the pot – that’s pure flavor gold! Add in the dried thyme and rosemary. Return the seared chicken to the pot. Bring the broth to a simmer, then reduce the heat to low, cover, and let it cook for about 45-60 minutes, or until the chicken is cooked through and tender. You should be able to easily pull it off the bone.

Step 5: Prepare Filling

Once the chicken is cooked, carefully remove it from the pot and place it on a cutting board. Let it cool slightly. While it’s cooling, taste the broth and season it with salt and pepper as needed. Remember, the chicken will add more flavor as it cools, so don’t go overboard with the salt just yet. Once the chicken is cool enough to handle, shred or chop the meat into bite-sized pieces. Discard the skin and bones. Return the shredded chicken back into the pot of simmering broth.

Step 6: Layer & Swirl

This is the fun part! Bring the broth back to a gentle simmer. Using two spoons, drop spoonfuls of the dumpling batter directly into the simmering liquid. Don’t crowd the pot – you want to leave them some space to puff up. Try to drop them in evenly around the pot. You can create little swirls or just drop them in as is; either way, they’ll be delicious. Cover the pot tightly and let them steam for about 15-20 minutes. It’s super important to resist the urge to lift the lid during this time, as that steam is what cooks them perfectly.

Step 7: Bake

Wait, bake? No baking here! The magic happens right on the stovetop. The dumplings cook through in the simmering broth, creating that wonderful, tender texture. So, there’s no oven needed for this step. Just let them steam away!

Step 8: Cool & Glaze

Once the 15-20 minutes of steaming are up, gently lift the lid. The dumplings should look puffed up and cooked through. You can test one by carefully spearing it with a fork; it should be tender and cooked all the way through, not doughy in the center. If they need a little more time, cover and steam for another 5 minutes. If you’re feeling fancy, you can drizzle a tiny bit of melted butter over the top after they’re done cooking, or sprinkle with fresh parsley. But honestly, the natural richness of the broth is often all you need!

Step 9: Slice & Serve

Ladle generous portions of the chicken, broth, and fluffy dumplings into warm bowls. Garnish with fresh chopped parsley for a burst of color and freshness. Serve immediately while it’s piping hot. This is best enjoyed right away when the dumplings are at their fluffiest and the broth is warm and comforting.

What to Serve It With

Chicken and dumplings is practically a meal all on its own, a complete, comforting package. But if you’re looking to round out the meal or serve it for a special occasion, I’ve got you covered with some ideas that pair beautifully. For a cozy Breakfast or Brunch, imagine a smaller portion served alongside some crusty bread for dipping, maybe even a side of scrambled eggs for a really hearty start to the day. I love it with a simple Fruit Salad on the side to cut through the richness. As a more formal Dessert (yes, dessert!), it’s unconventional but can be surprisingly delightful if you serve it in a small, elegant ramekin, perhaps with a sprinkle of something sweet like toasted almonds or a drizzle of honey if your dumplings lean a bit more biscuit-like. But for me, it truly shines as a comforting main course. It’s perfect for a chilly evening or a lazy Sunday dinner. On cozy Snack occasions, a smaller bowl is just the ticket to ward off any evening chill or sudden cravings. You can pair it with a simple green salad with a light vinaigrette to balance the richness, or some warm, crusty bread to mop up every last drop of that delicious broth. My family loves it with a side of steamed green beans – simple, healthy, and it just works!

Top Tips for Perfecting Your Chicken and Dumplings

Over the years, I’ve learned a few little tricks that take my chicken and dumplings from good to absolutely spectacular. Let’s dive into some of my favorite tips! When it comes to the Zucchini Prep (oops, wrong recipe in my head for a second there – you know how it is when you’re thinking about comfort food!), my first tip for the dumplings is all about the mixing. For the MIXING ADVICE, the biggest thing to remember is DO NOT OVERMIX the dumpling batter. Seriously, this is crucial. Overmixing develops the gluten too much, leading to tough, rubbery dumplings. You want a shaggy, slightly lumpy dough. It’s better to have a few streaks of flour than to stir it into a smooth paste. The dough should be just combined. For SWIRL CUSTOMIZATION, while I usually just drop mine in, some people like to make little indentations with their spoon before dropping them in, or even swirl them gently once they’re in the pot. This can help them cook more evenly and look pretty. As for INGREDIENT SWAPS, if you don’t have whole chicken, chicken thighs are fantastic because they’re so forgiving and add tons of flavor to the broth. You can also use a mix of thighs and breasts, just be mindful of cooking times. For the dumplings, if you’re out of all-purpose flour, a good quality 1:1 gluten-free blend usually works well, though the texture might be slightly different. When it comes to BAKING TIPS (again, thinking of other recipes!), remember that the dumplings cook by steaming. Keep that lid TIGHTLY closed for the entire cooking time, from when you drop them in until they are done. Resist the urge to peek! Oven positioning isn’t relevant here, but ensuring your pot has a good, snug-fitting lid is key. For GLAZE VARIATIONS, while I don’t typically glaze this dish, if you wanted a little extra somethin-somethin, a drizzle of melted butter infused with herbs like chives or parsley right before serving can be lovely. Or, a sprinkle of fresh dill can add a unique bright flavor.

Storing and Reheating Tips

One of the best things about this chicken and dumplings is that it actually tastes even better the next day! If you have leftovers, storing them properly is key to maintaining that delicious flavor and texture. At ROOM TEMPERATURE, it’s best to let the chicken and dumplings cool down a bit before covering and refrigerating. Don’t leave it out for more than two hours. For REFRIGERATOR STORAGE, transfer any leftovers to an airtight container. It should stay good in the fridge for about 3-4 days. The broth might thicken up a bit as it cools, which is totally normal. For FREEZER INSTRUCTIONS, this dish freezes reasonably well, though the dumplings can sometimes get a little softer. Let it cool completely, then portion it into freezer-safe containers or heavy-duty freezer bags. It should last for about 2-3 months in the freezer. When you’re ready to reheat, the best method is usually on the stovetop. If it’s refrigerated, just pop it into a pot over medium-low heat, stirring occasionally, until heated through. You might need to add a splash of chicken broth or water if it seems too thick. If reheating from frozen, thaw it in the refrigerator overnight first, then proceed with the stovetop method. Be patient, and don’t overheat it, as that can make the dumplings mushy. For GLAZE TIMING ADVICE, if you’re storing leftovers, I’d skip the glaze until just before serving after reheating, or omit it altogether. The fresh herbs are best added at the very end.

Frequently Asked Questions

Final Thoughts

There you have it – my absolute favorite chicken and dumplings recipe. It’s the kind of dish that feels like a warm, fuzzy blanket on a cold day, and it’s surprisingly easy to pull off, even on a weeknight. I truly believe that cooking, at its heart, is about sharing love and comfort, and this recipe is the perfect embodiment of that. It’s simple, it’s soulful, and it’s guaranteed to make your home smell incredible. If you love this recipe, you might also enjoy my Creamy Chicken noodle casserole or my hearty beef stew – they’re in a similar vein of comforting goodness! I can’t wait for you to try this chicken and dumplings and create your own delicious memories. Let me know in the comments below how it turned out for you, and if you have any special family twists you like to add! Happy cooking!

Classic Chicken and Dumplings

A comforting and hearty classic, this Chicken and Dumplings recipe features tender chicken simmered in a rich, savory broth topped with fluffy, homemade dumplings.

Prep : 10 Total : 25 minutes

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Ingredients

  

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For the Chicken Stew

• 2.5 pounds chicken thighs, bone-in, skin-on
• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 large carrots, peeled and chopped
• 4 cloves garlic, minced
• 8 cups chicken broth
• 0.5 cup heavy cream
• 0.25 cup fresh parsley, chopped
• 1 teaspoon salt
• 0.5 teaspoon black pepper

For the Dumplings

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 0.5 teaspoon salt
• 0.75 cup milk
• 2 tablespoons unsalted butter, melted

Instructions

 

Preparation Steps

• Pat the chicken thighs dry with paper towels. Season generously with salt and pepper.
• Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the chicken thighs until golden brown on both sides, about 3-4 minutes per side. Remove chicken from the pot and set aside.
• Add the chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, until softened, about 5-7 minutes.
• Stir in the minced garlic and cook for 1 minute more until fragrant.
• Return the seared chicken thighs to the pot. Pour in the chicken broth, scraping up any browned bits from the bottom of the pot.
• Bring the liquid to a simmer, then reduce heat to low, cover, and cook for 30 minutes, or until the chicken is cooked through and tender.
• While the chicken is simmering, prepare the dumpling dough. In a medium bowl, whisk together the flour, baking powder, and salt.
• In a small bowl, whisk together the milk and melted butter. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
• Remove the chicken thighs from the pot. Shred the chicken meat and discard the bones and skin. Return the shredded chicken to the pot.
• Stir in the heavy cream and chopped parsley. Season with additional salt and pepper to taste.
• Increase the heat to medium-low and bring the stew to a gentle simmer. Drop spoonfuls of the dumpling dough onto the surface of the simmering stew, making sure not to overcrowd the pot. Cover the pot and cook for 15-20 minutes, or until the dumplings are cooked through and fluffy. Do not lift the lid during this time.
• Serve hot, with extra fresh parsley for garnish if desired.

Notes

This recipe is perfect for a chilly evening and can be easily customized with other vegetables like peas or corn.