If you’re craving a dish that feels like a warm hug from the inside, this Chicken and Dumplings Recipe is exactly what you need. It brings together tender, savory chicken simmered in a rich, fragrant broth with fluffy, melt-in-your-mouth dumplings that soak up every bit of flavor. Perfect for family dinners or cozy nights in, this recipe transforms simple pantry staples into a heartwarming, soul-satisfying meal that will quickly become a beloved classic on your table.
Ingredients You’ll Need
All the ingredients in this Chicken and Dumplings Recipe are straightforward and familiar, yet each one plays a vital role in building layers of flavor, texture, and color that make the dish truly comforting and delicious.
- 1 1/2 lbs boneless, skinless chicken thighs or breasts: For tender, juicy protein that forms the heart of the stew.
- 1 tablespoon olive oil: Adds richness and helps soften the vegetables.
- 1 medium onion (chopped): Provides a sweet, aromatic base that deepens flavor.
- 2 carrots (sliced): Offer natural sweetness and a bright splash of color.
- 2 celery stalks (sliced): Add a subtle earthiness and crunch.
- 3 cloves garlic (minced): Brings a gentle punch of warmth and aroma.
- 6 cups chicken broth: The flavorful liquid that ties everything together.
- 1 teaspoon salt: Enhances all the natural flavors in the dish.
- 1/2 teaspoon black pepper: Adds just a hint of spice to balance the richness.
- 1/2 teaspoon dried thyme: Offers an herbal note that pairs perfectly with chicken.
- 1/2 teaspoon dried parsley: Provides freshness and color.
- 1 bay leaf: Infuses the stew with subtle depth during simmering.
- 1/2 cup frozen peas (optional): Adds a pop of green and a touch of sweetness towards the end.
- 1/2 cup heavy cream (optional): For a luscious, velvety finish that makes the dish extra special.
- For the Dumplings: 2 cups all-purpose flour – the base of the fluffy dumplings.
- 1 tablespoon baking powder: Helps the dumplings rise and stay light.
- 1/2 teaspoon salt: Balances the flavor in the dumpling dough.
- 1/4 teaspoon black pepper: Adds a subtle warmth to the dumplings.
- 2 tablespoons butter (melted): Creates richness and tenderness in the dumplings.
- 3/4 cup milk: Binds the ingredients and yields a soft, sticky dough.
How to Make Chicken and Dumplings Recipe
Step 1: Sauté the Vegetables
Start by heating olive oil in a large Dutch oven or heavy pot over medium heat. Toss in your chopped onion, carrots, and celery, and cook them gently for about 5 to 7 minutes until they’re softened and fragrant. This brings out the natural sweetness of the veggies and creates a flavor base that makes the soup sing.
Step 2: Add Garlic and Chicken
Next, stir in the minced garlic and cook for about one more minute to release its wonderful aroma without burning it. Then, add the chicken pieces right into the pot, followed by the chicken broth, salt, pepper, thyme, parsley, and bay leaf. This magical combination is what turns simple ingredients into show-stopping comfort food.
Step 3: Simmer to Perfection
Bring the broth to a boil, then reduce the heat and let everything simmer gently for 20 to 25 minutes. This allows the chicken to cook through and become tender, while the broth becomes richly infused with herbs and veggies. Once done, remove the chicken and shred or chop it into bite-sized pieces, then return it to the pot.
Step 4: Prepare the Dumpling Dough
While the chicken simmers, mix the all-purpose flour, baking powder, salt, and black pepper in a bowl. Pour in the melted butter and milk, stirring just until you form a sticky dough. This quick and easy dough will soon give you those fluffy, cloud-like dumplings you’re dreaming of.
Step 5: Cook the Dumplings
Drop spoonfuls of the dumpling dough – roughly 1 to 2 tablespoons each – directly into the simmering soup. Cover the pot with a lid and let the dumplings cook undisturbed over low heat for 15 minutes. This little cooking secret ensures they puff up beautifully and cook all the way through without falling apart.
Step 6: Final Touches
If you’re using peas and heavy cream, stir them in now and cook for an additional 2 minutes to warm everything through. Don’t forget to fish out the bay leaf before serving – it’s what gave the stew its lovely subtle flavor but isn’t meant to be eaten.
How to Serve Chicken and Dumplings Recipe
Garnishes
A sprinkle of freshly chopped parsley or green onions on top adds a welcome pop of color and fresh flavor that brightens each bowl. A few grinds of black pepper can elevate the taste even more.
Side Dishes
This hearty Chicken and Dumplings Recipe stands proudly as a comforting main course, but it pairs beautifully with crisp green salads, steamed green beans, or crusty bread to mop up every last bit of that luscious broth.
Creative Ways to Present
Serve this dish in rustic bowls for a cozy vibe or in elegant white soup plates to highlight the golden dumplings and colorful veggies. For an extra special touch, garnish with a drizzle of chili oil or a dollop of sour cream to add a playful twist.
Make Ahead and Storage
Storing Leftovers
After enjoying your meal, store any leftovers in an airtight container and refrigerate for up to three days. The stew will thicken as it cools — simply stir in a splash of broth or water when reheating to bring back that delightful soup-like consistency.
Freezing
You can freeze leftover Chicken and Dumplings Recipe, but it’s best to freeze the soup and dumplings separately if possible. Dumplings can become dense after freezing, so consider freezing just the broth and chicken for optimal texture. When ready, thaw overnight in the fridge before reheating gently on the stovetop.
Reheating
Reheat the dish slowly over low heat, stirring frequently to prevent sticking. Adding a little extra chicken broth or water will refresh the dumplings and keep the stew silky and smooth, ensuring every bite tastes just as comforting as the first.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Both boneless, skinless chicken breasts and thighs work well in this Chicken and Dumplings Recipe. Thighs tend to stay juicier and more flavorful, but breasts will make a leaner dish and still taste fantastic.
Is this recipe dairy-free?
You can easily make it dairy-free by skipping the heavy cream and using a dairy-free milk alternative in your dumplings. The dish will still be rich and comforting without any dairy.
Can I make the dumplings ahead of time?
The dumplings cook best when added fresh to the simmering broth right before serving. Preparing them too far ahead can change their texture. It’s best to make them just before cooking if you want that signature fluffy bite.
What if I don’t have a Dutch oven?
No Dutch oven? No problem! A large heavy pot with a lid or even a deep saucepan will do just fine for making this comforting Chicken and Dumplings Recipe.
How do I know when the dumplings are done?
After the dumplings have simmered covered for about 15 minutes, they should be puffed up and firm to the touch but still tender inside. You can test one by cutting it in half to ensure it’s cooked through with no raw flour in the center.
Final Thoughts
I can’t recommend this Chicken and Dumplings Recipe enough for those days when you want a meal that feels like home in a bowl. With its tender chicken, flavorful broth, and irresistibly soft dumplings, it’s sure to become a go-to comfort classic you’ll make again and again. So, gather your ingredients and get ready to enjoy a warm, satisfying dish that will fill your kitchen with love and delicious smells.
Print
Chicken and Dumplings Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This classic Chicken and Dumplings recipe combines tender chicken, hearty vegetables, and fluffy dumplings into a comforting stew perfect for any day. Simmered to perfection on the stovetop, it offers a rich and warming meal that’s easy to prepare and loved by all.
Ingredients
For the Chicken Stew
- 1 1/2 lbs boneless, skinless chicken thighs or breasts
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- 1 bay leaf
- 1/2 cup frozen peas (optional)
- 1/2 cup heavy cream (optional)
For the Dumplings
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons butter, melted
- 3/4 cup milk
Instructions
- Prepare the base vegetables: In a large Dutch oven or heavy pot, heat olive oil over medium heat. Add chopped onion, carrots, and celery. Cook for 5–7 minutes until softened, then stir in minced garlic and cook for 1 minute more to release its aroma.
- Cook the chicken and simmer: Add the chicken pieces to the pot along with chicken broth, salt, black pepper, thyme, parsley, and bay leaf. Bring to a boil, then reduce the heat and let it simmer gently for 20–25 minutes or until the chicken is fully cooked and tender.
- Shred the chicken: Remove the chicken from the pot and shred or chop it into bite-sized pieces. Return the shredded chicken to the pot to continue simmering.
- Make the dumpling dough: While the chicken simmers, whisk together flour, baking powder, salt, and pepper in a bowl. Stir in melted butter and milk until a sticky dough forms.
- Add dumplings to soup: Drop spoonfuls of the dumpling dough (about 1–2 tablespoons each) directly into the simmering stew. Cover the pot with a lid and cook undisturbed over low heat for 15 minutes until the dumplings are puffed up and cooked through.
- Finish the dish: Stir in frozen peas and heavy cream if using, and cook for an additional 2 minutes to heat through. Remove the bay leaf before serving.
Notes
- For extra richness, stir in the cream at the end just before serving.
- Keep the pot covered and avoid lifting the lid when cooking dumplings to ensure they puff up nicely.
- Leftovers tend to thicken as they cool; thin with additional broth when reheating for best texture.
- For a dairy-free version, omit cream and use a dairy-free milk alternative in the dumplings.
