If you’re searching for that ultimate comfort food to warm your soul, this Chicken and Dumplings Recipe is it. Creamy, hearty, and loaded with tender shredded chicken and fluffy dumplings, this dish wraps you in cozy flavors that feel like a big, comforting hug on a chilly day. The perfect balance of savory broth, tender vegetables, and pillowy dumplings makes it a classic everyone will love on your dinner table.
Ingredients You’ll Need
Simple, wholesome ingredients come together to make this Chicken and Dumplings Recipe truly shine. Each item plays its part in building layers of flavor, delivering a satisfying texture, and bringing a beautiful brightness to the final dish.
- 2 tablespoons butter: Provides a rich, buttery base for sautéing the veggies and adds depth.
- 1 medium onion, diced: Adds sweetness and a foundational aroma to the soup.
- 3 cloves garlic, minced: Brings a savory punch and warmth.
- 3 carrots, peeled and sliced: Offer subtle sweetness and vibrant color.
- 2 celery stalks, sliced: Contribute a refreshing, slightly peppery crunch.
- 1 teaspoon salt: Enhances all the flavors naturally.
- 1/2 teaspoon black pepper: Adds mild heat and earthiness.
- 1/2 teaspoon dried thyme: Imparts herbal notes that elevate the broth.
- 1/2 teaspoon poultry seasoning: A perfect blend to complement chicken beautifully.
- 1/3 cup all-purpose flour: Helps thicken the soup to a luscious consistency.
- 6 cups chicken broth: The heart of the dish, providing a savory, comforting base.
- 1/2 cup heavy cream: Makes the broth silky and indulgent.
- 3 cups cooked, shredded chicken: Tender protein that makes this meal hearty and fulfilling.
- 1 cup frozen peas: Add a pop of sweetness and a burst of green.
- 2 cups all-purpose flour (for dumplings): Forms the fluffy, tender dumplings everyone loves.
- 1 tablespoon baking powder: Gives the dumplings their light, airy texture.
- 1/2 teaspoon salt (for dumplings): Balances the flavors perfectly.
- 1/4 teaspoon garlic powder: Adds an extra hint of warmth inside the dumplings.
- 1/4 teaspoon dried parsley: Provides a mild herbal freshness.
- 3/4 cup milk: Keeps the dumpling dough tender and moist.
- 4 tablespoons unsalted butter, melted: Adds richness and helps bind the dumplings.
How to Make Chicken and Dumplings Recipe
Step 1: Sauté Vegetables to Start the Flavor
Start by melting butter in a large pot over medium heat. Toss in the diced onion, sliced carrots, and celery, letting them cook gently until softened and fragrant—about 5 to 6 minutes. This step builds the savory base that every spoonful depends on.
Step 2: Add Garlic and Seasonings
Next, stir in the minced garlic along with salt, black pepper, dried thyme, and poultry seasoning. Cook everything together for one more minute, allowing those herbs and spices to bloom and deepen the flavor.
Step 3: Thickening the Broth
Sprinkle the 1/3 cup of all-purpose flour over your vegetables and stir well to coat them. Cook this mixture for 2 minutes to eliminate the raw flour taste and create a smooth finish that will thicken your broth beautifully.
Step 4: Introduce Broth and Cream
Gradually whisk in the 6 cups of chicken broth, bringing the pot to a boil. Once boiling, reduce the heat to a gentle simmer and stir in the heavy cream and shredded chicken. Let it all simmer uncovered for 10 minutes to blend those flavors perfectly.
Step 5: Prepare the Dumpling Dough
While the broth simmers, mix together the dumpling ingredients in a medium bowl. Combine the flour, baking powder, salt, garlic powder, and dried parsley. Then stir in the milk and melted butter just until the dough comes together. Be careful not to overwork it—you want the dumplings light and fluffy!
Step 6: Cook the Dumplings
Drop spoonfuls, about one tablespoon each, of the dumpling batter gently into the simmering soup. Cover your pot tightly and let the dumplings cook undisturbed for 15 minutes—resisting the urge to peek allows them to steam perfectly.
Step 7: Add Final Touches
After the dumplings have puffed up, uncover the pot and stir in the frozen peas. Simmer for another 5 minutes until the peas are tender and heated through. Now your Chicken and Dumplings Recipe is ready to savor!
How to Serve Chicken and Dumplings Recipe
Garnishes
A sprinkle of freshly chopped parsley or thyme brings a pop of color and a fresh herbal note that brightens the warm, indulgent flavors. A little cracked black pepper on top can add a subtle spicy aroma that makes each bite even more inviting.
Side Dishes
Keep it simple with a crisp green salad or steamed green beans to balance the richness. Crusty bread or soft dinner rolls are wonderful for soaking up every last drop of that creamy broth.
Creative Ways to Present
For a cozy party, serve your Chicken and Dumplings Recipe in individual bowls with a sprig of fresh thyme or a light dusting of smoked paprika. You could even get creative by topping with shredded cheddar or a drizzle of herb-infused olive oil for an elevated twist.
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftover chicken and dumplings in an airtight container in the refrigerator for up to 3 days. The flavors tend to deepen overnight, making the next-day taste even better!
Freezing
This dish freezes well, but because dumplings can become a bit denser, it’s best to freeze the soup and prepare fresh dumplings when reheating. Alternatively, freeze the entire dish if you don’t mind a slight change in dumpling texture.
Reheating
Reheat gently on the stovetop over low heat, adding a splash of broth or water if needed to loosen the thickness. Stir occasionally to prevent sticking and to keep the dumplings moist and tender.
FAQs
Can I use pre-cooked chicken for this Chicken and Dumplings Recipe?
Absolutely! Using rotisserie or leftover cooked chicken makes this recipe quick and just as delicious. Just shred it and add it to the simmering broth as directed.
Is there a vegetarian version of this dish?
You can swap out the chicken broth for vegetable broth and omit the chicken. Add hearty mushrooms or beans for extra protein and texture to get that same comforting feel.
How do I know when the dumplings are fully cooked?
After 15 minutes of steaming with the lid on, the dumplings should be puffed and spring back when lightly pressed. Cutting one open reveals a soft and fluffy interior.
Can I make the dumplings gluten-free?
Yes! Use a gluten-free all-purpose flour blend that includes xanthan gum to help maintain texture. Some adjustments may be necessary, but the dumplings will still be tender and delicious.
What’s the best way to reheat leftovers without drying out the dumplings?
Reheat gently on the stovetop over low heat with a little extra broth or milk. Avoid microwaving, which can make the dumplings tough and rubbery.
Final Thoughts
This Chicken and Dumplings Recipe is the kind of meal that hugs you from the inside out, combining rich flavors with a tender, fluffy texture that simply delights. Whether you’re cooking for a family dinner or a cozy night in, it’s a timeless dish worth making time and again. I promise, once you try it, it’ll become one of your all-time favorites too!
Print
Chicken and Dumplings Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This classic Chicken and Dumplings recipe features tender shredded chicken and fluffy, flavorful dumplings simmered in a creamy, savory broth with vegetables. It’s a comforting one-pot meal that’s perfect for a cozy family dinner and easy to make from scratch using simple pantry ingredients.
Ingredients
Soup Base
- 2 tablespoons butter
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon poultry seasoning
- 1/3 cup all-purpose flour
- 6 cups chicken broth
- 1/2 cup heavy cream
- 3 cups cooked, shredded chicken (rotisserie or homemade)
- 1 cup frozen peas
Dumplings
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried parsley
- 3/4 cup milk
- 4 tablespoons unsalted butter, melted
Instructions
- Sauté Vegetables: Melt the butter in a large pot over medium heat. Add the diced onion, sliced carrots, and celery, then sauté for 5 to 6 minutes until the vegetables are softened and fragrant.
- Add Seasonings and Garlic: Stir in the minced garlic, salt, black pepper, dried thyme, and poultry seasoning. Cook for another minute to release their flavors.
- Create Roux: Sprinkle the all-purpose flour (1/3 cup) over the vegetables and stir well to coat everything evenly. Continue cooking for 2 minutes to remove the raw flour taste.
- Add Broth: Gradually whisk in the chicken broth to avoid lumps, then bring the mixture to a boil on medium-high heat.
- Simmer Soup: Reduce the heat to low and let the soup simmer gently. Stir in the heavy cream and shredded chicken, and continue simmering uncovered for 10 minutes to meld flavors.
- Prepare Dumpling Batter: While the soup simmers, whisk together the 2 cups flour, baking powder, salt, garlic powder, and dried parsley in a mixing bowl.
- Combine Wet Ingredients: Stir in the milk and melted butter into the dry ingredients, mixing just until combined. Avoid overmixing to keep dumplings tender.
- Add Dumplings to Soup: Using a spoon, drop roughly 1 tablespoon-sized spoonfuls of dumpling dough into the simmering soup, spacing them evenly.
- Cook Dumplings: Cover the pot with its lid and let the dumplings cook undisturbed over low heat for 15 minutes so they steam through properly.
- Finish Soup: Remove the lid, stir in the frozen peas, and cook for an additional 5 minutes until the peas are heated through.
- Serve: Ladle the hot chicken and dumplings into bowls and garnish optionally with fresh herbs for added color and flavor.
Notes
- Use rotisserie chicken for convenience or homemade shredded chicken for fresh flavor.
- Do not lift the lid while dumplings are cooking to ensure they steam properly and stay fluffy.
- Adjust seasoning after simmering; add more salt or pepper if needed.
- You can substitute milk with buttermilk for a tangier dumpling flavor.
- To make the soup lighter, substitute heavy cream with half-and-half or use less butter.
