Chicken and dumplings is the kind of hearty, soul-warming meal that brings back memories of family dinners and cozy evenings. With its rich, flavorful broth, tender chunks of chicken, and fluffy homemade dumplings, this dish is as comforting as it is satisfying. It’s one of those timeless recipes that never goes out of style and delivers incredible flavor using simple pantry staples.
Whether you’re looking for a warm winter dinner, an easy crowd-pleaser, or just a nostalgic dish to soothe your soul, chicken and dumplings hits all the right notes. This version is straightforward and made from scratch—no canned biscuits, no shortcuts—just honest, wholesome ingredients prepared with care.
Ingredients You’ll Need
For the Soup Base
- 1 tablespoon butter
- 1 medium onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cups chicken broth
- 2 cups cooked chicken, shredded (preferably rotisserie or poached)
- 1/2 teaspoon dried thyme
- Salt and black pepper to taste
For the Dumplings
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 tablespoons cold butter
- 1/2 cup milk
For Garnish
- Fresh chopped parsley (optional)
Cooking Instructions
Preparing the Soup Base
Start by melting the butter in a large heavy-bottomed pot or Dutch oven over medium heat. Once the butter is hot and shimmering, add the diced onion, chopped carrots, and chopped celery. Sauté the vegetables for about 5–7 minutes, stirring occasionally, until they begin to soften and become fragrant.
Add the chicken broth, shredded cooked chicken, dried thyme, salt, and black pepper to the pot. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 10 minutes. This allows the vegetables to continue cooking and the flavors to meld beautifully.
Making the Dumpling Dough
While the soup is simmering, prepare the dumpling dough. In a medium mixing bowl, combine the flour, baking powder, and salt. Mix well to evenly distribute the dry ingredients.
Add the cold butter to the bowl. Using a fork or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs. This step ensures the dumplings will be tender and flaky.
Pour in the milk and stir just until the dough comes together. Be careful not to overmix—it’s okay if the dough looks a little shaggy or sticky. It should be soft and spoonable, not firm like biscuit dough.
Cooking the Dumplings
Once the soup has simmered for 10 minutes, it’s time to add the dumplings. Use a spoon to drop dollops of dough directly onto the surface of the simmering broth. Each dumpling should be about 1 tablespoon in size, but you can make them slightly larger or smaller depending on your preference.
Try to space them out evenly across the top of the soup, as they will expand as they cook.
Cover the pot with a tight-fitting lid and reduce the heat to low. Do not lift the lid during cooking—this traps the steam needed to cook the dumplings properly.
Let the dumplings steam for 15 minutes. After the time is up, remove the lid and check the dumplings. They should be puffed up, soft, and cooked through with no raw dough in the center. A toothpick inserted into one should come out clean.
Final Touches and Serving
Gently stir the soup around the dumplings to distribute everything evenly, being careful not to break the dumplings apart. If desired, sprinkle chopped fresh parsley on top for a touch of color and brightness.
Serve hot in bowls with a big spoon—this dish is rustic, cozy, and needs no extra fuss.
Tips for Perfect Chicken and Dumplings
- Use leftover or rotisserie chicken to save time. It’s flavorful, tender, and makes this recipe even faster.
- Don’t overmix the dumpling dough. Overworking the dough can result in dense dumplings rather than light and fluffy ones.
- Keep the lid on during dumpling cooking time. Lifting the lid releases steam and interrupts the cooking process.
- Adjust thickness by simmering longer if your broth feels too thin after cooking the dumplings, or by adding a tablespoon of flour mixed with a bit of water before simmering.
- Flavor boosters like a dash of garlic powder, bay leaf, or a splash of cream can enhance the soup base depending on your personal preference.
Frequently Asked Questions
What kind of chicken is best for this recipe?
Shredded rotisserie chicken or leftover poached chicken works wonderfully. You can also use boneless, skinless chicken thighs or breasts cooked in the broth beforehand for a richer flavor.
Can I make this dish ahead of time?
The soup base can be made a day ahead and refrigerated. However, the dumplings are best made and cooked fresh, as they don’t reheat as well. If storing leftovers, reheat gently on the stove to avoid overcooking the dumplings.
Can I use store-bought biscuit dough for the dumplings?
Yes, but for a truly homemade flavor and better texture, making your own dumplings is highly recommended. They only take a few minutes to mix and offer a superior, tender result.
How do I know the dumplings are fully cooked?
Dumplings should be soft and fluffy inside. Insert a toothpick into the center of one—if it comes out clean, they’re done. The dumplings should also look puffed up and no longer doughy.
Can I freeze chicken and dumplings?
It’s not recommended to freeze the dumplings, as they can become mushy when thawed. However, you can freeze the soup base and prepare fresh dumplings when ready to serve.
Can I make this dairy-free?
Yes. You can substitute the butter in both the soup and dumpling dough with a dairy-free alternative like plant-based margarine, and use unsweetened plant-based milk in the dumplings.
Final Thoughts
There’s something incredibly satisfying about a bowl of homemade chicken and dumplings. It’s a classic dish that nourishes both the body and the soul, with rich, savory broth, tender vegetables, juicy chicken, and those soft, cloud-like dumplings. It’s a one-pot meal that speaks of tradition, care, and comfort.