If you’re in need of a big, comforting hug in a bowl, this Chicken and Dumplings Recipe is about to become your new best friend. Imagine tender shreds of chicken, buttery vegetables, and fluffy, cloud-like dumplings all swimming in a savory, creamy broth. Whether you’re channeling cozy childhood memories or looking for a showstopper for your next family dinner, this recipe has it all: heartiness, flavor, and that irresistible homemade touch. There’s just something magical about how simple ingredients come together to make a dish that feels like home with every spoonful.
Ingredients You’ll Need
It’s truly amazing what a handful of everyday staples can do when combined just right. Each ingredient in this Chicken and Dumplings Recipe plays its own delicious part—bringing out vibrant colors, rich textures, and mouthwatering aromas. Here’s what you’ll need and why it matters:
- Butter: Adds richness and helps develop a golden base for the soup.
- Olive Oil: Balances the butter and keeps the veggies from sticking.
- Yellow Onion: Gives the broth sweetness and depth of flavor.
- Garlic: Brings aromatic warmth that pairs beautifully with the chicken.
- Carrots: Sweetens the broth and adds cheerful color.
- Celery: Delivers classic soup flavor and a gentle crunch.
- All-Purpose Flour: Thickens the broth, making it luxuriously hearty.
- Chicken Broth: The soul of the soup—use homemade if you can for extra flavor.
- Cooked Shredded Chicken: Rotisserie chicken keeps things easy, juicy, and flavorful.
- Dried Thyme: Lends a subtle earthiness that complements the veggies.
- Dried Parsley: Brightens the overall flavor and adds flecks of green.
- Salt: Essential for bringing all the flavors together.
- Black Pepper: Adds just the right amount of gentle heat.
- Frozen Peas (optional): For a pop of color and sweetness at the end.
- Heavy Cream (optional): Stirred in for a dreamy, creamy finish.
- All-Purpose Flour (for dumplings): The base for irresistibly tender dumplings.
- Baking Powder: Gives dumplings their signature fluffiness.
- Salt (for dumplings): Seasons the dough so every bite is flavorful.
- Cold Butter (for dumplings): Ensures the dumplings are tender and rich.
- Whole Milk: Brings the dumpling dough together with just the right amount of moisture.
How to Make Chicken and Dumplings Recipe
Step 1: Sauté the Vegetables
Start by heating the butter and olive oil together in a large pot or Dutch oven over medium heat. Toss in your diced onion, carrots, and celery, and cook them for about 5 to 6 minutes, stirring occasionally, until they’re beautifully softened and just beginning to caramelize. Add the minced garlic and let it cook for one more minute—this step will fill your kitchen with an irresistible aroma and lay the foundation for the whole dish.
Step 2: Build the Broth
Sprinkle the flour over the softened vegetables and stir to evenly coat everything. Let the flour cook for a minute or two; this not only thickens the soup but also eliminates any raw flour taste. Now, slowly pour in the chicken broth while stirring constantly—this helps avoid lumps and ensures a silky-smooth base. Add in the shredded chicken, dried thyme, parsley, salt, and pepper. Give everything a good stir, then bring the soup to a gentle simmer so the flavors meld together beautifully.
Step 3: Prepare the Dumpling Dough
While the soup simmers, it’s time to make the dumplings. In a medium bowl, whisk together the flour, baking powder, and salt. Add the cold, cubed butter and use a fork or your fingers to work it into the flour until the mixture resembles coarse crumbs—this is the secret to ultra-tender dumplings. Stir in the milk just until the dough comes together; be careful not to overwork it, or your dumplings might turn out dense rather than fluffy.
Step 4: Drop the Dumplings
Drop heaping spoonfuls of the dumpling batter (about one tablespoon each) right onto the surface of the bubbling soup. Try to space them out a bit so they have room to expand. Once all the dough is in, cover the pot and reduce the heat to low. This is the moment of magic—let the dumplings steam for 15 minutes without lifting the lid. The steam will make them perfectly light and pillowy.
Step 5: Finish and Serve
After 15 minutes, lift the lid and add the frozen peas and heavy cream if you’re going for that extra-luxurious texture. Simmer everything uncovered for another 2 to 3 minutes, letting the soup thicken just a touch and ensuring the dumplings are cooked through. Give the soup a final taste and adjust the seasonings as needed. Ladle generous scoops of this Chicken and Dumplings Recipe into bowls and get ready to enjoy pure comfort!
How to Serve Chicken and Dumplings Recipe
Garnishes
For an inviting finish, sprinkle each bowl with a little extra parsley or a grind of black pepper. A light drizzle of olive oil or a dollop of sour cream can add a touch of luxury, while a handful of fresh herbs like thyme or chives brings a garden-fresh vibe to your Chicken and Dumplings Recipe.
Side Dishes
This dish is hearty on its own, but you can make it a true feast with a simple side salad tossed in a tangy vinaigrette or a platter of warm, crusty bread for soaking up every last drop. For a comforting Southern feel, serve with sautéed greens or roasted veggies alongside your Chicken and Dumplings Recipe.
Creative Ways to Present
Try ladling the soup into individual ramekins for a dinner party-worthy presentation, or serve it family-style in a big pot right at the table for rustic charm. For a fun twist, top each bowl with a biscuit or puff pastry round, turning your Chicken and Dumplings Recipe into a playful pot pie experience.
Make Ahead and Storage
Storing Leftovers
Leftover Chicken and Dumplings Recipe keeps beautifully in the fridge for up to three days. Allow the soup to cool to room temperature, then transfer it to an airtight container. The flavors deepen overnight, making tomorrow’s lunch even more delicious.
Freezing
If you want to freeze this dish, let it cool completely before placing it in freezer-safe containers. The dumplings may soften slightly after thawing, but the overall flavor remains comforting. For best texture, freeze the soup without the dumplings and make a fresh batch when reheating.
Reheating
Warm leftovers gently on the stovetop over low heat, stirring occasionally to prevent sticking. If the broth thickens too much, add a splash of chicken broth or milk to loosen things up. Microwave reheating works too—just cover your bowl and heat in short intervals, stirring in between for even warmth.
FAQs
Can I use raw chicken instead of cooked?
Absolutely! Simply add raw, diced chicken after sautéing the vegetables and cook until it’s no longer pink before proceeding with the rest of the recipe. This adds a deeper chicken flavor to your Chicken and Dumplings Recipe.
What can I substitute for heavy cream?
If you prefer a lighter version, swap the heavy cream for half-and-half, whole milk, or leave it out entirely. The soup will still be rich and satisfying, just a bit less creamy.
Can I make the dumpling dough ahead of time?
The dumpling dough is best made right before you’re ready to cook it, as the baking powder activates quickly. If needed, you can prep the dry ingredients in advance and add the butter and milk when you’re ready to cook.
How do I know when the dumplings are done?
The dumplings are ready when they’re puffed up, cooked through, and no longer doughy in the center. You can test one by cutting it in half; it should be tender and fluffy all the way through.
Can I add extra vegetables?
Of course! Feel free to toss in diced potatoes, corn, green beans, or even mushrooms to make your Chicken and Dumplings Recipe uniquely yours. Just add firmer veggies earlier so they have time to soften.
Final Thoughts
This Chicken and Dumplings Recipe is pure comfort and joy, perfect for sharing with the people you love or savoring quietly on your own. Give it a try, let the aroma fill your kitchen, and enjoy every spoonful of cozy, homemade happiness!
Print
Chicken and Dumplings Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Description
This classic Chicken and Dumplings recipe offers a warm, comforting meal perfect for any occasion. Tender shredded chicken and flavorful vegetables are simmered in a savory broth, topped with fluffy homemade dumplings that steam to perfection. Optional additions of peas and heavy cream add a creamy, rich touch to this timeless American dish.
Ingredients
Main Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, sliced
- 2 celery stalks, sliced
- 1/4 cup all-purpose flour
- 6 cups chicken broth
- 2 cups cooked shredded chicken (preferably rotisserie or poached)
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup frozen peas (optional)
- 1/2 cup heavy cream (optional for creamy version)
Dumplings
- 1 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3 tablespoons cold butter, cubed
- 3/4 cup whole milk
Instructions
- Sauté Vegetables: In a large pot or Dutch oven, heat the butter and olive oil over medium heat. Add the diced onion, carrots, and celery, cooking for 5–6 minutes until softened. Stir in the minced garlic and cook for 1 more minute to release its aroma.
- Create the Base: Sprinkle the all-purpose flour over the softened vegetables and stir well to coat evenly. Cook for 1–2 minutes to remove the raw flour taste, stirring constantly to avoid burning.
- Add Liquids and Chicken: Slowly pour in the chicken broth while continuously stirring to prevent lumps. Add the shredded chicken, dried thyme, dried parsley, salt, and black pepper. Bring the mixture to a gentle simmer.
- Make the Dumpling Batter: In a medium bowl, whisk together the flour, baking powder, and salt. Cut in the cold cubed butter using a fork or your fingers until the mixture looks like coarse crumbs. Stir in the milk just until combined, forming a thick batter.
- Add Dumplings to Soup: Using a spoon, drop spoonfuls of dumpling batter (about 1 tablespoon each) onto the surface of the simmering soup. Cover the pot with a lid and reduce the heat to low to gently steam the dumplings for 15 minutes without lifting the lid.
- Finish and Serve: After 15 minutes, remove the lid carefully. Stir in the frozen peas and heavy cream if using. Simmer uncovered for another 2–3 minutes until the soup thickens slightly and the dumplings are fluffy and cooked through. Taste and adjust seasoning as needed before serving.
Notes
- For a richer flavor, use homemade chicken broth instead of store-bought.
- You can add a splash of white wine while cooking the vegetables for extra depth.
- Leftovers store well in the refrigerator for up to 3 days and reheat nicely on the stovetop or microwave.
- To make this recipe dairy-free, substitute butter with olive oil and heavy cream with coconut cream.
Nutrition
- Serving Size: 1 bowl (approximately 1 1/2 cups)
- Calories: 410
- Sugar: 5g
- Sodium: 580mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 85mg
