Chicken and Dumplings Recipe

Let me tell you, this chicken and dumplings recipe is one of the coziest meals I’ve ever made. It’s creamy, hearty, and filled with soft, fluffy dumplings that soak up all that rich broth. I whipped this up on a chilly day, and it turned out to be exactly what I needed.

If you’re a fan of homestyle comfort food, this one’s for you. Plus, it reminded me just how satisfying it is to cook something from scratch—just like I feel when I make a good Chicken Chow Mein Recipe.

Additional Tips for Making This Recipe Even Better

After making this recipe a few times, I’ve learned a few things that really take it to the next level. Here are some of my favorite tips that helped me perfect it:

• Use chicken thighs if you want more flavor. They’re juicier than chicken breasts and hold up better in soups.
• Don’t rush the veggies. Give the onions, carrots, and celery enough time to soften and release flavor before adding the broth.
• Drop dumplings in spoonfuls. I found that using a tablespoon makes the perfect dumpling size—not too big, not too small.
• Keep the pot covered while dumplings cook. This traps steam and helps the dumplings cook through without drying out.
• Add herbs at the end. Chopped parsley adds a pop of freshness right before serving.

Variations: Customize It Your Way

Want to put your own twist on this dish? There are so many ways you can customize it based on your preferences or dietary needs. I’ve tried a few of these, and they worked great.

• Dairy-Free: Use unsweetened almond milk or oat milk instead of regular milk or cream.
• Gluten-Free: Swap the all-purpose flour for a gluten-free baking mix when making the dumplings.
• Add more veggies: I’ve added peas and corn for extra color and sweetness—it’s delicious.
• Flavor boost: A splash of white wine or a dash of thyme gives the broth even more depth.

You can also explore other chicken recipes if you’re in the mood for something different but still hearty.

Equipment You’ll Need to Make It Right

To make this dish smooth and stress-free, here’s what I used:

• Large pot or Dutch oven – Ideal for cooking everything in one pot.
• Mixing bowl – Needed for preparing the dumpling dough.
• Wooden spoon or spatula – Great for stirring without scratching the pot.
• Cutting board and sharp knife – For chopping veggies and chicken.
• Measuring cups and spoons – Ensures the ingredients are just right.

How to Serve Chicken and Dumplings for the Best Experience

Presentation can make this comfort dish feel a little extra special. Here’s how I like to serve it to really impress:

Ladle the hot soup into deep bowls, making sure each serving has a few fluffy dumplings. Garnish with freshly chopped parsley for a bright contrast to the creamy base. I sometimes serve it with a slice of warm buttered bread or a light side salad for balance.

If you’re looking to try something more spiced, check out my favorite Chicken Shawarma Recipe for bold, flavorful inspiration.

How to Store Chicken and Dumplings Properly

Here’s how to keep those leftovers just as tasty the next day.

• Refrigerating: Let the soup cool to room temperature before placing it in an airtight container. It stays fresh in the fridge for up to 3 days. Reheat gently on the stove so the dumplings stay soft.
• Freezing: You can freeze the soup, but I recommend doing it without the dumplings. Freeze the soup base for up to 3 months and make fresh dumplings when reheating.
• Reheating: Warm the soup over medium heat on the stovetop. If it’s thickened too much, just add a splash of broth or water and stir gently.

Why You’ll Love This Recipe?

This dish has everything you need—comfort, flavor, and simplicity. Here’s why it’s a go-to meal in my home:

• Perfect for any skill level: Whether you’re new to cooking or a seasoned pro, this recipe is easy to follow and forgiving.
• One-pot meal: Fewer dishes to clean and all the flavors cook together beautifully.
• Customizable for dietary needs: You can go dairy-free, gluten-free, or even add more vegetables.
• Ultimate comfort food: There’s just something about chicken, creamy broth, and dumplings that soothes the soul.
• Meal prep friendly: The soup stores well, and it tastes even better the next day!

More Details to Help You Nail This Dish

Here are a few final thoughts I wish I had known before making this the first time:

• Simmer, don’t boil. Keeping the soup at a gentle simmer helps the dumplings cook evenly and keeps the broth creamy.
• Don’t overwork the dough. Mix it just enough to bring it together—overmixing will make your dumplings dense.
• Use fresh ingredients. Especially the herbs and garlic—fresh always adds a stronger flavor than dried.
• Add the dumplings last. Make sure the soup is ready and seasoned well before adding them in.

Nancy

Chicken and Dumplings Recipe

There’s nothing quite like a bowl of warm, hearty chicken and dumplings to make you feel cozy and full. This recipe combines tender chunks of chicken, fresh vegetables, and soft, fluffy dumplings simmered in a creamy, flavorful broth.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4

Course: Main Course

Calories: 400

Ingredients Method

Ingredients

  

• For the Soup:
• 2 tbsp olive oil – great for searing the chicken without overpowering the flavor
• 1 lb chicken breast or thighs cubed – thighs add more flavor, but breasts work for leaner meat
• 1 onion chopped – adds a base sweetness and depth to the broth
• 2 garlic cloves minced – gives the broth a rich and aromatic boost
• 2 carrots sliced – provides a hint of natural sweetness and texture
• 2 celery stalks chopped – balances the sweetness of carrots and builds flavor
• 4 cups chicken broth – use low-sodium for better control of salt levels
• 1 cup milk or cream – cream makes it richer milk for a lighter version
• Salt and pepper to taste – adjust as needed toward the end
• For the Dumplings:
• 1 cup all-purpose flour – forms the base for fluffy dumplings
• 2 tsp baking powder – gives the dumplings their rise and fluffiness
• 1/2 tsp salt – enhances the flavor of the dough
• 1/4 cup unsalted butter cold and cubed – cold butter creates light, tender dumplings
• 1/2 cup milk – binds the dough while keeping it soft
• 1 tbsp fresh parsley chopped – adds freshness and color to the dumplings

Method

 

1. Start by heating olive oil in a large pot over medium heat. Add the cubed chicken and cook until it’s browned on all sides, which should take around 5 minutes. Don’t worry about fully cooking the chicken just yet—this is mainly to lock in flavor and give a nice base for the soup.
2. Once the chicken is seared, toss in the chopped onions, garlic, sliced carrots, and celery. Sauté everything together for about 5 minutes until the vegetables begin to soften and the aromatics fill the kitchen. This step is key for building a rich, layered flavor base.
3. You want the veggies to sweat and release their natural sweetness without burning, so keep the heat moderate. Stir occasionally and scrape any brown bits from the bottom of the pot for extra flavor.
4. Now pour in the chicken broth and milk (or cream). Stir everything together gently to combine. Season with salt and pepper at this point, but taste and adjust again later after it simmers.
5. Bring the mixture to a low simmer. Let it cook uncovered for around 10 minutes so the flavors meld. The milk or cream will add a slightly creamy texture, while the broth keeps it light and savory. Avoid boiling to prevent curdling or overcooking the chicken.
6. If you like a thicker broth, you can mix 1 tablespoon of flour with a bit of milk and stir it in now.
7. While the broth simmers, prepare your dumpling dough. In a medium bowl, whisk together the flour, baking powder, and salt. Then add the cold, cubed butter. Use your fingers or a pastry cutter to break the butter into the flour until the texture looks like coarse crumbs.
8. Slowly stir in the milk and chopped parsley until a soft, thick dough forms. Don’t overmix—just combine until no dry flour remains. Overworking the dough can make your dumplings heavy instead of light and fluffy.
9. Keep the dough aside and don’t refrigerate it. You’ll use it immediately so the baking powder can do its job while cooking.
10. With the broth gently simmering, use a spoon to drop small scoops of the dumpling dough right into the pot. They’ll puff up as they cook, so leave some space between them. Try to keep the dumplings around 1 to 1.5 tablespoons each.
11. Once all the dough is added, cover the pot with a lid and let the soup simmer for another 15 to 20 minutes. Don’t lift the lid while the dumplings are cooking—they need steam to cook through and fluff up.
12. You’ll know they’re done when the dumplings are firm and no longer doughy in the center. A toothpick inserted should come out clean.
13. Turn off the heat and let the soup rest for a few minutes. Give everything a gentle stir, making sure the dumplings stay intact. Sprinkle fresh parsley on top before serving to add a fresh and colorful finish.
14. Serve hot in deep bowls. This dish pairs well with a simple green salad or a slice of crusty bread if you’re extra hungry. Enjoy the creamy, savory comfort of each bite.