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Chicken and Dumplings
A bowl of classic Chicken and Dumplings is the ultimate comfort food.
Tender chicken, hearty vegetables, and pillowy dumplings simmer together in a rich, creamy broth.
This homemade recipe is cozy, filling, and perfect for chilly evenings or Sunday suppers.
Ingredients
For the Soup Base:
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt (adjust to taste)
- 3 cups cooked chicken, shredded (rotisserie works great)
- 1/2 cup heavy cream or half-and-half
- 2 tablespoons all-purpose flour (to thicken, optional)
For the Dumplings:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons butter, melted
- 3/4 cup milk
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
- Sauté vegetables: In a large Dutch oven, melt butter with olive oil. Add onion, carrots, and celery. Cook until softened, about 5 minutes. Stir in garlic and cook 1 minute more.
- Build broth: Add chicken broth, bay leaf, thyme, salt, and pepper. Bring to a simmer and let cook for 10 minutes.
- Thicken (optional): Whisk flour into heavy cream until smooth, then stir into the soup base. Simmer 5 minutes until slightly thickened.
- Add chicken: Stir in shredded chicken and reduce heat to low while preparing dumplings.
- Make dumplings: In a bowl, combine flour, baking powder, salt, melted butter, milk, and parsley. Mix just until dough forms—do not overmix.
- Cook dumplings: Drop spoonfuls of dough (about 2 tablespoons each) onto the simmering soup. Cover the pot tightly and cook for 15 minutes without lifting the lid. Dumplings should be puffed and cooked through.
- Finish & serve: Remove bay leaf, taste and adjust seasoning. Serve hot, with extra parsley sprinkled on top if desired.
Why This Recipe Works
- Fluffy dumplings: Baking powder ensures they rise into light, tender pillows.
- Rich broth: Cream and flour give the soup a velvety, hearty texture.
- Shortcut-friendly: Rotisserie chicken makes prep faster without sacrificing flavor.
Expert Tips
- Keep the pot covered while dumplings cook—steam is key to fluffiness.
- Add frozen peas during the last 5 minutes for extra color and sweetness.
- Use chicken thighs for a richer flavor if cooking chicken from scratch.
Storage
- Refrigerate leftovers in an airtight container up to 3 days.
- Reheat gently on the stovetop. Add extra broth or cream to loosen if dumplings absorb liquid.
- Not ideal for freezing, as dumplings may change texture.
Frequently Asked Questions
Can I use canned biscuits for dumplings? Yes—cut biscuits into quarters and drop into the simmering soup as a shortcut.
Can I make it in a slow cooker? Yes—cook broth and vegetables 4 hours on high, then add dumplings during the last 30 minutes.
Can I make it dairy-free? Substitute coconut milk or omit the cream; the soup will still be delicious.
Estimated Nutrition
~410 kcal per serving (estimate).
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