If you crave a bowl of cozy, comforting goodness that warms you to your core, then this Chicken and Dumplings Recipe is about to become your new favorite! Tender shredded chicken, pillowy homemade dumplings, and a rich, savory broth come together in one soul-satisfying dish. Each bite delivers layers of flavor, from sweet carrots and earthy herbs to fluffy dumplings soaking up every drop of deliciousness. Whether you’re making this for a nostalgic family dinner or just need something nourishing after a long day, this chicken and dumplings recipe is pure culinary love, guaranteed.
Ingredients You’ll Need
This Chicken and Dumplings Recipe calls for simple ingredients you likely have on hand, but each one plays a key role in building deep flavor and the perfect texture. Let’s break down why every item earns its place in the pot.
- Olive oil: Adds savory richness and helps sweat the vegetables for a flavorful base.
- Onion (1 medium, diced): Provides sweet, aromatic notes that are essential for a great soup foundation.
- Carrots (3, sliced): Bring subtle sweetness and color that brightens every spoonful.
- Celery stalks (3, sliced): Infuse a gentle earthy flavor and classic stew texture.
- Garlic (3 cloves, minced): Delivers the deep, unmistakable aroma that elevates the broth.
- Low-sodium chicken broth (4 cups): Forms the hearty, savory backbone of this recipe—choose low-sodium so you control the seasoning.
- Shredded cooked chicken (2 cups): Rotisserie or home-cooked both work—this is where the dish draws its tender, meaty bite.
- Dried thyme (1 teaspoon): Lends woodsy, warming flavor that balances the vegetables.
- Dried parsley (1 teaspoon): Adds a touch of color and herbaceous freshness.
- Bay leaf (1): Imparts subtle depth and nuance to the simmering broth—just don’t forget to remove it before serving.
- Salt (1 teaspoon): Enhances every flavor in the pot; taste and adjust as needed.
- Black pepper (1/2 teaspoon): Gives the dish an ever-so-slight kick and earthiness.
- Frozen peas (1 cup): For pops of sweetness and a splash of bright green right at the end.
- All-purpose flour (1 cup): The heart of your fluffy dumplings—reliable and always in the pantry.
- Baking powder (2 teaspoons): The secret to light, airy dumplings that puff up perfectly.
- Salt (1/2 teaspoon, dumplings): Brings out the subtle butteriness in the dumplings themselves.
- Unsalted butter (2 tablespoons, melted): Delivers rich flavor and a tender crumb to the dumplings.
- Whole milk (1/2 cup): Adds moisture and richness, binding the dumpling dough beautifully.
How to Make Chicken and Dumplings Recipe
Step 1: Sauté the Aromatics
Start by heating the olive oil in a large, heavy-bottomed pot over medium heat. Add your onion, carrots, and celery, and cook them until they’re softened and starting to smell amazing—about 5 minutes. Stir in the garlic and let it cook for just a minute until fragrant, but not browned. This savory vegetable base is what gives your Chicken and Dumplings Recipe irresistible depth from the very first bite.
Step 2: Simmer the Broth and Chicken
Pour in the chicken broth and add your shredded cooked chicken, dried thyme, dried parsley, bay leaf, salt, and black pepper. Give everything a good stir, then bring it all to a gentle simmer. Let it cook for about 15 minutes so the herbs infuse the broth and the chicken soaks up all that savory flavor. It should smell so good that the whole kitchen gathers around with spoons at the ready.
Step 3: Add Peas & Prepare Dumpling Dough
Stir in the frozen peas, which cook quickly and keep their bright pop of color. While those peas do their thing, combine flour, baking powder, and salt in a medium bowl for the dumplings. Whisk everything together so there aren’t any lumps. Pour in the melted butter and milk, then stir to form a soft, shaggy dough—don’t overwork it, or your dumplings might lose their fluff!
Step 4: Cook the Dumplings
Using a spoon, gently drop dollops of the dough right onto the simmering surface of your soup. Each one will puff up as it cooks, soaking up some of that delicious broth. Cover the pot tightly with a lid and let everything cook for 15 minutes. Don’t lift the lid! The trapped steam is what ensures your dumplings come out perfectly light and airy.
Step 5: Finishing Touches
Once the dumplings are done, remove the bay leaf. Give the pot a gentle stir to check the dumplings—cut one open to make sure it’s cooked through and fluffy inside. Taste the broth and add a pinch more salt or pepper if needed. Now, your Chicken and Dumplings Recipe is ready to turn a cold or hectic day into a warm memory!
How to Serve Chicken and Dumplings Recipe
Garnishes
Topping each bowl with a sprinkle of fresh parsley, cracked black pepper, and maybe a pinch of flaky sea salt can really make this dish pop. If you’re feeling luxurious, swirl in a little heavy cream or add a few snipped chives for color and a subtle zip. These garnishes lift the flavors and make even a simple bowl feel extra special.
Side Dishes
This Chicken and Dumplings Recipe is hearty on its own, but it pairs beautifully with a simple green salad tossed in vinaigrette or some warm, crusty bread to mop up the broth. For a Southern-style feast, serve it alongside buttered corn or a tangy cucumber salad to contrast the rich, savory flavors.
Creative Ways to Present
Ladle your chicken and dumplings into wide, shallow bowls to show off the pillowy dumplings and tender veggies. For a rustic touch, use enamel soup mugs or mini Dutch ovens. You can even top with a drizzle of hot sauce or a dusting of paprika if you want to impress guests (or just yourself) with a little visual flair!
Make Ahead and Storage
Storing Leftovers
Let the leftovers cool completely before transferring to an airtight container. Stored in the fridge, your Chicken and Dumplings Recipe will keep beautifully for up to 3 days. The dumplings may soak up a bit more broth, but the flavors will only deepen, making for an even cozier next-day meal.
Freezing
For longer storage, freeze the stew portion (without dumplings) in a freezer-safe container for up to 2 months. Dumplings can sometimes get a bit soggy after thawing, so for best results, cook up a fresh batch of dumplings when you’re ready to serve. Just reheat the base and drop in new dumpling dough—easy and fresh-tasting every time.
Reheating
To reheat, warm the chicken and dumplings gently over medium heat on the stovetop, stirring occasionally. You can add a splash of broth or milk if the soup has thickened overnight. Microwaving works in a pinch, but avoid overheating, which can make the dumplings tough—gentle heating keeps everything fluffy and tender.
FAQs
Can I use leftover turkey instead of chicken?
Absolutely! This recipe is flexible and works perfectly with leftover turkey, especially after holiday dinners. Just shred the turkey and use it in place of the chicken for a new spin on classic comfort.
What’s the best way to keep dumplings light and fluffy?
The secret is not to overmix the dumpling dough and to resist peeking while they’re cooking. The trapped steam is what makes them rise and become cloud-like inside—so trust the process and keep that lid on.
Can I make the Chicken and Dumplings Recipe gluten-free?
Definitely! Swap the all-purpose flour in the dumplings with a cup-for-cup gluten-free blend, and double-check that your broth and baking powder are gluten-free as well. The texture is just as lovely, and everyone can dig in safely.
How can I make the broth creamier?
For a silkier, creamier base, simply stir in about 1/2 cup heavy cream before adding the dumplings. You can also use half-and-half or even a generous splash of milk if you want it a little lighter but still indulgent.
Are fresh herbs better than dried?
There’s something undeniably special about fresh herbs, especially if you have them on hand. Fresh thyme and parsley add vibrant flavor and color, but dried herbs are absolutely reliable, and really shine during a long, slow simmer. Use whichever you have—you’ll win either way!
Final Thoughts
This Chicken and Dumplings Recipe is more than just a meal—it’s a big, warm hug in a bowl. Whether you’re serving it on a chilly night or bringing everyone together around the table, it’s comfort food magic that always hits the spot. Dive in, make it your own, and don’t be surprised when it becomes a regular in your kitchen rotation. Give it a try soon—you deserve it!
Print
Chicken and Dumplings Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Description
Warm your soul with this hearty Chicken and Dumplings recipe. Tender shredded chicken, flavorful vegetables, and fluffy dumplings in a savory broth make this a comforting meal perfect for any day.
Ingredients
Soup:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 carrots, sliced
- 3 celery stalks, sliced
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 2 cups shredded cooked chicken (rotisserie or boiled)
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 bay leaf
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup frozen peas
Dumplings:
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt (for dumplings)
- 2 tablespoons unsalted butter, melted
- 1/2 cup whole milk
Instructions
- Saute Vegetables: Heat olive oil in a large pot, saute onion, carrots, and celery until softened. Add garlic.
- Cook Soup: Pour in chicken broth, add chicken, thyme, parsley, bay leaf, salt, and pepper. Simmer for 15 minutes. Stir in peas.
- Make Dumplings: Whisk flour, baking powder, and salt. Stir in butter and milk to form dough. Drop spoonfuls into simmering soup.
- Cook Dumplings: Cover and cook for 15 minutes until dumplings are fluffy. Remove bay leaf before serving.
Notes
- You can use leftover chicken or turkey in this recipe.
- For creamier broth, stir in 1/2 cup heavy cream before adding dumplings.
- Add fresh herbs like rosemary or dill for extra flavor.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 320
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 45 mg
