Chicken and Dumplings Recipe – Comfort Food at Its Best

There’s nothing quite like a steaming bowl of homemade chicken and dumplings on a chilly evening. This classic comfort food combines tender chicken, fluffy dumplings, and a rich, creamy broth that warms you from the inside out. Whether you’re cooking for your family on a weeknight or preparing a cozy Sunday dinner, this chicken and dumplings recipe delivers old-fashioned flavor with straightforward techniques that even beginners can master.

This isn’t just any chicken soup—it’s a complete meal in a bowl. The dumplings are pillowy soft, the chicken is fall-apart tender, and the savory broth ties everything together with herbs and vegetables. If you’ve been searching for an authentic, homestyle chicken and dumplings recipe that tastes like grandma used to make, you’ve found it.

Why You’ll Love This Recipe

Pure comfort in a bowl – Hearty, filling, and deeply satisfying with every spoonful
Simple ingredients – Uses pantry staples and basic vegetables you likely already have
One-pot wonder – Everything cooks together in a single Dutch oven for easy cleanup
Freezer-friendly – Makes generous portions perfect for meal prep or feeding a crowd
Customizable – Easily adapt the vegetables, herbs, and dumpling style to your preference

Ingredients

For the Chicken Stew Base:

2 pounds bone-in, skin-on chicken thighs (or 1½ pounds boneless, skinless)
2 tablespoons butter
1 medium onion, diced
3 medium carrots, peeled and sliced
3 celery stalks, sliced
3 cloves garlic, minced
6 cups chicken broth (low-sodium recommended)
1 cup whole milk or heavy cream
2 bay leaves
1 teaspoon dried thyme
1 teaspoon dried parsley
Salt and black pepper to taste
2 tablespoons all-purpose flour (for thickening)

For the Dumplings:

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
½ teaspoon garlic powder (optional)
3 tablespoons cold butter, cubed
1 cup whole milk
2 tablespoons fresh parsley, chopped (optional)

Substitutions: Use rotisserie chicken for a shortcut, swap butter for olive oil, or use buttermilk instead of regular milk for tangier dumplings.

How to Make Chicken and Dumplings

Step 1: Cook the Chicken

In a large Dutch oven or heavy-bottomed pot, melt 2 tablespoons of butter over medium-high heat. Season the chicken pieces generously with salt and pepper, then add them to the pot skin-side down. Sear for 4-5 minutes per side until golden brown. Remove the chicken and set aside—it doesn’t need to be fully cooked yet.

Step 2: Sauté the Vegetables

In the same pot, add the diced onion, carrots, and celery. Sauté for 5-6 minutes until the vegetables begin to soften and the onion becomes translucent. Add the minced garlic and cook for another minute until fragrant.

Step 3: Build the Broth

Sprinkle 2 tablespoons of flour over the vegetables and stir well to coat. This will help thicken your broth later. Slowly pour in the chicken broth while stirring to prevent lumps. Add the bay leaves, thyme, and parsley. Return the seared chicken to the pot, nestling it into the liquid. Bring everything to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes until the chicken is fully cooked and tender.

Step 4: Shred the Chicken

Remove the chicken pieces from the pot and let them cool slightly. Once cool enough to handle, shred the meat with two forks, discarding the bones and skin. Return the shredded chicken to the pot and stir in the milk or cream. Taste and adjust seasoning with additional salt and pepper as needed.

Step 5: Prepare the Dumpling Dough

While the stew simmers, make your dumplings. In a large mixing bowl, whisk together the flour, baking powder, salt, and garlic powder. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Pour in the milk and stir just until a sticky dough forms. Don’t overmix—lumpy dough makes the fluffiest dumplings. Fold in fresh parsley if using.

Step 6: Drop and Cook the Dumplings

Bring the chicken mixture back to a gentle simmer. Using a spoon or small ice cream scoop, drop heaping tablespoons of dumpling dough directly onto the surface of the simmering stew, spacing them slightly apart. You should get 12-15 dumplings. Cover the pot with a tight-fitting lid and let the dumplings steam for 15-18 minutes without lifting the lid. They’re done when they’ve puffed up and a toothpick inserted into the center comes out clean.

Step 7: Serve

Remove the bay leaves, give everything a gentle stir, and ladle the chicken and dumplings into deep bowls. Garnish with extra fresh parsley and cracked black pepper if desired.

Recipe Tips & Variations

For Southern-Style Dumplings: Roll out the dough to ¼-inch thickness and cut into strips or squares. These flat dumplings will be chewier and more noodle-like—a beloved variation in Southern cooking.

Herb Variations: Try fresh rosemary, sage, or dill instead of thyme and parsley. Fresh herbs add a brighter flavor than dried.

Make It Creamier: Add an extra ½ cup of heavy cream or stir in 2 tablespoons of cream cheese for an ultra-rich broth.

Vegetable Add-Ins: Frozen peas, corn, or green beans can be stirred in during the last 5 minutes of cooking for added color and nutrition.

Gluten-Free Option: Use a 1:1 gluten-free flour blend for both the stew thickening and the dumplings. The texture will be slightly different but still delicious.

Slow Cooker Method: Cook the chicken and vegetables in a slow cooker on low for 6 hours, then add dumplings during the last 30 minutes on high.

Serving Suggestions

This hearty dish is a complete meal on its own, but here are some delicious accompaniments:

Serve with warm, crusty bread or buttermilk biscuits for soaking up the creamy broth
Pair with a simple green salad dressed with vinaigrette to balance the richness
Add a side of roasted Brussels sprouts or green beans for extra vegetables
Garnish with fresh thyme sprigs and a drizzle of olive oil for an elegant presentation
Enjoy with a glass of crisp white wine like Chardonnay or Sauvignon Blanc

Chicken and dumplings is perfect for Sunday family dinners, potlucks, or any time you need serious comfort food.

Storage & Freezing Instructions

Refrigerator: Store leftover chicken and dumplings in an airtight container in the refrigerator for up to 4 days. The dumplings will absorb liquid as they sit, so you may want to add a splash of broth when reheating.

Freezer: This dish freezes well for up to 3 months. Let it cool completely, then transfer to freezer-safe containers. Note that the dumplings may become slightly softer after freezing. Thaw overnight in the refrigerator before reheating.

Reheating: Warm gently on the stovetop over low heat, stirring occasionally and adding extra broth or milk to reach your desired consistency. You can also reheat individual portions in the microwave for 2-3 minutes, stirring halfway through.

Pro Tip: For best texture, consider freezing the chicken stew base without the dumplings, then make fresh dumplings when you’re ready to serve.

Nutrition Information

Per serving (based on 6 servings):

Calories: approximately 420
Protein: 32g
Carbohydrates: 38g
Fat: 16g
Fiber: 3g

Note: Nutrition values are estimates and will vary based on specific ingredients used.

Conclusion

This classic chicken and dumplings recipe proves that the best comfort foods don’t need to be complicated. With tender chicken, fluffy dumplings, and a rich, savory broth, this one-pot meal delivers incredible flavor and satisfaction with every spoonful. It’s the kind of recipe you’ll turn to again and again, especially when you need something warm and comforting.

Whether you’re new to making chicken and dumplings or you’ve been perfecting your recipe for years, I hope this version becomes a favorite in your kitchen. The beauty of this dish is in its simplicity and the way it brings people together around the table.

Have you tried this recipe? I’d love to hear how it turned out! Leave a comment below with your results, any variations you tried, or questions you might have. Don’t forget to share this recipe with friends and family who love good old-fashioned comfort food.

Frequently Asked Questions (FAQs)

Can I use chicken breasts instead of thighs?

Yes, you can use chicken breasts, but thighs are recommended because they stay more tender and flavorful during the longer cooking time. If using breasts, reduce the simmering time to 20 minutes to prevent them from drying out. Boneless, skinless options work well and save time on shredding.

Can I make this recipe ahead of time?

Absolutely! You can prepare the chicken stew base up to 2 days in advance and store it in the refrigerator. When you’re ready to serve, bring it back to a simmer and make fresh dumplings. This ensures the dumplings are light and fluffy rather than soggy from sitting in liquid.

Why are my dumplings dense or gummy?

Overmixing the dumpling dough develops too much gluten, which creates dense, tough dumplings. Mix just until the ingredients come together—the dough should look slightly lumpy. Also, make sure not to lift the lid while the dumplings steam, as this releases the heat needed for them to rise properly.

Can I make chicken and dumplings in a slow cooker?

Yes! Cook the chicken, vegetables, and broth in your slow cooker on low for 6-7 hours. About 30 minutes before serving, switch to high, drop in the dumplings, cover, and let them cook without opening the lid. This method is perfect for busy days when you want dinner ready when you get home.

What’s the difference between Northern and Southern dumplings?

Northern-style dumplings are typically fluffy, biscuit-like drop dumplings made with baking powder, similar to this recipe. Southern-style dumplings are rolled thin and cut into strips or squares, creating a flatter, chewier, more noodle-like texture. Both are delicious—it’s just a matter of preference!

Can I reduce the fat or make this lighter?

Certainly! Use skinless chicken breasts, replace butter with olive oil, and use low-fat milk instead of cream. You can also increase the vegetables and reduce the dumplings slightly. While it won’t be quite as rich, you’ll still have a satisfying, flavorful meal with fewer calories and less fat.