Chicken and Dumplings

Chicken and Dumplings is the ultimate comfort food—a rich, creamy stew filled with tender chicken and pillowy soft dumplings. This beloved Southern classic is warm, satisfying, and perfect for family dinners, chilly evenings, or when you simply need a bowl of something hearty and home-cooked.

Why You’ll Love This Recipe

This recipe brings the perfect balance of nostalgia and nourishment. With layers of savory flavor from aromatic vegetables, a creamy broth, and from-scratch dumplings, every spoonful is as comforting as it is filling. It’s made in one pot, uses pantry staples, and is ready in under an hour—ideal for weeknight dinners or leisurely Sunday suppers.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Chicken Stew:

• 2 tablespoons unsalted butter
• 1 small yellow onion, chopped
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 2 cloves garlic, minced
• ⅓ cup all-purpose flour
• 6 cups chicken broth
• 2 cups cooked shredded chicken (rotisserie or poached)
• 1 teaspoon dried thyme
• ½ teaspoon black pepper
• ½ teaspoon salt
• ½ cup heavy cream
• 1 tablespoon chopped fresh parsley (plus more for garnish)

For the Dumplings:

• 1 cup all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 2 tablespoons unsalted butter, melted
• ½ cup whole milk

Directions

1. In a large Dutch oven or soup pot, melt the butter over medium heat. Add chopped onion, carrots, and celery. Sauté for about 5 minutes until softened. Add garlic and cook for 1 more minute.
2. Sprinkle the flour over the vegetables and stir to coat evenly. Slowly add the chicken broth while stirring continuously to avoid clumping.
3. Stir in the shredded chicken, thyme, salt, and pepper. Bring the stew to a gentle simmer and cook for 10 minutes until slightly thickened.
4. Add the heavy cream and fresh parsley. Reduce heat to low to maintain a gentle simmer.
5. In a separate bowl, prepare the dumpling dough by whisking together flour, baking powder, and salt. Stir in the melted butter and milk until just combined. Do not overmix.
6. Drop spoonfuls of the dough directly into the simmering stew. Cover the pot tightly with a lid and cook for 15 minutes without lifting the lid. The dumplings will steam and become light and fluffy.
7. Once dumplings are fully cooked through, uncover and garnish with additional parsley. Serve warm.

Servings and timing

• Servings: 6
• Prep Time: 15 minutes
• Cooking Time: 30 minutes
• Total Time: 45 minutes
• Calories per serving: 395 kcal

Variations

• Add greens: Stir in chopped spinach or kale during the last 5 minutes of cooking for added nutrients.
• Use leftover turkey: A great post-holiday twist using cooked turkey in place of chicken.
• Spice it up: Add a pinch of cayenne or a dash of hot sauce for gentle heat.
• Vegetarian version: Use vegetable broth and omit chicken—substitute with mushrooms and chickpeas.
• Dumpling flavor: Add chopped chives or grated cheese to the dumpling dough for extra flavor.

Storage/Reheating

• Storage: Refrigerate leftovers in an airtight container for up to 3 days.
• Reheating: Gently reheat on the stovetop over medium-low heat, stirring occasionally. Add a splash of broth or cream if needed.
• Freezing: Not recommended, as dumplings can become soggy and lose texture when thawed.

FAQs

Can I use biscuit dough instead of making dumplings from scratch?

Yes, store-bought biscuit dough works in a pinch, though homemade dumplings are more tender and flavorful.

What’s the best chicken to use?

Cooked rotisserie chicken is convenient, but you can also use poached or leftover roasted chicken.

Do I have to use cream?

The cream adds richness, but you can use whole milk or a dairy-free substitute if needed.

How do I know when dumplings are done?

They should be puffed and firm to the touch. Insert a toothpick—if it comes out clean, they’re ready.

Can I make this in a slow cooker?

Yes. Prepare the stew base in a slow cooker, then drop in the dumplings during the final 30–45 minutes of cook time.

Can I use gluten-free flour?

Yes, both the stew and dumplings can be made with a gluten-free flour blend. Adjust liquid slightly if needed.

Can I double the recipe?

Absolutely. Use a larger pot and double all ingredients proportionally.

How thick should the broth be?

It should be creamy but not overly thick—like a hearty soup or light chowder.

Can I add peas or corn?

Yes. Add frozen peas or corn during the last few minutes of simmering for extra sweetness and color.

What herbs go best with chicken and dumplings?

Thyme, parsley, and a touch of sage or rosemary work beautifully.

Conclusion

Chicken and Dumplings is a beloved classic that brings comfort and warmth to the table with every bite. With tender chicken, flavorful vegetables, a rich broth, and perfectly steamed dumplings, this dish is both hearty and satisfying. Whether you’re making it for Sunday supper or a weeknight meal, it’s a timeless favorite that never goes out of style.

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