There’s something undeniably magical about a steaming bowl of chicken and dumplings on a chilly evening. This classic comfort food brings together tender chicken, a rich and velvety broth, and pillowy-soft dumplings that practically melt in your mouth. It’s the kind of dish that wraps you in a warm hug from the inside out.
Easy chicken and dumplings is a timeless one-pot meal that transforms simple ingredients into something extraordinarily satisfying. Whether you’re cooking for a busy weeknight dinner, a cozy Sunday supper, or looking to use up leftover chicken, this recipe delivers every single time. The best part? You don’t need to be an experienced cook to master it. With straightforward steps and pantry-friendly ingredients, you’ll have a restaurant-quality dish on your table in under an hour.
This homemade chicken and dumplings recipe is perfect for feeding hungry families, impressing dinner guests, or simply treating yourself to a bowl of pure comfort. It’s hearty enough to serve as a complete meal and versatile enough to adapt to whatever ingredients you have on hand.
History / Background
Chicken and dumplings is deeply rooted in American culinary tradition, particularly in the Southern United States, though similar dishes exist across many cultures worldwide. The recipe emerged as a practical way for home cooks to stretch ingredients during economically challenging times, transforming a single chicken into a hearty meal that could feed an entire family.
The dish likely evolved from European stews and potpies that early settlers brought to America. In the South, chicken and dumplings became a Sunday dinner staple, often prepared after church services. Families would use chickens from their own backyard coops, creating rich broths from scratch and rolling out simple dough dumplings by hand.
The beauty of chicken and dumplings lies in its regional variations. Southern-style versions typically feature flat, noodle-like dumplings that resemble thick pasta, while Northern and Midwestern interpretations often use fluffy, biscuit-style dumplings that float atop a creamy broth. Some families prefer a thicker, gravy-like consistency, while others enjoy a brothier soup.
During the Great Depression, this dish gained even more popularity as an economical way to feed large households. The ingredients were accessible and affordable—flour, chicken, vegetables, and basic seasonings could create a filling meal that provided warmth and sustenance. Today, chicken and dumplings remains a beloved comfort food that connects us to generations past while continuing to evolve in modern kitchens.
Why You’ll Love This Recipe
This easy chicken and dumplings recipe strikes the perfect balance between authentic homemade flavor and practical weeknight cooking. It’s the kind of recipe that makes you look like a culinary superstar without requiring hours in the kitchen or complicated techniques.
Here’s why this recipe will become your new favorite:
- Incredibly comforting – The creamy, savory broth combined with tender chicken and fluffy dumplings creates the ultimate cozy meal
- Budget-friendly – Uses affordable, everyday ingredients that won’t break the bank
- One-pot wonder – Minimal cleanup means more time enjoying your meal and less time scrubbing dishes
- Family-approved – Even picky eaters love this classic dish; it’s mild enough for kids yet flavorful enough for adults
- Customizable – Easily adapt the recipe to your preferences, dietary needs, or whatever vegetables you have in the fridge
- Make-ahead friendly – Perfect for meal prep, and the flavors actually improve overnight
- Crowd-pleaser – Makes generous portions, ideal for potlucks, family gatherings, or feeding a crowd
- Satisfying and filling – This hearty dish keeps you full and satisfied without feeling heavy
- Quick cooking time – Ready in under an hour from start to finish
- Freezer-friendly – Double the batch and freeze portions for easy future meals
Ingredient Notes
Understanding your ingredients helps you make smart substitutions and adjustments while ensuring the best possible results.
Chicken: Boneless, skinless chicken breasts or thighs work beautifully. Thighs provide more flavor and stay moist, while breasts are leaner. Rotisserie chicken is an excellent time-saver—simply shred and add toward the end. You can also use leftover cooked chicken.
Chicken broth: The foundation of your dish. Use low-sodium broth so you can control the salt level. For richer flavor, substitute half the broth with chicken stock. Homemade broth takes this dish to the next level if you have time.
All-purpose flour: Creates the dumpling dough and helps thicken the broth. For gluten-free versions, use a 1:1 gluten-free flour blend, though texture may vary slightly.
Baking powder: The secret to light, fluffy dumplings. Make sure it’s fresh—old baking powder won’t provide proper lift.
Milk: Adds richness to the dumplings. Whole milk creates the tenderest dumplings, but 2% works well too. For dairy-free options, use unsweetened almond or oat milk.
Butter: Provides flavor and helps create a silky broth. Unsalted butter gives you better control over seasoning. Olive oil can substitute if needed.
Vegetables: Carrots, celery, and onions form the classic aromatic base. Frozen mixed vegetables work in a pinch. Feel free to add peas, corn, or green beans for extra nutrition and color.
Seasonings: Garlic, thyme, bay leaves, salt, and pepper create the classic flavor profile. Poultry seasoning or sage adds a beautiful depth. Fresh herbs elevate the dish, but dried herbs work perfectly fine.
Heavy cream (optional): Creates an extra-luxurious, creamy broth. Substitute with half-and-half or additional milk if you prefer a lighter version.
Equipment Needed
Having the right tools makes cooking easier and more enjoyable. Here’s what you’ll need for this chicken and dumplings recipe:
- Large Dutch oven or heavy-bottomed pot (5-6 quarts) – Essential for even heat distribution and enough space for dumplings to expand
- Sharp chef’s knife – For dicing vegetables and cutting chicken
- Cutting board – Preferably separate boards for vegetables and raw chicken
- Measuring cups and spoons – For accurate ingredient measurements
- Mixing bowl – Medium-sized bowl for preparing dumpling batter
- Wooden spoon or silicone spatula – For stirring without scratching your pot
- Ladle – Makes serving easier and more elegant
- Kitchen tongs – Helpful for handling chicken pieces
- Whisk – For creating a smooth dumpling batter
- Spoon or small cookie scoop – For dropping uniform dumpling portions
Easy Chicken and Dumplings Recipe
- Total Time: 55 minutes
- Yield: 6-8 servings 1x
- Diet: Vegetarian
Description
This easy chicken and dumplings recipe features tender chicken, fresh vegetables, and fluffy homemade dumplings in a rich, creamy broth. A classic comfort food that’s perfect for family dinners and cozy nights at home.
Ingredients
For the Chicken and Broth:
- 1½ pounds boneless, skinless chicken breasts or thighs
- 6 cups low-sodium chicken broth
- 3 tablespoons unsalted butter
- 1 medium onion, diced
- 3 medium carrots, peeled and sliced
- 3 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme (or 1 tablespoon fresh)
- 2 bay leaves
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ½ cup heavy cream (optional, for extra creaminess)
- ⅓ cup all-purpose flour (for thickening)
- ½ cup cold water
For the Dumplings:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- ¾ cup whole milk
- 3 tablespoons melted butter
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
- Prepare the chicken base: In a large Dutch oven or heavy pot, melt 3 tablespoons butter over medium heat. Add diced onion, carrots, and celery. Sauté for 5-7 minutes until vegetables soften and onion becomes translucent. Add minced garlic and cook for another minute until fragrant.
- Add chicken and broth: Place chicken breasts or thighs into the pot. Pour in the chicken broth, then add thyme, bay leaves, salt, and pepper. Bring the mixture to a boil over high heat, then reduce to medium-low and simmer for 20-25 minutes until chicken is cooked through and tender.
- Shred the chicken: Using tongs, carefully remove the cooked chicken from the pot and transfer to a cutting board. Let it cool for a few minutes, then shred or dice into bite-sized pieces. Set aside.
- Thicken the broth: In a small bowl, whisk together ⅓ cup flour and ½ cup cold water until completely smooth with no lumps. Slowly pour this slurry into the simmering broth while stirring constantly. Continue stirring for 3-4 minutes until the broth thickens to your desired consistency. Stir in heavy cream if using.
- Make the dumpling batter: While the broth simmers, prepare the dumplings. In a mixing bowl, whisk together 2 cups flour, baking powder, and salt. Add milk, melted butter, and parsley (if using). Stir just until combined—the batter should be thick and slightly lumpy. Don’t overmix or dumplings will be tough.
- Add dumplings: Return shredded chicken to the pot. Make sure the broth is at a gentle simmer (not a rolling boil). Using a spoon or small cookie scoop, drop rounded tablespoons of dumpling batter onto the surface of the simmering broth, spacing them slightly apart. You should get about 12-16 dumplings.
- Cook the dumplings: Cover the pot with a lid and simmer on low heat for 15-18 minutes without lifting the lid. The dumplings need steam to cook properly, so resist the urge to peek! They’re done when they’ve puffed up and a toothpick inserted into the center comes out clean.
- Finish and serve: Remove the bay leaves. Taste and adjust seasoning with additional salt and pepper if needed. Let the chicken and dumplings rest for 5 minutes before serving—this allows the broth to thicken slightly more. Ladle into bowls, making sure each serving gets plenty of chicken, vegetables, and dumplings. Garnish with fresh parsley if desired.
Notes
- Dumpling texture: For fluffier dumplings, don’t overmix the batter. For denser, more traditional Southern-style dumplings, roll out the dough and cut into strips instead.
- Broth consistency: If your broth is too thin, make additional flour slurry. If too thick, add more broth or water.
- Chicken alternatives: Rotisserie chicken is a fantastic shortcut—use 3-4 cups shredded meat and skip the initial cooking time.
- Make it creamier: Add up to 1 cup heavy cream for an ultra-rich, velvety broth.
- Herb variations: Try adding fresh rosemary, sage, or dill for different flavor profiles.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner, Soup
- Method: Stovetop
- Cuisine: American, Southern
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 385
- Sugar: 4g
- Sodium: 820mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 95mg
Nutrition information is approximate and calculated per serving based on 8 servings. Values may vary depending on specific ingredients and portion sizes.
Tips & Variations
Creamy Southern-Style: Add an extra cup of heavy cream and use cream of chicken soup for an ultra-rich, restaurant-style version.
Herby and Fresh: Stir in fresh herbs like dill, rosemary, or sage during the last few minutes of cooking for a brightness that cuts through the richness.
Vegetable-Loaded: Add frozen peas, corn, green beans, or diced potatoes to boost nutrition and create a more substantial meal.
Spicy Kick: Add red pepper flakes, cayenne pepper, or diced jalapeños to the broth for those who like a little heat.
Slow Cooker Version: Brown vegetables in a skillet, then transfer everything to a slow cooker with chicken and broth. Cook on low for 6-7 hours, shred chicken, thicken broth, then add dumplings and cook on high for 30 minutes with the lid on.
Instant Pot Method: Pressure cook chicken with vegetables and broth for 10 minutes, shred chicken, switch to sauté mode, thicken broth, then add dumplings and pressure cook for 3 minutes with quick release.
Drop Biscuit Style: Add extra baking powder and a touch of sugar to the dumpling batter for a sweeter, more biscuit-like texture.
Whole Wheat Option: Substitute half the all-purpose flour with whole wheat flour in the dumplings for added nutrition and a nuttier flavor.
Pro Chef Tips
Don’t skip the vegetable sauté: Taking time to properly sauté your aromatics in butter builds a flavor foundation that makes your entire dish taste more complex and restaurant-quality.
Shred, don’t cube: Shredded chicken absorbs more flavor from the broth and creates a better texture throughout the dish compared to uniform cubes.
Control your heat: Keep the broth at a gentle simmer, never a rolling boil, especially when cooking dumplings. High heat will make them tough and gummy instead of tender and fluffy.
Use the right consistency for dumplings: Your dumpling batter should be thick like biscuit dough, not pourable like pancake batter. If you can pour it, add more flour a tablespoon at a time.
Steam is essential: Once you drop the dumplings in, keep that lid on! Opening it releases the steam needed for properly cooked, fluffy dumplings.
Layer your seasoning: Season at multiple stages—when sautéing vegetables, when adding broth, and again at the end. This creates depth rather than one-dimensional saltiness.
Fresh cracked pepper makes a difference: Use freshly ground black pepper at the end of cooking for a more vibrant, pronounced pepper flavor.
Let it rest: Allowing your chicken and dumplings to sit for 5-10 minutes after cooking lets the starches finish absorbing liquid, resulting in a better consistency.
Common Mistakes to Avoid
Overmixing dumpling batter: This is the number one mistake that leads to tough, dense dumplings. Stir just until ingredients come together—lumps are perfectly fine and actually desirable.
Lifting the lid while dumplings cook: Every time you open the lid, you release steam and drop the temperature, which prevents dumplings from cooking properly. Trust the process and leave it covered for the full cooking time.
Using a rolling boil: Aggressive boiling breaks apart your dumplings and makes the chicken tough. Always maintain a gentle simmer, especially once dumplings are added.
Not thickening the broth enough: Chicken and dumplings should have a gravy-like consistency, not a thin soup. Take time to properly thicken your broth with the flour slurry before adding dumplings.
Adding cold liquid too quickly: When making your flour slurry or adding cream, incorporate it slowly while stirring constantly to prevent lumps and maintain smooth texture.
Overcrowding with dumplings: Leave space between each dumpling when dropping them in—they’ll expand as they cook and need room to properly steam.
Skipping the resting time: Serving immediately results in a thinner, less cohesive dish. That 5-minute rest allows everything to come together perfectly.
Storage & Meal Prep
Refrigerator storage: Store leftover chicken and dumplings in an airtight container in the refrigerator for up to 4 days. The dumplings will continue to absorb liquid, so the dish will thicken considerably. You may need to add a splash of chicken broth when reheating.
Reheating instructions: Reheat gently on the stovetop over low heat, stirring occasionally and adding extra broth as needed to loosen the consistency. Microwave individual portions in 1-minute intervals, stirring between each, until heated through. Avoid high heat, which can make dumplings rubbery.
Portion control: Divide into individual containers for easy grab-and-go lunches throughout the week. This is perfect for meal prep Sundays.
Thickening over time: It’s completely normal for the dish to become very thick after refrigeration as the dumplings absorb liquid. Simply stir in ½ to 1 cup of chicken broth when reheating to restore the desired consistency.
Best practices: Let the dish cool to room temperature before refrigerating, but don’t leave it out for more than 2 hours to maintain food safety.
Make-Ahead & Freezer Notes
Make-ahead strategy: You can prepare the chicken and broth base up to 2 days in advance. Store in the refrigerator, then reheat and add fresh dumplings when ready to serve. This actually enhances the flavor as the ingredients have more time to meld.
Freezing the complete dish: Chicken and dumplings can be frozen for up to 3 months, though the dumpling texture will change slightly upon thawing. They’ll be softer and may break apart more easily, but the flavor remains excellent.
Best freezing method: Cool completely, then transfer to freezer-safe containers or heavy-duty freezer bags. Remove as much air as possible to prevent freezer burn. Label with the date and contents.
Freezing without dumplings: For best texture, freeze only the chicken and broth base without dumplings. When ready to serve, thaw, reheat, and make fresh dumplings. This gives you the best of both worlds—convenience and perfect texture.
Thawing instructions: Transfer from freezer to refrigerator and thaw overnight (about 24 hours). Never thaw at room temperature.
Reheating from frozen: You can reheat from frozen in a covered pot on low heat, stirring occasionally and adding extra broth as needed. This will take about 30-40 minutes. For faster results, thaw first.
Freezing raw dumplings: Drop unbaked dumplings onto a parchment-lined baking sheet and freeze until solid, then transfer to a freezer bag. Cook them directly from frozen by adding 5-7 extra minutes to the cooking time.
Serving Suggestions
Chicken and dumplings is a complete meal on its own, but these accompaniments take your dinner to the next level:
Breads: Serve with warm, buttery biscuits, cornbread, or crusty French bread for soaking up every drop of that delicious broth. Garlic bread adds a nice flavor contrast.
Salads: A crisp green salad with a light vinaigrette cuts through the richness beautifully. Try a simple mixed greens salad, Caesar salad, or a tangy coleslaw for textural contrast.
Vegetables: Roasted Brussels sprouts, green beans almondine, or steamed broccoli add color and nutrition to your plate. Glazed carrots complement the flavors nicely.
Cranberry sauce: A dollop of cranberry sauce on the side provides a sweet-tart contrast that’s surprisingly delicious with the savory broth.
Pickles: Bread and butter pickles or dill pickles add a bright, acidic element that balances the creamy richness.
Beverages: Pair with iced sweet tea, lemonade, or a crisp white wine like Chardonnay or Sauvignon Blanc. For non-alcoholic options, try sparkling water with lemon or apple cider.
Garnishes: Finish each bowl with fresh chopped parsley, chives, or a sprinkle of fresh cracked black pepper for restaurant-worthy presentation.
FAQs Section
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are actually preferred by many cooks because they stay moist and tender, adding more flavor to the broth. Use boneless, skinless thighs for easiest preparation, or bone-in thighs for even richer flavor (just remove bones before shredding).
Why are my dumplings tough or gummy?
The most common cause is overmixing the batter. Stir just until ingredients are combined—lumps are fine! Also make sure you’re cooking them at a gentle simmer with the lid on, not a rolling boil. Lifting the lid during cooking also prevents proper steaming.
Can I make this gluten-free?
Yes! Use a 1:1 gluten-free flour blend for both the dumplings and the thickening slurry. The texture will be slightly different but still delicious. Make sure your baking powder and broth are certified gluten-free as well.
How do I make the broth creamier?
Add heavy cream, half-and-half, or even cream cheese for extra richness. Start with ½ cup and add more to taste. You can also use cream of chicken soup as part of your liquid base for a shortcut to creamy texture.
Can I use store-bought rotisserie chicken?
This is one of the best shortcuts for this recipe! Use 3-4 cups of shredded rotisserie chicken and add it after thickening the broth. You’ll skip the initial chicken cooking time, making this a 30-minute meal.
My broth is too thick/thin—how do I fix it?
If too thick, simply stir in additional chicken broth or water, ¼ cup at a time, until you reach desired consistency. If too thin, make another small flour slurry (2 tablespoons flour mixed with 3 tablespoons cold water) and stir it in, simmering for a few minutes to thicken.
How many dumplings should I make?
The recipe yields about 12-16 dumplings depending on size. If you want more dumplings, make a 1.5x batch of the dumpling batter. Just make sure your pot is large enough and has sufficient liquid to steam them properly.
Conclusion
This easy chicken and dumplings recipe proves that comfort food doesn’t have to be complicated. With simple ingredients, straightforward techniques, and about an hour of your time, you can create a meal that warms both body and soul. Whether you’re feeding your family on a busy weeknight, meal prepping for the week ahead, or looking for the perfect dish to bring to a potluck, this recipe delivers every single time.
The beauty of homemade chicken and dumplings lies in its versatility—make it yours by adjusting vegetables, playing with herbs, or experimenting with different dumpling styles. Each bowl is a reminder that the best meals are often the simplest ones, made with love and enjoyed with the people who matter most.
I’d love to hear how your chicken and dumplings turned out! Drop a comment below sharing your experience, any creative variations you tried, or questions you might have. And don’t forget to save this recipe to your Pinterest boards so you can find it again whenever that craving for comfort food strikes. Happy cooking!
