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
Scale
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