Nothing beats a warm bowl of homemade Chicken and Dumplings when you’re craving comfort food. Tender shredded chicken, hearty vegetables, and fluffy dumplings simmer together in a rich, creamy broth that feels like a hug in a bowl. This easy-to-follow recipe is perfect for cozy weeknight dinners, chilly evenings, or Sunday family suppers.
Ingredients
| Ingredient | Quantity |
|---|---|
| Butter | 2 tablespoons |
| Olive oil | 1 tablespoon |
| Onion, diced | 1 |
| Carrots, peeled and sliced | 2 |
| Celery stalks, chopped | 2 |
| Garlic cloves, minced | 3 |
| Chicken broth | 6 cups |
| Bay leaf | 1 |
| Dried thyme | 1 teaspoon |
| Black pepper | 1/2 teaspoon |
| Salt (adjust to taste) | 1/2 teaspoon |
| Cooked chicken, shredded (rotisserie works) | 3 cups |
| Heavy cream or half-and-half | 1/2 cup |
| All-purpose flour (optional, for thickening) | 2 tablespoons |
| For the Dumplings: | |
| All-purpose flour | 2 cups |
| Baking powder | 1 tablespoon |
| Salt | 1/2 teaspoon |
| Butter, melted | 2 tablespoons |
| Milk | 3/4 cup |
| Fresh parsley, chopped (optional) | 2 tablespoons |
Instructions
- Sauté vegetables: In a large Dutch oven, melt butter with olive oil over medium heat. Add onion, carrots, and celery and cook for 5 minutes until softened. Stir in garlic and cook for another minute.
- Build the broth: Pour in chicken broth, add bay leaf, thyme, salt, and pepper. Bring to a simmer and cook 10 minutes.
- Optional thickening: Whisk flour into heavy cream until smooth, then stir into the simmering soup. Cook 5 more minutes until slightly thickened.
- Add chicken: Stir in shredded chicken and reduce heat to low while preparing dumplings.
- Make dumplings: In a bowl, mix flour, baking powder, salt, melted butter, milk, and parsley until dough forms. Do not overmix.
- Cook dumplings: Drop 2-tablespoon spoonfuls of dough onto the simmering soup. Cover tightly and cook 15 minutes without lifting the lid. Dumplings should be light, fluffy, and cooked through.
- Finish & serve: Remove bay leaf, taste, and adjust seasoning. Serve hot, sprinkled with extra parsley if desired.
Why This Recipe Works
- Fluffy dumplings: Baking powder ensures light, tender dumplings that puff up perfectly.
- Velvety broth: Cream and flour give the soup a rich, comforting texture.
- Quick shortcut: Rotisserie chicken saves time without sacrificing flavor.
Tips
- Keep the pot covered while dumplings cook—steam is essential for fluffiness.
- Add frozen peas in the last 5 minutes for extra color and sweetness.
- Use chicken thighs if cooking from scratch for a richer flavor.
Storage
- Refrigerate leftovers in an airtight container for up to 3 days.
- Reheat gently on the stovetop, adding extra broth or cream if dumplings absorb too much liquid.
- Not ideal for freezing as dumplings may change texture.
FAQs
- Can I use canned biscuits for dumplings? Yes—cut them into quarters and drop into simmering soup.
- Can I make this in a slow cooker? Yes—cook broth and vegetables 4 hours on high, then add dumplings during the last 30 minutes.
- Can I make it dairy-free? Substitute coconut milk or omit cream; the soup will still be delicious.
Estimated Nutrition
~410 kcal per serving (estimate)
This Chicken and Dumplings recipe is the ultimate comfort food classic—warm, hearty, and loved by the whole family.
