Chicken and Dumplings

I made chicken and dumplings for the first time on a snowy evening when I wanted something that felt like a hug in a bowl so I dug into my pantry and used what I had on hand—chicken broth, flour, and a few veggies. And when the dumplings puffed up in the steamy broth and I scooped up that first bite of tender chicken and soft dough I knew I had found the ultimate comfort food.

Now it’s the meal I reach for when I need something filling, cozy, and simple because the rich broth and fluffy dumplings never fail to warm everyone up and the best part is it comes together in just one pot which means fewer dishes and more time to enjoy.

Ingredients

• Here’s what I use for this recipe. You can always make substitutions if you prefer!
• Chicken breast or thighs – The hearty base of the soup providing protein and flavor.
• Chicken broth – Adds depth and becomes the savory base for the entire dish.
• Onion – Delivers sweetness and savory depth to the broth.
• Carrots – Bring color and natural sweetness to the stew.
• Celery – Adds freshness and a bit of crunch.
• Garlic – Gives a warm background note that enhances the flavor.
• All-purpose flour – Used to thicken the broth and create the dumplings.
• Baking powder – Helps the dumplings rise and stay fluffy.
• Milk – Adds moisture to the dumpling dough and richness to the broth.
• Butter – Adds richness to the dumplings and a silky finish to the soup.
• Salt and black pepper – Essential seasonings throughout the recipe.
• Fresh parsley – For a burst of freshness at the end.

Tools You’ll Need

• Large pot or Dutch oven – For simmering the chicken and broth all in one place.
• Cutting board and knife – For prepping all the veggies and chicken pieces.
• Mixing bowl – To mix the dumpling dough quickly and easily.
• Wooden spoon or spatula – To stir the pot without damaging the dumplings.
• Whisk – To help combine flour and liquids smoothly.
• Ladle – To serve the finished stew into bowls with plenty of broth and dumplings.

Instructions

Step 1:

I start by heating a bit of butter in a large pot over medium heat then I sauté the onion, carrots, celery, and garlic until they’re soft and fragrant about 5 minutes.

Step 2:

I add the chicken broth and bring everything to a gentle boil then I stir in the raw chicken and let it simmer uncovered for about 15 minutes or until the chicken is fully cooked.

Step 3:

Once the chicken is cooked I remove it from the pot and shred it into bite-sized pieces then I return it to the simmering broth.

Step 4:

While the soup continues to simmer I whisk together flour, baking powder, salt, melted butter, and milk in a bowl to create a sticky dumpling dough.

Step 5:

I drop small spoonfuls of dough into the broth making sure to space them apart since they’ll expand as they cook.

Step 6:

I reduce the heat to low, cover the pot, and let the dumplings steam for about 15 minutes until they’re puffed up and cooked through.

Step 7:

Finally I season the dish with salt and pepper to taste and sprinkle with chopped fresh parsley before serving.

Tips

If I want to save time I use leftover rotisserie chicken or even pre-cooked shredded chicken. You can add peas or corn for more texture and color and if you like your broth creamier stir in a splash of heavy cream or evaporated milk at the end. Just don’t lift the lid while the dumplings are steaming—they need that trapped heat to rise properly.

Ways to Serve

Chicken and dumplings is perfect as a one-bowl meal but I sometimes serve it with a side of green beans or a light salad for balance. It also pairs beautifully with fresh biscuits or cornbread for soaking up any leftover broth.

Frequently Asked Questions

Can I make Chicken and Dumplings ahead of time?

Yes make the broth and chicken ahead but cook the dumplings just before serving for best texture.

Can I freeze Chicken and Dumplings?

You can freeze the broth and chicken but dumplings are best made fresh since they may become mushy after thawing.

Can I use biscuit dough for Chicken and Dumplings?

Yes canned biscuit dough works in a pinch just cut it into smaller pieces before dropping it into the broth.

What’s the best chicken to use for Chicken and Dumplings?

Boneless thighs are flavorful and tender but breasts also work well for a leaner version.

See You in the Kitchen

I hope this chicken and dumplings recipe becomes one of your go-to comfort meals like it has for me because it’s simple satisfying and brings all the warmth you need in a bowl. Let me know how it turns out or tag me if you give it a try I’d love to see your version!

Happy Cooking!

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