Chicken And Dumplings Recipe – A Cozy Classic for Busy Weeknights

Chicken and Dumplings Recipe is the kind of dish that wraps you up in a big warm hug—without making you change out of your leggings. Whether you’re chasing picky kids around the house, juggling Zoom calls, or just too tired to overthink dinner, this one-pot wonder is your shortcut to soul-soothing comfort. The chicken is tender, the veggies are flavorful, and those dumplings? Soft, pillowy clouds of carb-y joy. This Chicken and Dumplings Recipe doesn’t require fancy ingredients or five pots—it’s all about simple, feel-good food that actually tastes like home. And hey, if you’ve got leftovers (big if), it’s even better the next day.

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What is Chicken And Dumplings Recipe?

Chicken and Dumplings Recipe is a hearty American comfort food that combines shredded chicken, aromatic vegetables, and tender dumplings simmered right in a savory broth. Think of it as a cozy soup-meets-stew that lands somewhere between a hug and a hot meal. The roots of this dish trace back to Southern kitchens, where frugal ingredients were transformed into something warm and satisfying.

While every family seems to have their own twist (granny used canned biscuits, didn’t she?), this version sticks to easy pantry staples and basic techniques. No need for culinary gymnastics—just chop, stir, and drop those dumplings in. The result? A bowl of homey goodness that’ll have you going back for seconds before the ladle hits the sink.

Reasons to Try Chicken And Dumplings Recipe

Let’s be honest—life is already busy enough without overthinking dinner. That’s why this Chicken and Dumplings Recipe is the kind of low-stress, high-reward meal that’s just begging for a spot in your weekly rotation. First, it’s a one-pot dish (translation: fewer dishes to scrub later). Second, it uses everyday ingredients that you probably already have in your fridge and pantry. Third, it feeds a crowd—or leaves you with leftovers that taste even better the next day.

It’s also incredibly forgiving. Forgot the parsley? No biggie. Want to throw in some peas? Go for it. Whether you’re feeding toddlers, teens, or just yourself with a glass of wine and a fuzzy blanket, this dish checks all the boxes: easy, hearty, budget-friendly, and straight-up delicious.

Ingredients Needed to Make Chicken And Dumplings Recipe

For the Chicken Soup:

• 4 bone-in, skin-on chicken thighs or 2 boneless chicken breasts
• 2 carrots, sliced
• 2 celery stalks, diced
• 1 onion, diced
• 3 cloves garlic, minced
• 6 cups chicken broth
• 1 bay leaf
• 1 tsp dried thyme or 2 tsp fresh thyme
• 2 tbsp butter or olive oil
• Salt and pepper to taste

For the Dumplings:

• 1 ½ cups all-purpose flour
• 1 tbsp baking powder
• ½ tsp salt
• ¾ cup milk
• 2 tbsp butter, melted
• Fresh parsley, chopped (optional)

Instructions to Make Chicken And Dumplings Recipe

This step by step Chicken and Dumplings Recipe guide will walk you through each stage like you’re cooking side by side with a friend. Whether you’re new to the kitchen or just need a dinner that doesn’t require a culinary degree, these detailed instructions are here to make sure your dumplings come out fluffy, your broth is rich, and your chicken is fall-apart tender. Let’s get cooking!

Step 1: Sauté the Aromatics

In a large, heavy-bottomed pot (like a Dutch oven), heat 2 tablespoons of butter or olive oil over medium heat. Once it melts, toss in your diced onion, sliced carrots, diced celery, and minced garlic.

Cook for about 6–8 minutes, stirring occasionally. You’re looking for the onions to turn translucent and the carrots and celery to soften just a bit. This early stage builds the flavorful base for your broth. Think of it as setting the scene—without this step, your soup might taste flat. If you want to dive deeper into veggie prep, our Healthy Sautéed Vegetables guide has some helpful slicing and timing tips.

Step 2: Build the Broth & Cook the Chicken

Add your chicken (either 4 bone-in thighs or 2 boneless breasts) right into the pot with the vegetables. Pour in 6 cups of chicken broth, and drop in 1 bay leaf and the thyme. Add a generous pinch of salt and pepper, too. Bring the whole thing to a boil.

Once boiling, reduce the heat to low, cover the pot, and let it simmer for 25–30 minutes. The chicken will slowly become fork-tender and absorb all the goodness from the broth. If you’re using boneless chicken, it may cook slightly faster—so check around the 20-minute mark. For broth options and swaps (like using bone broth or veggie broth), see our tips in the One Pot Creamy Vegetable Soup.

Step 3: Shred the Chicken

Remove the chicken from the pot using tongs and place it on a cutting board. Let it cool for a few minutes—trust me, you don’t want to handle it piping hot unless you’re trying to impress your bandaid collection.

Discard any skin or bones, then shred the meat into bite-sized pieces using two forks. Add the shredded chicken right back into the simmering soup. This step is where things really start coming together. You’ve got the flavor-packed broth and tender chicken now ready to marry with the dumplings.

Step 4: Make the Dumpling Dough

While the soup is gently bubbling, it’s time to whip up the dumplings. In a mixing bowl, whisk together 1½ cups of all-purpose flour, 1 tablespoon baking powder, and ½ teaspoon salt. This dry mix gives the dumplings their lift.

Pour in ¾ cup of milk and 2 tablespoons of melted butter, then stir just until combined. If you’re feeling fancy, add some chopped fresh parsley for a little color and freshness. Don’t overmix here—this is where soft dumplings are made or ruined. A few lumps are okay. If you need a gluten-free option, visit our Ingredient Substitutions guide (many tips work here too).

Step 5: Drop in the Dumplings – No Peeking!

Using a spoon or small scoop, drop rounded spoonfuls of dough directly into the simmering soup. They should be about the size of a heaping tablespoon—don’t stress about perfect shapes.

Cover the pot with a tight-fitting lid and let the dumplings steam for 15–20 minutes. Keep the heat low so the broth simmers gently, and whatever you do, do not lift the lid. The steam is what makes them puff up into soft, cloud-like perfection. Stirring or peeking too soon can lead to dense, chewy dumplings, and nobody wants that. For more one-pot success tips, check out our One Pan Healthy Ground Beef Pasta.

Step 6: Final Touches & Serve

Once the dumplings are cooked through, remove the lid and check their doneness by inserting a toothpick—if it comes out clean, they’re ready. Remove the bay leaf (it did its job) and give everything a gentle stir. Sprinkle with more chopped parsley if you’re feeling fancy.

Ladle the soup and dumplings into bowls and serve hot. Pair it with some crusty bread or a simple glazed carrot side for a complete comfort meal.

What to Serve with Chicken And Dumplings Recipe

Chicken And Dumplings Recipe really doesn’t need much of a sidekick—it’s a whole meal on its own. But if you’re feeding a hungry crew or just love a little variety on your plate, here are some simple pairings that won’t steal the spotlight. A crisp green salad with a light vinaigrette helps balance the richness. Need more comfort? Try Glazed Carrots or roasted green beans. And of course, if you’re feeling extra indulgent (and we support that), a slice of Sweet Potato Crunch Casserole or warm cornbread is never a bad idea. Just don’t forget the wine—or sweet tea if you’re channeling your Southern roots.

Key Tips for Making Chicken And Dumplings Recipe

Here’s how to make sure your Chicken And Dumplings Recipe hits all the right notes:

1. Use dark meat if you can. Chicken thighs bring more flavor and stay juicy—even after simmering.
2. Don’t peek while the dumplings cook. Steam is your friend here, and lifting the lid too soon can make the dumplings dense.
3. Go easy on the salt. Broth can be salty, so taste before seasoning.
4. Short on time? Use rotisserie chicken and reduce cook time.
5. Add a cornstarch slurry if you want a thicker broth (just mix 1 tbsp cornstarch with 2 tbsp water and stir it in before adding dumplings).
6. Customize away. Toss in peas, corn, or chopped spinach toward the end for a veggie boost.
7. Don’t overwork the dough. Stir just until combined. You want light, tender dumplings, not bread balls.

Storage and Reheating Tips Chicken And Dumplings Recipe

Leftovers? You lucky human. Store any extra Chicken And Dumplings Recipe in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop over low heat, adding a splash of water or broth if the soup thickens too much. Microwave works too—just be sure to cover it and use medium power to avoid gummy dumplings. If you’re thinking of freezing it, freeze the soup without the dumplings. They don’t freeze well and tend to turn into weird mush upon thawing. Make a fresh batch of dumplings when you reheat, and it’ll be as good as new.

FAQs

Can I make this Chicken And Dumplings Recipe gluten-free?
Yep! Just swap in a good 1:1 gluten-free flour blend for both the soup and dumplings.

Can I use pre-cooked chicken?
Absolutely. Rotisserie chicken or leftover baked chicken works great. Just reduce simmer time and add the chicken before the dumplings go in.

How do I know when dumplings are done?
Stick a toothpick in one—if it comes out clean and the dumpling isn’t gooey inside, you’re good to go.

Can I double the recipe?
Sure thing, just use a large enough pot and maybe make the dumplings in batches so they all cook evenly.

Final Thoughts

Chicken And Dumplings Recipe is more than just dinner—it’s comfort in a bowl, made with ingredients you probably already have. It’s the kind of meal that turns an ordinary night into something a little cozier, a little homier. Whether it’s snowing outside or just one of “those days,” this recipe has your back. So go ahead, whip up a pot tonight and savor every fluffy, broth-soaked bite. And when you’re ready for more feel-good, one-pot dinners, swing by our Creamy Vegetable Soup or Cheesy Hamburger Potato Soup—you’ll thank yourself later.

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