chicken and dumplings recipe
The Best chicken and dumplings recipe
What I love most about this dish is how simple it is without sacrificing flavor. You don’t need fancy ingredients or hours in the kitchen to make something this comforting. Plus, it’s a great way to stretch a few chicken breasts into a meal that feeds the whole family. The broth is packed with protein, the veggies add fiber, and the dumplings—well, they’re just plain satisfying. It’s the kind of meal that makes everyone slow down at the table, and that’s always a win in my book.
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Classic Chicken and Dumplings
A comforting and hearty dish featuring tender shredded chicken in a savory broth with fluffy homemade dumplings. Perfect for a cozy family meal on a chilly day.
🥘Ingredients
- 1 lb boneless, skinless chicken breasts or thighs
- 8 cups chicken broth (low-sodium preferred)
- 1 medium onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 1 tsp dried thyme
- 1 tsp dried parsley
- 1 bay leaf
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- 2 tbsp butter or olive oil
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp salt
- 3 tbsp cold unsalted butter, cubed
- ¾ cup whole milk (or buttermilk)
- 2 tbsp fresh parsley, chopped (optional)
👨🍳Directions
-
1
In a large pot or Dutch oven, heat butter or olive oil over medium heat. Add diced onion, carrots, and celery. Sauté for 5-7 minutes until softened. -
2
Add minced garlic, thyme, parsley, salt, and pepper. Stir and cook for 1 minute until fragrant. -
3
Pour in chicken broth and add the bay leaf. Bring to a gentle boil. -
4
Add chicken breasts or thighs to the pot. Reduce heat to low, cover, and simmer for 15-20 minutes until the chicken is cooked through and tender. -
5
Remove the chicken from the pot and shred it using two forks. Set aside. -
6
While the chicken cooks, prepare the dumplings. In a mixing bowl, whisk together flour, baking powder, and salt. -
7
Add cold cubed butter to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs. -
8
Pour in milk and stir until just combined. Do not overmix. The dough should be slightly sticky. Fold in chopped parsley if using. -
9
Return the shredded chicken to the pot. Increase heat to medium-high and bring the broth to a gentle boil. -
10
Using a spoon or small ice cream scoop, drop spoonfuls of dumpling dough into the simmering broth. Space them evenly so they don’t stick together. -
11
Cover the pot and reduce heat to low. Simmer for 12-15 minutes without lifting the lid. The dumplings will puff up and cook through. -
12
Remove the bay leaf. Taste and adjust seasoning with salt and pepper if needed. Serve hot in bowls, ladling broth, chicken, and dumplings into each.
🔧Equipment
- Large pot or Dutch oven
- Mixing bowl
- Whisk
- Cutting board
- Knife
- Measuring cups and spoons
- Wooden spoon
- Ladle
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Chicken and Dumplings Works
❓ Frequently Asked Questions About Chicken and Dumplings
1. Can I use store-bought rotisserie chicken for chicken and dumplings?
Yes! Store-bought rotisserie chicken is a great time-saver. Simply shred the meat and add it to the broth during the last 10–15 minutes of cooking to heat through. This adds rich flavor without the extra prep work.
2. Why are my dumplings dense or tough instead of fluffy?
Dense dumplings usually happen if the dough is overmixed or if too much flour is added. Mix just until combined, and avoid kneading. Also, ensure the broth is at a gentle simmer—not a rolling boil—when adding the dumplings to prevent them from becoming tough.
3. Can I make chicken and dumplings ahead of time?
You can prep the components ahead, but dumplings are best cooked fresh. Make the broth and shred the chicken in advance, then refrigerate. When ready to serve, reheat the broth, add the chicken, and drop in the dumpling dough to cook. Avoid freezing cooked dumplings, as they can become gummy.
4. What’s the best way to thicken the broth if it’s too thin?
If your broth is too thin, mix 1–2 tablespoons of cornstarch or all-purpose flour with cold water to create a slurry, then stir it into the simmering broth. Alternatively, let the dish simmer uncovered for 10–15 minutes to reduce slightly. Avoid adding raw flour directly, as it can clump.
5. Can I use biscuit dough instead of homemade dumplings?
Yes, you can use refrigerated biscuit dough in a pinch. Cut the biscuits into quarters and drop them into the simmering broth. However, they’ll have a slightly different texture (softer and less pillowy) compared to traditional dumplings. For best results, stick to homemade dumpling dough.
