Chicken and Dumplings
A bowl of classic Chicken and Dumplings is the ultimate comfort food.
Tender chicken, hearty vegetables, and pillowy dumplings simmer together in a rich, creamy broth.
This homemade recipe is cozy, filling, and perfect for chilly evenings or Sunday suppers.
Author: deesviral
Cuisine: American Southern
Category: Dinner / Comfort Food
Yield: 6 servings
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Ingredients
For the Soup Base:
2 tablespoons butter
1 tablespoon olive oil
1 onion, diced
2 carrots, peeled and sliced
2 celery stalks, chopped
3 cloves garlic, minced
6 cups chicken broth
1 bay leaf
1 teaspoon dried thyme
1/2 teaspoon black pepper
1/2 teaspoon salt (adjust to taste)
3 cups cooked chicken, shredded (rotisserie works great)
1/2 cup heavy cream or half-and-half
2 tablespoons all-purpose flour (to thicken, optional)
For the Dumplings:
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons butter, melted
3/4 cup milk
2 tablespoons fresh parsley, chopped (optional)
Instructions
Sauté vegetables: In a large Dutch oven, melt butter with olive oil. Add onion, carrots, and celery. Cook until softened, about 5 minutes. Stir in garlic and cook 1 minute more.
Build broth: Add chicken broth, bay leaf, thyme, salt, and pepper. Bring to a simmer and let cook for 10 minutes.
Thicken (optional): Whisk flour into heavy cream until smooth, then stir into the soup base. Simmer 5 minutes until slightly thickened.
Add chicken: Stir in shredded chicken and reduce heat to low while preparing dumplings.
Make dumplings: In a bowl, combine flour, baking powder, salt, melted butter, milk, and parsley. Mix just until dough forms—do not overmix.
Cook dumplings: Drop spoonfuls of dough (about 2 tablespoons each) onto the simmering soup. Cover the pot tightly and cook for 15 minutes without lifting the lid. Dumplings should be puffed and cooked through.
Finish & serve: Remove bay leaf, taste and adjust seasoning. Serve hot, with extra parsley sprinkled on top if desired.
Why This Recipe Works
Fluffy dumplings: Baking powder ensures they rise into light, tender pillows.
Rich broth: Cream and flour give the soup a velvety, hearty texture.
Shortcut-friendly: Rotisserie chicken makes prep faster without sacrificing flavor.
Expert Tips
Keep the pot covered while dumplings cook—steam is key to fluffiness.
Add frozen peas during the last 5 minutes for extra color and sweetness.
Use chicken thighs for a richer flavor if cooking chicken from scratch.
Storage
Refrigerate leftovers in an airtight container up to 3 days.
Reheat gently on the stovetop. Add extra broth or cream to loosen if dumplings absorb liquid.
Not ideal for freezing, as dumplings may change texture.
Frequently Asked Questions
Can I use canned biscuits for dumplings? Yes—cut biscuits into quarters and drop into the simmering soup as a shortcut.
Can I make it 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 the cream; the soup will still be delicious.
Estimated Nutrition
~410 kcal per serving (estimate).
ADVERTISEMENT
Recipe by deesviral.
This Chicken and Dumplings recipe brings old-fashioned comfort to your table.
A classic Southern favorite your family will crave again and again!