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This Chicken and Dumplings recipe is the ultimate cozy meal, with tender chicken and fluffy dumplings simmered in a flavorful broth. It’s hearty, delicious, and perfect for warming up any day!
There’s something incredibly comforting about a warm bowl of Chicken and Dumplings, isn’t there? I remember cozy evenings when my mom would make this and everyone would rush to the kitchen table, it was always everyone’s favorite. The tender chicken, the flavorful broth, the fluffy dumplings—they all come together to create pure magic.
Don’t worry if you’ve never made dumplings before; I’ll guide you through each step. So grab your favorite pot, and let’s fill your kitchen with the irresistible aroma of homemade Chicken and Dumplings. I can’t wait to hear how it turns out for you!
Before You Start
- Prep Your Ingredients: Chop and measure all your ingredients before you start cooking. This makes the process much easier.
- Don’t Overmix the Dumpling Dough: Stir the dough just until it comes together. Overmixing can make the dumplings tough instead of light and fluffy.
- Use Low-Sodium Broth: This allows you to control the saltiness of the dish. You can always add more salt later if needed.
- Keep the Lid On: When cooking the dumplings, resist the urge to lift the lid. Steam is essential for fluffy dumplings.
- Customize the Vegetables: Feel free to add or substitute veggies like corn, green beans, or mushrooms to suit your taste.
Ingredients You’ll Need
- Onion and Garlic: Aromatics that build the flavor base of the stew. Fresh garlic is always best.
- Carrots and Celery: A must in any soup or stew.
- Dried Thyme and Rosemary: Infuse the stew with earthy, herbal notes. If you don’t like either of those spices, feel free to omit them.
- Bay Leaves: Provide subtle depth of flavor; remember to remove them before serving.
- Chicken Breasts or Thighs: Boneless, skinless pieces cut into bite-sized chunks. Thighs offer more flavor, while breasts are leaner.
- Chicken Broth: I highly recommend buying low-sodium or no sodium added so that you can control salt levels.
- Frozen Peas: Added for a pop of color and sweetness. Fresh peas work too.
- Dry Ingredients: You’ll need all-purpose flour, baking powder and salt.
- Wet Ingredients: Milk and melted butter. I usually use unsalted butter especially since we’re adding salt to the dumpling mixture. If salted butter is all you have, reduce the added salt as necessary.
In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add 1 chopped large onion, 3 minced garlic cloves, 3 sliced medium carrots, and 2 sliced celery stalks. Sauté for about 5 minutes until the vegetables are softened.
Stir in 1 teaspoon of dried thyme, 1 teaspoon of dried rosemary, and 2 bay leaves. Cook for another minute until fragrant. Add the 1 pound of chicken pieces to the pot and cook for about 5 minutes, until they are no longer pink on the outside.
Pour in 6 cups of chicken broth and bring the mixture to a boil. Reduce the heat to low and let it simmer for about 15 minutes, or until the chicken is cooked through.
While the stew is simmering, prepare the dumplings. In a mixing bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon of baking powder, and 1 teaspoon of salt. Add 1 cup of milk and 2 tablespoons of melted unsalted butter, stirring just until the dough comes together.
Tip: Be careful not to overmix the dough; this keeps the dumplings light and fluffy.
Stir 1 cup of frozen peas into the chicken stew. Season with salt and pepper to taste. Using a spoon, drop heaping tablespoons of the dumpling dough onto the surface of the simmering stew. Space them slightly apart as they will expand during cooking. Cover the pot with a lid and let the dumplings cook for about 15 minutes, or until they are puffed up and cooked through. Do not lift the lid while the dumplings are cooking.
Tip: Keep the dumplings similar in size to make sure they cook evenly.
How To Serve
While this dish is hearty enough to stand on its own, I love to pair it with some sides. Here are some ideas:
Frequently Asked Questions
Can I use store-bought dumplings or biscuit dough?
Yes, you can use pre-made biscuit dough or dumpling mix to save time. Just follow the package instructions for cooking times.
Can I make this recipe gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend and ensure your baking powder is gluten-free.
How do I store leftovers?
Let the Chicken and Dumplings cool completely, then store in an airtight container in the refrigerator for up to 3 days.
Can I freeze Chicken and Dumplings?
I recommend freezing the stew without the dumplings, as they can become soggy when reheated. Prepare the stew, freeze it, and make fresh dumplings when you’re ready to serve.
Can I make this in a slow cooker?
Yes, you can prepare the stew in a slow cooker on low for 6-8 hours or high for 3-4 hours. Add the dumplings during the last hour of cooking.
My dumplings are dense. What did I do wrong?
Dense dumplings are often a result of overmixing the dough or lifting the lid during cooking. Mix the dough just until combined and keep the lid closed while they cook.
I’d Love to Hear From You
Thank you for joining me in making this comforting Chicken and Dumplings! How did your batch turn out? Did you add any special twists or personal touches? Share your tips, and experiences in the comments below—I love seeing your mouthwatering creations and hearing your stories.
More Delicious Soup/Stew Recipes
- Coq au Vin
- Instant Pot Beef Stew
- French Onion Soup
- Pasta Fagioli
- Creamy Chicken Noodle Soup
- Chicken Stew
Chicken and Dumplings
Equipment
Ingredients
For the Chicken Stew:
- 1 tablespoon olive oil
- 1 large onion chopped
- 3 cloves garlic minced
- 3 medium carrots sliced
- 2 stalks celery sliced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- 1 pound chicken breasts boneless and skinless, or thighs, cut into bite-sized pieces
- 6 cups chicken broth low sodium or no sodium added
- 1 cup frozen peas
- salt and pepper to taste
For the Dumplings:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup milk
- 2 tablespoons unsalted butter melted
- 2 tablespoons fresh parsley chopped, for garnish
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, minced garlic, sliced carrots, and sliced celery. Sauté for about 5 minutes, until the vegetables are softened.
- Stir in the dried thyme, dried rosemary, and bay leaves, cooking for another minute until fragrant. Add the chicken pieces to the pot and cook for about 5 minutes, until they are no longer pink on the outside.
- Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to low and let it simmer for about 15 minutes, or until the chicken is cooked through.
- While the chicken stew is simmering, prepare the dumpling dough. In a mixing bowl, whisk together the flour, baking powder, and salt. Add the milk and melted butter, stirring just until the dough comes together. Be careful not to overmix.
- Stir the frozen peas into the chicken stew. Season the stew with salt and pepper to taste. Using a spoon, drop heaping tablespoons of the dumpling dough onto the surface of the simmering stew. Make sure to space the dumplings slightly apart as they will expand as they cook.
- Cover the pot with a lid and let the dumplings cook for about 15 minutes, or until they are puffed up and cooked through. Do not lift the lid while the dumplings are cooking to ensure they cook evenly.
- Remove the bay leaves from the stew. Ladle the chicken and dumplings into bowls, and garnish with chopped fresh parsley if desired.
Tips & Notes:
- Feel free to use boneless, skinless chicken thighs for more flavor, or even leftover roasted chicken to save time.
- Fresh herbs like thyme or rosemary can be used instead of dried for a more vibrant flavor.
- Dairy-Free Option: Substitute the milk with almond milk and the butter with olive oil or coconut oil in the dumplings.
- Thicker Stew: If you prefer a thicker stew, mix 2 tablespoons of cornstarch with cold water and stir it into the simmering stew before adding the dumplings.
- Leftovers: This dish reheats well. Add a splash of broth when reheating to adjust the consistency.
