Chicken And Dumplings Recipe
Creamy, one-pot comfort food that warms the soul and brings the whole family to the table.
Let me explain why this Chicken And Dumplings Recipe has been my go-to for Sunday suppers, holiday leftovers, or any time you need a hug in a bowl. Growing up in North Carolina, I watched my mama stir her old Dutch oven on the wood stove, the smell of simmering chicken and flaky dumplings drifting through the house like a familiar lullaby. This classic southern stew hits all the right notes: hearty, creamy, and surprisingly easy to make from scratch. Whether you’re craving traditional comfort food or experimenting with a family-friendly spin, this one-pot gem proves that homemade doesn’t have to mean complicated. Plus, I’ll share data-backed insights like why using bone-in chicken yields richer flavor—trust me, your taste buds will thank you.
Why You’ll Love This Chicken And Dumplings Recipe
– One-pot wonder: less cleanup, more time to chat with loved ones.
– Classic southern comfort: evokes cozy, handmade nostalgia.
– Hearty yet creamy: a balanced stew that sticks to your ribs.
– Family-friendly: little ones adore plump dumplings, grown-ups savor the savory broth.
– Homemade, from-scratch dumplings: no boxed biscuit mix here.
– Easy pantry staples: chances are good you already have everything on hand.
– Versatile and adaptable: gluten-free or vegetarian tweaks available.
– Perfect any season: warming on winter nights, yet light enough for spring gatherings.
Ingredients for Chicken And Dumplings Recipe
– 4 bone-in, skinless chicken thighs (about 1½ lbs; swap one thigh for a breast if you like)
– 6 cups low-sodium chicken broth (I use Kirkland Signature Organic)
– 2 cups whole milk (or 1 cup milk + 1 cup cream for extra richness)
– 2 Tbsp unsalted butter, cubed
– 1 medium yellow onion, diced
– 3 stalks celery, sliced
– 3 large carrots, peeled and chopped
– 3 garlic cloves, minced
– 1 tsp fresh thyme leaves (or ½ tsp dried)
– 1 bay leaf
– Salt & pepper, to taste
– 2 cups all-purpose flour (Bob’s Red Mill for gluten-free blend)
– 1 Tbsp baking powder
– ½ tsp salt
– ¾ cup milk (for dumplings)
– 2 Tbsp fresh parsley, chopped (optional)
Tips: Choosing organic broth means fewer additives and more flavor. Brown the chicken lightly before simmering to deepen taste. Use whole milk for dumplings—they’ll be extra tender.
Directions for Chicken And Dumplings Recipe
1. Sauté the base: In a Dutch oven over medium heat, melt butter. Add onion, celery, and carrots; cook 5 minutes until veggies are tender-crisp. Stir in garlic and thyme until fragrant—about 30 seconds.
2. Simmer the chicken: Nestle chicken thighs into the veggies, pour in 6 cups broth, and toss in the bay leaf. Season lightly with salt and pepper. Cover, bring to a gentle simmer, and cook 20 minutes.
3. Prep dumplings: While the stew simmers, whisk flour, baking powder, and ½ tsp salt in a bowl. Stir in ¾ cup milk until just combined—don’t overmix.
4. Shred the chicken: Transfer thighs to a plate, shred meat off the bone, then return chicken to the pot.
5. Drop dumplings: Keep the stew at a low simmer. Use a spoon to drop heaping tablespoons of dough onto the surface—space them so they bloom.
6. Steam in place: Cover tightly, reduce heat, and let dumplings steam for 12 minutes without lifting the lid (peeking lets out steam!).
7. Finish with creaminess: Stir in 2 cups milk or cream, gently fold dumplings and chicken into the broth, and cook 2–3 more minutes until heated through.
8. Garnish & enjoy: Discard bay leaf, sprinkle parsley, adjust salt/pepper, and serve hot—each spoonful is pure comfort.
Servings & Timing
Makes 6 generous bowls
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Variations
• Biscuit dumplings: Roll dough and cut into rounds for a thicker bite.
• Gluten-free twist: Use a cup-for-cup gluten-free flour blend.
• Veggie delight: Omit chicken; add mushrooms and cubed potatoes.
• Herb fusion: Swap thyme for rosemary and sage for autumn warmth.
• Spicy touch: Stir in cayenne or chopped jalapeños.
• Lightened up: Use half-and-half in place of cream.
Storage & Reheating
Refrigerate leftovers in an airtight container for up to 3 days—dumplings soak up liquid, so the stew will thicken. To freeze, store just the broth and chicken (no dumplings) in freezer bags for up to 3 months; thaw overnight. Reheat on low heat, adding a splash of broth or milk to loosen. For make-ahead ease, prep veggies and shred chicken ahead, then cook dumplings at serving time.
Notes
I discovered that steaming dumplings at a gentle simmer keeps them fluffy; boiling or stirring too much makes them dense. Use a light hand when mixing dough—overworked flour leads to tougher dumplings. Shredding chicken yourself adds texture you miss with pre-cut pieces. For a silky finish, stir in a dollop of crème fraîche just before serving.
FAQs
Q: Can I use rotisserie chicken?
A: Yes—add shredded meat with the dumplings and skip the initial simmer, just heat through.
Q: Why are my dumplings gummy?
A: They’re overmixed or boiled; switch to low heat and fold gently.
Q: Is slow-cooker possible?
A: Totally—sauté veggies first, cook everything (except dumplings) on low for 4–5 hours, then add dough.
Q: Dairy-free option?
A: Swap milk for coconut or soy milk and butter for vegan spread—flavor will shift slightly.
Q: Can I double the recipe?
A: Absolutely, but use a larger pot and add dumplings in batches so they steam correctly.
Q: How do I adjust sodium?
A: Use low-sodium broth and season incrementally; taste before serving.
Conclusion
This Chicken And Dumplings Recipe is your shortcut to cozy, homemade comfort—fluffy dumplings, rich broth, and tender chicken all in one pot. Give it a try this week and let me know how it turns out! Hungry for more? Check out my Hearty Beef Barley Soup next for another family-friendly favorite. Happy cooking!
Chicken And Dumplings Recipe
Ingredients
- 4 bone-in, skinless chicken thighs (about 1½ lbs) swap one thigh for a breast if desired
- 6 cups low-sodium chicken broth use organic for better flavor
- 2 cups whole milk or 1 cup milk + 1 cup cream for extra richness
- 2 Tbsp unsalted butter cubed
- 1 medium yellow onion diced
- 3 stalks celery sliced
- 3 large carrots peeled and chopped
- 3 cloves garlic minced
- 1 tsp fresh thyme leaves or ½ tsp dried
- bay leaf
- Salt & pepper to taste
- 2 cups all-purpose flour use gluten-free blend if needed
- 1 Tbsp baking powder
- ½ tsp salt
- ¾ cup milk for dumplings
- 2 Tbsp fresh parsley chopped (optional)
Instructions
- In a Dutch oven over medium heat, melt butter. Add onion, celery, and carrots; cook until tender. Stir in garlic and thyme.
- Add chicken thighs, broth, bay leaf, salt, and pepper. Cover and simmer for 20 minutes.
- Whisk flour, baking powder, salt in a bowl. Stir in milk until just combined.
- Remove chicken, shred meat, return to pot.
- Drop spoonfuls of dough into the stew, cover and steam for 12 minutes.
- Stir in milk, fold dumplings and chicken, cook until heated through.
- Discard bay leaf, sprinkle parsley, adjust seasoning, serve hot.
