Homemade Chicken and Dumplings

Homemade Chicken and Dumplings is the ultimate comfort food, perfect for cozy nights and family dinners. Tender chicken, vegetables, and a rich, creamy broth come together to create a warm and satisfying dish. Topped with fluffy, soft dumplings, this recipe is guaranteed to make everyone feel at home. With simple ingredients and a little patience, you’ll have a hearty and delicious meal that’s both comforting and full of flavor.

Why You’ll Love This Recipe

• Comfort in a Bowl: Hearty chicken, creamy broth, and pillowy dumplings make this dish the epitome of comfort.
• One-Pot Meal: Everything comes together in one pot, which makes cleanup easy and the cooking process simpler.
• Quick and Easy: With a few basic ingredients, you can have this dish on the table in about an hour.
• Customizable: Add extra veggies, switch up the protein, or adjust the seasoning to suit your taste.

Ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Chicken and Broth:

• 2 tablespoons olive oil or butter
• 1 lb boneless, skinless chicken breasts (or thighs)
• 1 medium onion, diced
• 2 carrots, peeled and sliced
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 4 cups chicken broth (low-sodium preferred)
• 1 cup milk or heavy cream (for a richer broth)
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• Salt and pepper to taste

For the Dumplings:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon garlic powder (optional)
• 1 tablespoon sugar (optional)
• 3/4 cup milk
• 1/4 cup unsalted butter, melted
• 1 tablespoon fresh parsley, chopped (optional for garnish)

Directions

1. Cook the Chicken and Vegetables:

In a large pot or Dutch oven, heat the olive oil or butter over medium heat. Add the chicken breasts (or thighs) and cook for 5-7 minutes per side until browned. Remove the chicken from the pot and set it aside. In the same pot, add the diced onion, carrots, and celery. Cook for 5-7 minutes, or until the vegetables are softened. Add the minced garlic and cook for another 1-2 minutes.

2. Make the Broth:

Shred the cooked chicken using two forks. Return the shredded chicken to the pot, then pour in the chicken broth and milk (or heavy cream). Add thyme, rosemary, salt, and pepper to taste. Stir everything together, bring it to a gentle simmer, and cook for about 10-15 minutes to allow the flavors to combine.

3. Prepare the Dumplings:

While the soup is simmering, make the dumplings. In a medium bowl, whisk together the flour, baking powder, salt, and garlic powder (if using). Stir in the milk and melted butter until a thick, sticky dough forms.

4. Add the Dumplings:

Drop spoonfuls of the dumpling dough directly into the simmering broth. You should have about 10-12 dumplings, depending on the size of your spoon. Cover the pot tightly with a lid and simmer for an additional 15-20 minutes, or until the dumplings have puffed up and are cooked through. Avoid lifting the lid while cooking to ensure the dumplings cook evenly.

5. Serve:

Once the dumplings are cooked through, give the soup a final stir. Ladle the chicken and dumplings into bowls and garnish with fresh parsley if desired. Serve hot.

Servings and Timing

• Servings: 6-8 servings
• Preparation Time: 15 minutes
• Cook Time: 35-40 minutes
• Total Time: 50-55 minutes

Variations

• Vegetarian: Omit the chicken and use vegetable broth. Add more vegetables, such as potatoes, green beans, or corn.
• Using Rotisserie Chicken: If you’re short on time, substitute cooked rotisserie chicken for the raw chicken. Add it after the broth and veggies have simmered.
• Biscuits: Use canned biscuit dough instead of homemade dumplings for a quicker version. Just cut the biscuits into smaller pieces and drop them into the broth to cook.
• Spicy Twist: Add a dash of cayenne pepper or a few diced jalapeños to the broth for a little heat.

Storage/Reheating

• Storage: Store leftover chicken and dumplings in an airtight container in the refrigerator for up to 3 days.
• Freezing: This dish doesn’t freeze well with the dumplings, as they can become soggy upon reheating. You can freeze the soup base (without dumplings) for up to 3 months, then make fresh dumplings when reheating.
• Reheating: Reheat on the stovetop over low heat. Add a splash of broth or milk if the soup thickens too much while stored.

FAQs

Can I use bone-in chicken instead of boneless?

Yes, you can use bone-in chicken. Just simmer it in the broth until cooked through, then shred the meat off the bone before returning it to the pot.

Can I use a slow cooker for this recipe?

Yes, you can! Brown the chicken and sauté the vegetables on the stovetop first, then transfer everything to a slow cooker. Add the broth and seasonings and cook on low for 4-6 hours. Add the dumplings about 30 minutes before serving.

Can I make the dumplings ahead of time?

It’s best to make the dumplings fresh so they stay fluffy. However, you can prepare the dough and refrigerate it for a few hours before cooking.

How do I know when the dumplings are done?

The dumplings should be puffy and cooked through. You can test one by cutting it in half to ensure it’s not doughy in the center.

Can I add other vegetables to the soup?

Absolutely! Feel free to add vegetables like peas, corn, or green beans for extra flavor and texture.

Can I make this dish gluten-free?

Yes, you can use a gluten-free flour blend for the dumplings and ensure the broth is gluten-free to make this dish suitable for those with gluten sensitivities.

Conclusion

Homemade Chicken and Dumplings is a comforting, satisfying meal that’s perfect for feeding a crowd or enjoying as a family dinner. The combination of tender chicken, vegetables, creamy broth, and fluffy dumplings creates a dish that’s both heartwarming and flavorful. Whether you’re looking for a cozy dinner on a chilly evening or a dish to feed the whole family, this recipe will be a go-to favorite!

Print