Chicken and Dumplings is the kind of cozy, creamy, hug-in-a-bowl that makes a Tuesday night feel like a small holiday, simple as that. The broth is rich, the chicken stays tender, and those fluffy dumplings—oh, they’re clouds that soak up every drop of flavor, gently steamed right on top.
Let’s make a pot that feels like home, with a few smart tricks to keep everything silky and bright.
Classic comfort, but dialed up: a savory chicken soup with vegetables and cream, finished with pillowy drop dumplings that cook under a tight lid.
It’s Southern-leaning, hearty, and soothing—without getting heavy or muddy. The secret lies in the fond, the gentle simmer, and not peeking while the dumplings steam.
When Are Dumplings Done?
Set a timer for 15 minutes once the lid goes on, then test with a toothpick—if it comes out clean, they’re set; if not, give it a few more minutes. Overcooked dumplings fall apart and muddle the broth, so, timing matters more than bravado. No lid lifting mid-steam, promise.
Ingredients Needed for the Recipe
Below is a concise list of what goes in the pot, and why it matters—each choice nudges flavor, texture, and that familiar, cozy finish. A little Worcestershire and mustard powder hide in the background as quiet boosters, while peas add fresh sweetness at the end. Keep it gentle, keep it creamy, keep it simmering low.
- Olive oil (1 tbsp) — for searing chicken and building fond.
- Bone-in skinless chicken breast or thighs (2 lbs) — maximal flavor, juicy texture.
- Salt and pepper — seasoning at each stage.
- Butter (5 tbsp) — deglazes fond and carries aromatics.
- Yellow onion (small), carrots (1 cup), celery (2 sticks) — aromatic backbone.
- Garlic (3 cloves) — savory lift near the end of the sauté.
- Worcestershire (1 tsp) — umami enhancer, not obvious on the palate.
- Hot sauce (1 tsp) — subtle brightness; it won’t make the soup spicy.
- All-purpose flour (1/3 cup) — thickens the soup into a creamy base.
- Chicken broth (4 1/2 cups) + optional bouillon cube — deepens body and savoriness.
- Half and half (1 1/2 cups) — creamy, lush texture without going too heavy.
- Frozen peas (3/4 cup) — sweet pop of green at the end.
- Seasonings: onion powder (1 tsp); basil, parsley, thyme, rosemary, mustard powder (each 1/2 tsp); ground sage (1/4 tsp); black pepper (1/8 tsp).
- Dumplings: cake flour or AP (2 cups), baking powder (2 tsp), baking soda (1/2 tsp), salt (1 tsp), garlic powder (1/2 tsp), sugar (2 tsp), cold sour cream (3/4 cup), cold milk (1/4 cup), melted butter (4 tbsp).
Best Time to Serve This Dish?
Cold nights, busy Sundays, that evening before a long week—this pot shines when comfort is the assignment. It also plays host-worthy for casual company: ladle into warm bowls, add chopped parsley, black pepper, and let the table chatter do the rest. Reheats like a dream for next-day lunches, too.
How to make Chicken and Dumplings?
Season and Sear the Chicken
Pat chicken dry; season all over with salt and pepper. Sear in olive oil, 3 minutes per side, until lightly browned, then rest 10 minutes before dicing, keeping all those juices. This quick sear builds fond—the brown bits that translate into deep broth flavor later.
Deglaze and Sauté the Aromatics
Melt butter in the same pot; scrape up the fond with a silicone spatula as it loosens into the fat. Add diced onion, carrots, and celery; sauté 5 minutes until softened. Stir in garlic, Worcestershire, hot sauce, and the mixed seasonings; cook 1 minute to bloom.
Build the Creamy Base
Sprinkle in flour, stir for 2 minutes to cook it out. Add chicken broth slowly, stirring as you go to keep it smooth; repeat with half and half until silky and uniform. Add bouillon if using, then fold in frozen peas; keep at a gentle simmer while you make dumplings.
Mix the Dumpling Dough
Whisk flour, baking powder, baking soda, salt, garlic powder, and sugar. Fold in cold sour cream, cold milk, and melted butter just until a soft dough forms—no overmixing, or the dumplings get dense. Think scoopable, soft, and a little tacky.
Return Chicken, Drop Dumplings
Stir diced chicken (and any juices) back into the pot; reduce heat to low. Use a small scoop to drop uniform mounds over the surface; spoon a little broth over each dumpling. Even spacing helps them steam evenly—like tiny rafts on a creamy lake.
Steam Under a Tight Lid
Cover tightly; raise heat just enough for a gentle simmer. Do not lift the lid for 15 minutes—this is sacred dumpling time. Check doneness with a toothpick; when clean, garnish with parsley and serve.
How to Store and Reheat (without soggy dumplings)?
Cool the soup base and dumplings slightly; refrigerate up to 3 days. For the best texture, store dumplings separately if possible, and reheat them on a baking sheet at 350°F for 5–7 minutes to revive their exterior, then nestle into hot soup. The soup base can be gently reheated on the stovetop until steamy.
Tips
Keep the simmer low while dumplings steam; high heat risks scorching the bottom and breaking dumplings. Don’t peek—steam is the whole point, and lifting the lid sabotages lift and tenderness. Those “invisible” enhancers—Worcestershire and mustard powder—add depth without announcing themselves.
- Use bone-in chicken (breast or thigh) for the most flavorful broth and tender meat.
- Fond equals flavor: searing first pays off in color, aroma, and complexity.
- Cake flour yields ultra-fluffy dumplings; AP flour works fine if that’s what’s on hand.
- Control sodium easily: skip bouillon, use unsalted butter, and choose low-sodium broth.
- Leftover cooked chicken? Stir in right before dropping dumplings.
Ingredient Swaps That Actually Work?
No cake flour? Use all-purpose; or blend 3/4 cup + 2 tbsp AP flour with 2 tbsp cornstarch per cup of cake flour. No half-and-half? Mix equal parts milk and heavy cream, or use evaporated milk for a cozy diner-style richness. Prefer thighs? They stay lush—go for it.
How to Reheat Without Losing Fluff?
Best bet: warm soup on the stovetop over low heat, adding a splash of broth if thicker after chilling; heat to 165°F for safety. Rewarm dumplings separately on a baking sheet at 350°F for 5–7 minutes, then float them onto the hot soup to preserve structure and that soft bite.
How to Serve for Maximum Comfort?
Ladle into warm bowls, finish with black pepper and parsley, maybe a squeeze of lemon for brightness. Pair with a crisp salad or buttered green beans, and hot rolls if the table insists, which it will. Cozy soundtrack optional, but it helps.
Credits
Adapted and written with care; if crediting, please use “Elly.” Technique cues—like searing for fond, low simmering, and lid-on dumpling steaming—rooted in reliable kitchen practice and tested timing. The result: broth with backbone, chicken that stays tender, and dumplings that float like little pillows.
Chicken and Dumplings Recipe
Description
This Classic Chicken and Dumplings recipe is the ultimate comfort food: tender pieces of chicken and a rich, savory broth are hugged by soft, fluffy, homemade dumplings. It's a hearty, soul-warming stew that's perfect for chilly days and guaranteed to make you feel cozy from the inside out.
Ingredients
For the Stew
For the Dumplings
Instructions
Sear the Chicken
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Heat the olive oil in a large pot or Dutch oven over medium-high heat.
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Season the chicken pieces with ½ teaspoon salt and ¼ teaspoon black pepper. Add the chicken to the pot and cook for 5-7 minutes, stirring occasionally, until lightly browned on all sides. Remove the chicken to a plate and set aside.
Make the Broth
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Add the chicken broth, water, dried thyme, onion powder, garlic powder, and poultry seasoning to the pot. Bring to a simmer, scraping up any browned bits from the bottom of the pan.
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In a small bowl, whisk together the flour and half-and-half (or cream) until smooth. Slowly whisk this mixture into the simmering broth.
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Return the seared chicken to the pot. Reduce the heat to medium-low and simmer for 10 minutes, allowing the broth to thicken slightly.
Make the Dumplings
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In a medium bowl, combine the flour, baking powder, and ½ teaspoon salt. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
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Stir in the milk just until the dough comes together. Do not overmix. The dough should be shaggy.
Cook the Dumplings
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Drop the dumpling dough by heaping tablespoons directly onto the surface of the simmering stew. Space them out slightly.
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Cover the pot tightly with a lid. Reduce the heat to low and simmer for 15 minutes. Do not lift the lid during this time, as the steam is crucial for cooking the dumplings.
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After 15 minutes, carefully remove the lid. Stir in the frozen peas. Replace the lid and let the peas heat through for 2-3 minutes.
Serve
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Serve the chicken and dumplings hot, ladled into bowls. The dumplings should be fluffy and cooked through.
Nutrition Facts
Servings 6
Serving Size 1.5 cups
- Amount Per Serving
- Calories 580kcal
- % Daily Value *
- Total Fat 27gg42%
- Saturated Fat 11gg56%
- Trans Fat 0.5gg
- Cholesterol 125mgmg42%
- Sodium 920mgmg39%
- Potassium 780mgmg23%
- Total Carbohydrate 52gg18%
- Dietary Fiber 3gg12%
- Sugars 6gg
- Protein 32gg64%
- Calcium 120mg mg
- Iron 3.0mg mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Dumpling dough: Handle the dumpling dough as little as possible. Overmixing will make the dumplings tough. The dough should be shaggy, not smooth.
- Cold butter is key: Using cold butter and cold milk helps create light, fluffy dumplings with a flaky texture.
- Do not peek: Resist the urge to lift the lid while the dumplings are steaming. Releasing the steam can cause the dumplings to become dense.
- Chicken substitute: You can use a rotisserie chicken for a shortcut. Shred 3-4 cups of cooked chicken and add it to the broth along with the peas at the very end, just to heat through.
- Vegetable swap: Feel free to add diced carrots, celery, or corn along with the peas.
- Make ahead: The stew base (without dumplings) can be made up to 2 days in advance. Reheat it, then add the dumplings and cook as directed.
- Serving suggestion: This dish is a complete meal on its own, but it pairs wonderfully with a simple green salad or crusty bread.
Frequently Asked Questions
Can I use store-bought dumplings?
Yes, you can use refrigerated biscuit dough or pre-made dumpling mix. However, homemade dumplings have a superior texture and flavor.
Why are my dumplings gummy?
This usually happens if you lift the lid during cooking, if the broth isn't simmering when you add the dumplings, or if the dough was overmixed. Make sure to keep the lid on and use a steady simmer.
Can I freeze chicken and dumplings?
It's not recommended to freeze this dish after the dumplings are cooked, as they can become mushy when thawed. You can freeze the stew base (without dumplings) for up to 3 months. Thaw, reheat, and add fresh dumplings when ready to serve.
Can I make this in a slow cooker?
Yes! Brown the chicken and sauté it with the seasonings. Transfer everything to your slow cooker with the broth. Cook on LOW for 6-8 hours. In the last 30 minutes, prepare the dumpling dough and drop it on top. Cover and cook until the dumplings are cooked through.
What can I use instead of half-and-half?
You can use heavy cream for a richer stew or whole milk for a lighter version. For a dairy-free option, use full-fat canned coconut milk.