Chicken and dumplings is a comforting Southern classic made by simmering chicken in a rich, savory broth and topping it with soft, pillowy dumplings. This recipe delivers the hearty, homey flavor you crave while keeping the calorie count reasonable by using lean chicken breast, low-fat milk, and a lighter dumpling dough. It’s a one-pot meal that’s perfect for chilly evenings and feeds a crowd without breaking your daily calorie budget.
Ingredients
- 1 lb (450 g) boneless, skinless chicken breast, cut into 1-inch pieces
- 2 tbsp (30 ml) olive oil
- 1 medium yellow onion, diced (about 1 cup / 150 g)
- 2 medium carrots, peeled and sliced (about 1 cup / 130 g)
- 2 celery stalks, sliced (about 1 cup / 120 g)
- 3 cloves garlic, minced
- 6 cups (1.4 L) low-sodium chicken broth
- 1 tsp dried thyme
- 1/2 tsp dried sage
- 1/2 tsp black pepper
- 1/2 tsp salt (plus more to taste)
- 1 cup (240 ml) low-fat milk (1% or 2%)
- 3 tbsp (24 g) all-purpose flour (for thickening)
- For the dumplings:
- 1 1/2 cups (190 g) all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 2 tbsp (28 g) cold unsalted butter, cut into small pieces
- 3/4 cup (180 ml) low-fat buttermilk (or 3/4 cup milk + 1 tsp lemon juice, let sit 5 min)
Instructions
- Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Add chicken pieces and cook until browned on all sides, about 5 minutes. Remove chicken with a slotted spoon and set aside.
- In the same pot, add onion, carrots, and celery. Cook, stirring occasionally, until vegetables begin to soften, about 5 minutes. Add garlic and cook for 1 minute more.
- Return chicken to the pot. Pour in chicken broth, add thyme, sage, black pepper, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
- While the soup simmers, make the dumpling dough: In a medium bowl, whisk together 1 1/2 cups flour, baking powder, and salt. Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Stir in buttermilk until just combined; do not overmix. The dough will be soft and slightly sticky.
- After 15 minutes, in a small bowl, whisk together 1 cup milk and 3 tbsp flour until smooth. Stir this mixture into the simmering soup. Cook for 2-3 minutes, stirring, until the broth thickens slightly.
- Drop the dumpling dough by rounded tablespoons onto the surface of the simmering soup. Make sure the dumplings are spaced apart; they will expand. Cover the pot and cook for 15 minutes without lifting the lid.
- After 15 minutes, check that the dumplings are cooked through (a toothpick inserted comes out clean). If not, cover and cook 5 more minutes. Ensure the chicken reaches a safe minimum internal temperature of 165°F (74°C) as verified by a food thermometer.
- Serve hot, ladling the soup and dumplings into bowls.
Tips
- Don’t overmix the dumpling dough: Overworking develops gluten, making dumplings tough and dense. Mix just until the flour is moistened; lumps are fine.
- Keep the lid on: The steam is what cooks the dumplings. Lifting the lid releases steam and can result in doughy centers. Resist the urge to peek.
- Substitute chicken: Use boneless, skinless chicken thighs for more flavor and moisture, but note they have slightly more calories and fat. You can also use leftover rotisserie chicken; add it in the last 10 minutes of simmering.
- Thicken to your liking: If you prefer a thinner broth, skip the flour-milk slurry. For a thicker stew, increase the flour to 4 tbsp (32 g).
Serving Suggestions
Serve this chicken and dumplings as a complete meal with a simple green salad dressed with lemon vinaigrette. For a heartier dinner, add a side of crusty whole-grain bread or roasted green beans. It also pairs well with a light, crisp white wine like Sauvignon Blanc.
Variations
- Herb dumplings: Add 1 tbsp chopped fresh parsley or chives to the dumpling dough for a fresh flavor.
- Vegetable-loaded: Stir in 1 cup frozen peas and 1 cup sliced mushrooms along with the chicken broth for extra nutrients and texture.
- Gluten-free: Use a 1:1 gluten-free all-purpose flour blend for both the thickening slurry and the dumplings. Note that the dumplings may be slightly more delicate.
- Spicy kick: Add 1/2 tsp red pepper flakes or a diced jalapeño with the vegetables for heat.
Storage and Reheating
Refrigerate leftovers in an airtight container within 2 hours of cooking. The soup and dumplings will keep for 3-4 days. When reheating, add a splash of chicken broth or water to loosen the sauce, as the dumplings absorb liquid. Reheat gently on the stovetop over medium-low heat, stirring occasionally, until heated through to 165°F (74°C) for food safety. Alternatively, microwave individual portions in 30-second intervals, stirring between. For longer storage, freeze the soup without the dumplings for up to 3 months; add freshly cooked dumplings when reheating.
Frequently Asked Questions
How many calories are in a serving of this chicken and dumplings? Each serving (about 1.5 cups) contains approximately 350-400 calories, depending on the fat content of your milk and whether you use chicken breast or thighs. This recipe is designed to be lighter than traditional versions that use heavy cream and butter-laden dumplings.
Can I use canned biscuits instead of homemade dumplings? Yes, you can substitute 1 can (16 oz) of refrigerated biscuit dough. Cut each biscuit into quarters and drop into the simmering soup, then cook covered for 10-12 minutes. This will increase the calorie count by about 50-80 calories per serving.
Why are my dumplings gummy or dense? This usually happens from overmixing the dough or cooking them at too high a boil. The soup should be at a gentle simmer, not a rolling boil, when you add the dumplings. Also, make sure the lid is sealed tightly to trap steam.
Can I make this in a slow cooker? Absolutely. Sauté the vegetables and chicken as directed, then transfer to a slow cooker with the broth and seasonings. Cook on low for 6-8 hours or high for 3-4 hours. About 30 minutes before serving, whisk the milk-flour slurry into the slow cooker, then drop the dumplings on top and cook on high, covered, for 30 minutes.
Is it safe to reheat chicken and dumplings? Yes, as long as leftovers are refrigerated within 2 hours and reheated to an internal temperature of 165°F (74°C). Reheat only the amount you plan to eat to avoid repeated cooling and reheating, which can affect texture and safety.
Can I freeze chicken and dumplings? You can freeze the soup base (without dumplings) for up to 3 months. The dumplings become soggy after freezing and thawing. To freeze, cool the soup completely, transfer to a freezer-safe container, and thaw overnight in the refrigerator before reheating. Add fresh dumplings during reheating.
Related
- Chicken Broth Packets: How to Use Them
- Vacuum Sealing Purpose: How It Works & Why
- Steaming Jumbo Eggs: Perfect Hard-Boiled Every Time
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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