Chicken and dumplings is the ultimate comfort food—a rich, savory stew made with tender chicken, vegetables, and fluffy dumplings simmered right on top. Using bone broth as the base adds depth, body, and a subtle gelatinous richness that makes the sauce feel silky without any cream. This version is hearty, nourishing, and comes together in about an hour, making it perfect for a cozy weeknight dinner.
Ingredients
- 2 tbsp (30 ml) olive oil or unsalted butter
- 1 large yellow onion, diced (about 1 ½ cups / 200 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
- 1 ½ lbs (680 g) boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
- ½ tsp dried thyme
- ½ tsp dried rosemary
- ½ tsp black pepper
- 1 tsp salt, plus more to taste
- 6 cups (1.4 L) unsalted chicken bone broth
- 1 cup (150 g) frozen peas (optional)
- 2 tbsp (30 g) all-purpose flour mixed with 3 tbsp (45 ml) water (slurry, optional, for thickening)
- For the dumplings:
- 1 ½ cups (190 g) all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 2 tbsp (30 g) cold unsalted butter, cut into small pieces
- ¾ cup (180 ml) whole milk or buttermilk
- 2 tbsp (5 g) fresh parsley, chopped (for garnish)
Instructions
- Heat the olive oil in a large Dutch oven or heavy pot over medium heat. Add the onion, carrots, and celery. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes.
- Add the garlic and cook for 1 minute until fragrant.
- Add the chicken pieces, thyme, rosemary, black pepper, and salt. Cook, stirring, until the chicken is no longer pink on the outside, about 5 minutes.
- Pour in the bone broth. Bring to a boil, then reduce heat to low and simmer, uncovered, for 15 minutes.
- While the stew simmers, make the dumpling dough: In a medium bowl, whisk together the flour, baking powder, and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Stir in the milk until just combined—do not overmix.
- After the stew has simmered, if you prefer a thicker broth, stir in the flour-water slurry and cook for 2 minutes, stirring gently.
- Drop the dumpling dough by rounded spoonfuls (about 2 tablespoons each) onto the surface of the simmering stew. You should have about 12 dumplings.
- Cover the pot and cook for 15 minutes without lifting the lid. The dumplings will steam and puff up.
- If using peas, gently stir them in during the last 5 minutes of cooking.
- Check that the chicken is cooked through—it should reach a safe minimum internal temperature of 165°F (74°C) as verified with a food thermometer. If not, continue cooking until it does.
- Serve hot, garnished with fresh parsley.
Tips
- Don’t overmix the dumpling dough: Stir just until the flour is moistened. Overmixing develops gluten, which makes dumplings tough and dense instead of light and fluffy.
- Keep the lid on: The dumplings cook by steam. If you lift the lid during the 15-minute cooking time, the steam escapes and the dumplings may not cook through properly.
- Use unsalted bone broth: If your broth is salted, reduce the added salt to ½ teaspoon and adjust at the end. This prevents the dish from becoming overly salty as the liquid reduces.
- Substitute chicken: You can use leftover rotisserie chicken—add it in step 4 and skip the browning in step 3. Just simmer for 10 minutes instead of 15.
Serving Suggestions
Serve this chicken and dumplings as a main course with a simple green salad dressed with lemon vinaigrette or a side of crusty bread to soak up the broth. It’s also delicious with roasted asparagus or steamed broccoli on the side. For a classic pairing, offer hot sauce or cracked black pepper at the table.
Variations
- Herb Dumplings: Add 1 tablespoon of chopped fresh dill, chives, or parsley to the dumpling dough for extra flavor.
- Vegetable-Packed: Add 1 cup of sliced mushrooms or chopped zucchini along with the other vegetables in step 1.
- Spicy Kick: Stir in ½ teaspoon of red pepper flakes or a diced jalapeño with the garlic for heat.
- Gluten-Free: Use a 1:1 gluten-free all-purpose flour blend for both the stew thickener and the dumplings. Note that the dumplings may be slightly more delicate.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. The dumplings will absorb liquid and soften, but the flavor remains good. To reheat, place in a pot over medium-low heat with a splash of broth or water, cover, and warm gently for 10–15 minutes, stirring occasionally, until heated through to 165°F (74°C). You can also reheat individual portions in the microwave in 1-minute intervals, stirring in between. Freezing is not recommended, as the dumplings become mushy and the broth may separate.
Frequently Asked Questions
Can I use chicken stock instead of bone broth? Yes, you can substitute regular chicken stock or even water with a bouillon cube. The dish will still be delicious, but you’ll lose some of the richness and body that bone broth provides. To mimic that, you can add a tablespoon of unflavored gelatin to the stock.
Why are my dumplings gummy or doughy in the center? This usually happens if the stew isn’t simmering hot enough when you add the dumplings, or if you lift the lid too early. Make sure the stew is at a gentle simmer before dropping the dough, and keep the lid on for the full 15 minutes. Also, avoid making the dumplings too large—2 tablespoons is ideal.
Can I make this in a slow cooker? Yes. Brown the chicken and sauté the vegetables first, then transfer everything except the dumplings to the slow cooker. Cook on low for 6–8 hours or high for 3–4 hours. About 30 minutes before serving, drop the dumplings on top, cover, and cook on high for 30 minutes.
How do I thicken the broth if it’s too thin? If the stew seems too thin after cooking, you can mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it in. Simmer for 2–3 minutes until thickened. Alternatively, you can mash a few of the cooked vegetables against the side of the pot.
Can I use chicken with bones? Yes, bone-in chicken adds more flavor. Use about 2 lbs (900 g) of bone-in thighs or a whole cut-up chicken. Brown the pieces as directed, then remove them before adding the broth. After simmering, shred the meat and return it to the pot, discarding the bones.
Is this dish dairy-free? The dumplings contain milk and butter, so it is not dairy-free as written. To make it dairy-free, use a dairy-free milk like oat or almond milk and a plant-based butter substitute. The texture will be slightly different but still good.
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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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