Chicken and dumplings is a classic American comfort food: a rich, savory chicken stew with soft, pillowy dumplings simmered right on top. Using frozen dumplings (the refrigerated biscuit-style or frozen drop dumpling kind) turns this from an all-day project into a weeknight-friendly meal that still tastes slow-cooked. The dumplings cook directly in the bubbling broth, soaking up flavor while staying tender and light.
Ingredients
- 2 tbsp (30 g) unsalted butter
- 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
- 1/3 cup (45 g) all-purpose flour
- 6 cups (1.4 L) low-sodium chicken broth
- 1 lb (450 g) boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/2 tsp black pepper
- 1 tsp salt, plus more to taste
- 1 cup (240 ml) whole milk or half-and-half
- 1 lb (450 g) frozen dumplings (see note)
- 2 tbsp chopped fresh parsley, for garnish
Note: Look for frozen “drop dumplings� or “chicken and dumpling� style dumplings in the freezer aisle. If you can’t find them, use refrigerated biscuit dough cut into quarters.
Instructions
- Melt the butter 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 30 seconds until fragrant. Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste.
- Slowly pour in the chicken broth while stirring to prevent lumps. Add the chicken pieces, thyme, rosemary, pepper, and salt. Bring to a simmer, then reduce heat to low, cover, and let cook for 10 minutes.
- Stir in the milk or half-and-half. Return to a gentle simmer.
- Carefully drop the frozen dumplings into the simmering broth one by one, spacing them out. Do not stir after adding them, or they may break apart.
- Cover the pot and simmer gently for 15–20 minutes, until the dumplings are puffed and cooked through (the internal temperature of the dumplings should be at least 165°F / 74°C if using a thermometer). The chicken should be cooked to a safe minimum internal temperature of 165°F (74°C) as per USDA FSIS guidelines.
- Remove from heat and let rest for 5 minutes. Garnish with parsley and serve warm.
Tips
- Don’t stir after adding the dumplings. Stirring can break them apart and make the broth cloudy. Instead, gently shake the pot if needed.
- Keep the heat low. A rolling boil can cause the dumplings to disintegrate. A gentle simmer is key.
- Adjust thickness. If you prefer a thicker stew, mix 2 tbsp cornstarch with 2 tbsp cold water and stir into the broth before adding the dumplings. If it’s too thick, add a splash of broth or milk.
- Use chicken thighs for extra flavor. They stay juicier than breasts and add richness to the broth.
Serving Suggestions
Serve this hearty stew in deep bowls with a side of crusty bread or a simple green salad. A sprinkle of fresh parsley or chives brightens the dish. For a true Southern touch, offer hot sauce or cracked black pepper at the table.
Variations
- Vegetable-heavy: Add a cup of frozen peas or green beans in the last 5 minutes of cooking.
- Herb dumplings: If using frozen dumplings, you can’t easily add herbs, but you can sprinkle dried dill or parsley into the broth for extra flavor.
- Creamy version: Swap the milk for heavy cream for a richer, more decadent stew.
- Spicy kick: Add a pinch of cayenne or a chopped jalapeño with the garlic.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. The dumplings will absorb liquid and soften, so when reheating, add a splash of chicken broth or milk to loosen the stew. Reheat gently on the stovetop over medium-low heat until warmed through, or in the microwave in 1-minute intervals, stirring in between. The dish is not suitable for freezing because the dumplings become mushy when thawed.
Frequently Asked Questions
Can I use frozen dumplings straight from the freezer? Yes, that’s the beauty of this recipe. Drop them in frozen; they will cook through in the simmering broth. No need to thaw first.
What if I can’t find frozen dumplings? Use refrigerated biscuit dough (like Pillsbury) cut into quarters, or make your own drop dumplings with a simple flour, baking powder, milk, and butter mixture. Cooking time will be similar.
Can I make this in a slow cooker? Yes. Cook the vegetables and chicken in the slow cooker on low for 6 hours with the broth and seasonings. Add the milk and frozen dumplings in the last 30–40 minutes, cover, and cook on high until the dumplings are done.
Why are my dumplings gummy? This usually happens if the broth is boiling too hard or if you stir them. Keep the heat low and avoid stirring.
Can I use chicken stock instead of broth? Yes, either works. Stock tends to be richer, but broth is fine. Use low-sodium to control the salt.
How do I know when the chicken is done? Use a food thermometer; the chicken should reach 165°F (74°C) as per USDA FSIS guidelines. If you cut the chicken into small pieces, it will cook quickly in the simmering broth.
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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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