Chicken and dumplings is a beloved Southern comfort food classic: tender chicken and vegetables simmered in a rich, creamy broth, topped with soft, fluffy dumplings. This recipe delivers a deeply flavorful, satisfying one-pot meal that feels like a warm hug in a bowl. It’s simple enough for a weeknight dinner yet special enough for a Sunday supper, and the step-by-step video guide ensures perfect results every time.
Ingredients
- 2 tablespoons (30 ml) olive oil
- 1 large yellow onion, diced (about 1 1/2 cups / 200 g)
- 3 medium carrots, peeled and sliced into 1/4-inch rounds (about 1 1/2 cups / 180 g)
- 2 celery ribs, 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 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt (plus more to taste)
- 1 1/2 pounds (680 g) boneless, skinless chicken breasts or thighs
- 1 cup (240 ml) heavy cream or half-and-half
- For the dumplings:
- 2 cups (250 g) all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons (28 g) cold unsalted butter, cut into small pieces
- 1 cup (240 ml) whole milk
- 2 tablespoons chopped fresh chives or parsley (optional, for garnish)
Instructions
- Cook the vegetables: In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium heat. Add the onion, carrots, and celery, and cook, stirring occasionally, until the onion is translucent, about 5-7 minutes. Add the garlic and cook for 1 minute more, until fragrant.
- Make the roux: Sprinkle the flour over the vegetables and stir to coat. Cook for 2-3 minutes, stirring constantly, to remove the raw flour taste.
- Add the broth and seasonings: Gradually pour in the chicken broth while stirring to prevent lumps. Add the thyme, parsley, black pepper, and salt. Bring the mixture to a simmer.
- Add the chicken: Place the chicken breasts or thighs into the pot, pushing them down so they are mostly submerged. Reduce the heat to low, cover, and simmer gently for 20-25 minutes, until the chicken is cooked through and reaches a safe minimum internal temperature of 165°F (74°C) as measured with a food thermometer.
- Shred the chicken: Remove the chicken from the pot and set on a cutting board. Let it rest for 5 minutes, then shred with two forks. Set aside.
- Make the dumpling dough: While the chicken cooks, prepare the dumplings. In a medium bowl, whisk together the flour, baking powder, salt, and pepper. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Pour in the milk and stir with a fork until just combined. Do not overmix; the dough will be soft and slightly sticky.
- Add the cream and chicken: Stir the heavy cream into the simmering broth. Add the shredded chicken back to the pot, and adjust salt and pepper to taste.
- Drop the dumplings: Using two spoons or a cookie scoop, drop rounded tablespoons of dumpling dough onto the surface of the simmering broth. You should have about 12-14 dumplings. Do not stir the pot after adding the dumplings.
- Cook the dumplings: Cover the pot and simmer gently for 15-18 minutes, until the dumplings are puffed and cooked through. A toothpick inserted into a dumpling should come out clean. The broth will thicken slightly as the dumplings cook.
- Serve: Ladle the chicken and dumplings into bowls, making sure each serving gets some dumplings, chicken, and broth. Garnish with fresh chives or parsley if desired. Serve hot.
Tips
- Don’t overmix the dumpling dough: Overmixing develops gluten, which makes the dumplings tough and dense. Mix until the flour is just moistened; a few lumps are fine.
- Keep the broth at a gentle simmer: When adding the dumplings, the broth should be at a low, gentle simmer—not a rolling boil. A vigorous boil can break the dumplings apart.
- Use chicken thighs for extra flavor: Boneless, skinless thighs are more forgiving and add a richer flavor than breasts. If using breasts, be careful not to overcook them, as they can dry out.
- Make it lighter: Substitute the heavy cream with half-and-half or even whole milk to reduce the richness. The broth will be slightly less creamy but still delicious.
Serving Suggestions
Serve this hearty chicken and dumplings as a complete meal on its own, or with a simple side salad dressed with vinaigrette to cut through the richness. A slice of crusty bread or cornbread is perfect for soaking up every last drop of the savory broth. For a true Southern spread, pair it with collard greens or green beans.
Variations
- Herb Dumplings: Add 1 tablespoon of fresh chopped parsley, dill, or thyme to the dumpling dough for extra flavor.
- Vegetable-Packed: Add 1 cup of frozen peas or green beans during the last 10 minutes of cooking, or stir in a cup of sliced mushrooms with the onions.
- Spicy Kick: Add a pinch of cayenne pepper or a diced jalapeño with the garlic for a subtle heat.
- Drop Biscuit Style: For larger, fluffier dumplings, use an ice cream scoop to drop the dough, and increase the cooking time to 20-25 minutes.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. The dumplings will absorb some liquid and soften, but the flavor will remain. To reheat, place the desired portion in a saucepan over medium-low heat, adding a splash of chicken broth or water to loosen the sauce if needed. Heat until warmed through, stirring gently. Alternatively, reheat in the microwave in 1-minute intervals, stirring between each. The dish can also be frozen for up to 2 months, though the dumplings will become quite soft upon thawing and reheating.
Frequently Asked Questions
Can I use rotisserie chicken? Absolutely. Shred the meat from a rotisserie chicken and add it at the same time you would add the cooked chicken. Reduce the initial simmering time to just 10 minutes, as the chicken is already cooked.
Why are my dumplings tough? Tough dumplings are almost always the result of overmixing the dough or cooking them at too high a boil. Mix the dough just until combined, and keep the broth at a gentle simmer.
Can I make this gluten-free? Yes. Use a 1:1 gluten-free all-purpose flour blend for both the roux and the dumplings. The dumplings may be slightly more delicate, so handle them gently and avoid stirring once added.
Can I use chicken stock instead of broth? Yes, you can use either. If using stock, you may want to reduce the added salt, as stock can be more concentrated in flavor.
How do I know when the dumplings are done? The dumplings are done when they are puffed up, firm to the touch, and a toothpick inserted into the center comes out clean. This typically takes 15-18 minutes after they are added to the simmering broth.
Can I make this in a slow cooker? Yes. Cook the vegetables, roux, broth, and chicken on low for 4-6 hours. Shred the chicken, add the cream, and then drop the dumplings on top. Cover and cook on high for 30-45 minutes, until the dumplings are cooked through.
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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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