Chicken and dumplings is the ultimate comfort food—a hearty, creamy stew filled with tender chicken and soft, fluffy dumplings. Using cream of chicken soup as the base simplifies the process while delivering a rich, savory flavor that tastes like it simmered all day. This version is perfect for busy weeknights when you crave something warm and satisfying without a lot of fuss.
Ingredients
- 2 tablespoons (28 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
- 1.5 lb (680 g) boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- 2 cans (10.5 oz / 298 g each) condensed cream of chicken soup
- 4 cups (946 ml) low-sodium chicken broth
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt (adjust to taste)
- 1 cup (120 g) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 tablespoon (14 g) cold unsalted butter, cut into small pieces
- 1/2 cup (120 ml) whole milk
- 2 tablespoons (8 g) fresh parsley, chopped (optional, for garnish)
Instructions
- In a large Dutch oven or heavy-bottomed pot, melt the 2 tablespoons butter 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 and cook, stirring, until the chicken is no longer pink on the outside, about 5 minutes. The chicken does not need to be fully cooked at this point.
- Stir in the condensed cream of chicken soup, chicken broth, dried thyme, black pepper, and salt. Bring the mixture to a simmer, then reduce the heat to low. Let it simmer gently while you prepare the dumplings.
- In a medium bowl, whisk together the flour, baking powder, and salt. Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
- Pour in the milk and stir with a fork just until a soft dough forms. Do not overmix.
- Drop the dumpling dough by rounded tablespoons onto the surface of the simmering stew. You should have about 12 dumplings. Do not stir the pot after adding the dumplings.
- Cover the pot with a tight-fitting lid and let the dumplings steam for 15–18 minutes, until they are puffed and cooked through. To test, insert a toothpick into a dumpling—it should come out clean.
- Once the dumplings are done, check the chicken: it must reach a safe minimum internal temperature of 165°F (74°C) as measured with a food thermometer. If not, continue simmering gently for a few more minutes.
- Serve hot, garnished with fresh parsley if desired.
Tips
- Don’t overmix the dumpling dough. Overworking the dough develops gluten, making the dumplings tough and chewy. Mix just until the flour is moistened.
- Resist stirring after adding dumplings. Stirring can break the dumplings apart and turn the broth cloudy. Gently nudge them if needed, but avoid vigorous stirring.
- Adjust the consistency. If you prefer a thicker stew, mix 2 tablespoons cornstarch with 3 tablespoons cold water and stir into the hot liquid before adding the dumplings. For a thinner soup, add an extra 1/2 cup of broth.
- Make it ahead. The stew base (without dumplings) can be refrigerated for up to 2 days. When ready to serve, reheat it, then add the dumplings and cook as directed.
Serving Suggestions
Serve this chicken and dumplings as a main course with a side of crusty bread or buttermilk biscuits to soak up the creamy broth. A simple green salad with a tangy vinaigrette balances the richness. For a classic Southern pairing, offer a side of collard greens or roasted asparagus.
Variations
- Herbed Dumplings: Add 1 tablespoon chopped fresh parsley or chives to the dumpling dough for extra flavor.
- Vegetable Boost: Stir in 1 cup of frozen peas or green beans during the last 10 minutes of cooking.
- Lighter Version: Use cream of chicken soup with reduced sodium and fat, and substitute chicken breast for thighs. Swap whole milk for 2% or skim.
- Spicy Kick: Add 1/2 teaspoon of crushed red pepper flakes or a dash of hot sauce to the stew for a bit of heat.
Storage and Reheating
Refrigerate leftovers in an airtight container within 2 hours of cooking. The stew and dumplings will keep for up to 3 days. To reheat, place in a pot over medium-low heat, adding a splash of broth or water to loosen the sauce. Stir gently and heat until the internal temperature reaches 165°F (74°C). You can also reheat individual portions in the microwave for 2–3 minutes, stirring once. Freezing is not recommended because the dumplings become soggy and the sauce may separate.
Frequently Asked Questions
Can I use leftover rotisserie chicken? Yes, absolutely. Shred about 3 cups of cooked chicken and add it after the soup and broth have come to a simmer. Skip the step of browning raw chicken, and just warm the chicken through before adding the dumplings.
Why are my dumplings gummy? Gummy dumplings usually result from overmixing the dough or steaming them too long. Mix just until combined, and check for doneness at the 15-minute mark. Also, avoid boiling the stew too vigorously—a gentle simmer is ideal.
Can I make this gluten-free? Yes, use a gluten-free all-purpose flour blend for the dumplings and ensure your cream of chicken soup is gluten-free. The texture may be slightly less fluffy, but it will still be delicious.
Can I use chicken thighs instead of breasts? Certainly. Thighs are more forgiving and stay moist during longer cooking. Just ensure they reach 165°F (74°C) before serving.
How do I know when the dumplings are done? The dumplings should be puffed, and a toothpick inserted into the center should come out clean. They will float to the top and look slightly dry on the surface.
Can I double the recipe? Yes, but use a larger pot and increase the cooking time slightly. Make sure the pot is not too crowded, and check the chicken temperature in multiple spots.
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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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