Chicken and dumplings is warm, hearty comfort food that wraps you up like a cozy blanket. It’s a classic American dish where tender pieces of chicken are cooked in a flavorful broth and topped with soft, fluffy dumplings. Think of it as a cross between a stew and a soup — thick, creamy, and oh-so-satisfying. This dish has roots in Southern cooking but has made its way into kitchens all over the U.S. Whether it’s a chilly evening or a family gathering, chicken and dumplings always bring a bit of nostalgia and a whole lot of comfort.
Quick Facts
Here’s a quick snapshot of what to expect:
| Course | Main Dish |
|---|---|
| Cuisine | American (Southern) |
| Difficulty | Easy to Medium |
| Servings | 6 |
| Prep Time | 20 minutes |
| Cooking Time | 45 minutes |
| Calories | 410 per serving |
Equipment Needed
Cooking chicken and dumplings doesn’t require a fancy kitchen. Here’s exactly what you’ll need to make this dish from start to finish:
- Large Dutch oven or soup pot – Essential for simmering the chicken and broth.
- Wooden spoon or silicone spatula – For stirring without scratching your pot.
- Mixing bowls – For preparing the dumpling dough.
- Measuring cups and spoons – Precision matters, especially for the dumplings.
- Cutting board and sharp knife – For prepping your vegetables and chicken.
- Tongs or slotted spoon – To remove chicken pieces from the broth.
- Whisk – Helpful for mixing the dumpling batter smoothly.
- Ladle – For serving.
Pro tip: If you have a slow cooker or Instant Pot, you can also adapt this recipe for those appliances, but here we’ll keep it stovetop simple.
Ingredients
Here’s everything you’ll need to make this delicious comfort dish:
For the Chicken Stew:
- 1.5 lbs boneless, skinless chicken thighs or breasts
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 bay leaf
- 5 cups chicken broth
- 1/2 cup heavy cream
- 2 tablespoons all-purpose flour (to thicken)
For the Dumplings:
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 tablespoons unsalted butter, melted
- 3/4 cup milk (whole or 2%)
- 1 tablespoon fresh parsley (optional, for garnish)
Instructions
Let’s cook this step-by-step!
- Sauté the base: In your large pot, heat olive oil over medium heat. Add onions, carrots, and celery. Cook for 5-6 minutes until softened.
- Add garlic and chicken: Stir in garlic, then add chicken pieces. Sear until lightly browned.
- Simmer with broth: Add salt, pepper, thyme, bay leaf, and broth. Bring to a boil, then reduce to a simmer. Cover and cook for 25-30 minutes.
- Thicken stew: Remove chicken and shred with forks. Return to pot. Mix flour with cream and stir into the pot. Simmer to thicken.
- Make dumplings: In a bowl, whisk flour, baking powder, and salt. Stir in butter and milk until dough forms.
- Add dumplings: Drop spoonfuls of dough over the bubbling stew. Cover and cook for 15 minutes—no peeking!
- Serve: Remove bay leaf. Ladle into bowls, sprinkle parsley if using, and enjoy warm!
Essential Note:
When making dumplings, don’t lift the lid while they’re cooking. The steam is key to making them fluffy and tender. Also, use whole milk for a richer texture, and make sure the stew is gently simmering—not boiling—when you drop the dumplings in. This helps avoid gummy results. Always taste and adjust the salt before serving.
