The Best Chicken And Dumplings Recipe

Chicken and dumplings has this magical ability to make any day instantly better. It’s the kind of dish that wraps you up in warmth and leaves you feeling nourished from the inside out. The tender dumplings floating in a creamy, savory broth, loaded with tender chicken and fresh veggies—it’s exactly what you crave on a chilly evening or whenever you need a little comfort food hug. If you’ve never made it from scratch before, don’t worry! This recipe is straightforward and surprisingly easy, even for beginners. Let’s dive into how to make the best chicken and dumplings right at home.

this RECIPE

A cozy memory of chicken and dumplings 🍲

I’ll never forget the first time I had chicken and dumplings as a kid. My grandma was standing by the stove, stirring this big, bubbling pot that filled the kitchen with the most amazing smell. I was watching her from the table, absolutely transfixed as she dropped spoonfuls of dough into the soup, each one plumping up into a fluffy little pillow. When she finally ladled out a bowl for me, the first bite was pure magic—creamy, savory, and so, so comforting. Every time I make this dish, I feel like I’m back in her kitchen, and I hope this recipe brings that same cozy, nostalgic feeling to you, too.

The origin story of chicken and dumplings

Chicken and dumplings is a classic American comfort food, with roots in both Southern and Midwestern cuisine. It was born out of necessity—families needed to make the most of limited ingredients. The dumplings helped stretch the meal, making a small amount of chicken feed a whole family. Over time, the recipe evolved, with variations that include everything from herb-infused dumplings to creamy or brothy bases. Today, there are endless ways to make it, but the essence remains the same: a nourishing, one-pot meal that’s rich, filling, and packed with flavor.

Let’s talk ingredients: what makes this recipe so delicious

For a simple dish, chicken and dumplings relies on a handful of key ingredients. Here’s why each one is essential:

• Chicken: Shredded cooked chicken is the heart of this recipe. It adds a savory richness to the soup. You can use rotisserie chicken for convenience, or leftover roast chicken if you have it.
• Vegetables: Onion, carrot, and celery form the classic base for any good soup, adding depth and sweetness. Feel free to throw in extra veggies like peas or even chopped potatoes if you like.
• Butter: This adds richness to the base of the soup and helps create a roux with the flour, thickening the broth into a creamy consistency.
• Evaporated milk or half and half: This gives the soup a luxurious, creamy texture without being overly heavy. You could also use regular milk or even a plant-based alternative, but keep in mind it might change the flavor slightly.
• Flour: Used both in the soup base and the dumplings, flour thickens the broth and gives the dumplings structure.
• Fresh thyme: This herb brings a subtle, earthy note that pairs beautifully with the chicken. If you don’t have thyme, rosemary or sage would also work well.
• Baking powder: The secret to fluffy dumplings! Baking powder makes them puff up as they cook, giving you that perfect texture—soft and tender with just a bit of chew.

Essential kitchen tools: what you’ll need

You don’t need a ton of fancy equipment for this recipe, but a few basics make it easier:

• Dutch oven or heavy-bottomed pot: This type of pot holds heat evenly and is perfect for making soups and stews. If you don’t have a Dutch oven, any large pot with a thick bottom will work.
• Wooden spoon: It’s great for stirring without scratching your pot, and it helps you really scrape up any bits of flavor from the bottom.
• Cookie scoop: Not essential, but it makes dropping the dumplings into the soup easier and ensures they’re all the same size. If you don’t have one, just use two spoons.
• Lid for your pot: The dumplings need steam to cook through, so a lid is essential here. Just make sure it fits snugly to trap the heat.

Step-by-step: how to make perfect chicken and dumplings

1. Start the soup base

Melt the butter in a large, heavy-bottomed pot over medium-high heat. Toss in the diced onion, carrots, and celery, and cook them for about 5 minutes until they begin to soften. Then, add the minced garlic and cook for just a minute longer—garlic burns fast, so don’t walk away here!

2. Make the roux

Sprinkle the flour over the softened veggies and stir to combine. Let this cook for about a minute while stirring constantly. This step is important because cooking the flour removes any raw taste and starts to thicken the soup. Slowly pour in the evaporated milk and chicken stock, stirring the whole time to prevent lumps.

3. Simmer and season

Bring the soup to a gentle boil, then add in the shredded chicken, thyme, black pepper, and a pinch of salt. Lower the heat to let it simmer uncovered while you prepare the dumplings. This gives all the flavors time to meld together.

4. Make the dumplings

In a medium bowl, whisk together the flour, baking powder, pepper, salt, and thyme. Make a well in the center and pour in the milk and melted butter. Using a wooden spoon, stir until a dough forms. If it seems too dry, add a splash of milk until it’s just combined.

5. Drop the dumplings into the soup

Using a cookie scoop or two spoons, scoop balls of dough and drop them directly into the simmering soup. Spread them out across the pot so they cook evenly. Once all the dumplings are in, gently press them down so the tops are just covered by the broth.

6. Steam the dumplings

Cover the pot with a lid, reduce the heat to a low simmer, and let the dumplings cook for 15 minutes. Try not to lift the lid too much during this time—the steam is what makes them light and fluffy! After 15 minutes, gently stir the soup and check if the dumplings are cooked through by cutting one open. If they need more time, cook for another 3-4 minutes.

7. Serve and enjoy!

Once the dumplings are cooked through, give the soup one final stir, ladle it into bowls, and serve hot. You’ll want to eat this while it’s steaming and the dumplings are at their fluffiest.

Variations and substitutions to try

There are so many ways to make this recipe your own! Here are a few ideas:

• Vegetarian version: Skip the chicken and use vegetable stock instead. Add mushrooms or white beans for extra heartiness.
• Gluten-free: Substitute the all-purpose flour with a gluten-free flour blend, both in the soup and the dumplings. Make sure your baking powder is gluten-free, too.
• Vegan: Use plant-based milk and butter, and substitute the chicken with a meat alternative like chickpeas or tofu. Coconut milk also adds a lovely creamy texture!
• Spicy kick: If you like a little heat, add a pinch of red pepper flakes to the soup or even a dash of hot sauce.
• Herb variations: Instead of thyme, try rosemary, sage, or parsley for different flavors.

Serving suggestions for a cozy meal

For a simple, rustic presentation, ladle the soup and dumplings into deep bowls, letting a few dumplings peek out over the broth. Garnish with a sprinkle of fresh thyme or parsley for a pop of color. To complete the meal, serve with crusty bread on the side—perfect for soaking up every last drop of that creamy soup. A fresh side salad with a tangy vinaigrette also pairs beautifully to balance the richness.

Beverage pairings

To keep things cozy and refreshing, I recommend serving this meal with a light drink. Here are a few ideas:

• Iced tea with lemon: A classic pairing that cuts through the richness of the soup.
• Sparkling apple cider: The sweetness and bubbles bring a lovely contrast to the savory dish.
• Herbal tea: Chamomile or mint tea is soothing and complements the comforting flavors of the soup.
• Homemade lemonade: If you’re in the mood for something zesty, lemonade adds a bright, refreshing note.
• Ginger ale: The gentle spice of ginger pairs surprisingly well with the warmth of the soup, making it a fun choice.

Storing and reheating leftovers

If you happen to have leftovers (though they tend to disappear fast!), store the soup in an airtight container in the fridge for up to 3 days. The dumplings will absorb some of the broth over time, so you may need to add a bit of water or chicken stock when reheating. Reheat gently on the stove over low heat to avoid overcooking the dumplings. Avoid the microwave if possible, as it can make the dumplings rubbery.

Adjusting for different serving sizes

This recipe makes about 6 servings, but it’s easy to scale up or down. If you’re cooking for just two, simply halve the ingredients. If you’re feeding a crowd, you can double the recipe, but make sure your pot is large enough to accommodate everything, especially the dumplings. I’ve found that when scaling up, it’s helpful to make two separate batches of dumplings rather than trying to crowd them all in at once.

Troubleshooting common issues

• Dumplings too dense: Make sure your baking powder is fresh. Also, avoid overmixing the dough.
• Soup too thick: If your soup thickens too much, add a bit more chicken stock or water to reach your desired consistency.
• Dumplings sticking together: Try spacing them out when you drop them in the soup, and give them a gentle stir halfway through cooking.

FAQ

1. Can I use pre-cooked dumplings?
Yes, but fresh dumplings will have a softer, fluffier texture that complements the soup better.

2. What’s the best type of chicken to use?
Shredded rotisserie chicken is convenient, but any cooked chicken works. Leftover roast or poached chicken is perfect.

3. Can I freeze chicken and dumplings?
The soup base freezes well, but the dumplings can get a bit mushy. If you plan to freeze it, add fresh dumplings when reheating.

4. How can I make this dairy-free?
Use dairy-free butter and milk. Coconut milk adds a lovely creaminess, but it will give a slight coconut flavor.

5. Why did my dumplings fall apart?
Overmixing the dough or not having the soup at a gentle simmer can cause dumplings to disintegrate. Handle the dough lightly and keep the soup at a low bubble.

With this hearty, comforting recipe, you’ll be making chicken and dumplings like a pro. Enjoy every cozy, delicious bite!

Print