Soups & Stews

Chicken and Dumplings

Name: Chicken and Dumplings
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 lb (450g) chicken thighs, boneless; 2 tbsp (30g) unsalted butter; 1 large onion, diced; 3 cloves garlic, minced; 2 carrots, peeled and diced; 2 celery stalks, diced; 1 cup (250ml) all-purpose flour; 2 cups (475ml) chicken broth; 1 tsp (5g) dried thyme; 1/2 tsp (2g) salt; 1/4 tsp (1g) black pepper; 2 cups (250g) all-purpose flour, for dumplings; 2 tbsp (30g) unsalted butter, for dumplings

By Rachel Cooper · June 18, 2026 · Soups & Stews

Prep20 min

Cook30 min

Total50 min

Serves4

There's something special about a warm, comforting bowl of chicken and dumplings on a chilly evening. It's a dish that never fails to bring a sense of coziness and comfort to our family dinners. I've perfected my recipe over the years, and I'm excited to share it with you. My chicken and dumplings recipe is a classic, with a creamy broth, tender shredded chicken, and pillowy dumplings that just melt in your mouth.

I remember my grandmother making this dish for me when I was a child, and it's a tradition I've continued with my own family. There's something so satisfying about watching everyone gather around the table, eager to take their first bite. The best part? It's incredibly easy to make, and it's a great way to use up leftover chicken or vegetables you have on hand.

One of the things that sets my recipe apart is the attention to detail. I've found that using high-quality ingredients, like fresh herbs and real butter, makes all the difference in the flavor and texture of the dish. I also take the time to properly cook the chicken, so it's tender and juicy, and the dumplings are cooked to a perfect, pillowy softness.

This recipe is perfect for a weeknight dinner or a special occasion. It's also a great option for a crowd, as it makes a large batch that can be easily reheated. Whether you're a busy parent or an experienced cook, I know you'll love this recipe for chicken and dumplings. So, let's get started!

In this recipe, I'll walk you through every step of the process, from preparing the ingredients to serving the finished dish. I'll also share some tips and tricks I've learned along the way, like how to get the perfect texture on your dumplings and how to prevent the broth from becoming too thick. By the end of this recipe, you'll be a pro at making chicken and dumplings, and you'll have a delicious, comforting dish to enjoy with your loved ones.

Why You’ll Love This Recipe

This recipe is easy to make and requires minimal ingredients, making it perfect for a weeknight dinner.
The dish is incredibly versatile, and can be made with a variety of vegetables and herbs to suit your taste.
The recipe makes a large batch, perfect for a crowd or for leftovers throughout the week.
The dish is comforting and satisfying, making it perfect for a chilly evening or a special occasion.
The recipe is budget-friendly and can be made with ingredients you likely already have on hand.
The dish is also make-ahead friendly, and can be reheated for a quick and easy meal.

Why This Recipe Works

The key to a great chicken and dumplings recipe is in the layering of flavors and textures. By using a combination of sautéed vegetables, aromatic spices, and high-quality broth, we create a rich, depthful flavor profile that's both comforting and exciting. The dumplings, made with a simple mixture of flour, butter, and herbs, add a delightful textural element to the dish, soaking up the flavorful broth and providing a satisfying bite.

Another important aspect of this recipe is the cooking technique. By cooking the chicken low and slow, we ensure that it's tender and juicy, while the dumplings are cooked to a perfect, pillowy softness. The result is a dish that's both comforting and elegant, perfect for a special occasion or a cozy night in.

The layering of flavors and textures is also important in this recipe. By sautéing the vegetables and spices before adding the broth, we create a deep, rich flavor that's both aromatic and satisfying. The dumplings, made with a simple mixture of flour, butter, and herbs, add a delightful textural element to the dish, soaking up the flavorful broth and providing a satisfying bite.

Ingredients You’ll Need

One of the best things about this recipe is that it requires minimal ingredients, most of which you likely already have on hand. The key players in this dish are chicken, vegetables, herbs, and broth, all of which come together to create a rich, depthful flavor profile. When shopping for ingredients, be sure to choose high-quality options, like fresh herbs and real butter, to get the best flavor and texture out of your dish.

Here are the ingredients you'll need to get started:

1 lb (450g) chicken thighs, bonelessI like to use boneless, skinless chicken thighs for this recipe, as they're easy to cook and provide a tender, juicy texture. You can also use a combination of chicken breasts and thighs if you prefer.
2 tbsp (30g) unsalted butterReal butter is essential for this recipe, as it adds a rich, creamy flavor to the dish. I like to use high-quality, European-style butter for the best flavor.
1 large onion, dicedOnions add a depth of flavor to the dish, and are essential for creating a rich, savory broth. I like to use a large, sweet onion for this recipe, as it provides a mellow flavor that won't overpower the other ingredients.
3 cloves garlic, mincedGarlic is a key player in this recipe, adding a pungent flavor that complements the chicken and vegetables perfectly. I like to use fresh garlic for the best flavor, and mince it finely to distribute the flavor evenly throughout the dish.
2 carrots, peeled and dicedCarrots add a pop of color and a sweet, earthy flavor to the dish. I like to use large, juicy carrots for this recipe, as they provide a nice texture contrast to the tender chicken and dumplings.
2 celery stalks, dicedCelery is a classic ingredient in chicken and dumplings, adding a fresh, herbal flavor to the dish. I like to use fresh celery for the best flavor, and dice it finely to distribute the flavor evenly throughout the dish.
1 cup (250ml) all-purpose flourFlour is essential for making the dumplings, and provides a light, airy texture that's perfect for soaking up the flavorful broth. I like to use high-quality, unbleached flour for the best flavor and texture.
2 cups (475ml) chicken brothChicken broth is the foundation of this recipe, providing a rich, savory flavor that's essential for creating a delicious, comforting dish. I like to use high-quality, low-sodium broth for the best flavor, and adjust the seasoning to taste.
1 tsp (5g) dried thymeThyme is a classic herb that pairs perfectly with chicken and vegetables, adding a savory, slightly bitter flavor to the dish. I like to use fresh thyme for the best flavor, but dried thyme works well too.
1/2 tsp (2g) saltSalt is essential for bringing out the flavors in the dish, and helps to balance the sweetness of the carrots and celery. I like to use high-quality, kosher salt for the best flavor, and adjust the seasoning to taste.
1/4 tsp (1g) black pepperBlack pepper adds a nice depth of flavor to the dish, and helps to balance the other ingredients. I like to use freshly ground pepper for the best flavor, and adjust the seasoning to taste.
2 cups (250g) all-purpose flour, for dumplingsThis flour is used to make the dumplings, and provides a light, airy texture that's perfect for soaking up the flavorful broth. I like to use high-quality, unbleached flour for the best flavor and texture.
2 tbsp (30g) unsalted butter, for dumplingsButter is essential for making the dumplings, adding a rich, creamy flavor that complements the chicken and vegetables perfectly. I like to use high-quality, European-style butter for the best flavor.

Equipment You’ll Need

Large heavy pot or Dutch ovenSharp chef's knifeCutting boardMeasuring cups and spoonsWooden spoon or spatulaColander or strainer

How to Make Chicken and Dumplings

1
In a large heavy pot or Dutch oven, melt 1 tablespoon of butter over medium heat. Add the diced onion and cook until it's translucent and starting to caramelize, about 8-10 minutes.
2
Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
3
Add the diced carrots and celery and cook until they're tender, about 5-7 minutes.
4
Add the chicken to the pot and cook until it's browned on all sides, about 5-7 minutes.
5
Add the chicken broth, thyme, salt, and pepper to the pot, and bring the mixture to a boil.
6
Reduce the heat to low and simmer the mixture for 10-15 minutes, until the chicken is cooked through and the vegetables are tender.
7
While the chicken is cooking, prepare the dumplings. In a large bowl, whisk together the flour and a pinch of salt. Add the remaining 1 tablespoon of butter and use a pastry blender or your fingers to work it into the flour until the mixture resembles coarse crumbs.
8
Gradually add 3/4 cup of warm water to the flour mixture, stirring with a fork until the dough comes together in a ball.
9
Turn the dough out onto a floured surface and knead it gently until it's smooth and pliable.
10
Divide the dough into 8-10 equal pieces and roll each piece into a ball.
11
When the chicken is cooked, add the dumplings to the pot and cook for an additional 10-15 minutes, until they're cooked through and fluffy.
12
Serve the chicken and dumplings hot, garnished with fresh herbs and a pat of butter if desired.

Expert Tips

Use high-quality ingredients, like fresh herbs and real butter, to get the best flavor and texture out of your dish.
Don't overmix the dumpling dough, as this can make it tough and dense.
Use a light touch when adding the dumplings to the pot, as you want them to cook gently and evenly.
Don't overcrowd the pot, as this can make the dumplings stick together and the broth become cloudy.
Let the dish rest for a few minutes before serving, as this allows the flavors to meld together and the dumplings to absorb the broth.
Experiment with different herbs and spices to find the combination that you like best.
Consider making a double batch of the recipe and freezing it for later, as it's a great way to have a quick and easy meal on hand.

Common Mistakes to Avoid

Overcooking the chicken, which can make it dry and tough.
Not cooking the dumplings long enough, which can make them raw and doughy in the center.
Using low-quality ingredients, which can affect the flavor and texture of the dish.
Not letting the dish rest before serving, which can make the dumplings fall apart and the broth become cloudy.
Overmixing the dumpling dough, which can make it tough and dense.
Not using enough broth, which can make the dish dry and flavorless.

Variations and Substitutions

Add some diced bell peppers or mushrooms to the pot for added flavor and nutrients.
Use different herbs and spices, like paprika or thyme, to give the dish a unique flavor.
Add some grated cheese, like cheddar or parmesan, to the dumplings for an extra burst of flavor.
Use leftover roasted chicken or turkey instead of cooking the chicken from scratch.
Make the dish in a slow cooker, cooking the chicken and vegetables on low for 6-8 hours and then adding the dumplings and cooking for an additional 30 minutes.
Add some diced ham or bacon to the pot for a smoky, savory flavor.
Use different types of flour, like whole wheat or gluten-free, to make the dumplings more nutritious or adaptable to dietary restrictions.

What to Serve With Chicken and Dumplings

This recipe makes 4-6 servings, depending on serving size. You can serve it as a main dish, accompanied by a side salad or some crusty bread, or as a comforting snack on a chilly evening. The dish is also perfect for a crowd, and can be easily doubled or tripled to feed a larger group.

Some ideas for sides or accompaniments include:

Serve with a side salad or some crusty breadOffer as a comforting snack on a chilly eveningMake it a main dish for a crowdAdd some grated cheese or diced ham to the dumplings for an extra burst of flavorTry using different herbs and spices to give the dish a unique flavorMake it in a slow cooker for a hands-off meal

Make-Ahead, Storage, Freezing and Reheating

This recipe can be made ahead and refrigerated or frozen for later use. To refrigerate, let the dish cool completely and then transfer it to an airtight container. It will keep in the fridge for up to 3 days.

To freeze, let the dish cool completely and then transfer it to an airtight container or freezer bag. It will keep in the freezer for up to 3 months. When you're ready to serve, simply thaw the dish overnight in the fridge and reheat it gently over low heat.

When reheating, be careful not to overheat the dish, as this can make the dumplings fall apart and the broth become cloudy. Instead, reheat it gently over low heat, stirring occasionally, until the dish is hot and the dumplings are cooked through.

It's also a good idea to freeze the dumplings separately from the broth, as this will help them retain their texture and prevent them from becoming soggy. Simply place the dumplings on a baking sheet lined with parchment paper and freeze them until they're solid, then transfer them to an airtight container or freezer bag for storage.

Frequently Asked Questions

What type of flour is best for making dumplings?

All-purpose flour is the best type of flour to use for making dumplings, as it provides a light, airy texture that's perfect for soaking up the flavorful broth. You can also use whole wheat or gluten-free flour if you prefer, but keep in mind that these types of flour may affect the texture and flavor of the dumplings.

How do I prevent the dumplings from becoming tough and dense?

To prevent the dumplings from becoming tough and dense, be sure not to overmix the dough. Mix the ingredients just until they come together in a ball, and then stop mixing. You can also try using a light touch when adding the dumplings to the pot, and cooking them gently over low heat.

Can I make this recipe in a slow cooker?

Yes, you can make this recipe in a slow cooker. Simply cook the chicken and vegetables on low for 6-8 hours, and then add the dumplings and cook for an additional 30 minutes. Keep in mind that the dumplings may become slightly soggy if cooked for too long, so be sure to check on them periodically and adjust the cooking time as needed.

How do I reheat the dish without drying it out?

To reheat the dish without drying it out, be sure to reheat it gently over low heat, stirring occasionally. You can also add a little bit of water or broth to the dish if it seems too thick, and then reheat it until the liquid is absorbed and the dish is hot and steamy.

Can I freeze the dish for later use?

Yes, you can freeze the dish for later use. Simply let it cool completely, and then transfer it to an airtight container or freezer bag. It will keep in the freezer for up to 3 months. When you're ready to serve, simply thaw the dish overnight in the fridge and reheat it gently over low heat.

What are some variations I can try with this recipe?

There are many variations you can try with this recipe, such as adding different herbs and spices, using leftover roasted chicken or turkey, or making the dish in a slow cooker. You can also try adding some grated cheese or diced ham to the dumplings for an extra burst of flavor.

How do I know when the dumplings are cooked through?

The dumplings are cooked through when they're fluffy and tender, and no longer raw and doughy in the center. You can check on them by cutting one in half and looking for a cooked, fluffy interior. If they're not cooked through, simply continue cooking them for a few more minutes and checking on them periodically until they're done.

Can I make this recipe for a crowd?

Yes, you can make this recipe for a crowd. Simply double or triple the ingredients, and cook the dish in a large pot or Dutch oven. Keep in mind that the cooking time may be longer for a larger batch, so be sure to check on the dish periodically and adjust the cooking time as needed.

The Full Recipe

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