Some recipes feel like they belong to a certain place in time. For me, chicken and dumplings belong to a chilly Sunday evening in my grandmother’s kitchen. The windows would fog from the steam of her simmering pot, and the whole house smelled like warmth itself—rich broth, tender chicken, and those fluffy dumplings bobbing on top like little clouds. I remember standing on tiptoe, watching her roll the dough, and asking what made it so soft.

She’d just smile and say, “You have to love the dough a little, Clara. Don’t rush it.” Years later, I realized that was her way of saying: cook with care. When I started making this recipe on my own, I burned the roux, overcooked the chicken, and made dumplings that could double as paperweights.

But with time, patience, and more than a few lessons learned, I found my rhythm. This version is my own, inspired by hers—comforting, creamy, and full of that old-fashioned soul that makes you feel taken care of.

Why You’ll Love This Recipe

Comfort food at its coziest—creamy, hearty, and deeply satisfying
Made with simple, affordable ingredients you probably already have
Perfect for feeding a family or stretching into leftovers
Freezes beautifully and reheats with ease
A one-pot meal that warms you from the inside out

Ingredients You’ll Need

For the Chicken Base:

2 tablespoons butter and 1 tablespoon olive oil: I always start with both—the butter adds flavor, and the oil keeps it from burning while the vegetables soften.
1 medium onion, finely chopped: Yellow or sweet onions melt beautifully into the broth.
2 carrots, peeled and sliced: A little sweetness goes a long way here.
2 celery stalks, sliced: The backbone of any good soup.
3 cloves garlic, minced: I can’t resist adding garlic—it brings a quiet depth to the base.
4 cups low-sodium chicken broth: Homemade if I have it in the freezer, otherwise store-bought works just fine.
1 cup milk or half-and-half: Milk gives a light creaminess; half-and-half makes it extra rich.
2 cups cooked, shredded chicken: I love using chicken thighs—they stay juicy. Leftover roast chicken or rotisserie chicken also works perfectly.
1 teaspoon salt and ½ teaspoon pepper: Taste as you go, especially if your broth is already seasoned.
½ teaspoon dried thyme or 1 teaspoon fresh: Thyme gives that classic comfort-soup flavor.
1 bay leaf: Optional, but it adds lovely depth if you have one.

For the Dumplings:

1 ½ cups all-purpose flour: I’ve used half whole wheat before, but the texture turns denser.
2 teaspoons baking powder: For that light, fluffy lift.
½ teaspoon salt: Just enough to bring out the flavor.
2 tablespoons cold butter, cubed: Work it in with your fingertips until crumbly.
¾ cup milk: Add just enough to form a soft, spoonable dough. Don’t overmix—it’s the difference between pillowy and chewy dumplings.

How to Make It (Step-by-Step Instructions)

Step 1: Build the Flavor Base

Start by heating your butter and olive oil in a large Dutch oven over medium heat. Add your onion, carrots, and celery, stirring occasionally until they soften and the edges turn golden, about 8–10 minutes. Don’t rush this step—those caramelized bits at the bottom of the pot hold so much flavor. Stir in the garlic and cook just until fragrant, about 30 seconds. I’ve learned over time that garlic burns faster than we think, so keep an eye on it.

Step 2: Simmer the Broth

Pour in your chicken broth, thyme, bay leaf, salt, and pepper. Bring everything to a gentle boil, then reduce the heat and simmer for about 10 minutes to let the flavors come together. Add your shredded chicken and milk (or half-and-half) and stir gently. I always take a taste at this stage—it’s easier to adjust the seasoning now before the dumplings go in.

Step 3: Make the Dumpling Dough

In a medium bowl, whisk together the flour, baking powder, and salt. Cut in the butter until the mixture looks like coarse crumbs—if you pinch it between your fingers, it should hold together slightly. Gradually stir in the milk just until combined. The dough should be soft and shaggy, not smooth like bread dough. Overworking it will make the dumplings dense instead of tender. I learned that the hard way after my first batch came out heavy enough to sink.

Step 4: Drop and Steam the Dumplings

Once the broth is gently simmering again, drop spoonfuls of the dough right on top of the surface. Don’t worry if they look uneven—they’ll puff up beautifully. Cover the pot tightly and reduce the heat to low. This is the part that takes a little faith: do not lift the lid for at least 15 minutes. The trapped steam cooks the dumplings through, making them light and fluffy. Early on, I couldn’t resist peeking, and the dumplings deflated into gummy dough. Now I just trust the process.

Step 5: Finish and Serve

After 15 minutes, uncover the pot and check one dumpling by cutting it in half—it should be cooked through with no wet dough in the center. Remove the bay leaf, taste for seasoning, and add a touch more salt or pepper if needed. If the broth feels too thick, stir in a splash of milk; if too thin, let it simmer uncovered for a few minutes. Serve the chicken and dumplings hot, straight from the pot. There’s something wonderfully old-fashioned about ladling it right at the table, family-style.

Expert Tips for the Best Results

Chicken and dumplings reward patience and care more than fancy technique. Always start with flavorful broth—if it tastes good on its own, your final dish will shine. Keep your dumpling dough on the softer side; stiff dough turns heavy. Resist stirring once you drop the dumplings in, as that breaks their structure. And most importantly, keep the pot covered while they steam. Steam is your secret ingredient here. I also like to use dark meat chicken for tenderness—it doesn’t dry out even with long simmering. A final tip: if you’re ever tempted to rush the process, take a breath, lower the heat, and remember that slow cooking is what gives this dish its soul.

Variations & Substitutions

This recipe has room for creativity, and I’ve taken advantage of that on many occasions. When I’m short on time, I’ll use biscuit dough straight from the can—it’s not quite the same texture, but it’s quick and still satisfying. If I’m out of milk, I’ve used evaporated milk or even a bit of cream cheese whisked into the broth for richness. Adding frozen peas, corn, or chopped spinach at the end brings color and freshness. Around the holidays, I sometimes use leftover turkey instead of chicken, and it’s a beautiful way to stretch those post-Thanksgiving leftovers. Once, I accidentally used self-rising flour for the dumplings, and to my surprise, they turned out lighter than ever—it’s now my little backup trick.

Serving Suggestions

This dish stands proudly on its own, but I love serving it alongside something crisp to balance the richness—like a green salad with lemon vinaigrette or roasted Brussels sprouts. A slice of warm, crusty bread is perfect for soaking up the creamy broth, and if you want to make the meal feel a bit more special, a glass of white wine or apple cider fits right in. Chicken and dumplings are perfect for Sunday dinners, cold-weather gatherings, or any night you want to bring everyone around the table without fuss.

Storage & Reheating Instructions

Leftovers keep beautifully for up to three days in the refrigerator. Store them in an airtight container and reheat gently on the stove over low heat, adding a splash of milk or broth to loosen the sauce. The dumplings will absorb some liquid as they rest, but that’s part of what makes the next-day version so comforting. Avoid microwaving if possible—it tends to toughen the dumplings. If you want to freeze the dish, do so before adding the dumplings; they don’t hold their texture as well once thawed.

Recipe FAQs (Answered by Clara)

Can I make this ahead of time?

You sure can. I often prepare it in the morning, cover it tightly, and pop it in the fridge. It actually tastes better after resting. Just reheat gently before serving and add a bit of extra broth to loosen it up.

Can I use biscuit dough instead of homemade dumplings?

Absolutely. It’s one of my favorite shortcuts when time is tight. Cut the dough into small pieces and drop them right into the simmering broth. They’ll puff up nicely, though the texture will be a little denser than homemade.

Can I make this in a slow cooker?

Yes, but I recommend cooking the dumplings on the stovetop. Let the broth and chicken simmer in the slow cooker on low for 6–7 hours, then transfer it to a pot and drop in your dumplings at the end. They cook best with direct heat and steam.

How do I make it less watery?

If your broth feels thin, whisk a tablespoon of flour or cornstarch with some milk and stir it into the pot. Let it simmer uncovered for a few minutes to thicken naturally. I’ve also learned that a little patience—letting it reduce slowly—works wonders.

Conclusion

Chicken and dumplings are more than just a meal—they’re a reminder that comfort often comes from the simplest things: a handful of pantry staples, a little patience, and the joy of cooking for the people you love. It’s the kind of dish that invites you to slow down, to breathe, and to take comfort in the rhythm of stirring and tasting. Whether you’re making it for your family, your friends, or just for yourself on a quiet night, I hope this recipe brings that same warmth to your kitchen that it’s always brought to mine. If you give it a try, let me know how it turns out—I’d love to hear your story and see your version of this timeless classic.

Nutrition Information (per serving):

Chicken and Dumplings

Warm, comforting, and full of old-fashioned flavor, this Chicken and Dumplings recipe is the ultimate cozy meal. Tender pieces of chicken simmer in a rich, creamy broth with vegetables and soft, fluffy dumplings that melt in your mouth. It’s classic Southern comfort food—hearty, satisfying, and perfect for chilly evenings.

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Prep Time 20

Cook Time 45

Total Time 1 5

Servings 6

Calories 420 kcal

Ingredients

For the chicken soup:

2 tablespoons butter
1 tablespoon olive oil
1 medium onion diced
2 carrots peeled and sliced
2 celery stalks chopped
3 cloves garlic minced
6 cups chicken broth
1 cup heavy cream or whole milk
3 cups cooked shredded chicken rotisserie works great
1 teaspoon salt or to taste
½ teaspoon black pepper
½ teaspoon dried thyme
1 bay leaf
2 tablespoons all-purpose flour for thickening, optional
2 tablespoons fresh parsley chopped (for garnish)

For the dumplings:

1½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup buttermilk or milk + 1 tsp vinegar as substitute
2 tablespoons melted butter

Instructions

Sauté the vegetables: In a large pot or Dutch oven, melt butter with olive oil over medium heat. Add onions, carrots, and celery. Cook for 5–6 minutes until softened. Add garlic and cook for another 30 seconds until fragrant.
Build the base: Stir in the flour to coat the vegetables (this helps thicken the soup). Gradually pour in chicken broth while stirring to avoid lumps. Add thyme, bay leaf, salt, and pepper.
Simmer the soup: Bring to a boil, then reduce to a gentle simmer for 15–20 minutes, until vegetables are tender and broth has slightly thickened. Stir in the cooked shredded chicken and cream. Keep warm on low heat while you prepare the dumplings.
Make the dumpling dough: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Stir in the buttermilk and melted butter until a soft, sticky dough forms (do not overmix).
Add the dumplings: Drop spoonfuls of dough (about 1 tablespoon each) directly into the simmering soup. Cover with a tight-fitting lid and simmer gently for 15 minutes—do not lift the lid during this time, or the dumplings won’t cook properly.
Finish and serve: Once dumplings are fluffy and cooked through, remove the bay leaf. Adjust seasoning with salt and pepper as needed. Ladle into bowls and garnish with chopped parsley.

Notes

Chicken tip: Rotisserie chicken saves time and adds flavor. If cooking chicken from scratch, simmer 1 lb chicken thighs or breasts in broth for 20 minutes, then shred.
Creamy option: Replace half of the chicken broth with cream for a richer dish.
Fluffy dumplings: Keep the pot covered while dumplings cook—steam helps them rise perfectly.
Thick vs. soupy: For a thicker stew-like version, stir in 2 tablespoons flour or cornstarch slurry before adding dumplings.
Storage: Refrigerate up to 3 days. Reheat gently over low heat. Dumplings will soften but remain flavorful.

Keyword Chicken and Dumplings