Holidays

Chicken and Dumplings

by Rachel
written by Rachel
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There’s nothing quite like a warm bowl of Classic Homestyle Chicken & Dumplings to make everything feel right again. This is the kind of meal that brings back memories of cozy kitchens, slow evenings, and food made with care. Rich, savory broth, tender chicken, and fluffy dumplings come together to create the ultimate comfort food.

This recipe is simple, hearty, and deeply satisfying. Whether you’re cooking for your family or just craving something soothing after a long day, this classic chicken and dumplings recipe delivers that comforting, homemade taste every time.

Why You’ll Love This Recipe

  • True comfort food: Warm, filling, and incredibly satisfying
  • Fluffy dumplings: Light, tender, and perfectly steamed
  • One-pot meal: Easy cleanup and big flavor
  • Family-friendly: Loved by kids and adults alike
  • Great for leftovers: Reheats well for cozy meals later
  • Customizable: Easy to adjust herbs, veggies, or chicken cuts

Step-by-Step Instructions

Step 1: Brown the Chicken

First, heat the olive oil in a large pot over medium heat. Season the chicken generously, then add it to the pot. Brown both sides briefly to build flavor, then transfer the chicken to a plate. It does not need to be fully cooked yet.

Step 2: Sauté the Vegetables

Next, melt the butter in the same pot. Add the onion, carrots, and celery. Cook while stirring and scraping up the browned bits from the bottom until the vegetables begin to soften.

Step 3: Build the Broth

Then, stir in the garlic and flour and cook briefly. Slowly add the chicken broth while stirring to avoid lumps. Add the herbs, seasoning, and bay leaves. Return the chicken and any juices back to the pot.

Step 4: Simmer Until Tender

Bring everything to a gentle simmer. Cover and cook until the chicken is fully cooked and the vegetables are tender.

Step 5: Make the Dumpling Dough

While the soup simmers, whisk together the dry dumpling ingredients in a bowl. Stir in the milk and melted butter just until a shaggy dough forms. Refrigerate briefly while finishing the soup.

Step 6: Shred the Chicken

Once the chicken is cooked, remove it from the pot and shred it using two forks. Return the shredded chicken to the pot along with the peas. Bring the soup back to a gentle simmer.

Step 7: Add the Dumplings

Next, drop spoonfuls of dumpling dough directly onto the simmering soup. Space them evenly and spoon some broth over the tops to moisten them.

Step 8: Steam the Dumplings

Cover the pot tightly and cook without lifting the lid. This allows the dumplings to steam and become light and fluffy. Check one dumpling for doneness before moving on.

Step 9: Serve

Finally, remove the pot from heat and discard the bay leaves. Ladle the chicken and dumplings into bowls and serve hot.

Tips for Best Results

  • Do not lift the lid: Steam is essential for fluffy dumplings
  • Simmer gently: A rolling boil can break the dumplings apart
  • Shred chicken while warm: It pulls apart more easily
  • Season at the end: Adjust salt and pepper once everything is combined
  • Add broth if needed: Dumplings may thicken the soup as they cook

FAQs

Why are my dumplings dense instead of fluffy?
Overmixing the dough or lifting the lid during cooking can cause dense dumplings.

Can I use rotisserie chicken?
Yes, add shredded rotisserie chicken toward the end with the peas.

Can I freeze chicken and dumplings?
The soup base freezes well, but dumplings are best made fresh.

How do I thicken chicken and dumplings?
Simmer uncovered briefly or add a small slurry of flour and broth.

How long do leftovers last?
Store in the refrigerator for up to three days and reheat gently.

Classic Homestyle Chicken & Dumplings: Your Ultimate Comfort Food Recipe

Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )
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Ingredients

  • For the Chicken & Vegetable Base:
  • 1 tablespoon olive oil
  • 2 pounds boneless, skinless chicken breasts
  • Salt and freshly ground black pepper (for seasoning chicken)
  • 2 tablespoons unsalted butter
  • 1 small yellow onion, chopped
  • 4 medium carrots, chopped
  • 3 ribs celery, chopped
  • 3 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 4 ½ cups low sodium chicken broth
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ¾ cup frozen peas
  • Chopped fresh parsley (optional, for serving)
  • For the Fluffy Dumplings:
  • 1 ¾ cups all-purpose flour
  • 1 tablespoon baking powder
  • ¾ teaspoon salt
  • Freshly ground black pepper, to taste
  • ¾ cup whole milk (or milk of choice)
  • 3 tablespoons unsalted butter, melted

Instructions

Brown the Chicken: Heat olive oil in a large Dutch oven or heavy pot over medium heat. Pat chicken breasts dry and season generously with salt and pepper. Add chicken to the hot pot and brown on both sides for 3-4 minutes per side. Transfer chicken to a clean plate; it won't be cooked through.

Sauté Aromatics: Add 2 tablespoons butter to the same pot. Once melted, add chopped onion, carrots, and celery. Cook for about 5 minutes, stirring occasionally and scraping up any browned bits from the bottom of the pot, until vegetables begin to soften.

Build the Broth: Add minced garlic and 3 tablespoons flour to the pot; cook for 30 seconds, stirring constantly. Gradually stir in chicken broth, dried thyme, bay leaves, ½ teaspoon salt, and ½ teaspoon black pepper. Return the browned chicken and any accumulated juices from the plate to the pot.

Simmer Chicken & Veggies: Bring the mixture to a low simmer. Cover the pot and reduce heat to maintain a gentle simmer. Cook for 12-16 minutes, or until chicken is cooked through (internal temperature of 165°F) and vegetables are tender.

Prepare Dumpling Dough: While the chicken simmers, prepare the dumplings. In a large mixing bowl, whisk together 1 ¾ cups flour, baking powder, ¾ teaspoon salt, and a pinch of black pepper. Pour in the milk and melted butter, then stir with a fork until a shaggy dough forms. Place dough in the refrigerator while you finish the chicken.

Shred Chicken & Add Peas: Once chicken is cooked, remove it to a clean bowl or cutting board. Turn off the heat under the pot and let the chicken rest for a few minutes. Shred the chicken using two forks, then return it to the pot along with the frozen peas. Stir everything together. Turn the heat back on to bring the pot to a simmer.

Cook the Dumplings: Use a spoon or small cookie scoop to drop 1 ½-inch balls of dumpling dough directly onto the simmering soup in a single layer. Spoon a little of the hot liquid from the pot over the tops of the dumplings to moisten them.

Steam the Dumplings: Once dumplings are added and the soup is simmering gently, cover the pot tightly. Reduce heat to a low simmer and cook for exactly 15 minutes without lifting the lid. This allows the dumplings to steam cook perfectly. After 15 minutes, carefully lift the lid and split a dumpling in half to check for doneness (it should be light and airy, no raw dough inside). If needed, cook covered for another 1-2 minutes.

Serve: Remove the pot from the heat. Discard the bay leaves. Ladle the hearty chicken and dumplings into bowls. Garnish with fresh chopped parsley, if desired, and serve immediately.

Nutrition

Calories: 520 kcal Protein: 45g Carbs: 55g Fat: 20g

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