The Best Chicken And Dumplings Recipe

There’s nothing quite like a hearty bowl of chicken and dumplings to warm you from the inside out. This recipe brings together a creamy, savory soup base packed with tender chicken and veggies, topped with fluffy homemade dumplings that soak up all that flavorful broth. It’s the kind of meal that feels like a cozy hug on a chilly day, perfect for when you’re craving something comforting yet homemade. Plus, with just a few pantry staples and some fresh ingredients, you’ll have an incredibly satisfying one-pot meal that’s sure to please everyone at the table.

this RECIPE

A personal touch: my first attempt at chicken and dumplings

I remember my first attempt at making chicken and dumplings. I was intimidated—there’s just something about the idea of making dumplings from scratch that feels a little daunting. But after a particularly blustery winter day, I decided to give it a shot, figuring that even if the dumplings didn’t turn out perfect, I’d still have a delicious chicken soup. As I stirred the soup and watched those dumplings puff up in the pot, I felt this wave of satisfaction. The dumplings turned out light and fluffy, and the soup was so rich and creamy, it was everything I hoped for and more. Now, it’s one of my go-to recipes whenever I want to bring a little warmth and nostalgia to the dinner table.

The background scoop: the origins of chicken and dumplings

Chicken and dumplings have deep roots in Southern and Midwestern American cooking, though similar versions can be found in cultures around the world. The dish likely originated from the need to make a few simple ingredients go further, a necessity in times of scarcity. With chicken for protein, vegetables for added flavor, and dumplings made from basic flour and milk, this meal was an easy way to create a hearty, filling dinner without breaking the bank. Over time, it’s become a staple comfort food, with variations popping up everywhere, from fluffy biscuit-like dumplings to flat, noodle-like ones.

Let’s talk ingredients: what makes this dish shine

• Butter: The butter creates a rich, velvety base for the soup, adding depth to the flavor. If you’re out of butter, you could substitute with olive oil, but the butter really adds a nice warmth to the dish.
• Onion, Carrots, and Celery: these vegetables bring sweetness, depth, and a hint of bitterness. You can’t go wrong with this combo, but in a pinch, you could use a few shakes of dried onion and garlic powder if fresh isn’t available.
• Evaporated Milk: This is what gives the soup its creamy texture without making it too heavy. Half-and-half works well here, too, if that’s what you have on hand.
• Chicken Stock: A good chicken stock is key for flavor. You can use low-sodium if you’re watching salt, or even make your own stock if you have time. For a boost of flavor, try adding a teaspoon of chicken bouillon powder.
• Shredded Cooked Chicken: Rotisserie chicken is a great shortcut here, but you can also use any leftover roasted or boiled chicken. Dark meat, like thigh meat, adds even more flavor and keeps the dish juicy.
• Fresh Thyme: This herb gives a subtle earthiness. Fresh thyme is best, but dried will work just fine. If you’re not a fan, rosemary or even Italian seasoning makes a good substitute.
• Baking Powder: Essential for fluffy dumplings, baking powder gives them that nice lift. Just make sure it’s fresh so your dumplings rise properly!

Essential kitchen tools to make this easier

For this recipe, you don’t need anything fancy, but a few key tools can make your life a lot easier:

• Dutch Oven or Large Heavy-Bottomed Pot: This helps distribute heat evenly, so the soup base doesn’t scorch on the bottom while it simmers. A Dutch oven is especially good at retaining heat, which is perfect for keeping the soup at the right simmer for cooking dumplings.
• Wooden Spoon or Silicone Spatula: Since you’re making a roux, a good sturdy spoon will help you scrape the bottom of the pot as you stir, preventing any sticking or burning.
• Medium Cookie Scoop: This helps make uniform dumplings, which ensures they cook evenly. If you don’t have a scoop, two spoons work well too—just aim for golf ball-sized portions.
• Lid for the Pot: The lid is crucial for cooking the dumplings. It traps the steam, allowing the dumplings to cook through and puff up without drying out.

Step-by-step: making chicken and dumplings from scratch

1. Sauté the vegetables: Start by melting your butter in a large pot over medium-high heat. Add the onion, carrots, and celery, and cook for about 5 minutes until they’re starting to soften. Then, add your minced garlic and cook for just a minute more—garlic burns fast, so don’t let it go too long.
2. Make the roux: Sprinkle the flour over the vegetables and stir to coat everything well. This roux will help thicken the soup. Let it cook for about a minute, stirring constantly. This step is key to avoid a raw flour taste in the soup.
3. Add the liquids: Slowly pour in the evaporated milk and chicken stock while stirring. This will help you avoid any lumps. Once everything’s combined, bring the soup to a gentle boil.
4. Add the chicken and seasonings: Add the shredded chicken, thyme, black pepper, and salt to the pot. Reduce the heat and let it simmer while you make the dumpling dough.
5. Make the dumplings: In a mixing 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. Stir until just combined—don’t overmix, or the dumplings can turn dense.
6. Drop the dumplings into the soup: Using a cookie scoop or two spoons, drop spoonfuls of dumpling dough into the simmering soup. Space them out around the pot. Gently press each dumpling down so it’s partially submerged in the broth.
7. Simmer with the lid on: Cover the pot and reduce the heat to low, keeping a gentle simmer going. Cook for 15 minutes without lifting the lid (it’s hard to resist, but trust me). After 15 minutes, gently stir and check a dumpling to make sure it’s cooked through. If needed, cook for an additional 3-4 minutes.

Variations to make this recipe your own

• Vegetarian Version: Swap out the chicken and use vegetable broth instead. You could add mushrooms for a bit of heartiness, or even chickpeas for some protein.
• Herb Swap: If thyme isn’t your favorite, try fresh parsley, dill, or rosemary. Each gives a slightly different flavor profile.
• Gluten-Free Dumplings: Use a gluten-free flour blend that works for baking, and make sure your baking powder is gluten-free too. Gluten-free dumplings might be a bit denser, but they’ll still taste great!
• Add More Veggies: Feel free to toss in some chopped potatoes or green beans for extra texture and flavor. You’ll need to simmer the soup a bit longer to get these fully cooked.
• Spicy Twist: Add a diced jalapeño or a pinch of cayenne pepper to the soup base for a subtle kick.

How to serve and present chicken and dumplings

For a classic presentation, ladle a generous portion of soup with a few dumplings into wide, shallow bowls. Garnish with a sprinkle of fresh thyme leaves or chopped parsley for a pop of color. Serve with crusty bread on the side to scoop up the creamy broth, or pair it with a simple green salad to balance the richness. This dish is so cozy that it’s perfect as the star of the meal.

Suggested beverage pairings

Since this dish is creamy and comforting, I recommend pairing it with something light and refreshing. A chilled sparkling water with a slice of lemon or lime complements the richness without overpowering it. Iced tea—especially a mild herbal blend like chamomile or mint—works well too, offering a relaxing vibe that matches the cozy feel of the meal. For a slightly more indulgent option, try a cold glass of apple cider or even a sparkling apple juice, which adds a touch of sweetness that balances the savory flavors of the soup.

Storing and reheating tips

Leftovers of chicken and dumplings are just as delicious the next day! Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of chicken stock or water to the pot to thin it out a little, as the dumplings will absorb some of the soup as it sits. Gently warm over low heat on the stove, stirring occasionally. Avoid using high heat, as the dumplings can become tough if overheated.

Scaling the recipe for more (or fewer) servings

This recipe is pretty forgiving if you want to adjust the serving size. For a larger crowd, simply double the ingredients and use a larger pot. For a smaller batch, halve everything, but keep an eye on the dumplings as they may cook a bit faster in a smaller amount of soup. If you’re adjusting the dumplings, remember that smaller dumplings will cook faster, so reduce the cook time slightly.

Troubleshooting tips for perfect dumplings

• Dumplings are too dense: Make sure not to overmix the dough—this can make dumplings heavy. Also, check your baking powder’s freshness!
• Soup is too thick: Add a bit more chicken stock or water until it reaches your desired consistency.
• Dumplings aren’t cooking through: Be sure to keep the soup at a low simmer with the lid on. High heat can cause the soup to burn before the dumplings are fully cooked.

Give it a try!

I hope this chicken and dumplings recipe brings as much warmth to your kitchen as it does to mine. Don’t be afraid to make it your own with different herbs or added veggies. This is the ultimate comfort food, and there’s no wrong way to enjoy it—just dive in and savor each spoonful.

Frequently Asked Questions

1. Can I make chicken and dumplings ahead of time?

Yes, you can prepare the soup base a day in advance and store it in the refrigerator. When you’re ready to serve, bring the soup to a simmer and then make and add the dumplings. For the best texture, it’s best to cook the dumplings just before serving, as they may get soggy if left in the soup overnight.

2. How do I keep my dumplings from being dense or doughy?

For light, fluffy dumplings, make sure not to overmix the dough—just stir until combined. Fresh baking powder is also key to getting a nice rise. And be sure to cook the dumplings with the lid on, so they steam properly.

3. Can I use leftover cooked chicken, like rotisserie chicken, in this recipe?

Absolutely! Leftover cooked chicken, such as rotisserie chicken, works wonderfully here. Just shred or chop it and add it to the soup base when you add the other seasonings. Using pre-cooked chicken saves time and adds convenience.

4. What can I use if I don’t have evaporated milk?

If you don’t have evaporated milk on hand, you can substitute with half-and-half, whole milk, or even a bit of heavy cream for extra richness. Just note that heavy cream will make the soup a bit thicker and richer, so you may want to add a little extra chicken stock to thin it out.

5. Can I freeze chicken and dumplings?

While the soup base freezes well, the dumplings don’t hold up as nicely—they tend to get mushy when reheated. If you want to make this meal freezer-friendly, prepare and freeze the soup base without the dumplings. Then, when you’re ready to serve, defrost and reheat the soup.

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