If you’re longing for a meal that feels like a warm, comforting hug in a bowl, this Chicken and Dumplings Recipe is going to be your new best friend. Combining tender, juicy chicken pieces, deeply flavorful broth, and fluffy dumplings that practically melt in your mouth, it’s a classic dish that delivers soul-satisfying goodness every time. Whether it’s a chilly evening or when you just need a little home-cooked magic, this recipe brings all those cozy vibes to your dinner table with ease and delight.

Chicken and Dumplings Recipe - Recipe Image

Ingredients You’ll Need

Gathering simple, everyday ingredients is all it takes to create this heartwarming Chicken and Dumplings Recipe. Each component plays a vital role – from building a rich broth and tender chicken to delightfully soft and fluffy dumplings that float perfectly on top.

Olive oil: Adds a light, fruity base for searing chicken and softening vegetables.
Bone-in skinless chicken breast or thighs: The star protein, offering juicy flavor and body to the broth.
Salt and pepper: Basic seasonings that enhance every savory note in the dish.
Butter: Used both to cook veggies and enrich the dumplings with creamy indulgence.
Yellow onion: Brings natural sweetness and depth to the soup.
Carrots and celery: Classic mirepoix veggies, adding texture and color.
Garlic: Gives a warm, aromatic kick that complements the broth perfectly.
Worcestershire sauce and hot sauce: These add subtle tang and heat that elevate the flavor profile.
Flour: Thickens the broth and forms the basis of the dumplings.
Chicken broth: The flavorful liquid base that carries all ingredients harmoniously.
Chicken bouillon cube (optional): Boosts savoriness if your broth needs an extra punch.
Half and half: Adds a luscious creaminess to the soup.
Frozen peas: Provide a little pop of sweetness and color.
Herbs and spices: A well-rounded blend including onion powder, basil, parsley, thyme, rosemary, mustard powder, sage, and pepper to season your dish beautifully.
Baking powder and baking soda: Essential leavening agents for light, fluffy dumplings.
Sugar and garlic powder: Minor but powerful flavor enhancers for the dumplings.
Sour cream and milk: Combine moisture and tang, creating tender dumplings.
Melted butter (for dumplings): Ensures richness and perfect texture.

How to Make Chicken and Dumplings Recipe

Step 1: Sear the Chicken

This step is optional but highly recommended because searing your chicken adds a wonderful depth of flavor and an appetizing golden color. Season the chicken with salt and pepper, then heat olive oil in your soup pot. Sear the chicken for about 3 minutes on each side until lightly browned. The inside will remain mostly uncooked, which is perfectly fine as it will finish cooking in the broth.

Step 2: Prepare the Vegetables and Seasonings

After removing the chicken, melt butter in the same pot to soak up all those tasty browned bits. Toss in diced onion, carrots, and celery; cook until they soften and release their sweetness. Add minced garlic, Worcestershire sauce, hot sauce, and the pre-mixed herbs and spices. This mix builds an aromatic base that makes the soup irresistible.

Step 3: Build the Soup Base

Sprinkle flour over the vegetables to create a roux that will thicken the broth. Stir constantly for a couple of minutes to cook off the raw flour taste. Then, gradually add chicken broth and half and half, stirring and scraping the pot’s bottom to loosen any flavorful bits stuck there. If you want extra savory depth, toss in a bouillon cube now. Finish this step by adding frozen peas.

Step 4: Make the Dumpling Dough

Combine the dry ingredients including flour, baking powder, baking soda, salt, garlic powder, and sugar in a bowl. Add the wet ingredients — sour cream, cold milk, and melted butter — folding gently to form a dough. The key here is not to overmix; you want the dumplings to be light and airy, not dense.

Step 5: Cook the Chicken and Dumplings Together

Shred or cut the rested seared chicken into bite-sized pieces and add back to the pot along with any juices. Drop spoonfuls of your dumpling dough evenly over the simmering soup. Cover tightly and simmer gently for about 15 minutes without lifting the lid, allowing the dumplings to steam to fluffy perfection.

Step 6: Check for Doneness and Serve

After 15 minutes, poke a dumpling with a toothpick to ensure it’s cooked through — the toothpick should come out clean. If they need more time, cover and simmer a few minutes longer. Once ready, a sprinkle of fresh parsley adds a vibrant touch right before serving this heartwarming Chicken and Dumplings Recipe.

How to Serve Chicken and Dumplings Recipe

Garnishes

A simple sprinkle of chopped fresh parsley or chives brightens the dish visually and adds a fresh herbal note. For a cozy touch, a small pat of butter melting over the hot dumplings is pure comfort in every bite.

Side Dishes

Serve this bowl of goodness with light, crisp sides to balance the richness. A green salad with a lemon vinaigrette or steamed green beans offers freshness. Crusty bread or warm biscuits are also stellar for soaking up the glorious broth.

Creative Ways to Present

For a family gathering, serve the soup in large rustic bowls with dumplings piled on top and a sprig of thyme. You can also ladle it over mashed potatoes for a twist, or use it as a hearty filling in pot pies for an elevated comfort food experience.

Make Ahead and Storage

Storing Leftovers

You can store leftover Chicken and Dumplings Recipe in an airtight container in the refrigerator for up to 3 days. Because the dumplings soak up liquid, the soup may thicken; simply stir in a splash of broth or water when reheating.

Freezing

Freezing this dish is possible but not ideal for the dumplings’ texture. If you decide to freeze, remove the dumplings first and freeze them separately. Freeze the soup base and chicken in a sealed container for up to 2 months.

Reheating

Reheat gently on the stovetop over low heat, stirring occasionally. If reheating frozen components, thaw overnight in the fridge first. To refresh dumplings, steam them briefly until fluffy once warmed through.

FAQs

Can I use leftover chicken to make this Chicken and Dumplings Recipe?

Yes! Leftover cooked chicken works wonderfully here. Simply add it when you’re ready to cook the dumplings, reducing overall cooking time and still getting delicious results.

What type of chicken is best for this recipe?

Bone-in, skinless chicken thighs or breasts are recommended for the best flavor and tenderness. Using bone-in chicken adds extra richness to the broth as it simmers.

How do I prevent dumplings from being dense?

Be sure not to overmix the dumpling dough. Use a gentle folding motion to combine wet and dry ingredients just until incorporated. Overworking the dough develops gluten which can make dumplings tough.

Can I make this recipe vegetarian or vegan?

This version relies on chicken broth and chicken meat for its signature flavor, but you can adapt it using vegetable broth and plant-based chicken substitutes. For vegan dumplings, swap sour cream for a dairy-free alternative and adjust accordingly.

Is it okay to skip searing the chicken?

Absolutely! Searing adds flavor and color but you can add raw chicken directly to the broth. The dish will still be delicious, just slightly less rich in taste.

Final Thoughts

This Chicken and Dumplings Recipe is more than just a meal; it’s an experience of warmth, comfort, and happiness served in a bowl. It’s the kind of dish that brings people together, ignites nostalgia, and leaves everyone feeling full and content. I wholeheartedly encourage you to give it a try and watch how it quickly becomes one of your most cherished go-to recipes.

Chicken and Dumplings Recipe

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4.2 from 83 reviews

Author: admin
Total Time: 1 hour
Yield: 6 servings 1x

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Description

Classic Chicken and Dumplings is a comforting and hearty soup featuring tender chicken simmered in a flavorful broth with aromatic vegetables and herbs, topped with fluffy, soft dumplings steamed to perfection. This dish is perfect for warming up on chilly days and serves as a satisfying family meal.

Ingredients

Scale

Chicken and Soup Base

1 tablespoon olive oil
2 lbs. bone-in skinless chicken breast or thighs (see notes)
Salt and pepper (to taste)
5 tablespoons butter
1 small yellow onion, diced
1 cup carrots, diced
2 sticks celery, diced
3 cloves garlic, minced
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce (Frank’s hot sauce recommended)
1/3 cup flour
4 ½ cups chicken broth
1 chicken bouillon cube (optional)
1 ½ cups half and half
¾ cup frozen peas
1 teaspoon onion powder
½ teaspoon dried basil
½ teaspoon dried parsley
½ teaspoon dried thyme
½ teaspoon dried rosemary
½ teaspoon mustard powder
¼ teaspoon ground sage
1/8 teaspoon pepper

Dumplings

2 cups cake flour (or all-purpose flour)
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
½ teaspoon garlic powder
2 teaspoons sugar
¾ cup cold sour cream
¼ cup cold milk
4 tablespoons butter, melted

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Instructions

Sear the chicken: Season each side of the chicken with salt and pepper. Heat olive oil in a 4 ½-quart soup pot over medium-high heat. Add the chicken and cook for 3 minutes per side until lightly browned but still mostly raw inside. Remove chicken and allow it to rest for 10 minutes before cutting into bite-sized pieces, discarding bones.
Prepare the soup base: Combine all the dried seasonings (onion powder, basil, parsley, thyme, rosemary, mustard powder, sage, pepper) and set aside. In the same pot, melt butter over medium heat and use a silicone spatula to scrape up any browned bits from searing the chicken. Add onions, carrots, and celery and cook for 5 minutes until softened. Add minced garlic, Worcestershire sauce, hot sauce, and the mixed seasonings; cook for an additional 1 minute to release flavors.
Create the roux and broth mixture: Sprinkle the flour over the vegetables and stir continuously for 2 minutes to remove raw flour taste and form a roux. Slowly add chicken broth in small splashes while stirring continuously, scraping up any browned bits from the bottom. Gradually add half and half in the same manner. Optionally, crumble in chicken bouillon cube for extra flavor. Add frozen peas and bring the mixture to a gentle boil, then reduce heat to maintain a simmer while preparing the dumplings.
Make the dumplings: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, garlic powder, and sugar. Add the cold sour cream, cold milk, and melted butter. Fold the wet ingredients into the dry just until combined to avoid dense dumplings.
Combine chicken and soup: Add the chopped chicken along with any juices back into the soup pot and stir to incorporate. Reduce heat to low to maintain a gentle simmer.
Cook the dumplings: Using a small cookie scoop or spoon, carefully place dumpling dough over the surface of the soup in an even layer, spacing slightly apart. Spoon a bit of liquid over each dumpling to keep them moist. Cover the pot tightly and increase heat slightly to bring the soup to a very gentle simmer. Set a timer for 15 minutes and do not remove the lid during this time to allow the dumplings to steam fully.
Check dumpling doneness and serve: After 15 minutes, remove the lid and test a dumpling by inserting a toothpick; if it comes out clean, the dumplings are cooked through. If not, cover and simmer for a few more minutes. Once dumplings are set, garnish with fresh parsley and serve hot.

Notes

Searing the chicken is optional but adds deeper flavor and color to the broth.
You can use either bone-in skinless chicken breast or thighs depending on your preference.
If using leftover cooked chicken, add it when combining chicken and soup before adding dumplings.
Do not overmix dumpling dough to keep them light and fluffy.
Do not lift lid while dumplings cook to ensure proper steaming.
Chicken bouillon cube is optional but enhances the savory flavor of the broth.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Soup
Method: Stovetop
Cuisine: American Southern