There are few dishes that evoke the feeling of a warm hug quite like a classic bowl of Chicken and Dumplings. This recipe is the epitome of comfort food, featuring tender, shredded chicken and savory vegetables swimming in a rich, creamy broth, all topped with perfectly light and fluffy homemade dumplings. Forget the canned biscuits; we’re making this soul-soothing dish completely from scratch, and I’ll walk you through every simple step. It’s the perfect meal for a chilly evening, a Sunday family dinner, or anytime you need a taste of home. This is more than just a recipe; it’s a guide to creating a cherished food memory.
Whether you grew up eating this dish or are trying it for the first time, this guide to homemade Chicken and Dumplings will ensure you get perfect results every time. We’ll cover everything from getting the creamiest broth to making sure your dumplings are never tough or gummy.
Why You’ll Love This Recipe
- Truly from Scratch: We’re simmering a whole chicken to create a rich, flavorful broth and tender meat. The dumplings are made from a simple, no-fail dough that’s easy to work with.
- Unbelievably Flavorful: The combination of aromatic vegetables, savory herbs, and the creamy chicken base creates a depth of flavor that canned soup can only dream of.
- Perfectly Fluffy Dumplings: This is where the magic happens. We’ll share the secret to light, airy drop dumplings that soak up the delicious broth without becoming heavy.
- A Complete Meal: It’s a hearty, all-in-one dish that’s satisfying enough to serve on its own. It’s a fantastic recipe that is great for the whole family, just like our Cheeseburger Tater Tot Casserole.
The Secret to Perfect Chicken and Dumplings
The heart of any great Chicken and Dumplings recipe lies in two key components: the broth and the dumplings. The broth must be rich and savory, infused with flavor from the chicken and vegetables. We achieve this by simmering a whole chicken, which creates a far superior base than store-bought stock. The dumplings must be tender and light. The key is to handle the dough as little as possible and to simmer them gently, covered, so they steam to perfection.
Ingredients You’ll Need
This recipe uses simple, wholesome ingredients to create its signature comforting flavor. Here’s what you’ll gather for this classic dish.
For the Chicken Stew:
- Whole Chicken: A 3-4 pound chicken provides both the meat and the base for our rich, homemade broth.
- Vegetables: A classic mirepoix of yellow onion, carrots, and celery builds the aromatic foundation.
- Aromatics: Whole peppercorns, bay leaves, and fresh parsley create a complex, savory broth.
- Butter & Flour: To create a roux that thickens the stew into a creamy, luscious gravy.
- Heavy Cream: The finishing touch for an extra rich and creamy consistency.
For the Dumplings:
- All-Purpose Flour: The structural base of our dumplings.
- Baking Powder: The leavening agent that makes the dumplings light and fluffy.
- Salt & Black Pepper: For essential seasoning.
- Cold Butter: Cutting in cold butter creates little pockets of steam, resulting in a tender texture.
- Milk: Binds the dough together. Use whole milk for the best results.
- Fresh Parsley: Adds a pop of fresh, herbaceous flavor.
Step-by-Step Instructions
Follow these steps carefully to create the most delicious bowl of homemade Chicken and Dumplings you’ve ever had. We’ll start by making the rich chicken base and then whip up the fluffy dumplings while it simmers.
Part 1: Making the Chicken Stew Base
- Cook the Chicken: Place the whole chicken in a large Dutch oven or stockpot. Add the quartered onion, 1 chopped carrot, 1 chopped celery stalk, parsley, bay leaves, and peppercorns. Cover with water (about 10-12 cups). Bring to a boil, then reduce heat to a simmer. Cover and cook for 1 to 1.5 hours, or until the chicken is cooked through and tender.
- Shred the Chicken: Carefully remove the chicken from the pot and set it aside to cool slightly. Once cool enough to handle, shred the meat from the bones, discarding the skin and bones.
- Strain the Broth: Strain the broth through a fine-mesh sieve into a large bowl to remove the cooked vegetables and aromatics. You should have about 8 cups of rich, flavorful broth.
- Build the Stew: Melt the butter in the now-empty Dutch oven over medium heat. Add the diced onion, carrots, and celery and cook until softened, about 5-7 minutes. Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly.
- Create the Creamy Base: Slowly whisk in the reserved chicken broth until smooth. Bring the mixture to a simmer and cook for about 10 minutes, or until it has thickened slightly. Stir in the heavy cream and the shredded chicken. Season with salt and pepper to taste. Keep the stew at a gentle simmer.
Part 2: Making the Fluffy Dumplings
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, salt, and pepper.
- Cut in the Butter: Using a pastry blender or your fingers, cut the cold, cubed butter into the flour mixture until it resembles coarse crumbs. Stir in the chopped fresh parsley.
- Form the Dough: Pour in the milk and stir with a fork until just combined. Do not overmix; the dough should be slightly sticky.
- Cook the Dumplings: Drop rounded tablespoons of the dumpling dough onto the surface of the simmering stew, ensuring they have a little space between them.
- Steam to Perfection: Cover the pot tightly and reduce the heat to low. Let the dumplings simmer gently for 15-20 minutes. Do not lift the lid while they are cooking! This allows them to steam and become light and fluffy. The dumplings are done when a toothpick inserted into the center comes out clean.
Expert Tips for Success
- Don’t Overwork the Dough: For light and fluffy dumplings, mix the dough until it just comes together. Overworking it will develop the gluten and result in tough, chewy dumplings.
- Keep the Simmer Gentle: A rolling boil can cause the dumplings to break apart. A gentle, low simmer is all you need to cook them perfectly.
- Don’t Peek!: Keep the lid on for the entire cooking time. Lifting the lid releases the steam that is crucial for cooking the dumplings properly and making them fluffy.
- Use Cold Butter: Just like making biscuits or pie crust, using cold butter for the dumplings is essential for creating a tender texture.
Variations and Substitutions
While this classic recipe is fantastic as is, you can easily adapt it to your liking. For a quicker weeknight version, you can use a rotisserie chicken and store-bought chicken broth. For a heartier meal, feel free to add other vegetables like peas or corn. If you love pasta, you might also enjoy our comforting Chicken Gnocchi Soup. Another great option for a cozy night is our French Onion Chicken Orzo Casserole.
What to Serve with Chicken and Dumplings
This is a true all-in-one meal, but a simple side can round it out beautifully. A crisp green salad with a light vinaigrette is a refreshing contrast to the rich stew. For something a little heartier, it pairs wonderfully with homemade garlic knots to soak up every last drop of the delicious gravy.
You can prepare the chicken stew base up to 2 days in advance and store it in the refrigerator. When you’re ready to serve, bring the stew back to a simmer on the stove and then make and cook the dumplings fresh. Dumplings are best served immediately after cooking.
Yes, you can. You will need about 2 pounds of boneless, skinless chicken breasts or thighs. However, using a whole chicken creates a much richer, more flavorful broth. If using chicken parts, we recommend using a high-quality store-bought chicken bone broth instead of water.
The key to light, fluffy dumplings is to not overwork the dough and not to peek while they cook. Mix the dough until it just comes together, then drop it into the simmering stew, cover the pot tightly, and let them steam for 15-20 minutes without lifting the lid.
The recipe uses a roux (a mixture of butter and flour) to thicken the stew. If you prefer it even thicker, you can make a small slurry by whisking 1 tablespoon of cornstarch with 2 tablespoons of cold water, then slowly stir it into the simmering stew until it reaches your desired consistency.
This recipe uses drop dumplings, which have a softer, more biscuit-like dough that is dropped directly into the stew. Rolled dumplings are made from a firmer dough that is rolled out and cut into strips, resulting in a denser, more noodle-like texture.
You can prepare the chicken stew base up to 2 days in advance and store it in the refrigerator. When you’re ready to serve, bring the stew back to a simmer on the stove and then make and cook the dumplings fresh. Dumplings are best served immediately after cooking.
Yes, you can. You will need about 2 pounds of boneless, skinless chicken breasts or thighs. However, using a whole chicken creates a much richer, more flavorful broth. If using chicken parts, we recommend using a high-quality store-bought chicken bone broth instead of water.
The key to light, fluffy dumplings is to not overwork the dough and not to peek while they cook. Mix the dough until it just comes together, then drop it into the simmering stew, cover the pot tightly, and let them steam for 15-20 minutes without lifting the lid.
The recipe uses a roux (a mixture of butter and flour) to thicken the stew. If you prefer it even thicker, you can make a small slurry by whisking 1 tablespoon of cornstarch with 2 tablespoons of cold water, then slowly stir it into the simmering stew until it reaches your desired consistency.
This recipe uses drop dumplings, which have a softer, more biscuit-like dough that is dropped directly into the stew. Rolled dumplings are made from a firmer dough that is rolled out and cut into strips, resulting in a denser, more noodle-like texture.
Storage and Reheating Instructions
To store leftovers, allow the chicken and dumplings to cool completely before transferring to an airtight container. It will keep in the refrigerator for up to 3-4 days. Note that the dumplings will absorb more of the liquid as they sit. When reheating, you may want to add a splash of chicken broth or water to thin the stew back to its original consistency. Reheat gently on the stovetop over low heat until warmed through.
We Hope You Enjoyed This Chicken and Dumplings Recipe!
We are so excited for you to try this ultimate comfort food recipe. It’s a dish that’s meant to be shared with loved ones, creating warmth and happy memories. If you make it, we would love to hear from you! Please leave a comment and rating below, and don’t forget to share a photo of your creation on Pinterest!
Chicken and Dumplings: The Ultimate Comfort Food Recipe
Discover how to make the best homemade Chicken and Dumplings from scratch. This classic recipe features tender chicken, a rich, creamy broth, and light, fluffy dumplings for the ultimate comfort food meal.
Ingredients
Equipment
Instructions
Part 1: Making the Chicken Stew Base- Cook the Chicken: Place the whole chicken in a large Dutch oven or stockpot. Add the quartered onion, 1 chopped carrot, 1 chopped celery stalk, parsley, bay leaves, and peppercorns. Cover with water (about 10-12 cups). Bring to a boil, then reduce heat to a simmer. Cover and cook for 1 to 1.5 hours, or until the chicken is cooked through and tender.
- Shred the Chicken: Carefully remove the chicken from the pot and set it aside to cool slightly. Once cool enough to handle, shred the meat from the bones, discarding the skin and bones.
- Strain the Broth: Strain the broth through a fine-mesh sieve into a large bowl to remove the cooked vegetables and aromatics. You should have about 8 cups of rich, flavorful broth.
- Build the Stew: Melt the butter in the now-empty Dutch oven over medium heat. Add the diced onion, carrots, and celery and cook until softened, about 5-7 minutes. Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly.
- Create the Creamy Base: Slowly whisk in the reserved chicken broth until smooth. Bring the mixture to a simmer and cook for about 10 minutes, or until it has thickened slightly. Stir in the heavy cream and the shredded chicken. Season with salt and pepper to taste. Keep the stew at a gentle simmer.
Part 2: Making the Fluffy Dumplings- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, salt, and pepper.
- Cut in the Butter: Using a pastry blender or your fingers, cut the cold, cubed butter into the flour mixture until it resembles coarse crumbs. Stir in the chopped fresh parsley.
- Form the Dough: Pour in the milk and stir with a fork until just combined. Do not overmix; the dough should be slightly sticky.
- Cook the Dumplings: Drop rounded tablespoons of the dumpling dough onto the surface of the simmering stew, ensuring they have a little space between them.
- Steam to Perfection: Cover the pot tightly and reduce the heat to low. Let the dumplings simmer gently for 15-20 minutes. Do not lift the lid while they are cooking! This allows them to steam and become light and fluffy. The dumplings are done when a toothpick inserted into the center comes out clean.
Notes
Don't Overwork the Dough: For light and fluffy dumplings, mix the dough until it just comes together. Overworking it will develop the gluten and result in tough, chewy dumplings.
Keep the Simmer Gentle: A rolling boil can cause the dumplings to break apart. A gentle, low simmer is all you need to cook them perfectly.
Don't Peek!: Keep the lid on for the entire cooking time. Lifting the lid releases the steam that is crucial for cooking the dumplings properly and making them fluffy.
Chicken and Dumplings: The Ultimate Comfort Food Recipe
Ingredients
Equipment
Instructions
- Cook the Chicken: Place the whole chicken in a large Dutch oven or stockpot. Add the quartered onion, 1 chopped carrot, 1 chopped celery stalk, parsley, bay leaves, and peppercorns. Cover with water (about 10-12 cups). Bring to a boil, then reduce heat to a simmer. Cover and cook for 1 to 1.5 hours, or until the chicken is cooked through and tender.
- Shred the Chicken: Carefully remove the chicken from the pot and set it aside to cool slightly. Once cool enough to handle, shred the meat from the bones, discarding the skin and bones.
- Strain the Broth: Strain the broth through a fine-mesh sieve into a large bowl to remove the cooked vegetables and aromatics. You should have about 8 cups of rich, flavorful broth.
- Build the Stew: Melt the butter in the now-empty Dutch oven over medium heat. Add the diced onion, carrots, and celery and cook until softened, about 5-7 minutes. Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly.
- Create the Creamy Base: Slowly whisk in the reserved chicken broth until smooth. Bring the mixture to a simmer and cook for about 10 minutes, or until it has thickened slightly. Stir in the heavy cream and the shredded chicken. Season with salt and pepper to taste. Keep the stew at a gentle simmer.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, salt, and pepper.
- Cut in the Butter: Using a pastry blender or your fingers, cut the cold, cubed butter into the flour mixture until it resembles coarse crumbs. Stir in the chopped fresh parsley.
- Form the Dough: Pour in the milk and stir with a fork until just combined. Do not overmix; the dough should be slightly sticky.
- Cook the Dumplings: Drop rounded tablespoons of the dumpling dough onto the surface of the simmering stew, ensuring they have a little space between them.
- Steam to Perfection: Cover the pot tightly and reduce the heat to low. Let the dumplings simmer gently for 15-20 minutes. Do not lift the lid while they are cooking! This allows them to steam and become light and fluffy. The dumplings are done when a toothpick inserted into the center comes out clean.
Notes
Keep the Simmer Gentle: A rolling boil can cause the dumplings to break apart. A gentle, low simmer is all you need to cook them perfectly.
Don't Peek!: Keep the lid on for the entire cooking time. Lifting the lid releases the steam that is crucial for cooking the dumplings properly and making them fluffy.
