The first snowfall always made me reach for my heavy pot and wooden spoon. Chicken and dumplings filled our kitchen with steam and stories, turning ordinary evenings into something sacred. It’s the kind of meal that wraps you in warmth from the inside out.
This is comfort in a bowl – tender chicken swimming in creamy broth, topped with pillowy dumplings that soak up every drop. Just chicken, flour, butter, and a handful of vegetables transform into something magical. Like the meals my mother made, but simpler for busy hands. Full details in the blog!
I learned this recipe stirring beside Eleanor when she was barely tall enough to see over the stove. We’d drop spoonfuls of dough while the broth bubbled, each dumpling a little different. I’ve made it hundreds of times since, perfecting the texture. Trust me, you’ll want seconds.
PrintChicken and Dumplings: Easy Delicious Recipe Guide
This chicken and dumplings recipe is a creamy homemade chicken dumplings comfort food perfect for any season. It offers an easy one pot chicken dumpling stew that your family will love. Try this cozy southern style drop dumplings chicken dish for a hearty meal.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: Serves 6 people 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Standard
Ingredients
- 1 tablespoon olive oil
- 2 lbs. bone-in skinless chicken breast or thighs see notes
- Salt/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 I use Franks hot sauce
- 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 EACH: dried basil parsley thyme rosemary mustard powder
- ¼ teaspoon ground sage
- 1/8 teaspoon pepper
- 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
Instructions
- Season the chicken with salt and pepper then heat olive oil in a large soup pot over medium-high heat. Add the chicken and cook for about 3 minutes on each side until it develops a light brown color. Remove and let it rest for 10 minutes before cutting into bite-sized pieces.
- In the same pot, melt butter over medium heat and stir to loosen any browned bits. Add diced onion carrots and celery and cook until softened for 5 minutes. Stir in garlic Worcestershire sauce hot sauce and the combined seasonings then cook for 1 minute.
- Sprinkle flour over the vegetables and stir constantly for 2 minutes to cook the flour. Gradually pour in chicken broth stirring continuously and scrape up any bits stuck to the bottom. Add half and half in the same way and include bouillon cube if desired.
- Stir in the frozen peas and bring the mixture to a gentle boil then reduce heat to simmer uncovered while preparing dumplings.
- To make dumplings combine flour baking powder baking soda salt garlic powder and sugar in a bowl. Add milk sour cream and melted butter then fold together gently until dough forms but do not overmix.
- Return chicken and any juices to the soup and stir well. Lower heat to low then use a small scoop to drop dumplings evenly over the soup surface. Spoon a little liquid on top of each dumpling.
- Cover tightly and increase heat slightly to reach a gentle simmer. Cook with lid on for 15 minutes without lifting the lid so dumplings can steam.
- Check dumplings by inserting a toothpick into the center to test doneness. If it comes out clean the dumplings are done otherwise cover and simmer a few more minutes.
- When dumplings are fully cooked garnish with parsley and serve hot.
Notes
- Chicken: Bone-in chicken breast or chicken thighs will add the most flavor to the broth
- You can also use 2 large boneless skinless chicken breasts or about 1
- 25 lbs
- You can also use 3 cups cooked leftover chicken
- Add it just before the dumplings are added (when the freshly seared chicken is added back to the soup)
- Flavor Enhancers: The mustard powder and Worcestershire sauce are flavor enhancers in this recipe and can’t be tasted outright
- Sodium: To control the sodium in this recipe you can omit the bouillon cube and use unsalted butter and or low or no sodium chicken broth
- Be sure to try my Chicken Stew recipe next It’s similar to this but with potatoes instead of dumplings! This recipe is on page 90 of my 2nd cookbook Lets Eat!
Nutrition
- Serving Size: 1 bowl
- Calories: 657kcal
Why This Chicken and Dumplings Will Become Your Family’s Favorite
This isn’t just another chicken and dumplings recipe – it’s the kind that transforms an ordinary Tuesday into a memory. The secret lies in searing the chicken first, creating layers of flavor that seep into every spoonful of broth.
Each dumpling is tender and fluffy, made with sour cream for richness and just enough seasoning to complement the savory stew below. The vegetables add color and comfort, while the half and half creates that silky texture we all crave on cold evenings.
Understanding Your Ingredients – The Heart of Great Comfort Food
The beauty of this creamy homemade chicken and dumplings comfort food starts with simple, honest ingredients that work together like old friends. Bone-in chicken adds depth to the broth that boneless simply can’t match – those bones release gelatin and flavor as they simmer.
Your dumpling mixture relies on cold sour cream and milk to create steam pockets when they hit the hot broth. The cake flour makes them extra tender, though all-purpose works beautifully too. Don’t skip the garlic powder in the dumplings – it ties everything together.
| Ingredient | Why It Matters | Easy Swap |
|---|---|---|
| Bone-in chicken | Adds rich flavor to broth | 3 cups cooked rotisserie chicken |
| Cake flour | Creates tender dumplings | All-purpose flour works fine |
| Half and half | Creamy without being heavy | Whole milk or heavy cream |
| Sour cream | Tangy richness in dumplings | Greek yogurt (thicker dumplings) |
The Magic Behind Each Step
Searing the chicken first creates fond – those beautiful brown bits that cling to your pot bottom. When you add the flour and broth later, scraping up every bit of that flavor, you’re building the soul of your stew.
The dumpling technique requires patience. Once you drop them onto the simmering broth, resist the urge to peek. They need that steady steam to puff up properly, creating the pillowy texture that makes this dish special.
- Searing: Don’t move the chicken too quickly – let those golden edges develop
- Flour roux: Cook it for the full 2 minutes to eliminate any raw flour taste
- Dumpling rest: Keep that lid on tight for 15 full minutes
When Things Don’t Go as Planned
Dense dumplings usually mean overmixed batter – next time, fold just until combined. If your broth seems too thick, add warm chicken broth a splash at a time. Too thin? Let it simmer uncovered for a few extra minutes before adding dumplings.
Dumplings sinking instead of floating? Your heat might be too high, causing vigorous bubbling that breaks them apart. Keep it at a gentle simmer, and they’ll bob happily on the surface.
Making It Your Own
This easy one-pot chicken dumpling stew welcomes creativity. Add fresh herbs like chopped parsley or thyme just before serving. Some families love a pinch of paprika for color, others prefer extra black pepper for warmth.
For busier nights, use leftover rotisserie chicken and skip the searing step entirely. The dish loses a bit of depth but gains convenience – sometimes that trade-off is exactly what we need.
| Timing Guide | Task | Minutes |
|---|---|---|
| Prep | Dice vegetables, season chicken | 15 |
| Sear | Brown chicken, rest and chop | 15 |
| Base | Sauté vegetables, make roux | 8 |
| Simmer | Add liquids, bring to gentle boil | 5 |
| Dumplings | Mix, drop, steam covered | 17 |
Serving and Storing Your Comfort Creation
Serve this chicken and dumplings immediately while the dumplings are at their fluffiest. Ladle into deep bowls, making sure everyone gets plenty of those tender dumplings alongside the chunky vegetables and chicken.
Leftovers keep for three days in the refrigerator, though the dumplings will absorb more liquid and become heartier. Reheat gently on the stovetop with a splash of chicken broth to loosen the consistency.
- Fresh serving: Garnish with chopped parsley or a crack of black pepper
- Storage: Cool completely before refrigerating in airtight containers
- Reheating: Use low heat with extra broth to prevent scorching
Expert Says
Chicken and dumplings is a classic comfort dish that balances protein and carbohydrates. The key to tender dumplings lies in not overmixing the dough; this helps keep them fluffy. Incorporating herbs can also elevate flavor while providing added nutrients, making each bite both satisfying and nourishing.
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The Heartwarming Journey to Chicken and Dumplings
Perfecting my chicken and dumplings was quite the adventure, filled with trials and laughter. From accidentally adding too much salt to discovering the magic of simmering slowly, each misstep brought me closer to that warm, comforting bowl that now fills my kitchen with love and nostalgia.
FAQs ( Chicken and Dumplings )
Can I use store-bought dumplings?
Absolutely! Store-bought dumplings can save time and still provide great flavor. Choose a type you enjoy, and add them to the simmering chicken broth for a quick and delicious meal.
What type of chicken should I use?
For the best flavor, use bone-in, skin-on chicken pieces, like thighs or breasts. If you’re looking for convenience, rotisserie chicken works well and makes for a quick one-pot meal.
How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. If you’d like to freeze it, portion out servings and keep in airtight containers for up to 3 months.
Can I make it ahead of time?
Yes, this meal can be prepared ahead. Cook everything except the dumplings, then refrigerate. Just add the dumplings when you’re ready to serve, so they stay tender and fresh.
This chicken and dumplings comes together in about an hour, but the comfort it brings lasts much longer. You’ll love how those tender dumplings soak up every drop of that rich, creamy broth while the kitchen fills with the most wonderful aroma. It’s the kind of meal that makes everyone linger at the table, asking for seconds.
A little trick from my own kitchen – add a pinch of dried thyme to your dumplings for extra warmth. If you’re short on time, rotisserie chicken works beautifully, though you’ll miss that lovely fond from searing. Leftovers keep wonderfully for three days, and I actually think the flavors deepen overnight. Just add a splash of broth when reheating to loosen everything up.
I’d love to see how this turns out in your kitchen! Did you grow up with chicken and dumplings on chilly evenings? There’s something so precious about recipes that wrap us in warmth and memory. Save this one for the people you love most – it’s the kind of meal that becomes a treasured tradition, passed down with stories and second helpings.
