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Chicken and Dumplings Recipe

Chicken and dumplings is a classic comfort food that combines tender, shredded chicken in a creamy broth with soft, fluffy dumplings. It's the perfect meal for a cozy night in or when you need something filling and delicious. This recipe is easy to prepare and can be made in one pot, making cleanup a breeze!

Equipment

  • Large soup pot or Dutch oven
  • Cutting board and knife
  • Spoon or ladle
  • Whisk
  • Mixing bowl (for dumplings)

Ingredients

  • For the Soup:
  • 1 lb boneless skinless chicken breasts or thighs
  • 1 tablespoon olive oil or butter
  • 1 medium onion diced
  • 2 carrots peeled and diced
  • 2 celery stalks diced
  • 4 cloves garlic minced
  • 6 cups chicken broth
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup heavy cream or half-and-half
  • 1 tablespoon fresh parsley chopped (for garnish)
  • For the Dumplings:
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1/4 cup unsalted butter cold and cubed
  • 2/3 cup milk
  • 1 tablespoon fresh parsley chopped

Instructions

  • Cook the Chicken:
  • In a large pot or Dutch oven, heat the olive oil or butter over medium heat. Add the chicken breasts or thighs and cook until browned on both sides, about 6-7 minutes per side. Once browned, remove the chicken from the pot and set aside.
  • Sauté the Vegetables:
  • In the same pot, add the diced onion, carrots, and celery. Cook for about 5 minutes, until softened. Add the garlic and cook for another minute until fragrant.
  • Make the Broth:
  • Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Stir in the thyme, salt, and pepper. Bring the mixture to a simmer.
  • Shred the Chicken:
  • While the soup is simmering, shred the cooked chicken into bite-sized pieces. Return the chicken to the pot.
  • Add the Cream:
  • Stir in the heavy cream or half-and-half and continue simmering for about 5 minutes, allowing the soup to thicken slightly.
  • Make the Dumplings:
  • In a mixing bowl, combine the flour, baking powder, salt, garlic powder, and pepper. Cut in the cold, cubed butter using a pastry cutter or your hands until the mixture resembles coarse crumbs. Add the milk and fresh parsley, stirring until just combined. Be careful not to overmix.
  • Drop the Dumplings:
  • Scoop spoonfuls of the dumpling batter and carefully drop them onto the simmering soup. Try to evenly space them out. Cover the pot with a lid and let the dumplings steam for 15-20 minutes, or until they’ve puffed up and are cooked through.
  • Serve and Garnish:
  • Once the dumplings are cooked, ladle the soup and dumplings into bowls. Garnish with fresh parsley and serve hot.