Introduction
There’s nothing quite like a steaming bowl of Homemade Chicken and Dumplings — tender chicken simmered in a rich, creamy broth with fluffy, melt-in-your-mouth dumplings. It’s the kind of classic comfort food that warms your heart and fills your kitchen with cozy aromas. Similar to our creamy Chicken Pot Pie Soup], this recipe brings that old-fashioned homestyle flavor right to your table — perfect for chilly nights or when you just need a taste of home.
Why You’ll Love This Recipe
- Ultimate Comfort Food – Creamy, hearty, and soul-soothing.
- One-Pot Wonder – Minimal cleanup with maximum flavor.
- Fluffy Homemade Dumplings – Soft, pillowy texture you’ll love.
- Packed with Veggies – A delicious balance of indulgence and nutrition.
- Perfect for Leftovers – Tastes even better the next day!
Ingredients Needed
For the Chicken and Broth:
- 2 lbs bone-in, skinless chicken thighs (or breasts)
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 8 cups chicken broth
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp dried thyme
- 1 tsp dried parsley
- 1 bay leaf
- 1 cup frozen peas (optional)
- 1 cup half and half or heavy cream
For the Dumplings:
- 2 cups all-purpose flour (or cake flour for lighter texture)
- 1 tbsp baking powder
- ½ tsp salt
- ¼ tsp black pepper
- 1 cup milk or buttermilk
- ¼ cup sour cream (or Greek yogurt)
- 2 tbsp melted butter
Step-by-Step Instructions
- Cook the Chicken – In a large pot, heat olive oil and sear chicken on both sides until lightly golden.
- Add Veggies & Broth – Add onion, carrot, celery, garlic, broth, and seasonings. Simmer for 25–30 minutes until chicken is cooked through.
- Remove & Shred Chicken – Take chicken out and shred it using two forks. Discard bones.
- Make the Dumpling Dough – In a bowl, whisk flour, baking powder, salt, and pepper. Stir in milk, sour cream, and butter until just combined — do not overmix.
- Add Dumplings – Drop spoonfuls of dough into gently simmering broth (not boiling). Cover tightly and cook for 15 minutes without lifting the lid.
- Add Chicken & Cream – Stir shredded chicken back into the pot along with peas and half & half. Simmer 5 more minutes until creamy.
- Serve Warm – Ladle into bowls and enjoy immediately. For another comforting classic, try Creamy Garlic Chicken].
Tips for Success
- Keep dumpling dough cold — cold ingredients make fluffy dumplings.
- Never lift the lid while dumplings are cooking! Steam is key.
- Don’t boil too hard — gentle simmer keeps dumplings intact.
- Taste and adjust salt before serving.
- Use fresh herbs for an extra burst of flavor.
Variations & Substitutions
- Use rotisserie chicken for a quicker version.
- Swap peas for green beans or corn.
- For a richer flavor, mix half milk and half cream.
- Add a pinch of cayenne or paprika for a kick.
- For Southern flair, try the seasoning fromCajun Chicken].
Serving Suggestions
This cozy meal pairs beautifully with:
- Garlic Mashed Potatoes
- Honey Butter Cornbread
- Grilled Green Beans
- Simple Garden Salad
- Roasted Carrots with Brown Sugar
Storage & Reheating
Refrigerate: Store leftovers in an airtight container for up to 4 days. The dumplings will thicken as they sit.
Freeze: Freeze for up to 3 months in a freezer-safe container.
Reheat: Warm gently on the stove with a splash of broth to loosen texture. Avoid high heat to keep dumplings soft.
Frequently Asked Questions
Can I use frozen chicken?
Yes, just thaw completely before cooking for even results.
Can I make it ahead of time?
Yes! The broth can be made a day ahead — just add fresh dumplings when reheating.
How do I thicken the broth?
Mix 1 tbsp cornstarch with 2 tbsp cold water and stir it in before adding the cream.
Can I make this dairy-free?
Swap cream for coconut milk and use dairy-free butter.
How can I make the dumplings lighter?
Use cake flour and keep your dough cold — it makes a big difference.
Equipment
- large pot For simmering the chicken and broth
- mixing bowl For preparing the dumpling dough
- wooden spoon For stirring ingredients
- Lid Essential to trap steam while cooking dumplings
Ingredients
- 2 lbs bone-in, skinless chicken thighs or breasts
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 8 cups chicken broth
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tsp dried thyme
- 1 tsp dried parsley
- 1 bay leaf
- 1 cup frozen peas
- 1 cup half and half or heavy cream
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 0.5 tsp salt (for dumplings)
- 0.25 tsp black pepper (for dumplings)
- 1 cup milk or buttermilk
- 0.25 cup sour cream or Greek yogurt
- 2 tbsp melted butter
Instructions
- Heat olive oil in a large pot and sear chicken on both sides until lightly golden.
- Add onion, carrot, celery, garlic, chicken broth, and seasonings. Simmer for 25–30 minutes until chicken is cooked through.
- Remove chicken, shred with two forks, and set aside. Discard bones.
- In a bowl, whisk flour, baking powder, salt, and pepper. Stir in milk, sour cream, and butter until just combined.
- Drop spoonfuls of dough into gently simmering broth (not boiling). Cover tightly and cook for 15 minutes without lifting the lid.
- Stir shredded chicken back into the pot along with peas and half & half. Simmer for 5 more minutes until creamy.
- Serve warm with fresh parsley or black pepper on top. Perfect with Garlic Mashed Potatoes or Honey Butter Cornbread].
