Few meals say “home” like a warm bowl of Chicken and Dumplings. This classic one-pot dish wraps you in comfort with tender chunks of chicken, soft vegetables, and fluffy homemade dumplings—all swimming in a rich, savory broth. Whether you’re cooking on a chilly evening or just craving something nostalgic, this recipe checks every box for comfort food done right. 🧡
It’s simple enough for a weeknight and satisfying enough to serve to guests—plus, leftovers reheat beautifully (if there are any!).
Why You’ll Love This Dish 💡
✅ Hearty & Nourishing – Full of protein, veggies, and cozy flavors
✅ All-in-One Meal – No need for sides, unless you want a slice of crusty bread
✅ Family-Friendly – Loved by kids and adults alike
✅ Freezer-Friendly – Great for meal prep or make-ahead dinners
✅ Customizable – Use thighs, rotisserie chicken, or cream for richness
Ingredients You’ll Need 🛒
For the Chicken & Vegetables:
- 1 tbsp olive oil – For browning the chicken
- 2 lbs boneless, skinless chicken breasts – Or thighs for extra flavor 🍗
- Salt & pepper – To season the chicken
- 2 tbsp unsalted butter – Adds richness to the soup base
- 1 small yellow onion, chopped – Sweet and savory base 🧅
- 4 medium carrots, chopped – Classic soup veggie 🥕
- 3 ribs celery, chopped – Adds crunch and depth
- 3 cloves garlic, minced – Aromatic and warming 🧄
- 3 tbsp all-purpose flour – Helps thicken the broth
- 4½ cups low-sodium chicken broth – Flavorful and hydrating
- 1 tsp dried thyme – Earthy and comforting
- 2 bay leaves – Infuses depth of flavor 🍃
- ½ tsp salt + ½ tsp black pepper – Adjust to taste
- ¾ cup frozen peas – For color and sweetness 🌱
- Fresh parsley, chopped (optional) – For garnish
For the Dumplings:
- 1¾ cups all-purpose flour – The base of the dumplings
- 1 tbsp baking powder – Gives them lift and fluffiness
- ¾ tsp salt – For balance
- Freshly ground black pepper, to taste
- ¾ cup whole milk – Adds moisture and tenderness
- 3 tbsp melted butter – For richness and structure 🧈
How to Make Chicken and Dumplings 🧑🍳
Step 1: Sear the Chicken
Heat oil in a large Dutch oven. Season chicken with salt and pepper, then sear both sides until browned. Don’t worry about cooking it through—it’ll finish in the broth. Remove and set aside.
Step 2: Sauté the Veggies
Add butter to the same pot. Sauté the onion, carrots, and celery for about 5 minutes, scraping up browned bits for extra flavor. Stir in the garlic and cook 30 seconds.
Step 3: Build the Base
Sprinkle flour over the veggies and stir constantly to coat. Slowly pour in the broth while stirring, then add thyme, bay leaves, salt, and pepper. Return the chicken and any juices to the pot.
Step 4: Simmer the Soup
Cover and simmer for 12–16 minutes, until chicken is cooked through and veggies are tender.
Step 5: Make the Dumpling Dough
While the soup simmers, mix the dumpling ingredients in a large bowl until a thick dough forms. Chill briefly in the fridge while chicken finishes.
Step 6: Shred the Chicken & Add Peas
Remove chicken, shred into bite-sized pieces, and return to the pot with peas. Stir and bring back to a gentle simmer.
Step 7: Add Dumplings
Drop spoonfuls of dough (~1½ inches) onto the surface of the soup. Spoon some hot broth over each dumpling. Cover and simmer for 15 minutes without lifting the lid.
Step 8: Finish & Serve
Check dumplings for doneness (they should be fluffy inside). Remove bay leaves and sprinkle with fresh parsley. Serve warm and enjoy that cozy hug in a bowl! 🥣
Tips & Substitutions 💡
- Use Chicken Thighs – Juicier and more flavorful
- Short on Time? – Use rotisserie chicken and skip the browning step
- Make It Creamier – Stir in ½ cup cream or half-and-half before adding dumplings
- Storage Tip – Store dumplings separately if freezing to maintain texture
- Boost Umami – Add a splash of soy sauce or a dash of poultry seasoning
Serving Suggestions 🍽️
- Crusty Bread or Biscuits – Perfect for soaking up extra broth
- Simple Green Salad – Lightens up the meal 🥗
- Hot Sauce or Fresh Cracked Pepper – For a kick of heat
- Leftovers for Lunch – Even better the next day!
Storage & Reheating 🧊
- Fridge: Store soup and dumplings separately for best texture, up to 3 days
- Freezer: Freeze soup (without dumplings) up to 3 months
- Reheat: Warm gently on the stove or in the microwave. Reheat dumplings in the oven or air fryer for best texture
FAQs About Chicken and Dumplings ❓
Q: Can I use biscuit dough instead?
A: Yes! Store-bought biscuit dough is a quick alternative—just reduce cooking time slightly.
Q: Can I add cream or milk to the broth?
A: Definitely! Add at the end, after the chicken is shredded, to avoid curdling.
Q: Can I make this in a slow cooker?
A: Yes, though dumplings should be added during the last hour. Sear chicken first for best flavor.
Q: How do I know the dumplings are done?
A: Cut one open—they should be fluffy and fully cooked through, not doughy.
Final Thoughts 🍲💬
There’s something timeless and soul-warming about a bowl of Chicken and Dumplings. From the golden broth infused with herbs and sautéed vegetables to the soft, pillowy dumplings floating on top, this dish is pure comfort from start to finish. It’s hearty without being heavy, creamy without needing cream, and familiar in the best way possible.
What makes this recipe shine is its flexibility—you can use thighs, rotisserie chicken, even shortcut dumplings, and it’ll still be delicious. The gentle simmering allows all the flavors to meld, and the dumplings soak up just enough broth to be soft and satisfying without falling apart.
It’s a dish that brings people together, whether you’re serving it on a busy weeknight or ladling it out for loved ones on a lazy Sunday. And while it may be humble, every spoonful feels like a little luxury—a simple reminder that sometimes the best meals are the ones that bring warmth to the heart and the table. 💛🍽️
Short version
Chicken and Dumplings
Ingredients
For the Chicken and Vegetables
- 1 tablespoon olive oil
- 2 pounds boneless skinless chicken breasts
- salt and pepper to season chicken
- 2 tablespoons unsalted butter
- 1 small yellow onion chopped
- 4 medium carrots chopped
- 3 ribs celery chopped
- 3 cloves garlic minced
- 3 tablespoons all-purpose flour
- 4 ½ cups low sodium chicken broth
- 1 teaspoon dried thyme
- 2 bay leaves
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¾ cup frozen peas
- chopped fresh parsley optional for serving
For the Dumplings
- 1 ¾ cups all-purpose flour
- 1 tablespoon baking powder
- ¾ teaspoon salt
- freshly ground black pepper to taste
- ¾ cup milk whole milk works best
- 3 tablespoons unsalted butter melted
Instructions
- Heat olive oil in a large Dutch oven or another heavy pot over medium heat. While the oil warms, pat the chicken dry with paper towels and season it with salt and pepper. When the oil is hot, add the chicken pieces and cook them until both sides are nicely browned. This step adds flavor but won’t cook the chicken through just yet. Once browned, transfer the chicken to a clean plate and set it aside.
- Add 2 tablespoons of butter to the same pot. When the butter has melted, stir in the chopped onion, carrot, and celery. Cook the vegetables for about 5 minutes, stirring from time to time and scraping up the browned bits from the bottom of the pot to enhance the flavor.
- Next, add the minced garlic and the flour to the pot. Stir constantly for about 30 seconds to cook off the raw flour taste and help thicken the soup base.
- Gradually pour in the chicken broth, then stir in the dried thyme, bay leaves, and a bit more salt and pepper. Return the browned chicken along with any juices on the plate back into the pot.
- Bring the pot to a gentle simmer, cover it with a lid, and let it cook for about 12 to 16 minutes. Adjust the heat as needed to maintain a low simmer. The chicken should reach 165 degrees Fahrenheit, and the vegetables should be soft by the end of this cooking time.
- While the soup simmers, make the dumpling dough. In a large bowl, whisk together the flour, baking powder, salt, and pepper. Pour in the milk and melted butter, then stir with a fork until the dough forms. Chill the dough in the refrigerator while the chicken finishes cooking.
- Once the chicken is fully cooked, remove it from the pot and place it on a clean surface or bowl. Turn off the heat and allow the chicken to rest for a few minutes. Then shred it into bite-sized pieces and return it to the pot along with the frozen peas. Stir to combine, and bring the mixture back to a low simmer.
- Scoop the dumpling dough into roughly 1 ½-inch balls using a spoon and place them gently on top of the simmering soup in a single layer. Spoon a little of the hot liquid over each dumpling to help them steam. When the pot starts to simmer again, reduce the heat and cover. Let it simmer gently for 15 minutes without lifting the lid to ensure the dumplings cook through. Check one dumpling by cutting it open; if needed, cover and cook for an additional minute or two, then remove from heat.
- Take out the bay leaves before serving. Add chopped fresh parsley on top if desired and serve the dish warm.
Notes
If you prefer to save time, rotisserie chicken works well as a shortcut. In that case, you can skip the first step where the chicken is browned. Simply shred the rotisserie chicken and add it to the soup during step 7, when you stir in the frozen peas. This option makes the recipe even quicker without sacrificing flavor.
To make the dish richer and creamier, you can stir in up to half a cup of half-and-half or heavy cream when you return the shredded chicken to the pot. Just make sure to keep the soup at a low simmer while the dumplings cook, as higher heat could cause the dairy to scorch on the bottom of the pot.
Leftover chicken and dumplings can be kept in an airtight container in the fridge for up to 3 days, or frozen for up to 3 months. Although dumplings are at their best when freshly made, they’re still tasty when reheated. For the best texture, store the dumplings separately from the soup and reheat them on a baking sheet in the oven. The soup can be warmed up either on the stovetop or in the microwave until hot.
