Chicken and Dumplings
Chicken and dumplings is the ultimate comfort food, delivering a warm, creamy dish that's perfect for cozy evenings. The base is a hearty chicken soup loaded with tender chunks of chicken, carrots, and celery, all simmered in a rich, savory broth. On top, fluffy dumplings made from scratch or biscuit dough are dropped into the pot and gently steamed until light and tender. It’s a filling, one-pot meal that’s perfect for feeding a family and tastes just as good the next day. Ideal for cold weather or anytime you need a comforting dish to lift your spirits.
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
You can substitute chicken thighs, whether bone-in or boneless, or even bone-in chicken breasts in place of the boneless chicken breasts called for in the recipe. Keep in mind that these cuts may need extra time to cook through fully, so it’s important to use an instant-read thermometer to make sure the internal temperature reaches at least 165 degrees Fahrenheit. If using bone-in cuts, be sure to remove the chicken from the bones before shredding it and adding it back to the soup.
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.
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.