Nothing warms my soul quite like a big bowl of chicken and dumplings – that perfect combination of tender chicken, fluffy dumplings, and rich broth that tastes like a hug from grandma. I still remember coming in from playing in the snow as a kid to find Mom stirring a steaming pot on the stove, the whole kitchen smelling like thyme and butter. That’s the magic of this dish – it turns simple ingredients into pure comfort with minimal effort. Whether you’re feeding a crowd or just need some cozy leftovers, chicken and dumplings is the ultimate one-pot wonder that’ll have everyone asking for seconds. My version keeps things easy but packs serious flavor, just like those childhood bowls that made winter days feel special.

Why You’ll Love These Chicken and Dumplings

This recipe hits all the right notes for the perfect cozy meal:

• Comfort in every bite: Fluffy dumplings soak up that rich, savory broth while tender chicken melts in your mouth – it’s like eating a warm blanket!
• Weeknight easy: Uses pantry staples and shortcuts (hello, rotisserie chicken!) without sacrificing homemade taste.
• Customizable cravings: Throw in extra veggies, spice it up, or keep it classic – the dumplings stay pillowy no matter what.
• Leftover magic: Tastes even better the next day as flavors meld (if it lasts that long!).

Seriously – one spoonful of that broth with a dumpling floating in it, and you’ll understand why this dish has been cherished for generations.

Ingredients for Chicken and Dumplings

Here’s everything you’ll need to make the coziest pot of chicken and dumplings – I’ve grouped them so you can prep like a pro:

For the Broth:

• 2 cups cooked chicken – shredded (a rotisserie chicken saves time, but leftover roasted works great!)
• 4 cups chicken broth – homemade if you have it, but store-bought is fine (just get the good stuff!)
• 1 onion – diced small (yellow or white, whatever’s in your pantry)
• 2 carrots – sliced into coins (peel them first if the skins are tough)

For the Dumplings:

• 1 cup all-purpose flour – spooned and leveled (no packing!)
• 2 tsp baking powder – make sure it’s fresh so those dumplings puff up
• 1/2 tsp salt – just enough to bring out all the flavors
• 1/2 cup milk – whole milk makes the fluffiest dumplings, but any kind works

Plus a few extras: 2 tbsp butter for sautéing, 2 chopped celery stalks, and 1 tsp each of black pepper and thyme for that signature cozy taste. Trust me, it’s all worth it!

How to Make Chicken and Dumplings

Now, let’s get to the good part – turning those simple ingredients into a pot of pure comfort! Don’t worry, it’s easier than you think, and I’ll walk you through every step so your dumplings come out light as clouds.

Preparing the Broth

First, grab your biggest pot (I use my trusty Dutch oven) and melt the butter over medium heat. Toss in the onion, carrots, and celery – that classic trio we call “the holy grail of flavor.” Sauté them for about 5 minutes, stirring occasionally, until they start to soften and smell amazing. You’ll know they’re ready when the onions turn translucent and the carrots brighten up.

Now, pour in that beautiful chicken broth and crank the heat to bring it to a gentle boil. Once it’s bubbling happily, reduce the heat to a simmer and stir in the shredded chicken, pepper, and thyme. Let this cozy mixture hang out while we whip up the dumplings – the flavors are already getting to know each other!

Making the Dumplings

In a mixing bowl, combine the flour, baking powder, and salt. Make a little well in the center and pour in the milk. Here’s my grandma’s trick: stir just until the dough comes together – a few lumps are totally fine! Overmixing makes tough dumplings, and we want these babies light and fluffy.

The dough should be sticky but hold its shape when scooped. If it’s too wet, sprinkle in a tiny bit more flour; too dry? Add a teaspoon of milk. Perfect dumpling dough should feel like a soft biscuit batter – forgiving and just a little shaggy.

Combining and Simmering

Now for the magic! Drop heaping spoonfuls of dough right into the simmering broth – I use two soup spoons to shape them (one to scoop, one to scrape). Don’t crowd them; they’ll expand as they cook! Once all the dumplings are bobbing in the broth, cover the pot immediately and resist the urge to peek – that steam is what makes them puff up.

Let everything simmer together for 15 minutes – no stirring! When you lift the lid, you’ll see those dumplings have doubled in size and look pillowy-soft. To test doneness, poke one gently with a fork – it should spring back slightly. The broth will have thickened slightly from the dumplings, creating that perfect velvety texture. Oh, and that smell? Pure happiness.

Expert Tips for Perfect Chicken and Dumplings

After years of perfecting this recipe (and a few dumpling disasters along the way!), I’ve learned these tricks make all the difference:

• Rotisserie chicken is your friend – Saves so much time, and the flavor is amazing. Just remove the skin and shred it while still warm – the meat practically falls apart!
• Hands off those dumplings! Once they’re in the pot, resist stirring or peeking. That trapped steam is what makes them light as clouds instead of hockey pucks.
• Season in layers – A pinch of salt in the dumplings, another in the broth. Taste and adjust at the end – I usually add an extra crack of black pepper.
• Low and slow simmer – If your broth is boiling too hard, those delicate dumplings can break apart. Keep it at a gentle bubble.

Follow these, and you’ll have people thinking you’ve been making chicken and dumplings for decades!

Variations and Substitutions

One of the best things about chicken and dumplings is how easily you can make it your own! Here are some of my favorite twists:

• Turkey twist: Swap the chicken for leftover Thanksgiving turkey – it adds a deeper flavor that’s perfect for chilly nights.
• Veggie boost: Toss in a handful of frozen peas or corn during the last 5 minutes for color and sweetness.
• Gluten-free: Use a 1:1 gluten-free flour blend in the dumplings – they’ll be slightly denser but just as delicious.
• Creamy version: Stir in 1/2 cup heavy cream at the end for extra richness (my Southern grandma would approve!).

The beauty? No matter how you tweak it, those pillowy dumplings will still soak up all that goodness!

Serving Suggestions for Chicken and Dumplings

This soul-warming dish practically begs to be served on chilly evenings when you need something to thaw your toes! I love pairing mine with:

• A crisp green salad with tangy vinaigrette to cut through the richness
• Crusty bread rolls for sopping up every last drop of that glorious broth
• Simple steamed greens like kale or green beans for a pop of color

Honestly though? Sometimes I just grab an extra-large spoon and dive straight into that steaming bowl – no sides needed when the main event is this good!

Storing and Reheating Chicken and Dumplings

Here’s the good news – chicken and dumplings might be even better the next day after the flavors have had time to mingle! Store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I always do it gently on the stovetop over low heat with a splash of broth or water to loosen things up. The dumplings will soften a bit more (that’s normal!), but the taste is still heavenly. Just stir occasionally and resist boiling – you want it warmed through, not cooked to death!

Nutritional Information

Just so you know what you’re diving into with this cozy bowl of goodness! Keep in mind these numbers can change based on your specific ingredients, but here’s the general breakdown per serving:

• Calories: 350
• Protein: 25g (thanks to all that chicken!)
• Carbs: 35g
• Fiber: 3g
• Sugar: 3g

The dumplings do most of the carb work, while the broth keeps things relatively light. Not too shabby for something that tastes like a warm hug!

Frequently Asked Questions

Q1. Can I freeze chicken and dumplings?
You can freeze the broth and chicken portion beautifully, but the dumplings tend to get gummy when thawed. My trick? Freeze just the soup base, then make fresh dumplings when you’re ready to eat – they only take minutes to whip up!

Q2. How do I thicken the broth if it’s too thin?
If your broth needs more body, mix 1 tbsp cornstarch with 2 tbsp cold water and stir it in during the last 5 minutes of simmering. For richer flavor, you can also reduce the broth uncovered for a few extra minutes before adding dumplings.

Q3. Why did my dumplings turn out dense?
Overmixing the dough is usually the culprit! Stir just until combined – lumps are okay. Also, make sure your baking powder is fresh (it loses potency over time) and don’t peek while they’re steaming – that trapped heat is essential for fluffy texture.

Q4. Can I make chicken and dumplings ahead of time?
Absolutely! Prepare the broth and refrigerate it up to 2 days ahead. When ready to serve, reheat the broth to a simmer and add fresh dumplings – they cook quickly and taste so much better than pre-made ones.

Final Thoughts

There you have it – my tried-and-true secrets for chicken and dumplings that’ll warm you from the inside out. I hope this recipe brings as much comfort to your table as it has to mine over the years. Give it a try this weekend, and don’t forget to tell me how yours turns out! Nothing makes me happier than hearing when someone discovers their new favorite cozy meal.

Irresistible Chicken and Dumplings Recipe in Just 50 Minutes

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• Author: Christina R. Jones
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Low Lactose

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Description

A comforting and hearty dish featuring tender chicken and fluffy dumplings in a savory broth.

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Ingredients

Scale 1x2x3x

• 2 cups cooked chicken, shredded
• 4 cups chicken broth
• 1 cup all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup milk
• 2 tbsp butter
• 1 onion, diced
• 2 carrots, sliced
• 2 celery stalks, chopped
• 1 tsp black pepper
• 1 tsp thyme

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Instructions

1. Heat butter in a large pot over medium heat.
2. Add onion, carrots, and celery. Cook until soft.
3. Pour in chicken broth and bring to a boil.
4. Reduce heat and add shredded chicken, pepper, and thyme.
5. In a bowl, mix flour, baking powder, salt, and milk to form dough.
6. Drop spoonfuls of dough into the simmering broth.
7. Cover and cook for 15 minutes until dumplings are fluffy.
8. Serve hot.

Notes

• Use rotisserie chicken for faster prep.
• Adjust seasoning to taste.
• Add peas for extra color and flavor.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 bowl
• Calories: 350
• Sugar: 3g
• Sodium: 800mg
• Fat: 12g
• Saturated Fat: 4g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 3g
• Protein: 25g
• Cholesterol: 70mg

Keywords: chicken and dumplings, comfort food, easy dinner