The Best Chicken and Dumplings is the kind of comfort food that warms you from the inside out—a cozy bowl filled with tender chicken, fluffy dumplings, and a creamy, savory broth. It’s a Southern classic that feels like a warm hug on a cold day. This version keeps everything simple but deeply flavorful, with soft, pillowy dumplings that soak up the rich, homemade chicken gravy.
Cooking Time: 1 hour 10 minutes
Servings: 6
Ingredients:
For the Soup:
2 tablespoons butter
1 tablespoon olive oil
1 medium onion, chopped
2 carrots, peeled and diced
2 celery stalks, diced
3 garlic cloves, minced
6 cups chicken broth
2 cups cooked shredded chicken (preferably from rotisserie or poached chicken)
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon dried thyme
1 bay leaf
½ cup heavy cream or half-and-half
2 tablespoons all-purpose flour (for thickening, optional)
For the Dumplings:
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
¼ teaspoon black pepper
½ teaspoon garlic powder
1 tablespoon chopped parsley (optional)
¾ cup whole milk
4 tablespoons butter, melted
Instructions:
-
Start the Base:
In a large pot or Dutch oven, melt butter and olive oil over medium heat. Add onion, carrots, and celery. Cook for about 6–7 minutes until the vegetables are soft and fragrant. Stir in garlic and cook another minute. -
Build the Broth:
Pour in the chicken broth, then add shredded chicken, thyme, salt, pepper, and the bay leaf. Bring everything to a gentle boil, then lower the heat to simmer for about 15–20 minutes. -
Thicken the Soup (Optional):
If you prefer a creamier base, whisk the flour into the cream or half-and-half until smooth. Stir this mixture into the simmering soup and cook for 5 minutes until it slightly thickens. -
Make the Dumpling Dough:
In a bowl, whisk flour, baking powder, salt, pepper, garlic powder, and parsley. Stir in milk and melted butter just until combined. The dough will be thick and sticky—don’t overmix. -
Drop the Dumplings:
Using a spoon, drop small dollops of the dough (about 1 tablespoon each) on top of the simmering soup. Try not to overcrowd them, as they’ll puff up while cooking. -
Steam the Dumplings:
Cover the pot tightly with a lid and let the dumplings cook for 15 minutes. Don’t lift the lid during this time—steam helps them rise and cook evenly. -
Finish and Serve:
Once the dumplings are fluffy and cooked through, remove the bay leaf. Taste and adjust seasoning with more salt or pepper if needed. Serve warm, garnished with fresh parsley or thyme.
Nutrition (per serving):
Calories: 420
Protein: 28g
Carbohydrates: 34g
Fat: 18g
Fiber: 3g
Sugar: 4g
Sodium: 780mg
Tips:
For the most flavorful broth, use homemade stock or simmer bone-in chicken pieces before shredding.
Don’t overmix the dumpling dough—it should look rough and sticky for the best texture.
Add peas, corn, or diced potatoes for extra heartiness.
If the broth gets too thick, add a splash of extra stock or water.
Leftovers reheat beautifully on the stove with a splash of milk or broth to loosen the sauce.
