If you’ve ever craved a dish that feels like a warm hug on a chilly day, you’re going to love this recipe for Chicken and Dumplings. This classic comfort food combines tender, flavorful chicken simmered in a rich broth with soft, pillowy dumplings that soak up every bit of goodness. It’s the kind of meal that invites everyone around the table to slow down, savor, and enjoy. With simple ingredients and a straightforward process, making Chicken and Dumplings from scratch is more than doable — it’s downright rewarding.

Chicken and Dumplings Recipe - Recipe Image

Ingredients You’ll Need

These ingredients are straightforward, pantry-friendly, and each one plays a key role in building layers of flavor and luscious texture. From the hearty chicken to the fresh herbs, every element contributes to the soulfulness of this dish.

Chicken breasts with bones and skin: Using bone-in chicken adds depth to the broth, and the skin helps create richness.
Chicken broth: The foundation of the soup, providing savory warmth and moisture.
Chicken base: An optional boost to intensify the chicken flavor if needed.
Celery stalks and leafy parts: Adds a subtle, earthy crunch and fresh aroma to the broth.
Large onion: Brings sweetness and depth when simmered slowly.
Dried or fresh parsley: Infuses the broth with a gentle herbal brightness.
All-purpose flour: The main ingredient for dumplings, ensuring soft and tender bites.
Butter and rendered chicken fat: Fat is flavor here, enriching both dumplings and broth.
Milk: Adds moisture and tenderness to the dumpling dough.
Eggs: Bind the dumpling dough and provide a delicate, rich texture.

How to Make Chicken and Dumplings

Step 1: Simmer the Chicken and Vegetables

Start by placing the chicken breasts, chicken broth, chicken base, celery, onion, and parsley in a large pot. Add enough water to cover everything completely and bring it to a steady boil. Once boiling, reduce to a gentle simmer for about two hours. This slow simmer lets the chicken release all its flavors, while the vegetables soften and enrich the broth. Keep an eye on the surface, skimming off any fat to keep the broth clear but save it for use later; that flavorful fat will add an amazing depth to the dish.

Step 2: Strain and Adjust the Broth

Once the chicken is cooked through and tender, strain the broth through a fine sieve to remove solids. Return this precious liquid to the pot. Taste it and, if necessary, adjust the seasoning—add water if it’s too salty or simmer longer to concentrate if it’s too weak. This step ensures your Chicken and Dumplings soup is perfectly balanced before you cook the dumplings.

Step 3: Prepare the Fat and Milk Mixture

If the reserved chicken fat is scarce, add butter until you have about eight tablespoons of total fat. This fat, combined with milk and beaten eggs, becomes the liquid base for the dumpling dough. It’s what makes those dumplings so moist and tender—almost melt-in-your-mouth amazing.

Step 4: Make the Dumpling Dough

Put eight cups of flour into a large mixing bowl and create a well in the center. Pour your egg, milk, and fat mixture in, stirring gently to combine. If the dough feels too dry, add a splash of your hot broth. If it’s too sticky, sprinkle in more flour little by little. The dough should be slightly sticky but hold together well. Lightly flour your countertop, then knead the dough gently before rolling it out to about a quarter-inch thickness. Cut into your desired dumpling shapes — squares or rectangles work beautifully.

Step 5: Cook the Dumplings

Bring your broth back to a boil, then drop the dumplings in one by one to prevent sticking. Let them boil for five to ten minutes, stirring occasionally so nothing sticks to the bottom or burns. After that, cover the pot, turn the heat off, and let the dumplings sit for about an hour. This resting time allows the dumplings to become irresistibly tender and soak up all the savory broth flavors—this is when the magic happens.

How to Serve Chicken and Dumplings

Garnishes

A sprinkle of freshly chopped parsley or a few twists of cracked black pepper on top lifts the dish with freshness and a little zesty spark. Some people love a dash of hot sauce or a squeeze of lemon juice to brighten the rich broth even further — don’t be shy to experiment!

Side Dishes

Serving Chicken and Dumplings on its own is comfort perfected, but a simple green salad with a tangy vinaigrette can provide a crisp contrast. Steamed green beans or roasted carrots also make great companions, adding color and a slight bite to balance the softness of the dumplings.

Creative Ways to Present

For a charming twist, ladle your Chicken and Dumplings into rustic bread bowls that soak up every last drop. Or turn this classic into a casserole by layering the cooked chicken and broth in a baking dish, topping with dumplings, and baking until golden and bubbly for a family-style feast.

Make Ahead and Storage

Storing Leftovers

Chicken and Dumplings keeps well in an airtight container in the refrigerator for up to three days. Be sure to cool it to room temperature before storing to keep that dreamy texture intact.

Freezing

Because dumplings can become a bit soft after freezing and thawing, freeze the broth and cooked chicken separately for best results. When ready to eat, reheat the broth and chicken on the stove and make fresh dumplings to add in.

Reheating

Gently reheat leftovers on the stovetop over low heat, stirring occasionally so the dumplings don’t stick or break apart. Adding a splash of broth or water can help revive the dish if it feels thick or dry after refrigeration.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs offer more fat and flavor, making your Chicken and Dumplings even richer and more tender. Just adjust your cooking time if using bone-in thighs to ensure they’re fully cooked.

What if I don’t have chicken fat?

If you don’t have rendered chicken fat, butter is a perfect substitute. It helps create that sumptuous, silky texture in the broth and dumplings that everyone loves.

Can I make the dumplings gluten-free?

You can experiment with gluten-free flour blends, but results vary. Dumplings rely on gluten for their structure, so gluten-free versions may be a bit more delicate or require xanthan gum for binding.

How do I know when the dumplings are done?

Dumplings should be fluffy and tender, not gummy or doughy inside. The boiling time plus the sitting period with the heat off ensures perfect doneness — you can always test one by cutting into it.

Is this recipe suitable for a slow cooker?

Yes! You can simmer the chicken and veggies in a slow cooker for 6 to 8 hours, then make dumplings separately to add at the end. This method makes dinner even easier on busy days.

Final Thoughts

Chicken and Dumplings is more than just a meal; it’s an experience that warms your heart and nourishes your soul. Whether you’re feeding a hungry family or seeking cozy comfort on a quiet evening, this recipe delivers every time. Give it a try—you might just find your new favorite way to celebrate simple, home-cooked goodness.

Chicken and Dumplings Recipe

★★★★★

5.2 from 5 reviews

Author: anna
Total Time: 2 hours 50 minutes
Yield: 8–10 servings 1x
Diet: Halal

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Description

This traditional Chicken and Dumplings recipe features tender chicken simmered in a flavorful broth filled with fresh celery, onion, and parsley. The dish is completed with soft, pillowy dumplings made from a simple flour, egg, and milk dough, cooked gently in the broth to soak up all the savory goodness. Perfect for a comforting family meal, this recipe balances rich flavors and hearty textures.

Instructions

Simmer the Chicken: Place the chicken breasts, chicken broth, chicken base, celery, onion, and dried parsley into a large pot. Add enough water to completely cover the chicken. Bring to a boil, then reduce heat and simmer gently for about 2 hours. Skim off any fat that rises to the top during cooking and reserve it for later use. If using pre-cooked rotisserie chicken, remove bones and skin, add the bones to the pot for stock, and reserve the meat for adding later.
Strain the Broth: Once simmered, strain the broth through a fine sieve to remove solids and return the clear broth to the pot. Adjust the seasoning by adding water if too salty, or simmer longer or add more chicken base if the broth is too weak.
Prepare Fat and Egg Mixture: If there is little fat from the chicken, melt about ½ stick (4 tablespoons) of butter and combine it with the reserved chicken fat to total approximately 8 tablespoons of fat/butter. Add this fat along with the milk and beaten eggs into a bowl and mix well.
Make the Dumpling Dough: Place 8 cups of all-purpose flour in a large mixing bowl and make a well in the center. Pour the egg, milk, and fat mixture into the well and begin stirring to combine. If the dough is too dry, add some broth a little at a time; if too wet, add additional flour gradually. The dough should be slightly sticky but manageable. Dust a countertop with flour, turn the dough out, sprinkle flour on top, then roll it out to about ¼-inch thickness. Cut into desired dumpling shapes.
Cook the Dumplings: Bring the broth back to a rolling boil. Drop the dumplings in one at a time, ensuring they don’t stick together. Boil for 5 to 10 minutes, stirring frequently to prevent sticking to the pan. Once cooked, cover the pot, turn off the heat, and let dumplings rest in the hot broth for about an hour to become tender and soak up flavor before serving.

Notes

Use chicken with bones and skin for maximum flavor and a rich broth.
Reserve chicken fat during cooking for added richness; substitute butter if unavailable.
The dumpling dough consistency is key: slightly sticky but workable before rolling out.
Cook dumplings gently and avoid crowding to prevent them from sticking.
Resting dumplings off heat allows moisture to distribute evenly, improving texture.
Adjust seasoning of broth constantly; adding water or chicken base balances saltiness.

Prep Time: 30 minutes
Cook Time: 2 hours 20 minutes
Category: Main Course
Method: Simmering, Boiling
Cuisine: American Southern