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Chicken and Dumplings are a classic comfort food sure to satisfy your soul! Perfect for weeknight meals or Sunday supper with the family!
CHICKEN AND DUMPLINGS RECIPE
When it comes to dinners my whole family loves, Chicken and Dumplings is right up at the top of the list. It’s easy to make, so comforting, and my kids are all about the dumplings. Those fluffy little bites of happiness are the perfect complement to the creamy soup. This dish is great for a weeknight meal that’s sure warm your soul.
Once you see this recipe you’re going to think “that’s a lot of ingredients,” but I promise it’s not. Really. There are three parts and I’ve got some optional shortcuts, too.
Want to save 10 minutes or prep and cook time on the chicken? Grab a rotisserie chicken and shred it while the veggies cook! Save another 5 minutes by prepping your veggies the previous night, or over the weekend when you do your other meal prep for the week. That’s 15 whole minutes you can get back if you like! You’ll be amazed at how simple it is to put together this one pot meal.
HOW TO MAKE CHICKEN AND DUMPLINGS
There are 3 basic parts to this recipe – the chicken, the soup, and the dumplings. The best part is that you have options to simplify the process and cut down on some of the prep too.
The recipe you’ll see below calls for you to cook the chicken in some flour and seasonings. You can do this – it only takes about 10 minutes – or you can use pre-cooked chicken. Pick up a rotisserie chicken at Costco or the grocery store and pick off the meat until you have about 3 cups.
- Grab a large dutch oven or soup pot. Cook the chicken, or use pre-cooked, and set it aside.
- Cook the veggies in a little bit of oil until they are nice and soft, then add some flour. The flour acts as a thickener for the soup.
- Stir in some broth and add the chicken back to the pot. Bring the soup to a boil and let it simmer, covered to keep the steam in, for about 15 minutes. Be sure to stir it a few times to keep the bottom from scorching.
- Stir in heavy cream and add the dough for the dumplings.
HOW TO MAKE DUMPLINGS
There is some debate as to the dumplings when it comes to making chicken and dumplings. Some people like the fluffy ones and some people prefer flat “noodle” style dumplings. I’ve had both and they’re both tasty. But give me a big fluffy dumpling coated in thick soup and simmered with chicken and veggies and I am just the happiest girl!
- Mix together a simple dough of flour, baking powder, salt and pepper mixed with butter and milk. The dough will be sticky and thick.
- Using a large spoon or a cookie scoop, portion out the dumpling dough, dropping the dumplings right on top of the soup. They will float on top and will puff up as they cook.
- Cook the dumplings in the soup for 15 minutes. Always cook dumplings at a simmer because they could fall apart at a rolling boil.
What goes good with Chicken and Dumplings?
Since this recipe is kind of an all-in-one dish, you don’t really need a side dish to go with it. That being said, salads are a great options to fill out your meal.
- Olive Garden Salad Copycat
- Wedge Salad with Thousand Island Dressing
- Bibb & Blue Salad (Macaroni Grill Copycat)
- Oma’s Creamy Cucumber Salad
- Cucumber and Tomato Salad
Tips for Leftovers
My favorite thing about this recipe is that it reheats well. Bring some to work the next day or have a cook once and eat twice meal for two! Store leftover chicken and dumplings in an airtight container in the fridge for up to 3-4 days.
Chicken and Dumplings can be frozen for up to 6 months. Thaw completely before reheating on the stove or in the microwave.
More Comforting Dinner Ideas
- Million Dollar Spaghetti
- Crock Pot Beef and Noodles
- Sweet Corn Chowder
- Dad’s Classic Meatloaf Recipe
- Easy 3-Ingredient Chili Recipe
- Slow Cooker Pot Roast
Chicken and Dumplings
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 boneless skinless chicken breasts cubed
- 3 tablespoons vegetable oil divided
- 1 yellow onion diced
- 3 celery stalks diced
- 2 carrots diced
- 3 cloves garlic minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1/2 cup heavy cream
- 1 2/3 cups all-purpose flour
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 tablespoons butter melted
- 3/4 cup milk
- 1 tablespoon fresh parsley finely chopped (for garnish)
- Place ⅓ cup flour, salt, and pepper in a gallon ziploc bag. Seal bag and shake to mix. Open bag and add chicken. Seal bag and shake again to coat all of the chicken pieces.
- Add 2 tablespoons oil to a hot 6-quart dutch oven. Add chicken and cook for 5 to 7 minutes, or until chicken is browned and cooked. Remove chicken to a bowl and set aside.
- Add 1 tablespoon oil to the dutch oven along. Once oil is hot, add onion, celery, carrots, and garlic. Cook for 5 minutes, stirring often until veggies have softened.
- Add ¼ cup flour to the pot and stir to coat the veggies. Add chicken back to pot and pour in chicken broth. Stir everything together.
- Bring soup to a boil. Once boiling, reduce heat to low, cover the pot, and simmer for 12 to 15 minutes. Stir occasionally to prevent chicken or veggies from sticking to the bottom of the pot.
- While to soup cooks, mix up your dumpling dough. In a medium mixing bowl whisk together flour, baking powder, salt, and pepper.
- Pour in butter and whisk. Pour in milk and whisk until a thick, sticky dough forms.
- Uncover the soup and stir in the heavy cream.
- Use a large spoon or medium-sized cookie scoop to portion the dumpling dough. Place the dumplings right on top of the soup. (Don't worry they'll float.) Space them around the pot as they will puff up while cooking. Cover the pot and cook for 15 minutes without removing the lid.
- Uncover the pot and remove from heat. Sprinkle with parsley. Portion soup into bowls and top with 2 dumplings. Serve warm.