Introduction
There’s something incredibly comforting about a steaming bowl of chicken and dumplings. This classic comfort food combines tender chunks of chicken, vegetables, and pillowy dumplings in a rich, creamy broth that’s guaranteed to warm your soul. I’ve refined this recipe over the years to create the perfect balance of flavors while keeping it simple enough for any home cook to master. Whether you’re cooking for your family on a chilly evening or looking to master a timeless comfort dish, this chicken and dumplings recipe delivers consistently delicious results.
Ingredients
For the Chicken and Broth:
- 2 lbs boneless, skinless chicken thighs
- 2 carrots, diced
- 3 celery stalks, diced
- 1 large onion, diced
- 4 cups chicken broth
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- Salt and pepper to taste
For the Dumplings:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/4 cup cold butter, cubed
- 3/4 cup cold milk
Instructions
- In a large Dutch oven, melt butter over medium heat. Add onions, carrots, and celery. Cook until vegetables are softened (about 5 minutes).
- Add chicken thighs and cook until lightly browned on both sides (about 4 minutes per side).
- Sprinkle flour over the vegetables and chicken, stirring to coat everything evenly.
- Pour in chicken broth, add thyme, and bring to a simmer. Cover and cook for 15 minutes.
- While the chicken cooks, prepare the dumplings. Mix flour, baking powder, and salt in a bowl. Cut in cold butter until mixture resembles coarse crumbs. Stir in milk until just combined.
- Remove chicken from the pot and shred it using two forks.
- Return chicken to the pot and drop dumpling dough by spoonfuls into the simmering broth.
- Cover and cook for 15 minutes without lifting the lid.
Cook Time and Serving Size
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 6-8 portions
Recipe Notes
– Don’t overmix the dumpling dough – a few lumps are perfectly fine and will result in fluffier dumplings.
– Keep the lid closed while the dumplings cook. The steam is essential for proper cooking.
– For extra-rich broth, you can add 1/2 cup of heavy cream at the end.
– The broth should be actively simmering (not boiling) when you add the dumplings.
– Leftovers can be stored in an airtight container for up to 3 days, though the dumplings will become softer over time.
– If your broth is too thick, add more chicken stock. If it’s too thin, create a slurry with 1 tablespoon each of flour and cold water.
Chicken and Dumplings
Ingredients
- 2 lbs boneless skinless chicken thighs
- 2 carrots diced
- 3 celery stalks diced
- 1 large onion diced
- 4 cups chicken broth
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/4 cup cold butter cubed
- 3/4 cup cold milk
Instructions
- In a large Dutch oven, melt butter over medium heat. Add onions, carrots, and celery. Cook until vegetables are softened (about 5 minutes).
- Add chicken thighs and cook until lightly browned on both sides (about 4 minutes per side).
- Sprinkle flour over the vegetables and chicken, stirring to coat everything evenly.
- Pour in chicken broth, add thyme, and bring to a simmer. Cover and cook for 15 minutes.
- While the chicken cooks, prepare the dumplings. Mix flour, baking powder, and salt in a bowl. Cut in cold butter until mixture resembles coarse crumbs. Stir in milk until just combined.
- Remove chicken from the pot and shred it using two forks.
- Return chicken to the pot and drop dumpling dough by spoonfuls into the simmering broth.
- Cover and cook for 15 minutes without lifting the lid.
