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Chicken and Dumplings

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Chicken and Dumplings is a comforting, hearty dish that combines tender chunks of chicken with soft, pillowy dumplings in a savory, creamy broth. This beloved classic is often made with a flavorful base of vegetables like carrots, celery, and onions, along with seasonings such as garlic, thyme, and bay leaves. The chicken is simmered until perfectly cooked, while the dumplings are dropped into the simmering broth to cook to a fluffy, melt-in-your-mouth perfection. Whether enjoyed on a chilly day or as a family favorite, chicken and dumplings offers a satisfying blend of flavors and textures that are sure to warm your soul. Perfect for any occasion, this dish embodies comfort food at its finest.

Why You’ll Love This Chicken And Dumplings

  • Comforting and Hearty: A perfect bowl of warmth, ideal for chilly days or cozy family meals.
  • Tender Chicken: Simmered to perfection, offering juicy, flavorful pieces in every bite.
  • Fluffy Dumplings: Soft, pillowy dumplings that soak up the rich, creamy broth.
  • Packed with Flavor: A delicious blend of vegetables, herbs, and seasonings for a well-rounded taste.
  • Easy to Make: A simple, one-pot recipe that’s perfect for weeknight dinners or special occasions.
  • Family-Friendly: Loved by both kids and adults, making it a go-to meal for gatherings.
  • Satisfying and Filling: A complete meal that will leave everyone feeling full and content.

How to Make Chicken and Dumplings

Making chicken and dumplings couldn’t be easier, especially if you take the help of the grocery store and use a rotisserie chicken. This will be a dish your family will be asking for on repeat.

Time needed: 1 hour

Get out your Dutch oven. This warm and cozy comfort food classic couldn’t be easier.

  1. Mise en Place

    Cut all of your vegetables into fairly even sizes. Cube or shred your chicken.

    Heat a large Dutch oven over medium heat with the olive oil.

  2. Sauté

    Add your onions, celery, and carrots. Cook until the onions are translucent. Add the chicken, garlic, chicken stock, bay leaves, thyme, salt, pepper, and parsley. Allow it to simmer for 20 minutes.

  3. Thicken

    Whisk together the cornstarch and water to form a slurry. Pour into the simmering soup and stir to combine. Allow it to cook for another 20 minutes and thicken.

  4. Dumplings

    Mix together the dry ingredients for the dumplings in one bowl, including the herbs. In a separate bowl mix together the melted butter and milk. Pour the wet ingredients into the dry ingredients and mix until just combined. The batter will be a little sticky.

    Use a 1″-2″ scoop to portion out the dumplings. Drop them into the soup and allow them to cook for 15 minutes. They will be puffed and float to the top.

Substitutions

With Thanksgiving just around the corner, you can substitute the chicken in this recipe with your leftover turkey for turkey dumpling soup. Feel free to also swap the chicken stock for turkey stock.

Top Tip for Chicken and Dumplings

Don’t toss away those chicken bones! Even if it’s the carcass from a grocery store rotisserie chicken, save them. They can be frozen and used to make homemade chicken stock. This is a great thing to make on a weekend where you can toss everything into a pot and allow it to simmer low and slow.

A red bowl filled with a creamy, gluten and dairy free chicken and vegetable stew, featuring chunks of chicken, sliced carrots, celery, and herbs—perfect for enjoying chicken and dumplings on a wooden surface.

Chicken and Dumplings

Danielle Cochran
Rich and velvety chicken soup gets the ultimate cozy addition of herb laced dumplings.
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Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Course Main Course
Servings 4

Equipment

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Ingredients
  

Chicken Soup

  • 1 whole cooked chicken, skin and bones removed, chopped
  • 4 celery stalks, chopped
  • 2 tbsp parsley
  • 1 1/2 tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp thyme
  • 4 carrots, peeled and chopped
  • 3 bay leaves
  • 1 tbsp minced garlic
  • 1 onion, diced
  • 2 tbsp olive oil
  • 5 cups chicken stock
  • 1/2 cup water
  • 2 tbsp cornstarch

Gluten Free Dumplings

  • 2 cups 1.1 Gluten Free flour
  • 1 1/2 tbsp baking powder
  • 1 tbsp chives
  • 1 tbsp parsley
  • 3 tbsp butter, melted
  • 1 1/4 cup milk
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Instructions
 

  • Place a Dutch oven or stockpot over medium heat with olive oil.
  • Add the onions, carrots, and celery. Cook for 54-6 minutes until the onions are translucent.
  • Add the chicken, chicken stock, bay leaves, parsley, garlic, thyme, salt, and pepper. Stir to combine.
  • Allow to cook for 20 minutes.
  • Whisk together the cornstarch and water to form a slurry. Pour into the simmering soup.
  • Allow the soup to cook for another 20 minutes until it has thickened, and the vegetables are tender.
  • Add your dry ingredients for the dumplings to a bowl, including the herbs, and mix together. In a separate bowl mix together the milk and melted butter.
  • Pour the wet ingredients into the dry ingredients and mix until they are just combined. The dough will be sticky.
  • Use a 1"-2" scoop to portion out dumplings, dropping them carefully into the simmering soup.
  • Allow the dumplings to cook for 15 minutes until they are puffed and floating on the top.
  • Enjoy!
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4 Comments

  1. 5 stars
    Delicious meal on a stormy winters day. The flavours blend so well which makes it a tasty meal! One to make again.

    Reply

  2. Hi, can’t wait to make this meal. What brand of gluten free flour did you use for the dumplings, was it an all purpose or 1:1?

    Reply

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