Classic Chicken and Dumplings

Classic Chicken and Dumplings is pure comfort in a bowl tender chicken, a rich broth, and soft dumplings that soak up every bit of flavor. This recipe keeps things homey and simple, a perfect choice for chilly nights or when you need a meal that feels like a hug.

Check out a quick weeknight pairing idea here: chicken and vegetable stir fry.

A warm, simple reason to make this dish tonight

You’ll love how straightforward this recipe feels. It uses pantry staples and a short shopping list. The result rewards you with a thick, savory broth and melt-in-your-mouth dumplings. If you want a side that plays well with fried or baked chicken, try this cozy stew after something like chicken tenders and fries for a family-style rotation.

What makes this version so heartwarming and quick

This Classic Chicken and Dumplings recipe balances deep, home-cooked flavor with easy steps. The flavors come from simple aromatics and good stock. The dumplings take minutes to mix and a short time to cook. You get comfort without hours at the stove. The dish pairs well with crusty bread and a green salad for a complete meal.

Ingredients and substitutions

Here’s what you’ll need and a few swaps that keep the results great while matching dietary needs.

What You’ll Need for This Recipe

• 1 whole chicken (3–4 lb) or 4 bone-in chicken thighs (about 2 lb)
• 8 cups low-sodium chicken broth
• 2 carrots, diced
• 2 celery stalks, diced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 bay leaves
• 1 tsp dried thyme or 1 tbsp fresh thyme leaves
• Salt and black pepper to taste
• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1 tsp salt
• 1 1/4 cups milk (or non-dairy milk)
• 2 tbsp butter or olive oil for sautéing

Smart swaps for dietary needs

If you want gluten-free dumplings, swap the all-purpose flour for a 1:1 gluten-free blend and add 1/2 tsp xanthan gum if your blend lacks it. For a dairy-free version, use plant milk and a neutral oil instead of butter. Want a lighter option? Use skinless chicken breasts or cut back on butter and add chopped herbs for brightness. For another creamy bake idea try this creamy chicken and mushroom bake.

Smart variation (Optional)

Make biscuit-style dumplings by using cold butter cut into the flour and folding the dough lightly; drop larger spoonfuls for a heartier result.

How to make Classic Chicken and Dumplings

This section walks you through the cooking in clear order so the pot time feels calm and confident.

Step-by-step cooking instructions

1. Prep and brown: Pat the chicken dry. In a large Dutch oven, heat 2 tbsp oil over medium-high heat. Brown the chicken for 4–5 minutes per side until golden. Remove and set aside.
2. Sauté aromatics: Add onion, carrots, and celery to the pot. Cook 5–7 minutes until softened. Add garlic and thyme; cook 30 seconds.
3. Simmer the broth: Return chicken to the pot. Add broth and bay leaves. Bring to a simmer. Cover and cook 25–30 minutes, until chicken reaches 165°F and is tender. Remove chicken and shred the meat, discarding bones and skin. Return meat to the pot.
4. Make dumpling batter: Whisk flour, baking powder, and salt in a bowl. Stir in milk until just combined; the batter should be thick but spoonable.
5. Cook dumplings: Bring broth to a gentle simmer. Drop spoonfuls of batter onto the surface, spacing them apart. Cover and simmer 12–15 minutes without lifting the lid. Dumplings should be puffed and cooked through.
6. Finish and serve: Taste and adjust seasoning. Remove bay leaves. Serve hot.

Step	Details
1	Brown chicken, then remove and sauté vegetables in the same pot.
2	Simmer chicken in broth until tender; shred and return to pot.
3	Stir up dumpling batter, drop by spoonfuls, and simmer covered until done.

Tips for texture, timing & tools

• Use a heavy pot with a tight lid to keep steam in for fluffy dumplings.
• Don’t lift the lid while dumplings cook; trapped steam finishes them.
• If broth seems thin, mash a few cooked carrots into it or stir a tablespoon of cornstarch slurry to thicken.
• Shred chicken while it’s still warm for easier pulling.

For a quick, family-friendly meal idea that pairs well on busy nights, try this chicken tenders and fries earlier in the week and save the leftover chicken for dumplings.

On keeping leftovers and reheating without losing charm

How to store it right

Cool the stew quickly. Transfer to airtight containers and refrigerate up to 3 days. For longer storage, place chicken and broth in a freezer-safe container (dumplings included) and freeze up to 3 months.

Reheating without losing flavor

Reheat gently on the stove over low heat. If the dumplings absorb too much liquid in the fridge, add a splash of broth or milk to loosen the stew. Microwave in short bursts, stirring between, to warm evenly.

A dish worth making again and again

This recipe stays reliable. Small shifts in herbs or dumpling size let you tailor it to the family mood. It’s a go-to when you want a filling, soothing meal.

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FAQs

Can I use store-bought rotisserie chicken?

Yes. Cut back simmer time since the chicken is already cooked. Add shredded rotisserie meat near the end and bring the broth up to a gentle simmer before adding dumplings.

Can I freeze this after cooking?

You can. For best texture, freeze the broth and shredded chicken separately from dumplings. Reheat and add fresh dumplings if you want a texture closer to freshly made.

How can I make lighter dumplings?

Use part whole-wheat flour or replace half the milk with low-fat milk. Keep dumplings smaller for quicker cooking and fewer calories per bite.

Can I make this in a slow cooker?

Yes. Sear the chicken and sauté vegetables first for depth. Add all to the slow cooker with broth and cook on low 4–5 hours. Add dumplings in the final 30–45 minutes so they don’t overcook.

Final Thoughts

If you want a classic take on comfort food, this Classic Chicken and Dumplings delivers simple ingredients and big flavor. For a traditional version with additional tips and an old-fashioned approach, see this detailed guide from Best Tomato Soup with Cheddar Bay Dumplings.