The Best Chicken And Dumplings Recipe

There’s something truly heartwarming about a bowl of homemade chicken and dumplings. This classic recipe brings together a creamy, savory soup with fluffy dumplings that just melt in your mouth. Whether you’re making it on a chilly day or simply craving some old-fashioned comfort, this dish feels like a hug in a bowl. It’s rich, hearty, and perfect for cozy evenings with family. Plus, making it from scratch is surprisingly easy, and the taste? So worth it!

I remember the first time I made chicken and dumplings on my own. It was one of those gray, rainy afternoons where all you want to do is stay inside and cook something comforting. The smell of garlic and thyme filled my kitchen, and I knew I was on to something special. The dumplings were light and fluffy, and they soaked up all the creamy, savory goodness of the soup. It was the kind of meal that instantly warms you up from the inside out, and I couldn’t wait to share it with others. So, here’s my go-to recipe for chicken and dumplings—perfected over countless rainy days and family gatherings.

this RECIPE

The origin story of chicken and dumplings

Chicken and dumplings is an American classic with roots in Southern comfort food traditions. While the exact origin is hard to pin down, the dish likely evolved as a way to stretch ingredients and make a little go a long way, especially in tough times. Early versions often used simple, inexpensive ingredients like flour, butter, and chicken. The result? A dish that’s filling, flavorful, and soul-satisfying. Over the years, different regions have put their own twist on it, from drop dumplings to rolled-out dough versions. But no matter the variation, the essence remains the same: a hearty, comforting meal that’s perfect for gathering around the table.

Let’s talk ingredients: what makes this recipe shine

For this chicken and dumplings recipe, the ingredients are simple but powerful:

• Butter: This is the base of our soup, giving it richness and depth. Unsalted butter lets you control the saltiness, but salted will work if that’s what you have.
• Veggies (onion, carrots, celery): These add sweetness, flavor, and a touch of crunch to the soup. You could swap or add in other veggies, like bell pepper or even some corn, depending on your preference.
• Chicken stock and evaporated milk: The chicken stock brings savory depth, while evaporated milk makes the soup creamy without being too heavy. You can use half-and-half if you prefer, but avoid regular milk as it might curdle.
• Chicken: This is the star of the dish! I usually shred leftover rotisserie chicken for convenience, but you can also poach your own chicken breasts or thighs for extra flavor.
• Thyme: Fresh or dried, thyme adds an earthy note that elevates the dish. If you’re out of thyme, rosemary or sage work beautifully too.
• Dumpling ingredients (flour, baking powder, milk, butter): The dumplings are light, fluffy, and soak up the soup’s flavors. A bit of black pepper adds a subtle kick, while baking powder keeps them nice and airy.

Each ingredient serves a purpose, creating layers of flavor that make this dish so satisfying.

Kitchen gear: what you need (and what you can totally skip)

To make the best chicken and dumplings, you don’t need any fancy equipment—just a few essentials:

• Large Dutch oven or heavy-bottomed pot: A Dutch oven is ideal because it distributes heat evenly, preventing any scorching on the bottom. If you don’t have one, a large soup pot works, but keep a close eye on the heat.
• Wooden spoon or silicone spatula: For stirring the soup and ensuring the flour doesn’t clump up when making the roux. A wooden spoon also gives you a good feel for the consistency.
• Medium-sized bowl: For mixing the dumpling dough. Nothing fancy needed here!
• Cookie scoop or two spoons: I love using a medium cookie scoop to make evenly sized dumplings, but two spoons work if you don’t have one.

That’s really all you need. This is a no-fuss dish, so don’t worry about specialty tools.

Step-by-step: My foolproof method (and a few hard-learned lessons)

Let’s dive into the fun part—cooking! Here’s my step-by-step guide, with some tips I’ve picked up along the way.

1. Start with the veggies: Melt the butter in your Dutch oven over medium-high heat. Add the onions, carrots, and celery, and cook for about 5 minutes, until they start to soften. Don’t rush this step; letting the veggies soften a bit now means they’ll add more flavor to the soup later. Then add the garlic and cook for another minute—garlic burns quickly, so keep an eye on it!
2. Make the roux: Sprinkle the flour over the softened veggies and stir continuously for about a minute. This step thickens the soup and gives it that creamy texture. Don’t skip stirring; it prevents the flour from clumping or burning.
3. Add the liquids: Slowly pour in the evaporated milk and chicken stock, stirring as you go. This helps the roux incorporate smoothly. Bring the soup to a boil, then add the shredded chicken, thyme, black pepper, and salt. Lower the heat and let it simmer while you make the dumplings.
4. Prepare the dumplings: In a bowl, mix the flour, baking powder, salt, pepper, and thyme. Make a well in the center and pour in the milk and melted butter. Stir until a dough forms; if it’s too dry, add a touch more milk. (I learned this the hard way—too dry, and the dumplings won’t puff up properly!)
5. Drop in the dumplings: Use a cookie scoop or two spoons to drop dollops of dough into the simmering soup. Place them around the pot for even cooking, then gently press them down so the soup just covers their tops.
6. Simmer with the lid on: Put the lid on and lower the heat to a gentle simmer. Cook for 15 minutes without lifting the lid—that steam is what cooks the dumplings! About halfway through, give the dumplings a gentle push down under the broth to ensure even cooking. Test one by cutting it open; it should be cooked through.
7. Serve hot: Once the dumplings are done, ladle your soup into bowls and dig in! The dumplings should be pillowy, and the soup rich and creamy.

Customizing your chicken and dumplings

This recipe is super flexible. Here are some of my favorite ways to switch it up:

• Gluten-free: Swap the flour for a 1:1 gluten-free flour blend in both the soup and dumplings. It works surprisingly well!
• Dairy-free: Use a dairy-free butter substitute and swap evaporated milk with coconut milk for a unique twist.
• Herb substitutions: Try fresh rosemary or sage instead of thyme for a different flavor profile. If you have parsley on hand, throw in a handful at the end for a fresh pop.
• Seasonal vegetables: Add corn in the summer, or a handful of kale or spinach for some extra greens. This recipe is versatile enough to adapt to what’s in season.
• Spice it up: Add a pinch of red pepper flakes or a dash of hot sauce to give the soup a little kick. It’s a fun way to surprise your taste buds!

Serving suggestions and presentation ideas

To serve, ladle the chicken and dumplings into wide, shallow bowls so everyone gets a good mix of soup and dumplings in each bite. For a pop of color, sprinkle fresh chopped parsley or thyme on top. If you’re serving this at a dinner party, add a slice of crusty bread on the side for scooping up the creamy soup, and maybe a light side salad with a zesty vinaigrette to balance the richness.

Perfect drink pairings

A hearty dish like chicken and dumplings pairs wonderfully with something light and refreshing. Here are a few drink options:

• Iced tea: A classic choice! Serve it unsweetened with a wedge of lemon for a bit of brightness.
• Sparkling water with a twist: Add slices of lemon, lime, or even a few cucumber rounds for a refreshing touch.
• Apple cider: If it’s a chilly day, warm up some apple cider with a cinnamon stick—it complements the cozy flavors of the soup beautifully.

Storing and reheating tips

Leftovers? Lucky you! Store the soup in an airtight container in the refrigerator for up to three days. To reheat, warm it slowly on the stovetop over low heat, stirring occasionally. The dumplings will continue to absorb the soup, so you might need to add a splash of chicken stock or water to loosen it up. For best texture, avoid microwaving, as it can make the dumplings a bit rubbery.

Scaling the recipe for different servings

This recipe serves about 6 people, but you can easily halve it if you’re cooking for a smaller crowd. Just keep an eye on the dumpling dough; with a smaller pot, you might not need all of it. To double the recipe, you’ll need a very large pot, as the dumplings take up space. Also, adjust seasoning as needed.

Common questions

Q: Can I use pre-made dumplings?
A: Absolutely! If you’re short on time, you can use pre-made biscuit dough. Just cut it into small pieces and drop them into the soup.

Q: Can I make this in advance?
A: Yes, you can make the soup base ahead of time and reheat it. Just add the dumplings right before serving for the best texture.

Q: Can I freeze chicken and dumplings?
A: The soup base freezes well, but dumplings don’t hold up great in the freezer. I recommend making fresh dumplings if you’re reheating from frozen.

Q: What kind of chicken works best?
A: I love using rotisserie chicken for convenience, but any cooked, shredded chicken works well!

Q: How do I keep the soup from getting too thick?
A: If it thickens up too much, just add a bit more chicken stock when reheating.

This chicken and dumplings recipe is one you’ll want to make again and again. It’s simple, soul-satisfying, and a true classic that’s easy to personalize. So grab a bowl, cozy up, and enjoy every comforting bite!

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