When it comes to pure comfort food, you really cannot go wrong with a classic chicken and dumplings recipe. Made from scratch, this traditional dish is sure to warm your body and soul!
Homemade Chicken and Dumplings
A rich and creamy chicken stew topped with homemade dumplings is one of my all time favorite recipes, and it’s on my menu as soon as the weather starts to get a bit chilly.
Hearty and filling, this is perfect go to when you want to get cozy, and it’s so simple to make. This is one delicious family meal.
Be sure to try my Beef Stew and Chicken Stew for more comfort foods.
Why you’ll love this Traditional Chicken and Dumplings Recipe:
- MADE FROM SCRATCH: Both the chicken stew and the dumplings are made from scratch, so it’s easy to adjust to suit your own tastes.
- ONE POT: This dish is all made in one pot on the stovetop, so even the clean up is a breeze.
- FAMILY FRIENDLY: Even the picky eaters in your family will adore this recipe!
When you want something rich, tasty and wholesome, you can not go wrong with this recipe!
How to make Chicken and Dumplings – From-Scratch
Be sure to see the recipe card below for full ingredients & instructions!
- Brown the chicken in the pot and set aside.
- Soften the onions, garlic and carrots.
- Stir in the flour and add the chicken back to the pot.
- Add the rest of the stew ingredients and cover the pot.
- Make the dumplings by combining the wet and dry ingredients.
- Scoop the dough into balls and place on top of the chicken stew.
- Cover and cook til the dumplings are cooked through.
I prefer to make this recipe with chicken breast, but you can use thighs as well, or a mixture of both.
The dumplings only take minutes to make from scratch, but you can make the mix up to a day ahead of time and keep covered in the fridge. They are easily whipped up as the chicken soup is cooking.
This is a great make ahead meal. Leftovers will keep well for up to 4 days in the fridge, or up to 3 months frozen. Thaw fully before reheating on the stovetop.
This recipe is super delicious, but if you have a busy day ahead of you, then my Crockpot chicken and dumplings are a great option that you can make up earlier in the day and come home to one delicious family dinner.
Serving Suggestions
I love to serve chicken and dumplings with a side of veggies or some bread to mop up the soup. Try them with:
This is one hearty and filling dish and is perfect when you need a little bit of comfort. Cozy up with a big bowl!
Tips!
- You can easily add additional veggies to his recipe like mushrooms or bell peppers.
- Keep the lid on the pot when you add the dumpling dough, as the steam will help them to rise and cook through.
- If making ahead of time, let cool fully before storing.
Easy to make and full of rich and creamy flavors, this is sure to become a family favorite.
There are no other words to describe chicken and dumplings, other than pure comfort! Rich and delicious and pretty easy to make too!
More Cozy Soup Recipes we Love
- White Chicken Lasagna Soup
- Italian Wedding Soup
- Instant Pot Black Eyed Pea Soup
- Broccoli Cheese Soup
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy!
Chicken and Dumplings Recipe
Ingredients
For the Soup
- 2 tablespoons olive oil
- 1 ½ pounds chicken cut into bite-sized pieces
- ¼ cup unsalted butter
- 2 medium carrots sliced
- 1 medium onion chopped
- 2 cloves garlic minced
- ¼ cup all-purpose flour
- 4 cups chicken broth
- ¼ cup heavy cream
- 1 teaspoon fresh thyme leaves or ½ teaspoon dried
- 1 bay leaf
- Kosher salt to taste
- Black pepper to taste
- 1 cup frozen green peas
- ¼ cup fresh parsley chopped, plus more for garnish
For the Dumplings
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup milk
- 1 tablespoon unsalted butter melted
Instructions
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Heat the oil in a large Dutch oven set over medium-high heat. Add the chicken pieces, season with salt and pepper, cook until it’s no longer pink, then remove to a plate and set aside.2 tablespoons olive oil, 1 ½ pounds chicken, Kosher salt, Black pepper
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Melt the butter in the pot, then add the onions and carrots, cooking and stirring for 3-5 minutes until tender. Add the garlic and stir for 30-60 seconds, until fragrant.¼ cup unsalted butter, 2 medium carrots, 1 medium onion, 2 cloves garlic
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Reduce the heat to medium-low, then sprinkle the flour over the vegetables and cook for 2 minutes, stirring frequently. Return the chicken and any juices to the pot and stir.¼ cup all-purpose flour
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Add the chicken broth, cream, thyme, bay leaf, salt, and pepper and bring it to a simmer. Stir in the frozen peas, cover the pot, and cook for 15 minutes.4 cups chicken broth, ¼ cup heavy cream, 1 teaspoon fresh thyme leaves, 1 bay leaf, 1 cup frozen green peas
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Meanwhile, make the dumplings. In a large mixing bowl, whisk together flour, baking powder, salt, and pepper. In a measuring cup, whisk together milk and melted butter until combined. Add the wet mixture to the dry mixture, stirring just until moistened.1 ½ cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon salt, ¼ teaspoon black pepper, 1 cup milk, 1 tablespoon unsalted butter
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Using a large spoon or cookie scoop, portion the dough into 1-inch round balls. Gently drop the dough balls into the simmering soup, being sure they don’t touch.
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When all of the dumplings have been added, cover the pot and allow the soup to simmer for 15 minutes, or until the dumplings are cooked through. Remove the lid and stir in the parsley.
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Portion the hot soup and dumplings into shallow bowls and serve with additional parsley, if desired.¼ cup fresh parsley
Notes
- You can easily add additional veggies to his recipe like mushrooms or bell peppers.
- Keep the lid on the pot when you add the dumpling dough, as the steam will help them to rise and cook through.
- If making ahead of time, let cool fully before storing.
Nutrition
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