The Best Chicken And Dumplings Recipe

There’s something wonderfully cozy about a bowl of chicken and dumplings. This dish has been a go-to comfort food for generations, bringing warmth and a sense of home to anyone who sits down with a steaming bowl. The creamy soup base, tender chicken, and fluffy dumplings all come together in a way that’s equal parts soothing and delicious. This recipe is my personal favorite, one that’s been perfected over time with small tweaks and little tricks that make it fail-proof. Whether it’s a chilly evening or you just need a little food hug, these chicken and dumplings are a surefire way to satisfy.

I remember the first time I made this dish myself, standing in my tiny kitchen and nervously stirring the pot, hoping the dumplings would come out as fluffy as my grandma’s. The smell of garlic and thyme filled the kitchen, and as I dropped each dumpling into the bubbling soup, I crossed my fingers, hoping for the best. When I finally served myself a bowl, I knew I’d succeeded – it tasted like home, like comfort, just the way I remembered it. Now, I make this recipe whenever I need a little bit of that nostalgia, and it never disappoints.

this RECIPE

A brief history of chicken and dumplings

Chicken and dumplings is one of those dishes with deep roots in American Southern cooking, though similar recipes can be found in many cultures. Originally, it was a thrifty way to stretch ingredients, using affordable chicken and simple dumplings made from flour and water. In the South, chicken and dumplings became a beloved staple, often cooked low and slow on the stovetop. Over time, people have added their own twists, like using butter-rich dumplings, adding fresh herbs, or making the base creamier. This dish has come a long way, but it remains a simple, comforting meal that’s still incredibly satisfying.

Key ingredients for the best chicken and dumplings

Let’s take a look at some of the main ingredients in this recipe and why each one is so important.

• Butter: Butter forms the base of the soup, adding richness and a depth of flavor that’s hard to beat. If you prefer, you can substitute with olive oil, though you’ll lose a bit of that creamy mouthfeel.
• Evaporated milk or half and half: This gives the soup its creamy texture without making it overly heavy. I find evaporated milk works beautifully because it doesn’t curdle, even if the soup simmers for a while. For a lighter version, you can swap it with regular milk, though the soup won’t be as creamy.
• Chicken stock: Good-quality chicken stock is a must. It’s the base of the soup’s flavor, so I’d recommend a homemade stock if you have it. If not, pick a low-sodium stock so you can control the saltiness yourself.
• Chicken: This recipe uses pre-cooked, shredded chicken, which makes things easier and faster. I usually make extra chicken earlier in the week or use a rotisserie chicken if I’m pressed for time. It’s both convenient and flavorful!
• Flour and baking powder (for the dumplings): The flour thickens the soup and is also the foundation of the dumplings. Baking powder is the key to getting those dumplings to puff up beautifully – don’t skip it!
• Thyme and black pepper: These add a little extra depth to the dish. Thyme has a gentle, earthy flavor that complements the chicken, and black pepper adds a bit of warmth. You can use fresh or dried thyme, depending on what you have on hand.

Must-have tools for this recipe

Here’s what you’ll need to make chicken and dumplings – don’t worry, you probably already have most of these in your kitchen.

• Dutch oven or large heavy-bottomed pot: This is key for cooking the soup evenly and keeping the heat steady. A Dutch oven is perfect because it holds the heat so well, but any heavy pot will work.
• Wooden spoon or rubber spatula: You’ll need something sturdy for stirring the soup base, especially when making the roux. A wooden spoon works great because it won’t scratch the pot and is strong enough for thick mixtures.
• Medium-sized cookie scoop: This helps make uniform dumplings, which means they’ll cook evenly. If you don’t have one, you can use two spoons to shape and drop the dough into the soup.
• Whisk: For mixing the dumpling ingredients smoothly, a whisk helps ensure there are no lumps. It’s not essential, but it makes the job easier.

Step-by-step: How to make chicken and dumplings

1. Sauté the veggies: Start by melting the butter in a large Dutch oven over medium-high heat. Add your diced onion, carrots, and celery, and let them cook for about 5 minutes until they’re softening up. The aroma here is incredible – this is the base of your soup, so give it a good stir to keep the flavors coming together. Add the garlic and cook for just a minute more, making sure it doesn’t burn.
2. Make the roux: Sprinkle the flour over the veggies, stirring constantly for about a minute. This forms a roux, which thickens the soup and gives it a creamy texture. Slowly add the evaporated milk and chicken stock, stirring all the while to avoid any lumps.
3. Simmer the soup: Bring the mixture to a gentle boil, then add the shredded chicken, thyme, black pepper, and salt to taste. Lower the heat and let it simmer uncovered – you’ll see the soup start to thicken as it cooks, and the flavors will meld beautifully.
4. Prepare the dumpling dough: In a medium bowl, whisk together the flour, baking powder, salt, pepper, and thyme for the dumplings. Make a well in the center and pour in the milk and melted butter. Stir until everything comes together into a dough – it should be slightly sticky but still easy to handle. If it’s too dry, add a little more milk.
5. Cook the dumplings: Using a cookie scoop or two spoons, drop balls of dough directly into the simmering soup. Spread them out around the pot so they cook evenly. Gently press them down so the soup covers their tops. Once they’re all in, put the lid on and lower the heat to a gentle simmer.
6. Let the dumplings steam: Cook for 15 minutes with the lid on. This is the hardest part – resisting the urge to lift the lid and check! Keeping the lid on lets the steam cook the dumplings all the way through. About halfway through, I like to gently press the dumplings down and make sure they’re not sticking together.
7. Check doneness: After 15 minutes, open the lid and cut a dumpling in half to see if it’s cooked through. If not, let them go for another 3–4 minutes. Once they’re cooked, it’s time to serve!

Variations to try

There are so many ways to make this recipe your own. Here are a few ideas:

• Herb twist: Swap out thyme for rosemary or sage for a different earthy flavor.
• Vegetable-loaded: Add diced potatoes or green beans to the soup base for extra veggies.
• Gluten-free dumplings: Substitute the flour in the dumplings with a gluten-free all-purpose blend, and use cornstarch to thicken the soup.
• Spicy version: Add a pinch of red pepper flakes to the soup for a touch of heat.
• Vegan option: Use vegetable broth, almond milk or coconut milk, and replace the chicken with chickpeas or tofu. For the dumplings, use plant-based milk and butter substitutes.

Serving and presentation ideas

For a lovely presentation, ladle the soup into bowls and top with a sprinkle of fresh parsley for a pop of color. Serve it in deep bowls so each bite includes a little bit of everything – the chicken, the veggies, and a big fluffy dumpling or two. This dish is hearty enough on its own, but you could serve it with a simple side salad for a touch of freshness.

Drink pairings

Since this dish is so rich and comforting, I love pairing it with something light and refreshing. A classic choice is iced tea with lemon, which cuts through the creaminess and adds a bit of brightness. If you’re craving something cozy, try a hot apple cider – the spiced flavor goes beautifully with the thyme and pepper in the soup. Another great option is ginger ale or a sparkling water with a hint of citrus to keep things bubbly and refreshing.

Storage and reheating tips

Leftovers? Lucky you! Store any leftover chicken and dumplings in an airtight container in the fridge for up to 3 days. To reheat, warm the soup gently on the stovetop over low heat, adding a splash of broth or milk if it’s too thick. Dumplings tend to absorb liquid as they sit, so you might need a bit of extra liquid to get the soup back to the right consistency.

Scaling the recipe for more (or fewer) servings

This recipe can be doubled if you’re feeding a crowd – just make sure your pot is big enough. If you’re cooking for one or two, you can halve the recipe, but keep an eye on the cooking times. Smaller batches might cook a little faster, so check the dumplings early.

Frequently asked questions

Q: Can I make the dumplings ahead of time?
A: It’s best to make the dumpling dough just before adding it to the soup, as the baking powder activates when mixed with liquid.

Q: How do I keep the dumplings from sticking together?
A: Drop the dumplings in separate spots around the pot, and gently press them down so the soup runs over their tops.

Q: Can I freeze chicken and dumplings?
A: Freezing is possible, but the texture of the dumplings might change slightly. If you do freeze it, reheat gently and add extra broth if needed.

Q: What if my soup is too thick?
A: Add a little more chicken stock or water until it reaches your desired consistency.

Q: Do I have to use a cookie scoop for the dumplings?
A: No, you can use two spoons to scoop and shape the dough. Just try to keep the sizes consistent for even cooking.

Enjoy making this classic comfort dish, and don’t be afraid to make it your own! Once you try homemade chicken and dumplings, you’ll see why it’s a favorite – simple, satisfying, and oh-so-cozy.

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