Chicken and Dumplings Recipe – Warm, Fluffy, and Easy to Make

Introduction

The kitchen smelled like Sunday afternoons—warm broth, sweet carrots, and a little butter in the air. Right away I thought of my grandma’s kitchen, and of course Chicken and Dumplings made the rounds at every family table. This recipe feels like a hug in a bowl, and it’s simple enough for a weeknight. Also, if you love cozy meals, try pairing it with my take on a cheesy dinner like cheesy chicken and broccoli casserole for a hearty night in.

Why You’ll Love It

• Quick and easy to make, even on busy evenings.
• Comforting homemade flavor that fills the house.
• Made with simple pantry ingredients you probably already have.
• Great for family dinners, rainy nights, or when you need a little comfort.
• Always a crowd-pleaser that warms both the belly and the heart.

Ingredients You’ll Need

• 2 lbs (900 g) chicken breasts or thighs — Fresh thighs give more flavor, but breasts work great too.
• 8 cups (1.9 L) chicken broth — Use low-sodium if you want to control the salt.
• 1 cup (150 g) diced carrots
• 1 cup (150 g) diced celery
• 1 medium onion, diced (1 cup / 150 g)
• 1 tsp (3 g) garlic powder — Fresh garlic gives it that extra flavor boost.
• 1 tsp (3 g) salt
• 1/2 tsp (1 g) black pepper
• 2 cups (240 g) all-purpose flour (for dumplings) — Measure gently, spoon into the cup.
• 1 tbsp (12 g) baking powder (for dumplings)
• 1 tsp (5 g) salt (for dumplings)
• 4 tbsp (56 g) cold butter, cubed (for dumplings) — Use unsalted butter so you can control the salt.
• 1 cup (240 ml) whole milk (for dumplings)

How to Make It

1. First, add the chicken, carrots, celery, onion, and broth to a large pot. Then sprinkle in the garlic powder, salt, and pepper.
2. Bring the pot to a gentle boil, and then reduce the heat. Next, let it simmer for 20–25 minutes until the chicken turns tender and the kitchen smells amazing.
3. Carefully remove the chicken and shred it with two forks. Meanwhile the broth will deepen in flavor. Then return the shredded chicken to the pot.
4. For the dumplings, whisk together the flour, baking powder, and salt in a bowl. Next, cut in the cold butter until the mix looks like coarse crumbs. You’ll feel the texture change under your fingertips.
5. Stir in the milk until the dough becomes soft and slightly sticky. Scoop spoonfuls of dough and drop them onto the simmering soup.
6. Cover the pot and cook for 12–15 minutes—no peeking—so the dumplings steam and puff up fluffy. Finally, uncover and gently stir so the dumplings nestle into the broth. Serve warm and enjoy comforting, fluffy dumplings.

Kitchen Tips

• Time-saver: Use rotisserie chicken if you’re short on time; then add it at the end to warm through.
• Fix for heavy dumplings: If your dumplings seem too dense, add an extra tablespoon of milk to the dough.
• Flavor twist: Stir in a handful of fresh parsley or a pinch of thyme for herby warmth. Also try serving with a savory casserole like chicken and stuffing casserole for a holiday table.

Serving Ideas

Serve this bowl of comfort hot, right out of the pot. It’s perfect for a family dinner, a cozy night in, or when guests drop by unexpectedly. For garnish, add chopped parsley or a little cracked black pepper. Also try buttery crackers or crusty bread on the side for dipping. If you want a vegetable side, a simple green salad or roasted Brussels sprouts pairs nicely. For another cozy soup option on chilly nights, check out this Instant Pot white bean and chicken soup to rotate through your weekly menu.

Storing & Leftovers

• Fridge: Cool and store in an airtight container for up to 3 days.
• Freezer: Freeze the soup (without dumplings) for up to 3 months; add fresh dumplings when reheating.
• Reheat: Gently simmer on low so the dumplings don’t turn gummy. For a leftover twist, shred leftover chicken into tacos or fold into a warm bowl of grains like in this beef and barley soup-style meal swap.

FAQs

Q: Can I make this ahead of time?
A: Definitely! It often tastes even better the next day because the flavors deepen.

Q: Can I swap any ingredients?
A: Of course! Use what you have — turkey, different herbs, or leftover roasted veggies all work well.

Q: What’s the best way to serve it?
A: Serve it fresh and hot so the dumplings stay fluffy and soft.

Q: How do I know it’s perfectly cooked?
A: The chicken should shred easily, and the dumplings should feel light and tender when you poke them.

Final Thoughts

This recipe brings back slow afternoons with family, and it always warms the house and the heart. Also, it’s forgiving enough to let you make it your own. Please try this version and tweak the herbs or use thighs for extra richness. I promise it will become one of your go-to comfort meals. Enjoy your bowl of Chicken and Dumplings.

Conclusion

For inspiration and variations, see this classic take at Chicken and Dumplings – The Cozy Cook. Also, for another easy method and helpful tips, check out Super Easy Chicken and Dumplings Recipe.

Chicken and Dumplings

A comforting and quick recipe for Chicken and Dumplings, perfect for family dinners or cozy nights in.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 450

Ingredients Method Notes

Ingredients

  

For the soup

• 2 lbs chicken breasts or thighs Fresh thighs give more flavor, but breasts work great too.
• 8 cups chicken broth Use low-sodium if you want to control the salt.
• 1 cup diced carrots
• 1 cup diced celery
• 1 medium onion diced (1 cup / 150 g)
• 1 tsp garlic powder Fresh garlic gives it that extra flavor boost.
• 1 tsp salt
• 1/2 tsp black pepper

For the dumplings

• 2 cups all-purpose flour Measure gently, spoon into the cup.
• 1 tbsp baking powder
• 1 tsp salt
• 4 tbsp cold butter, cubed Use unsalted butter so you can control the salt.
• 1 cup whole milk

Method

 

Preparation

1. Add the chicken, carrots, celery, onion, and broth to a large pot. Sprinkle in the garlic powder, salt, and pepper.
2. Bring the pot to a gentle boil, then reduce the heat. Let it simmer for 20–25 minutes until the chicken turns tender.
3. Carefully remove the chicken and shred it with two forks. Return the shredded chicken to the pot.

Making Dumplings

1. In a bowl, whisk together the flour, baking powder, and salt.
2. Cut in the cold butter until the mix looks like coarse crumbs.
3. Stir in the milk until the dough becomes soft and slightly sticky.
4. Scoop spoonfuls of dough and drop them onto the simmering soup.

Cooking

1. Cover the pot and cook for 12–15 minutes—no peeking—so the dumplings steam and puff up fluffy.
2. Uncover and gently stir so the dumplings nestle into the broth. Serve warm and enjoy.

Notes

For a time-saver, use rotisserie chicken. Add a handful of fresh parsley or a pinch of thyme for added flavor.