Chicken and Dumplings Recipe (2024)

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Chicken and Dumplings are the ultimate comfort food and you will love this easy homemade recipe. The dumplings are tender and absorb the savory broth and every bowl is filled with chunks of chicken. This hearty meal is a family favorite!

Chicken and Dumplings Recipe (1)

Ultimate Comfort Food

Are you ready for some comfort food? I certainly hope so because we are sharing the BEST Chicken and Dumplings recipe today. This old fashioned chicken and dumplings recipe is made from scratch, but don’t let that scare you, all of the steps are easy to follow and the end results are SO worth it.

You can’t go wrong with a big bowl of chicken and dumplings, it’s like wearing your favorite cozy sweater on a chilly day…but maybe even better. Chicken and dumplings are all kinds of cozy. This recipe combines chicken, vegetables, flavorful broth, plump and tender dumplings, the perfect recipe for a warm and filling meal.

Chrissy Teigen’s Chicken and Dumplings, Major Cravings

This chicken and dumplings recipe comes from Chrissy Teigen’s new cookbook, Cravings: Hungry For More. I LOVED Chrissy Teigen’s first cookbook so I knew I would love the second. It is just as good, if not better. It is filled with delicious recipes and gorgeous photos, which will for sure leave you hungry for more. And I am such a fan girl of Chrissy and John, they are major couple goals and have the cutest little family. This cookbook is a winner and I think you will agree after you make the easy chicken and dumplings. Josh and the boys LOVE them!

Chicken and Dumplings Recipe (2)

How to Make Homemade Chicken and Dumplings

  • To make chicken and dumplings you start with a whole chicken’s worth of chicken, bones and all. You use the chicken to create the most amazing broth for the soup AND you shred the chicken so the soup has nice, big chunks of chicken.
  • First, season the chicken with salt and pepper and sear it in a big Dutch oven. Add water, bay leaf, thyme, rosemary, salt, and bring to a boil. Reduce the heat and let simmer for an hour. While the chicken is simmering, you have my permission to take a nap or read a book.
  • Strain the broth, using a colander, and discard the fat, if you wish. Use two forks to pick the chicken off of the bones.
  • Next, you will sauté onion, carrots, and celery and add in the broth, chicken meat, potato, and cook until the broth thickens, this will take about 20 minutes. At this point, you can stir in some heavy cream to make the chicken and dumplings extra rich and creamy. I say go for it! Bring on the extra comfort.
  • While the broth is simmering, make the dumpling dough. Dumplings are easy, you only need an egg, milk, butter, flour, baking powder, and salt. The key to making fluffy dumplings is to NOT over mix the dough. The batter will be thick and that is ok. If you over mix the dumpling dough you will end up with tough dumplings and nobody wants a tough dumpling.
  • Spoon the dumpling batter into the simmering soup and cook until the dumplings are fluffy and tender, about 15 minutes.
  • Divide the soup into bowls and enter the comfort zone!

Favorite Family Dinner

Chicken and Dumplings are the perfect recipe for a chilly day or for when you are just craving GOOD comfort food. We like to make this recipe on the weekends because it does take a little time to make, but it’s not hard, I promise. So make chicken and dumplings on a Saturday or Sunday and you can eat leftovers during the week, if there are any:) The soup is hearty enough for a main dish. You can serve a salad on the side or roasted Brussels sprouts. Chicken and dumplings are always a family favorite dinner!

You will love Chrissy Teigen’s Chicken and Dumplings recipe, it is perfection and you will really love her new cookbook, Hungry for More! Make sure you check it out!

If you like this chicken and dumplings recipe, you might also like:

  • Chicken Pot Pie
  • Chicken Pot Pie Soup
  • Baked Potato Soup
  • Pasta fa*gioli
  • Easy Chicken and Rice Soup

Chicken and Dumplings Recipe (3)

Chicken and Dumplings Recipe (4)

Chicken

Chicken and Dumplings

Homemade chicken and dumplings are comforting, delicious, and a family favorite meal!

4.64 from 30 votes

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Prep Time 30 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 30 minutes mins

Cuisine American

Servings 6

Ingredients

For the Soup:

  • 4 pounds bone-in-skin-on chicken parts
  • Kosher salt and freshly ground black pepper
  • 4 tablespoons vegetable oil
  • 1 bay leaf
  • 2 thyme sprigs or ½ teaspoon dried thyme
  • 1 rosemary sprig or ½ teaspoon dried rosemary
  • 3 tablespoons butter
  • 1 large onion cut into 1/2-inch dice
  • 2 large carrots cut into 1/2-inch dice
  • 2 celery stalks cut into 1/2-inch dice
  • 1/4 cup all-purpose flour
  • 1 large potato peeled and diced
  • 1/4 cup heavy cream optional

For the Dumplings:

Instructions

  • Make the Soup-Pat the chicken dry with paper towels and season generously with salt and pepper. In a large Dutch oven, heat 2 tablespoons of the oil over medium-high heat. Working in two batches, brown the chicken until golden, about 4 minutes per side. If the pot is looking a little dark on the bottom, splash some water and scrape up any browned bits between batches, and keep those juices with the chicken.

  • Return all the chicken to the pot and add 8 cups water, the bay leaf, thyme, rosemary, and 1 tablespoon salt. Bring to a boil, reduce the heat to a gentle simmer, and cook for 1 hour.

  • Strain the broth through a colander set over a large bowl (there should be about 8 cups liquid; skim off some of the fat if you want). Discard the bay leaf and herb sprigs. Using two forks or a pair of tongs, pick the chicken meat off the bones (discard the bones and skin and set aside).

  • In the same Dutch oven, heat the remaining 2 tablespoons oil and the butter over medium-high heat. Add the onion, carrots, and celery and cook, stirring, until the carrots begin to soften, about 6 minutes. Add the flour and cook, stirring, until all the flour has been absorbed and darkens a bit, about 5 minutes. Add the strained broth, the chicken meat, and the potato, bring to a boil, then reduce the heat and simmer until the broth thickens, about 20 minutes. Stir in the cream, if using. Season to taste with salt and pepper.

  • While the broth simmers, make the dumpling dough-In a small bowl, whisk together the egg, milk, and melted butter. In a large bowl, whisk together the flour, baking powder, and salt. Pour the wet ingredients into the flour mixture and stir gently with a fork until just incorporated (the batter will be thick; don't overmix, which could toughen the proceedings). Spoon 1 tablespoon of the batter and use a second spoon to push it off into the simmering soup. Repeat with the rest of the dough. Cover and cook until the dumplings are fluffy and tender, about 15 minutes.

  • Divide the soup and dumplings among bowls. Garnish with parsley and enjoy!

Nutrition

Calories: 786kcal, Carbohydrates: 29g, Protein: 43g, Fat: 54g, Saturated Fat: 25g, Cholesterol: 220mg, Sodium: 361mg, Potassium: 808mg, Fiber: 2g, Sugar: 2g, Vitamin A: 4175IU, Vitamin C: 10.4mg, Calcium: 123mg, Iron: 4.6mg

Keywords chicken and dumplings

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Photos byJess Larson

Chicken and Dumplings Recipe (2024)

FAQs

What is the secret to perfect dumplings? ›

Don't Overwork the Dumpling Dough

First, mix the dumpling ingredients just until the dough comes together. You'll whisk together the dry ingredients, then add melted butter and heavy cream. Stir everything together until the wet and dry ingredients are combined and you don't see any more dry flour.

How do I thicken up my chicken and dumplings? ›

Use Cornstarch to Thicken Chicken and Dumplings

To give that a little thicker texture we're going to add 1 cup of cool water to 2 tablespoons of cornstarch and stir it up well. Make sure the soup is brought back to a good boil and go ahead and stir in the cornstarch mixture.

Can I use water instead of chicken broth for chicken and dumplings? ›

Yes, you can use water instead of the chicken stock. While the stock will give the chicken and dumplings more flavor, you can still make them without it. However, I recommend using all of the broth made from cooking the chicken to add as much flavor as you can.

How do you keep dumplings from falling apart in chicken and dumplings? ›

The steam that builds up by covering the pot is what cooks the dumplings. Don't boil or stir the dumplings. Vigorous boiling and stirring will cause the dumplings to fall apart.

What makes chicken and dumplings tough? ›

(The baking powder is what gives the dumplings a nice, fluffy interior.) Then, add the melted butter and milk for moisture and fat. These also help the dumplings hold their shape, and keep them nice and tender. Don't over-mix the dough, or it will be tough and dense.

Do dumplings float when done? ›

Cover and bring to a vigorous boil. Add roughly one cup of cold water and return to boil while covered. Repeat this step again. The dumplings will be completely cooked and ready when they float on the surface of the boiling water.

Do you cook dumplings covered or uncovered? ›

Cover and simmer until dumplings are cooked through, about 15 minutes. Once you have covered the pan, do not uncover and peek while the dumplings are cooking! In order for the dumplings to be light and fluffy, they must steam, not boil. Uncovering the pan releases the steam.

Can I use bouillon instead of broth? ›

What is the ratio? You can substitute bouillon cubes or granules in most recipes that call for broth or stock. The recommended equivalent measure is to dissolve 1 bouillon cube (or 1 teaspoon of bouillon granules) in 8 ounces of boiling water for every 1 cup of broth.

Is chicken bouillon the same as chicken broth? ›

Bouillon is made by removing the water from chicken broth, leaving all the flavor of the broth without the volume. Bouillon is typically sold as a loose powder or compact cube, which can be redissolved in boiling water to create an instant broth. One benefit of using chicken bouillon is its shelf stability.

Which is better for chicken and dumplings chicken broth or chicken stock? ›

Chicken Broth – Chicken stock will work just fine too for this chicken & dumpling recipe. Milk – This will give your dish its creamy consistency. I recommend whole milk, but you can also use low-fat milk.

How to tell when chicken and dumplings are done? ›

Here's how you can tell whether your chicken and dumpling soup is done and ready to eat. If the biscuit pieces feel gooey or mushy, they are not thoroughly cooked—give them more time to simmer in the rapidly boiling liquid until perfectly pillowy and fluffy.

Why did my homemade dumplings fall apart? ›

Some doughs are too dry, so the dumplings won't stay sealed. Others can be too wet and sticky and end up tearing. If the filling isn't cohesive enough, it will tumble out when you bite into it. If there's air trapped in the sealed dumpling, it will balloon during cooking, causing an explosive first bite.

How do you boil dumplings without them falling apart? ›

Here are some additional tips:
  1. Use a large pot or saucepan. This will give the dumplings enough room to cook without crowding each other.
  2. Add a tablespoon of oil or broth to the cooking liquid. ...
  3. Gently stir the dumplings once or twice while they are cooking. ...
  4. Do not overcook the dumplings.
Mar 20, 2023

Why are my dumplings dense and not fluffy? ›

Overworking the mixture, thus having heavy dumplings is a common mistake people make. Dumplings need very gentle handling, so mix only until the ingredients are just combined, and if your recipe involves rolling them out with extra flour, avoid using too much.

Do you cook dumplings with the lid on or the lid off? ›

It's best to have your lid ready: Immediately add about 3 tablespoons of water to the pan, just enough to cover the base of the dumplings, then cover and cook for 3–4 minutes, or until the water has evaporated. Lift the lid and allow the dumpling to cook for another 30 seconds, to allow the bottoms to get extra crispy.

What keeps dumplings from falling apart? ›

And for a pork-veggie filling that's compact, cohesive, and moist—but not dense or wet—mix the meat vigorously to release myosin, a sticky meat protein that helps the filling hold together. Using just the right amount of filling helps ensure that your dumplings can form a proper seal and won't burst open while cooking.

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