There are few dishes that evoke the feeling of a warm hug quite like a bowl of classic, Homemade Chicken and Dumplings. This recipe is the ultimate comfort food, featuring tender, shredded chicken and savory vegetables in a rich, creamy broth, all crowned with perfectly light and fluffy dumplings. It’s a timeless meal that gathers everyone around the table.
We’ve crafted this guide to be completely foolproof, ensuring your dumplings are never tough or doughy, but pillowy soft every single time. Forget the canned soups and biscuit dough shortcuts; this from-scratch recipe is surprisingly simple and delivers a depth of flavor that is simply unmatched. Get ready to create a heartwarming meal that will become a staple in your home.
Why This Is The Best Homemade Chicken and Dumplings Recipe
This isn’t just another recipe; it’s a promise of perfection in a bowl. We focus on two key elements: a deeply flavorful, creamy chicken soup base and the science behind creating irresistibly fluffy dumplings. We skip complicated steps and focus on a straightforward method that builds flavor from simple, wholesome ingredients. This recipe for Homemade Chicken and Dumplings ensures a hearty, satisfying meal without spending all day in the kitchen.
Key Ingredients You’ll Need
Crafting this comforting dish starts with a handful of simple, wholesome ingredients. Here’s what you’ll need to bring this recipe to life:
- For the Chicken Soup:
- Chicken: Boneless, skinless chicken breasts or thighs work beautifully. Thighs will provide a slightly richer flavor.
- Mirepoix: A classic trio of onion, carrots, and celery forms the aromatic foundation of our soup.
- Chicken Broth: A quality chicken broth is essential for a rich, savory base.
- Butter & Flour: These create a simple roux to thicken the soup into a creamy, luscious stew.
- Heavy Cream: A finishing touch that adds luxurious creaminess.
- Herbs & Spices: Simple seasonings like thyme, parsley, salt, and black pepper are all you need.
- For the Dumplings:
- All-Purpose Flour: The structural backbone of our light and airy dumplings.
- Baking Powder: The leavening agent that makes the dumplings puff up and become incredibly fluffy.
- Butter: Cold, cubed butter adds richness and tenderness.
- Milk or Buttermilk: Provides the moisture to bring the dough together. Buttermilk will add a subtle, pleasant tang.
How to Make Homemade Chicken and Dumplings Step-by-Step
Follow these simple phases to create the perfect bowl of comfort. We’ll start by building the flavorful soup base and then top it with our easy, never-fail dumplings.
Step 1: Create the Creamy Chicken Soup Base
First, we build the flavor. In a large Dutch oven or heavy-bottomed pot, melt butter over medium heat. Add your diced onion, carrots, and celery, and cook until softened, about 5-7 minutes. This step is crucial for developing the aromatic foundation. Next, add the chicken breasts and chicken broth. Bring the mixture to a simmer and cook for 15-20 minutes, or until the chicken is cooked through. Remove the chicken to a plate to cool slightly before shredding it with two forks.
While the chicken rests, melt the remaining butter in the pot. Whisk in the flour to create a paste (a roux) and cook for one minute to eliminate any raw flour taste. Slowly pour in the heavy cream while whisking continuously to prevent lumps. Return the shredded chicken to the pot and season with thyme, parsley, salt, and pepper. Let it gently simmer while you prepare the dumplings.
Step 2: Prepare the Perfect Dumpling Dough
The secret to light, fluffy dumplings is a gentle hand. In a medium bowl, whisk together the flour, baking powder, and salt. Add the cold, cubed butter. Using a pastry cutter or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs. This process creates little pockets of fat that will steam and make the dumplings tender.
Pour in the milk or buttermilk and stir with a fork just until a shaggy dough forms. It is absolutely critical that you do not overmix! Overworking the gluten will result in tough, chewy dumplings. The dough should look slightly lumpy and just barely combined.
Step 3: Cook the Dumplings to Perfection
Ensure your chicken soup base is at a gentle, steady simmer—not a rolling boil. A hard boil can break up the dumplings. Using a spoon or a small cookie scoop, drop spoonfuls of the dumpling dough directly onto the surface of the simmering stew. Space them out as they will expand as they cook.
Once all the dough is in the pot, cover it with a tight-fitting lid and reduce the heat to low. Let the dumplings steam for 12-15 minutes. Do not lift the lid during this time! Trapping the steam is essential for cooking the dumplings all the way through and making them light and airy. After 15 minutes, uncover and serve immediately.
Tips for Fluffy, Never-Tough Dumplings
Achieving perfectly fluffy dumplings is easier than you think. First, ensure your baking powder is fresh, as this is what gives them their lift. Second, keep your butter and milk cold to create tender layers. Finally, and most importantly, resist the urge to overmix the dough or peek while they steam. These simple rules guarantee success every time, much like in a classic pot roast where patience is key.
Variations and Add-Ins
While this classic recipe is fantastic as is, feel free to customize it! Add a cup of frozen peas or corn to the soup along with the shredded chicken for extra vegetables. For a richer flavor, add a splash of white wine to the pot after cooking the vegetables. You can also add other herbs like rosemary or sage for a different aromatic profile. For a heartier meal, this dish pairs wonderfully with sides similar to what you’d serve with a Shepherd's Pie.
Storing and Reheating Leftovers
Homemade Chicken and Dumplings stores well in the refrigerator for up to 3-4 days in an airtight container. The dumplings will absorb more of the liquid overnight, making the stew even thicker. To reheat, gently warm it on the stovetop over low heat, adding a splash of chicken broth or milk to loosen it up if needed. Avoid microwaving, as it can make the dumplings rubbery.
Homemade Chicken and Dumplings: Frequently Asked Questions
Yes, absolutely. Covering the pot with a tight-fitting lid is crucial. This traps the steam, which is what cooks the dumplings through and allows them to puff up into light, airy pillows.
If you don’t have heavy cream, you can substitute it with an equal amount of half-and-half or whole milk. The result will be slightly less rich but still delicious and creamy.
The main difference is the addition of dumplings. While both are hearty, savory dishes, chicken and dumplings is specifically defined by the steamed or simmered dumplings cooked directly in the stew, which also helps to thicken the broth.
The secret lies in two areas: a flavorful soup base made with a classic mirepoix (onions, carrots, celery) and, most importantly, not overworking the dumpling dough. A gentle hand ensures light, fluffy dumplings.
Tough dumplings are almost always caused by overmixing the dough. When you overwork the flour, you develop too much gluten. Mix the dough just until it comes together and no more.
More Comforting Dinners to Explore
We hope you love this Homemade Chicken and Dumplings recipe as much as our family does. It’s a true classic that proves the best meals are made with simple ingredients and a lot of heart. If you enjoyed this dish, you might also love our recipe for creamy baked mac and cheese. For more recipe inspiration, be sure to follow us on Pinterest. We love seeing your creations!
Homemade Chicken and Dumplings Recipe
Homemade Chicken and Dumplings: The Ultimate Comfort Food Recipe
Ingredients
Equipment
Instructions
- In a large Dutch oven, melt 2 tbsp of butter over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes.
- Add the chicken breasts and chicken broth. Bring to a simmer and cook for 15-20 minutes until the chicken is cooked through. Remove the chicken to a plate to shred.
- Melt the remaining butter in the pot. Whisk in the flour for 1 minute to form a roux. Slowly whisk in the heavy cream. Return the shredded chicken to the pot, add thyme, parsley, salt, and pepper. Keep at a gentle simmer.
- In a separate bowl, whisk together the flour, baking powder, and salt. Cut in the cold, cubed butter until the mixture resembles coarse crumbs.
- Stir in the milk just until a shaggy dough forms. Do not overmix.
- Drop spoonfuls of the dumpling dough onto the gently simmering stew. Cover the pot, reduce heat to low, and steam for 12-15 minutes without lifting the lid.
- Uncover and serve immediately, garnished with extra fresh parsley if desired.
Notes
Don't Peek: Keep the pot covered while the dumplings are steaming to trap the heat and ensure they cook through properly.
Gentle Simmer: A rolling boil can cause the dumplings to fall apart. Maintain a gentle, consistent simmer for best results.
