Chicken and Dumplings

Okay, real talk — this chicken and dumplings has become one of my absolute go-to dinner recipes and I am so excited to share it with you. Whether you are feeding your family on a busy weeknight or just treating yourself, this one delivers every single time. It is flavorful, satisfying, and honestly not that hard to pull together.

Why You’ll Love This Chicken and Dumplings

• Ready in about 55 min with simple ingredients
• Big, bold flavors without a ton of fuss
• Perfect for meal prep or feeding a crowd
• The whole family actually eats it — win

Ingredients

• chicken thighs
• celery
• carrots
• onion
• flour
• baking powder
• milk
• butter
• cream

How to Make It

Start by gathering everything and prepping your ingredients — mise en place makes this go so much smoother, I promise. Old-fashioned creamy chicken and fluffy dumpling soup. Pure comfort in a bowl. Follow the recipe card below for the full step-by-step with exact measurements. The method is straightforward and I walk you through everything you need.

My biggest tip: do not rush the process. Let things cook properly and you will be rewarded with the most incredible result. Trust the recipe and trust yourself!

Shop What I Use

A few of my favorite kitchen staples that make this recipe shine:

• Chicken Thighs
• Celery
• Carrots

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Chicken and Dumplings

Shredded chicken in a creamy broth with carrots and celery, topped with soft drop dumplings steamed right on the surface. The definition of a warm hug.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 6 servings

Course: Main Course

Cuisine: Southern

Ingredients Method Notes

Ingredients

  

For the stew

• 1.5 lbs boneless skinless chicken thighs
• 3 carrots, sliced
• 3 stalks celery, sliced
• 1 onion, diced
• 6 cups chicken broth
• 3 tbsp butter
• 1/4 cup all-purpose flour
• 1/2 cup heavy cream
• 1 tsp salt
• 1/2 tsp black pepper

For the dumplings

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1 tsp salt
• 3 tbsp butter, melted
• 1 cup milk

Method

 

1. Melt the butter in a large pot over medium heat. Cook the onion, carrots and celery 6 minutes until softened.
2. Sprinkle in the flour and stir 1 minute, then slowly pour in the chicken broth while whisking.
3. Add the chicken thighs whole along with the salt and pepper. Simmer, partly covered, for 20 minutes.
4. Lift out the chicken, shred it with two forks, and return it to the pot with the cream.
5. Whisk the dumpling flour, baking powder and salt together, then stir in the melted butter and milk just until it forms a shaggy dough.
6. Drop heaping tablespoons of dough over the surface of the simmering stew, cover tightly, and steam 15 minutes without lifting the lid.
7. Check that a dumpling is dry in the middle, then ladle into bowls with plenty of broth.

Notes

Keep the lid on while the dumplings steam, every peek adds minutes. They should be dry in the center when you pull one apart.