When I first nailed this Chicken and Dumplings recipe, it instantly became a kitchen MVP. Honestly, I was having one of those “what do I cook tonight?” moments, and the idea of something warm, filling, and fuss-free just clicked. This homestyle Chicken and Dumplings hits that sweet spot where comfort meets simplicity, making it the kind of dish I crave when I want to feel cozy and cared for. And friends? When I served it up, the reactions were priceless—a chorus of “this tastes like a hug” and “can I have the recipe?”
What I love about Chicken and Dumplings is how it fits perfectly into my everyday foodie life. It’s one of those dishes that invites you to slow down a bit, enjoy the aromas, and share good food with people who matter. Plus, whether I’m in the mood for a classic southern chicken and dumplings vibe or an easy chicken and dumplings recipe that comes together with minimal fuss, this one delivers. It’s a consistent winner, especially when the weather dips or when I want a slow cooker chicken and dumplings version that does the work while I relax.
This recipe reminds me of why food is about joy and connection—because every spoonful feels like home. I’m so excited for you to try this Chicken and Dumplings because it’s sure to become a star in your dinner rotation, too. If you’re someone who loves that tender chicken, creamy broth, and pillowy dumplings from scratch or with a little shortcut, this will check all the boxes. And if you want more everyday comfort food vibes, you might want to peek at other recipes like my turmeric ginger chicken noodle soup or easy chicken spaghetti recipe—both brilliant companions to this dish. Let’s dive in and make some magic happen in your kitchen!
What You’ll Need:
This Chicken and Dumplings keeps the ingredient list totally approachable—because good food shouldn’t be complicated. Here’s what you’ll need to make your kitchen smell like a southern Sunday:
- 3 cups cooked chicken, shredded or diced (Leftover rotisserie chicken works great here!)
- 4 cups chicken broth (You can use store-bought or homemade for extra flavor)
- 2 cups all-purpose flour (For the dumplings—super easy pantry staple)
- 1 tablespoon baking powder (Helps those dumplings rise beautifully)
- 1 teaspoon salt (Season to taste)
- 1/2 teaspoon black pepper
- 1 cup whole milk (Or swap with almond milk for a dairy-free twist)
- 2 tablespoons butter (Adds richness to the broth)
- 1 medium onion, diced (You can grab this at any regular grocery store)
- 2 celery stalks, sliced (Fresh crunch in every bite!)
- 2 carrots, peeled and diced
- 1 teaspoon garlic powder (For a subtle, savory kick)
- 1/4 teaspoon thyme (Optional but highly recommended)
Out of chicken broth? No worries—cream of chicken and dumplings soup cans are a handy shortcut in a pinch for a creamy, delicious base that’s still classic.
Budget note: This Chicken and Dumplings recipe is kind to your wallet because it uses simple, staple ingredients you likely already have. Plus, you can stretch it by using leftover chicken or even slow cooker chicken and dumplings style, letting your slow cooker do the heavy lifting with inexpensive cuts.
Quick prep tip: Chop veggies ahead or use frozen mixed veggies when you’re pressed for time. I always add a little extra butter at the end for that glossy, comforting finish we all swoon over.
For leftovers, this Chicken and Dumplings keeps well in the fridge for up to 3 days, and bonus—it actually tastes better the next day. Just reheat gently on the stove or in the microwave, adding a splash of broth if it thickens too much.
Let’s Cook This Together:
Ready to roll up your sleeves? This Chicken and Dumplings will have your kitchen feeling cozy in no time. Start to finish, expect about 45 minutes of hands-on fun, but don’t worry—we’ll chat through it step by step.
- Sauté your veggies: Melt 2 tablespoons butter in a large pot over medium heat. Toss in diced onion, celery, and carrots. Cook until soft and fragrant, about 5-7 minutes. Your kitchen is about to smell incredible with that classic base aroma.
- Add broth and chicken: Pour in 4 cups chicken broth and bring to a gentle boil. Add shredded cooked chicken along with garlic powder and thyme, then give everything a good stir.
- Whip up the dumplings: While the broth’s heating, mix 2 cups all-purpose flour, 1 tablespoon baking powder, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl. Stir in 1 cup milk until a soft dough forms—it’s slightly sticky but totally manageable.
- Drop the dumplings into the pot: Lower the heat to a simmer. Spoon dollops of your dough into the pot—about the size of a tablespoon each. Cover the pot and let those dumplings cook for 15-20 minutes. This is the step where I learned to be patient with my Chicken and Dumplings—it makes all the difference.
- Check and finish: After 15 minutes, lift the lid to see fluffy, cooked dumplings bobbing in that savory broth. Taste and adjust seasoning with more salt or pepper if needed.
- Serve up: Ladle the Chicken and Dumplings into bowls, and I like to sprinkle fresh parsley on top for a pop of color.
While your Chicken and Dumplings is doing its thing, pour yourself something to drink and relax. If your broth thickens too much, add a splash more chicken broth or water. And if you want to speed things up, a crockpot version can give you the same comforting results with less hands-on time, as shared in this Slow Cooker Chicken and Dumplings and the Snow Storm that Wasn’t story.
How to Serve & Savor It:
This Chicken and Dumplings truly shines when you serve it with something simple but soul-soothing. My go-to sides are creamy mashed potatoes or a fresh green bean almondine. The contrast of crisp veggies and soft dumplings hits the spot every time.
For an ideal time, this feels like a weekend favorite or a weeknight when you want a soul-warming meal after a busy day. Try presenting it in rustic bowls with a sprinkle of cracked black pepper and fresh herbs—easy but pretty.
Leftover Chicken and Dumplings? I’ve turned mine into a pot pie filling by adding a pie crust on top and baking until golden. Another kitchen nugget: add a little spice or switch up the herbs for a seasonal twist—I’ve done thyme, sage, or even smoked paprika.
This dish has been a hit with friends and family during chilly nights and casual get-togethers. If you’re into this, you’ll probably love the easy chicken spaghetti recipe I shared, which also has that homey comfort factor.
Your Questions, Answered:
Q: Can I prep parts of this Chicken and Dumplings ahead?
A: Totally! You can shred the chicken and chop the veggies a day in advance. Keep them in the fridge, then assemble and cook when you’re ready. I’ve even mixed the dry dumpling ingredients beforehand—makes weeknight dinner a breeze.
Q: What’s a good swap for milk in this Chicken and Dumplings?
A: I’ve used almond or oat milk with great results. It keeps the dumplings tender and adds a subtle nutty background. Just make sure it’s unsweetened!
Q: How can I make this Chicken and Dumplings for more or fewer people?
A: Easy math! Just scale the ingredients up or down. If you double the broth, remember to double your flour and all seasonings, too. I’ve even tripled this for potluck dinners, and it holds beautifully.
Q: Can I use frozen chicken in the slow cooker chicken and dumplings version?
A: Yes! It’s a great shortcut. Just toss it in frozen, but add extra cooking time. This crockpot chicken and dumplings method is perfect when life gets hectic. Here’s a helpful recipe for that: Crock Pot Chicken and Dumplings.
Q: What if my dumplings don’t rise or fluff up properly?
A: Don’t fret! That usually means you mixed the dough too much or the baking powder expired. Try mixing gently next time and double-check your baking powder’s freshness.
Q: Can I add other veggies to this Chicken and Dumplings?
A: Absolutely! Green peas, corn, or even mushrooms all add great flavor and texture.
Q: Is there a shortcut for homemade dumplings?
A: Yep! Using store-bought biscuit dough on top of the simmering broth works beautifully for a quick fix. My friend Mistie shares a great easy crockpot chicken dumplings twist here: I learned this in Mississippi! Mistie shares an easy crockpot chicken dumplings.
Final Foodie Thoughts:
This Chicken and Dumplings has a forever spot in my foodie heart because it’s everything I want from a meal: tender chicken, cozy dumplings, and that dreamy creamy broth. It’s fresh comfort food that’s downright easy and endlessly adaptable.
My Top Chicken and Dumplings Tips:
• Always be gentle mixing dumpling dough—it keeps them tender and fluffy.
• Use leftover shredded chicken or a slow cooker method to save time.
• Don’t skip butter—it’s magic in the broth and dumplings texture.
Tasty variations I love: classic southern chicken and dumplings with extra thyme and cream of chicken and dumplings soup base for that rich, velvety feel. The slow cooker chicken and dumplings gets the most requests here, perfect for busy weeks.
I encourage you to make this recipe your own, play with flavors, and share it with your people. There’s something so joyful about breaking bread—and dumplings—together. Can’t wait to hear what you think when this Chicken and Dumplings becomes a cherished classic in your kitchen, just like it did in mine!
And remember, for more everyday foodie inspiration, check out what else we’re cooking up—like these delicious Chicken Avocado Ranch Burritos that bring fresh fun to dinner!
Chicken and Dumplings
Chicken and Dumplings is a comforting classic Southern dish featuring tender chicken simmered in a creamy broth with fluffy, soft dumplings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Skillet
- Cuisine: American
Ingredients
- 4 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup milk
- 2 tablespoons butter
- 1 cup chopped celery
- 1 cup chopped carrots
- 1 small onion, diced
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
- In a large pot, melt butter over medium heat. Add onions, celery, and carrots and cook until softened, about 5 minutes.
- Add chicken broth and bring to a simmer.
- In a bowl, whisk together flour, baking powder, and salt. Stir in milk until just combined to form dumpling batter.
- Stir shredded chicken into the simmering broth and vegetables.
- Drop spoonfuls of dumpling batter onto the surface of the simmering broth.
- Cover and cook for 15-20 minutes without lifting the lid, until dumplings are puffed and cooked through.
- Season with salt, pepper, and stir in fresh parsley if using.
- Serve hot, garnished with extra parsley if desired.
Notes
For extra flavor, add a splash of heavy cream at the end or serve with crusty bread to soak up the broth.