Easy Chicken and Dumplings Recipe

This chicken and dumplings is the kind that makes you want to nap afterwards — warm, pillowy dumplings swimming in a creamy, savory pot of chicken and vegetables. It’s cozy without being fussy, forgiving if your dumplings are lumpy, and somehow feels like Sunday even if it’s Tuesday. Try it when you need comfort that feeds everyone else’s soul and yours.

My husband calls this “the magic pot” because one bowl fixes whatever kind of day we had. The kids will eat the dumplings and leave the carrots, then suddenly remember the carrots are good when they see me smiling. I first made it on a blizzard evening when the grocery shelves were sad, and we improvised with frozen peas and a sad little leek. It turned into a weekly rotation — sometimes I cheat with rotisserie chicken, sometimes I go full-from-scratch and feel very domestic for approximately 10 minutes.

Kitchen Talk

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There’s always a little chaos when I make this — my spoon disappears into the pot, someone asks for snacks, I forget to shred the chicken and end up teaching my kid how to pull meat apart (very therapeutic for both of us). Once I burned the flour by trying to speed-toast it and had to start over, so now I stand very close to the pan like an overprotective gardener. Also, swapping half the butter for olive oil once made things lighter and nobody staged a protest, so sometimes small rebellions work.

Shopping Tips

– Protein: Bone-in thighs give the best flavor and hold up well, but boneless breasts are fine if you’re short on time — adjust cooking so they don’t dry.
– Vegetables: Choose firm carrots and crisp celery; smaller carrots are sweeter and slice more evenly for kid-friendly bites.
– Dairy: Use whole milk or a mix of milk and a splash of cream for a silky broth; non-dairy milks work in a pinch but shift the flavor slightly.
– Canned Goods: Low-sodium chicken stock lets you control salt; if using bouillon, dissolve in hot water first for even seasoning.
– Spices: Dried thyme and bay leaf are cheap flavor boosters — fresh parsley is nice at the end if you have it.
– Frozen Aisle: Frozen peas or mixed veg are excellent last-minute add-ins and keep the soup colorful without extra chopping.

Prep Ahead Ideas

– Shred cooked chicken a day ahead and store in an airtight container so assembly is super fast.
– Chop carrots, celery, and onion and keep them in a resealable bag or container in the fridge — they’ll stay crisp for 24–48 hours.
– Make dumpling dough earlier in the day and keep it covered in the fridge; bring it back to room temp before dropping into simmering liquid.
– Use clear, stackable containers for soups and dough so you can slide everything in and out of the fridge without a drama scene.

✔Time-Saving Tricks

– Use a rotisserie chicken or poach breasts quickly to cut an hour off active time.
– Frozen veggies save chopping time — toss them in toward the end so they don’t get mushy.
– Make it one-pot: brown the aromatics, stir in flour, add stock and chicken, then drop dumplings — less cleanup, more wine time.
– Don’t rush the dumplings’ simmer — they need a gentle simmer, but prepping everything beforehand cuts down worry time.

✔Common Mistakes

– Adding dumplings to a rolling boil: they’ll fall apart. I did this once and mourned fluffy dough for days; simmer gently instead.
– Undercooking the flour: if your base tastes raw or grainy, simmer a bit longer and stir — it needs a minute to cook through.
– Not seasoning in layers: taste after you add stock, after the chicken, and again after dumplings — seasoning concentrates differently as it reduces.
– Overcrowding the pot with dumplings: they need space to puff up. Rescue: simmer in two batches or thin the stock a tad and add dumplings in waves.

What to Serve It With

– A bright, simple green salad (vinaigrette cuts the richness).
– Crusty bread or biscuits to mop up the broth.
– Steamed green beans or roasted broccoli for a veg boost.
– Pickles or a crisp slaw on the side to add acid and crunch.

✔Tips & Mistakes

– Use a wide pot so dumplings have room to expand.
– Salt slowly — chicken stock can hide a lot of sodium.
– If dumplings sink and turn heavy, you likely overmixed the dough; next time, fold gently.
– Want thicker broth? Make a slurry with a little flour or cornstarch and whisk in until glossy.

✔Storage Tips

Leftovers keep well in the fridge for 3–4 days in an airtight container. Dumplings soak up broth over time, so if reheating, add a splash of stock or water and warm gently to revive them. Cold chicken and dumplings? Not terrible, but the texture’s different — it makes a decent breakfast if you reheat and add a fresh egg on top, no judgment here.

✔Variations and Substitutions

– Swap biscuits for drop dumplings if you’re short on time — store-bought canned biscuits are fine in a pinch.
– For a lighter version, use more vegetables and less butter, or swap half-and-half for whole milk.
– Gluten-free flour blends can work for dumplings but may change texture; try a tested GF mix.
– Vegetarian? Use hearty mushrooms and vegetable stock, and make dumplings with plant milk.

Frequently Asked Questions

Easy Chicken and Dumplings Recipe

Cozy chicken and tender drop dumplings simmer in a creamy, herb-scented broth. Simple steps, big comfort.

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Prep Time: 20 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 1 hour hour

Servings: 6

Ingredients

 

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Main Ingredients

• ▢ 1 tbsp olive oil
• ▢ 2 tbsp unsalted butter
• ▢ 1 cup chopped yellow onion
• ▢ 0.75 cup sliced celery
• ▢ 1 cup diced carrots
• ▢ 2 tsp minced garlic
• ▢ 0.25 cup all-purpose flour for thickening
• ▢ 6 cup low-sodium chicken broth
• ▢ 1.5 lb boneless skinless chicken thighs cut into bite-size pieces
• ▢ 1 tsp dried thyme
• ▢ 1 tsp kosher salt for soup
• ▢ 0.5 tsp black pepper
• ▢ 0.75 cup milk stir-in for soup
• ▢ 2 cup all-purpose flour for dumplings
• ▢ 1 tbsp baking powder
• ▢ 0.5 tsp kosher salt for dumplings
• ▢ 0.75 cup milk for dumplings
• ▢ 3 tbsp unsalted butter, melted for dumplings
• ▢ 1 tbsp chopped fresh parsley optional, for dumplings

Instructions

Preparation Steps

• Heat oil and 2 tbsp butter in a large pot over medium heat.
• Add onion, celery, and carrots; cook until softened, about 6 minutes.
• Stir in garlic and cook 30 seconds until fragrant.
• Sprinkle in 1/4 cup flour; stir for 1 minute to form a paste.
• Whisk in broth gradually. Bring to a gentle simmer.
• Add chicken, thyme, 1 tsp salt, and pepper. Simmer until chicken is tender, 15 minutes.
• Lift out chicken, shred or chop, then return it to the pot.
• Make dumplings: whisk 2 cups flour, baking powder, and 1/2 tsp salt in a bowl.
• Stir in 3/4 cup milk, melted butter, and parsley to form a thick batter.
• Drop rounded tablespoons of batter over the simmering stew.
• Cover tightly and cook without peeking until puffed, 12 to 15 minutes.
• Stir in the remaining 3/4 cup milk. Simmer 2 minutes and adjust seasoning.

Notes

Variation: Stir in 1 cup frozen peas during the last 5 minutes for a pop of sweetness. Shortcut: Swap in 3 cups shredded rotisserie chicken and simmer the broth 5 minutes before adding dumplings. Storage: Refrigerate up to 3 days; reheat gently with a splash of broth or milk to loosen.

This recipe is an original creation inspired by classic Easy Chicken and Dumplings Recipe flavors. All ingredient ratios and instructions are independently developed.