When I first stumbled into making chicken and dumplings, I wasn’t expecting a quick win. It sounded like one of those comfort food chicken and dumplings dishes that took hours and felt fussy. But as a home cook who likes meals that combine warmth, familiarity, and simplicity without a lot of fuss, this easy chicken and dumplings recipe quickly found a special place in my kitchen. The mix of tender chicken, fluffy homemade dumplings for chicken stew, and rich broth feels like a cozy hug on a chilly evening, but it’s surprisingly manageable for busy days.
Chicken and dumplings is such a classic Southern chicken and dumplings dish, but what I love about it is how you can make it your own with fresh ingredients and simple steps that make it shine without complexity. My family can’t get enough when I serve it, and friends always ask for the recipe. It ticks all the boxes: comfort food chicken and dumplings that satisfy, but with a fresh feel that suits modern home cooking.
This recipe isn’t about standing over a pot all day; I love adding a few shortcuts, like using a slow cooker chicken and dumplings version when life gets hectic, but I’m still all about that homemade dumplings for chicken stew touch that brings it to life. If you’re looking for a crowd-pleaser that works for weeknights or weekend gatherings, chicken and dumplings is where it’s at. I can’t wait to share how I make it come together in my kitchen, and trust me, you’ll feel right at home making it too.
What You’ll Need
Here’s the ingredient list that keeps this chicken and dumplings smart and accessible:
- 2 lbs boneless, skinless chicken thighs (or breasts if you prefer leaner meat)
- 6 cups chicken broth (homemade or low-sodium store-bought)
- 2 cups all-purpose flour (for the dumplings)
- 1 cup whole milk (adds richness to the dumplings)
- 1/2 cup yellow onions, finely chopped
- 3 celery stalks, sliced
- 3 large carrots, diced
- 3 tablespoons unsalted butter
- 2 teaspoons baking powder (for fluffier dumplings)
- 1 teaspoon salt (plus more to taste)
- 1/2 teaspoon black pepper
- Fresh parsley, chopped (for garnish)
If you don’t have yellow onions, sweet onions are a simple swap, and they bring a softer bite. For the vegetables, frozen pre-cut mixes work well if fresh isn’t handy. I love adding extra fresh parsley on top when serving—it brightens the dish after all that cozy cooking.
If you want to speed things along, try using pre-cooked rotisserie chicken instead of raw meat; just adjust cooking times accordingly. This way, you still get the comfort food chicken and dumplings feeling without long simmering.
Keep your chicken broth refrigerated, and for homemade broth, I freeze leftovers in 1-cup portions for future slow cooker chicken and dumplings or soups.
Let’s Make It Together
Here’s how this comfort food chicken and dumplings comes together in about an hour:
- Start by melting butter in a large pot over medium heat. Add the chopped onions, celery, and carrots. Cook until they’re soft and fragrant, about 5 minutes. Your kitchen will smell like autumn in a bowl.
- Pour in the chicken broth and bring to a simmer. Add the chicken thighs whole and cover the pot. Let it cook for 25-30 minutes, or until the chicken is tender and easy to shred.
- While the chicken is poaching, mix the dumpling dough in a bowl: combine the flour, baking powder, salt, and pepper. Stir in the milk until just combined—you don’t want a heavy batter, just workable dough.
- Remove chicken from the broth and shred it with two forks. Return the shredded chicken to the pot, stirring to combine with the veggies and broth.
- Drop spoonfuls of the dumpling dough gently onto the simmering broth. Cover the pot and cook for another 15 minutes. Don’t lift the lid during this time; steam helps the dumplings cook perfectly.
- After the dumplings have puffed up and cooked through, taste and adjust seasoning with salt and pepper. Sprinkle chopped parsley for a fresh finish.
This step with the dumplings is where this chicken and dumplings really shine. The contrast between the silky dumplings and the savory broth is what makes it a memorable meal.
One kitchen tip that makes a difference: use a wide spoon to drop the dumpling dough so it cooks evenly and doesn’t clump. While your chicken and dumplings is cooking, take a minute to prep a simple salad or warm some crusty bread.
If you prefer, you can make this in a slow cooker chicken and dumplings style: cook your veggies and chicken in the slow cooker with the broth, then add dumplings about an hour before serving.
How to Serve & Enjoy
This southern chicken and dumplings always feels like a full meal on its own, but here are some serving ideas that I’ve found work beautifully:
- Serve it with a crisp green salad so the fresh crunch balances the hearty stew. A simple vinaigrette brightens the mood.
- Cornbread muffins are my go-to side because they soak up the broth perfectly and add that slight sweetness.
- For celebrations or larger gatherings, pair chicken and dumplings with roasted green beans or glazed carrots for color and contrast.
I usually ladle chicken and dumplings into deep bowls, making sure each serving gets a generous amount of broth and dumplings. A sprinkle of freshly cracked black pepper and extra parsley on top makes it look inviting.
For leftover chicken and dumplings, store in an airtight container and reheat on the stovetop with a splash of broth to bring it back to its best. Dumplings soften in the fridge, but a few stirs help keep them delicious. I’ve even used leftovers as a filling for pot pies or savory hand pies for a creative twist.
This easy chicken and dumplings recipe pairs beautifully with a chilled glass of white wine or even a buttery iced tea for the full Southern chicken and dumplings experience.
Your Questions Answered
I know some of you might be wondering how flexible this recipe is, so here’s a little Q&A from kitchen experiments and reader questions about chicken and dumplings.
Can I prepare this chicken and dumplings in advance?
Absolutely! You can make the broth and cook the chicken a day ahead. Store everything separately and add the dumplings when reheating. Dumplings are best cooked fresh, but leftover dumplings reheat fine with a little extra broth.
What’s a good substitute for all-purpose flour in this recipe?
If you want gluten-free chicken and dumplings, I recommend a gluten-free flour blend that can handle baking powder. You may need a little extra liquid to adjust the batter. Some readers have great success with almond flour in combination with tapioca, but the texture will be different.
Can I use chicken breasts instead of thighs?
Yes, but thighs stay juicier and more tender after simmering. If you use breasts, watch cooking times closely to prevent dryness. Slow cooking chicken breasts in broth also works well.
How do I make homemade dumplings for chicken stew?
This recipe’s dumplings are basic, without eggs, so they don’t need rolling or cutting. Drop spoonfuls directly on the simmering broth. For fluffier dumplings, adding a splash of cream or an egg yolk can help but can change the texture slightly.
Can I turn this into a slow cooker chicken and dumplings?
Definitely. Layer your broth, veggies, and chicken in the slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. Add dumplings about 45 minutes before serving so they cook through without getting mushy.
How can I adjust this chicken and dumplings recipe for fewer servings?
This recipe scales down easily. Keep the same proportions and cook in a smaller pot. Dumplings can be fiddly in smaller batches, so slightly larger spoonfuls might help.
Any tips for making this chicken and dumplings extra flavorful?
I like to simmer the broth with a bay leaf or a sprig of fresh thyme for 10 minutes before adding chicken. Also, a splash of cream or a dollop of sour cream at the end adds a little depth without fuss.
Final Thoughts
Chicken and dumplings has become one of those dishes I love because it meets all my needs: approachable, flavor-packed, and satisfying. It’s a meal that feels like tradition, but fits right into the way we cook today—easy and enjoyable.
- Use bone-in chicken thighs if you can; they add richness to the broth.
- Don’t lift the lid while the dumplings are cooking—it steams them perfectly.
- Fresh parsley isn’t optional in my book; it brightens and balances the dish.
For variations, try adding a handful of frozen peas near the end for a pop of color, or swap dumplings for buttery biscuits for a twist. You can even add a spice like smoked paprika or a touch of garlic to the broth for a different note.
If you’re new to chicken and dumplings, I encourage you to make it your own—tweak the veggies, try slow cooker chicken and dumplings for hands-off comfort, or play with seasonings. It’s all about creating a meal that feels like home for you and the people you share it with.
If this recipe reminds you of another favorite, check out my take on a Classic Chicken Soup, or for cozy casserole ideas, see my Easy Chicken Casserole. Looking for something a bit different but still comforting? Try the One-Pot Creamy Mushroom Pasta. For slow cooker lovers, my Slow Cooker Beef Stew is a great companion. Also, if you enjoy dishes like this, the Weeknight Chicken Chili is a solid crowd-pleaser. Lastly, if you want to learn about broth basics, here’s a thorough guide to making Homemade Chicken Broth.
Keep things approachable and enjoyable in your kitchen, and remember: making chicken and dumplings is as much about the experience as it is the meal. You’ve got this!
Chicken and Dumplings
A comforting classic Southern dish featuring tender chicken simmered in a flavorful broth with fluffy, soft dumplings that melt in your mouth.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Skillet
- Cuisine: American
Ingredients
- 1 whole chicken (about 3-4 lbs), cut into pieces
- 8 cups chicken broth
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt (for dumplings)
- 1 cup milk
- 4 tablespoons butter
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 medium onion, chopped
- Salt and pepper, to taste
- Fresh parsley, chopped (optional)
Instructions
- In a large pot, combine chicken pieces and chicken broth. Bring to a boil, then reduce heat and simmer for 45 minutes until chicken is cooked through.
- Remove chicken from broth and let cool. Strain broth to remove any solids, then return to pot.
- In a separate bowl, whisk together flour, baking powder, and 1 teaspoon salt for the dumplings.
- Add milk and melted butter to the flour mixture, stirring until just combined to form a soft dough.
- Shred the cooled chicken, discarding skin and bones, then add shredded chicken back to the broth.
- Add sliced carrots, celery, and chopped onion to the broth and simmer until vegetables are tender, about 10 minutes.
- Drop spoonfuls of dumpling dough onto the simmering broth. Cover and cook for 15-20 minutes until dumplings are puffed and cooked through (don’t lift lid during cooking).
- Season the stew with salt and pepper to taste. Garnish with fresh parsley before serving if desired.
Notes
For extra flavor, add fresh thyme or a bay leaf to the broth while simmering the chicken. Serve with a side of steamed greens or a crisp salad.