Chicken & Dumplings Recipe

If you’re looking for the best homemade recipe for Chicken and Dumplings, you’ve come to the right place. This thick and creamy chicken soup is loaded with so much cozy flavor, and it’s topped with perfectly cooked, light and airy dumplings.

Trust me when I say, this is the most flavorful recipe for Chicken and Dumplings! This recipe is made from scratch and uses techniques to ensure the juiciest chicken, most flavorful homemade soup, and airy, fluffy dumplings that steam to perfection.

Season the chicken with salt and pepper, and sear it in olive oil for 3 minutes per side. Set aside and let rest for 10 minutes, then dice and set aside.

Melt butter in the same pot and use a silicone spatula to clean the “fond” from the bottom of the pot. This will give lots of great flavor to the broth.

Add onions, carrots, and celery and stir to combine. Sauté for 5 minutes. Add the minced garlic, hot sauce, Worcestershire sauce, and seasonings. Cook for 1 more minute. Add the flour and cook for 2 minutes.

Add the half and half in small splashes, stirring continuously. Add the frozen peas. Simmer while you make the dumplings. Once the dumpling dough is ready, add the chicken back to the pot and stir to combine.

Add the dumpling dough to the soup. Cover tightly and bring to a gentle simmer for 15 minutes, do not lift the lid. Insert a toothpick to ensure the middle of the dumplings are set, then garnish with parsley and serve.

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Old Fashioned Chicken and Dumplings

Old Fashioned Chicken and Dumplings is a family favorite meal that is both comforting and delicious!

Prep: 30min

Total: 105min

Yield: 8

Serving Size: 1 serving

Nutrition Facts: calories 464 kcal, Carbohydrate 32 g, Protein 26 g, Fat 25 g, Saturated Fat 7 g, Cholesterol 73 mg, Sodium 322 mg, Fiber 1 g, Sugar 3 g, servingSize 1 serving

Ingredients:

• 1 chicken cut into pieces
• 1 onion
• 3 large carrots (cut into thirds)
• 3 stalks celery (cut into thirds)
• 8 cups low sodium chicken broth
• salt & pepper to taste
• bay leaf or a pinch of poultry seasoning (optional)
• 1 ¾ cups flour (plus extra for dusting)
• ⅓ cup shortening
• ½ teaspoon baking powder
• ¾ cup milk
• ½ teaspoon salt
• 4 tablespoons cornstarch
• parsley for garnish

Instruction:

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2. {‘@type’: ‘HowToStep’, ‘text’: ‘Add chicken broth. Bring to a boil, reduce heat, and simmer covered 45-60 minutes or until chicken is tender. While broth is simmering, prepare dumplings below.’, ‘name’: ‘Add chicken broth. Bring to a boil, reduce heat, and simmer covered 45-60 minutes or until chicken is tender. While broth is simmering, prepare dumplings below.’, ‘url’: ‘https://www.spendwithpennies.com/old-fashioned-chicken-and-dumplings/#wprm-recipe-135254-step-0-1’}
3. {‘@type’: ‘HowToStep’, ‘text’: ‘Remove chicken and vegetables from broth. Discard skin and bones and chop remaining chicken, set aside.’, ‘name’: ‘Remove chicken and vegetables from broth. Discard skin and bones and chop remaining chicken, set aside.’, ‘url’: ‘https://www.spendwithpennies.com/old-fashioned-chicken-and-dumplings/#wprm-recipe-135254-step-0-2’}
4. {‘@type’: ‘HowToStep’, ‘text’: ‘Gently add dumplings to broth. Simmer 15-20 minutes or until tender.’, ‘name’: ‘Gently add dumplings to broth. Simmer 15-20 minutes or until tender.’, ‘url’: ‘https://www.spendwithpennies.com/old-fashioned-chicken-and-dumplings/#wprm-recipe-135254-step-0-3’}
5. {‘@type’: ‘HowToStep’, ‘text’: ‘Stir chicken (and vegetables if desired) into broth and cook about 2-3 minutes or until heated through.’, ‘name’: ‘Stir chicken (and vegetables if desired) into broth and cook about 2-3 minutes or until heated through.’, ‘url’: ‘https://www.spendwithpennies.com/old-fashioned-chicken-and-dumplings/#wprm-recipe-135254-step-0-4’}
6. {‘@type’: ‘HowToSection’, ‘name’: ‘DUMPLINGS’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘Combine flour, baking powder, salt and shortening with a fork until shortening is mixed in.’, ‘name’: ‘Combine flour, baking powder, salt and shortening with a fork until shortening is mixed in.’, ‘url’: ‘https://www.spendwithpennies.com/old-fashioned-chicken-and-dumplings/#wprm-recipe-135254-step-1-0’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Add milk a little at a time and mix until combined (you may not need all of it, you want a soft but not sticky dough).’, ‘name’: ‘Add milk a little at a time and mix until combined (you may not need all of it, you want a soft but not sticky dough).’, ‘url’: ‘https://www.spendwithpennies.com/old-fashioned-chicken-and-dumplings/#wprm-recipe-135254-step-1-1’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Knead a few times on a floured surface until dough is smooth.’, ‘name’: ‘Knead a few times on a floured surface until dough is smooth.’, ‘url’: ‘https://www.spendwithpennies.com/old-fashioned-chicken-and-dumplings/#wprm-recipe-135254-step-1-2’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Generously flour your surface and roll the dough out to ⅛″ thick. Cut dough into 1″ x 2″ strips. Flour generously to avoid sticking.’, ‘name’: ‘Generously flour your surface and roll the dough out to ⅛″ thick. Cut dough into 1″ x 2″ strips. Flour generously to avoid sticking.’, ‘url’: ‘https://www.spendwithpennies.com/old-fashioned-chicken-and-dumplings/#wprm-recipe-135254-step-1-3’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Cook in broth as directed above.’, ‘name’: ‘Cook in broth as directed above.’, ‘url’: ‘https://www.spendwithpennies.com/old-fashioned-chicken-and-dumplings/#wprm-recipe-135254-step-1-4’}]}
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Chicken and Dumplings

This Chicken and Dumplings recipe is easy to make with homemade dumplings or refrigerated biscuits right on the stove top. Your family will love this simple comfort food dinner!

Prep: 20min

Total: 60min

Yield: 6

Serving Size: 1 serving

Nutrition Facts: calories 657 kcal, Carbohydrate 50 g, Protein 29 g, Fat 38 g, Saturated Fat 20 g, Trans Fat 1 g, Cholesterol 136 mg, Sodium 1410 mg, Fiber 3 g, Sugar 6 g, unSaturated Fat 15 g, servingSize 1 serving

Ingredients:

• 1 tablespoon olive oil
• 2 lbs. bone-in skinless chicken breast or thighs (see notes)
• Salt/Pepper (to taste)
• 5 tablespoons butter
• 1 small yellow onion (diced)
• 1 cup carrots (diced)
• 2 sticks celery (diced)
• 3 cloves garlic (minced)
• 1 teaspoon Worcestershire sauce
• 1 Teaspoon hot sauce (I use Franks hot sauce )
• 1/3 cup flour
• 4 ½ cups chicken broth
• 1 chicken bouillon (optional)
• 1 ½ cups half and half
• ¾ cup frozen peas
• 1 teaspoon onion powder
• ½ teaspoon EACH: dried basil, parsley, thyme, rosemary, mustard powder
• ¼ teaspoon ground sage
• ¼ teaspoon pepper
• 2 cups cake flour (or regular flour, see notes)
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• ½ teaspoon garlic powder
• 2 teaspoons sugar
• ¾ cup cold sour cream
• ¼ cup cold milk
• 4 tablespoons butter (melted)

Instruction:

1. Add the chicken and cook for 3 minutes per side, until a little bit of a brown color has developed. The middle will still be uncooked. Let the chicken rest for 10 minutes, then dice into bite-sized pieces.
2. Add frozen peas. Bring to a gentle boil and let it simmer, uncovered, while you make the dumplings.
3. Once the middle is set, garnish with parsley and serve!

Chicken and Dumplings Recipe

This easy recipe for my family’s favorite creamy Homemade Chicken and Dumplings is loaded with big fluffy dumplings that are made from scratch in just minutes!

Prep: 15min

Total: 50min

Serving Size: 1

Nutrition Facts: calories 731 calories, Carbohydrate 57 grams carbohydrates, Cholesterol 162 milligrams cholesterol, Fat 39 grams fat, Fiber 3 grams fiber, Protein 37 grams protein, Saturated Fat 20 grams saturated fat, servingSize 1, Sodium 1096 grams sodium, Sugar 14 grams sugar, Trans Fat 1 grams trans fat, unSaturated Fat 17 grams unsaturated fat

Ingredients:

• 6 tablespoons butter
• 1 cup chopped yellow onion
• 1 cup matchstick carrots
• 1 cup diced celery
• 4 cloves garlic, minced
• 3 tablespoons all purpose flour
• 12 oz (1 can) evaporated milk
• 32 oz (1 quart) chicken stock
• 4 cups shredded cooked chicken
• 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
• 2 teaspoons freshly cracked black pepper (or to taste)
• salt, to taste
• 2 cups all purpose flour
• 1 tablespoon plus 1 teaspoon, baking powder
• 1 teaspoon freshly cracked black pepper
• 1 teaspoon salt
• 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
• 3/4 cup (6 oz) whole milk
• 4 tablespoons butter, melted

Instruction:

1. In a large heavy bottomed pot (like a dutch oven), melt butter over medium-high heat.
2. Add onion, carrots and celery. Cook for 5 minutes, until vegetables being to wilt. Add garlic and cook for 1 minute more.
3. Add flour and stir to combine. Cook for 1 minute.
4. Add evaporated milk and chicken stock and quickly stir to combine.
5. Bring to a boil and add chicken, thyme, black pepper and salt. Let soup simmer, uncovered, while you make dumplings.
6. In a large bowl, whisk together flour, baking powder, pepper, salt and thyme. Make a well in the center of the flour mixture and pour the milk and butter into the center of it.
7. Using a wooden spoon (or rubber spatula), stir together until dough ball forms. If your dough seems too dry, you can add an extra tablespoon of milk.
8. Using a large** sized cookie scoop, scoop dough and drop directly into the simmering soup. Place them around the pot, not all in the same place.
9. Once all dumplings have been added, gently press them down so the soup runs over just the tops of them.
10. Place the lid on your pot and lower the heat a little to a low simmer (you don’t want the bottom of the soup to burn but also want the soup to still be simmering to cook the dumplings).
11. Cook for 15 minutes, gently stir the soup/dumplings and then cut one dumpling in half to make sure they are cooked through.
12. If the dumplings are cooked through, serve hot! If not, cook an additional 2-3 minutes and check again.

Easy Chicken and Dumplings

Using Progresso™ broth and Pillsbury™ Grands!™ biscuits in this homemade chicken and dumplings recipe streamlines your prep time to just 30 minutes. You’ll be rewarded with a savory, steamy chicken in broth with light, fluffy dumplings as the topping.

Prep: 30min

Total: 40min

Yield: 4

Serving Size: 1 Serving

Nutrition Facts: calories 640 , Carbohydrate 62 g, Cholesterol 100 mg, Fat 4 1/2 , Fiber 2 g, Protein 38 g, Saturated Fat 13 g, servingSize 1 Serving, Sodium 2090 mg, Sugar 10 g, Trans Fat 0 g

Ingredients:

• 1 carton (32 oz) Progresso™ reduced-sodium chicken broth (4 cups)
• 3 cups shredded cooked chicken (about 1 1/2 lb)
• 1 can (10 3/4 oz) condensed cream of chicken soup
• 1/4 teaspoon poultry seasoning
• 1 can (16.3 oz) refrigerated Pillsbury™ Grands!™ Southern Homestyle Buttermilk Biscuits (8 Count)
• 2 medium carrots, chopped (1 cup)
• 3 celery ribs, chopped

Instruction:

1. In 4- to 5-quart Dutch oven, heat broth, chicken, soup and poultry seasoning to boiling over medium-high heat; reduce heat to low. Cover; simmer 5 minutes, stirring occasionally. Increase heat to medium-high; return to a low boil.
2. On lightly floured surface, roll or pat each biscuit to 1/8-inch thickness; cut into 1/2-inch-wide strips.
3. Drop strips, one at a time, into boiling chicken mixture. Add carrots and celery. Reduce heat to low. Cover; simmer 15 to 20 minutes, stirring occasionally to prevent dumplings from sticking.

Chicken and Dumplings: The Best Comfort Food Ever!

FAQ

What is the best thickener for chicken and dumplings?

What are the dumplings in chicken and dumplings made of?

Is chicken and dumplings supposed to be thick or soupy?

Can you put flour in chicken and dumplings to make it thicker?