Chicken and Dumplings (Print Version)

A hearty, comforting dish with tender chicken, fluffy dumplings, and a rich, savory broth - Southern comfort in a bowl.

# What You’ll Need:

→ Chicken & Broth

01 - 2 tablespoons unsalted butter
02 - 1 tablespoon olive oil
03 - 1 medium onion, diced
04 - 2 carrots, sliced
05 - 2 celery stalks, sliced
06 - 3 cloves garlic, minced
07 - 6 cups chicken broth
08 - 1 bay leaf
09 - 1 teaspoon salt
10 - ½ teaspoon black pepper
11 - ½ teaspoon dried thyme
12 - 2 cups cooked shredded chicken (from 1 rotisserie chicken or poached breasts)
13 - ½ cup heavy cream (optional, for richness)

→ Dumplings

14 - 2 cups all-purpose flour
15 - 1 tablespoon baking powder
16 - ½ teaspoon salt
17 - ¾ cup whole milk
18 - 4 tablespoons unsalted butter, melted

# How to Make It:

01 - In a large pot, heat butter and olive oil over medium heat. Sauté onion, carrots, and celery until softened, about 5–7 minutes. Add garlic and cook for 30 seconds.
02 - Pour in chicken broth, add bay leaf, salt, pepper, and thyme. Bring to a boil, then reduce heat and simmer for 10 minutes.
03 - Stir in shredded chicken and heavy cream (if using). Keep on low heat while preparing dumplings.
04 - In a mixing bowl, combine flour, baking powder, and salt. Stir in milk and melted butter until a soft dough forms. Do not overmix.
05 - Drop spoonfuls of dough (about 1 tablespoon each) onto the simmering broth. Cover and cook on low heat for 15–20 minutes without lifting the lid, until dumplings are puffed and cooked through.
06 - Remove bay leaf. Stir gently to combine. Taste and adjust seasoning if needed. Serve hot.

# Additional Tips::

01 -
  • Ready in just over an hour from start to finish
  • Uses everyday pantry staples and leftover or rotisserie chicken
  • Creates restaurant quality comfort food with minimal effort
  • Perfect one pot meal that feeds the whole family
02 -
  • High in protein with 28g per serving making it exceptionally satisfying
  • Can be made ahead through step 3 and finished just before serving
  • Perfect for using leftover roasted chicken or turkey after holidays
  • Stores well in the refrigerator for up to 3 days though dumplings will soften
03 -
  • Allow dumplings to rest for 5 minutes after cooking before serving which helps them set up properly and maintain their texture
  • For extra flavor sear chicken thighs with skin on before making the broth then remove skin and shred meat
  • Use cold butter and milk when making dumpling dough for the most tender results similar to making biscuits

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