Sometimes, you just want something soothing without a lot of fuss. This chicken and dumplings recipe fits that bill. It’s got tender chicken and pillowy dumplings swimming in a creamy, flavorful broth.
The Story Behind This Recipe
Chicken and dumplings have been one of those classic Southern dishes that remind me of home and slower Sunday afternoons. But I’ve found ways to make it on busier nights without losing what makes it so comforting.
I usually start with bone-in chicken thighs because they bring more flavor and stay juicy. Simmering them gently in broth takes a bit longer than using boneless, but honestly, the taste payoff is worth it. Once the chicken is tender, shredding it and tossing it back into the broth makes the dish feel like a warm blanket after a long day.
The dumplings in this recipe are simple—no fuss, just flour, baking powder, a bit of fat, and milk mixed into a soft dough. Adding them drop by drop into the broth and letting them steam creates tender little pillows that soak up that rich chicken flavor.
When I serve this, I usually get requests for seconds. It’s the kind of meal that sticks with you but doesn’t feel heavy the next day, which is nice. Plus, it reheats easily if you have leftovers—though I find it’s best fresh to keep those dumplings nice and soft.
Cuisine: Southern
Course: Dinner
Servings: 4
Prep time: 15 minutes
Cook time: 45 minutes
Total time: 1 hour
Ingredients
- 1 lb bone-in, skin-on chicken thighs
- 6 cups chicken broth
- 1 medium onion, diced
- 2 celery stalks, diced
- 2 carrots, diced
- 2 cloves garlic, minced
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 tablespoons unsalted butter, melted
- 3/4 cup milk
- Salt and pepper to taste
- Chopped fresh parsley (optional)
Instructions
- Step 1. In a large pot, combine chicken thighs and chicken broth. Bring to a gentle simmer over medium heat and cook for about 30 minutes, until the chicken is cooked through and tender.
- Step 2. Remove the chicken and let it cool slightly. Shred the meat, discarding skin and bones. Set aside the broth.
- Step 3. Add diced onion, celery, carrots, and garlic to the broth. Simmer for 10 minutes until veggies are softened. Season with salt and pepper to taste.
- Step 4. While the veggies simmer, prepare the dumpling dough: In a bowl, mix flour, baking powder, and salt.
- Step 5. Add melted butter and milk to the dry ingredients, stirring until just combined. The dough will be slightly sticky.
- Step 6. Drop spoonfuls of dough into the simmering broth, spacing them a bit apart.
- Step 7. Cover the pot and let the dumplings cook for about 15 minutes without lifting the lid, until they are puffed and cooked through.
- Step 8. Stir the shredded chicken back into the pot to warm through.
- Step 9. Taste and adjust salt and pepper as needed. Serve hot, garnished with parsley if you like.
Tips for Success
- Use bone-in chicken thighs for richer flavor and juicier meat.
- Don’t over-stir once you add the dumplings, or they might fall apart.
- Simmer dumplings gently and keep the pot covered to ensure they steam properly.
- If your broth tastes a bit flat, a splash of chicken bouillon or a pinch of poultry seasoning can help.
- Leftovers reheat well but dumplings may absorb more broth over time—add a little water when reheating if needed.
Variations & Substitutions
- Use boneless chicken breast for a quicker cook time, though the broth may be less rich.
- Swap half the all-purpose flour with whole wheat for a heartier dumpling.
- Add chopped fresh thyme or rosemary to the broth for a herby twist.
- For a lighter version, leave out the butter in the dumplings and use water or broth instead of milk.
- Stir in some frozen peas or corn with the shredded chicken for added veggies.
