Chicken and Dumplings

I still remember the first time I made chicken and dumplings on my own. It was a cold evening, the kind where the chill creeps into your bones no matter how many socks you wear. I didn’t have a recipe printed or a plan laid out. Just a craving for something warm, creamy, and familiar. Somehow, between the bubbling broth and those fluffy dumplings puffing up under the lid, it felt like home in a bowl.

That’s the power of a good chicken and dumplings recipe. It’s not just about following steps. It’s about creating something that brings comfort to the table and quiets everything else going on. If you're here, you're probably after the same thing: a reliable, made-from-scratch recipe that doesn’t cut corners on flavor or coziness. You’re in the right place.

Jump to:

• Why You’ll Love This Recipe
• Ingredients You'll Need
• How to Make Chicken and Dumplings
• Pro Tips from My Kitchen
• Frequently Asked Questions about Chicken and Dumplings
• Chicken and Dumplings Recipe

Why You’ll Love This Recipe

• Fluffy, cloud-like dumplings: These aren’t your average dense dough balls. Each dumpling is soft, light, and soaks up the creamy broth like a sponge. Pure comfort in every bite.
• Creamy, flavorful broth: Forget bland. This broth is rich, savory, and full of depth thanks to evaporated milk and a slow simmered base. It hugs your spoon and warms your chest.
• No fancy ingredients required: Everything comes from a typical kitchen pantry or a quick grocery trip. It’s approachable, even for first-time cooks.
• Two paths to perfection: Short on time? Use rotisserie chicken. Want it totally from scratch? Use raw chicken breasts or thighs. You get flexibility without sacrificing flavor.
• One pot, minimal mess: All the magic happens in a single pot. Fewer dishes and more time enjoying what matters.
• Crowd pleaser status unlocked: Whether it’s family dinner, a cozy night in, or you just need something soothing, this dish delivers. Kids love it. Adults ask for seconds.

Ingredients You'll Need

• Butter – Adds richness and helps build the roux that thickens the broth.
• Yellow onion – Sweet and aromatic. A must for building savory flavor.
• Matchstick carrots – Quick to cook and add a touch of sweetness and color.
• Celery – Balances the sweetness of the carrots with an earthy crunch.
• Garlic cloves – Use fresh if you can. They wake up the entire dish.
• All-purpose flour – Helps thicken the broth into a creamy, cozy texture.
• Evaporated milk – The secret to that creamy base without curdling. Whole milk or half and half works too.
• Chicken stock or broth – Use low sodium if you want more control over saltiness.
• Shredded cooked chicken or raw chicken breasts/thighs – Your call. Cooked saves time. Raw brings deeper flavor.
• Fresh or dried thyme – Optional but adds that earthy, southern touch.
• Salt and cracked black pepper – Essential for depth and balance.

For the Dumplings:

• All-purpose flour – Make sure it’s fluffed and measured properly to avoid dense dumplings.
• Baking powder – You’ll need 1 tablespoon plus 1 teaspoon to help them rise.
• Salt and pepper – Flavor inside the dough matters too.
• Fresh or dried thyme – Carries the flavor from the broth right into the dumplings.
• Whole milk – Helps create soft, tender dumplings. Avoid skim or fat-free.
• Melted butter – Rich, comforting, and helps bind the dough.

How to Make Chicken and Dumplings

Step 1: Sauté the base

Melt butter in a large Dutch oven or heavy-bottomed pot over medium heat. Add diced onion, matchstick carrots, and celery. Stir and cook for about 5 minutes until softened. Add minced garlic and cook one more minute.

Step 2: Make the roux

Sprinkle in the flour and stir constantly for one minute. This forms the roux that thickens the broth. Don’t let it brown too much. It should stay light.

Step 3: Build the broth

Slowly pour in evaporated milk and chicken stock while stirring. Go slow to prevent lumps. Keep stirring until it’s smooth and creamy.

Step 4: Add the chicken

If using raw chicken, add an extra cup of broth and your uncooked chicken. Simmer 20 minutes until the chicken is fully cooked, then shred and return it to the pot.
If using cooked chicken, stir it in now along with thyme, salt, and pepper. Let the soup simmer gently while you make the dumplings.

Step 5: Make the dumpling dough

In a medium bowl, whisk flour, baking powder, salt, pepper, and thyme. Create a well in the center and pour in milk and melted butter. Stir gently until a dough ball forms. Do not overmix.

Step 6: Drop the dumplings

Using a cookie scoop or two spoons, drop dough balls onto the surface of the simmering soup. Spread them out so they’re not touching. Gently press each dumpling down so the soup coats the top.

Step 7: Cover and simmer

Place the lid on the pot. Reduce to a gentle simmer. Cook covered for 15 minutes. Don’t lift the lid too often. Steam helps the dumplings rise. Cut one open to check—it should be fluffy and cooked through.

Pro Tips from My Kitchen

✓ Let the broth do the heavy lifting – Start with a flavorful base. Don’t skip the onion, garlic, or thyme unless you absolutely have to. That first simmer sets the tone for everything else.

✓ Stir slowly when adding broth – Pouring in stock too fast can leave you with a lumpy, sad mess. Add it gradually and whisk constantly so everything stays smooth.

✓ Don’t overmix the dumplings – It’s tempting to keep stirring until it looks “perfect” but don’t. The more you mix, the tougher your dumplings will be. Stop as soon as the dough holds together.

✓ Keep the lid closed – Once the dumplings are in, cover the pot and leave it. Peeking too often lets out the steam they need to rise. Just trust the process.

✓ Cut one dumpling to test doneness – Instead of guessing, split a dumpling in half. If it’s fluffy all the way through with no doughy center, you’re golden.

✓ Use a cookie scoop – It’s not just for cookies. It helps you portion evenly and keeps the dumplings about the same size so they cook at the same rate.

Frequently Asked Questions about Chicken and Dumplings