Tender chicken, fluffy dumplings, and a creamy broth come together in this homestyle favorite. Loaded with flavor, it’s the perfect Sunday dinner or comfort meal!
- Flavor: Rich and savory broth is filled with tender chicken and soft, pillowy dumplings.
- Time-Saving Tip: Use frozen veggies and biscuit mix to keep the prep time low without sacrificing flavor.
- Recommended Tools: A pizza cutter makes quick work of cutting dumplings into perfect strips.
- Serving Suggestions: Let everyone help themselves by keeping this recipe warm in a slow cooker. Just add some homemade breadsticks to soak up all of that creamy broth.
Ingredient Tips for Chicken and Dumplings
- Chicken Base: Use any combination of chicken up to 5 pounds for the broth; a whole bone-in chicken gives the broth more richness and body, while leftover cooked pieces still add flavor without needing a whole bird. If using frozen chicken, thaw it overnight in the fridge.
- Vegetables: A mirepoix is the foundation that makes a sweet and savory, balanced base for this recipe.
- Dumplings: These super-easy dumplings are tender and plump, and made with a handful of pantry staples. If short on time, try replacing them with any pasta that has tubes or ridges to hold all that creamy broth!
How to Make Chicken and Dumplings
- Cook the broth and chicken.
- Prepare the dumplings (full recipe below) and cook until tender.
- Adjust seasonings and serve.
Storing Leftovers
Keep leftover chicken and dumplings in an airtight container in the refrigerator for up to 4 days. Reheat portions on the stovetop or in the microwave.
Freeze chicken separately from the dumplings for up to 4 months in a zippered bag. Dumplings can be frozen separately, but they taste best when made fresh.
More Cozy Chicken Recipes
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Chicken and Dumplings
This old-fashioned chicken and dumplings recipe is a comfort food classic that the whole family will enjoy.
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In a large soup pot, combine the chicken, onion, carrots, celery, salt, pepper, and the bay leaf.
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Add chicken broth. Bring to a boil, reduce heat, and simmer covered for 45-60 minutes or until the chicken is tender and cooked through. While the broth is simmering, prepare dumplings below.
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Strain broth through cheesecloth. Shred or chop the chicken and discard the skin and bones. Chop the vegetables if desired (or discard). Set aside.
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Add the strained broth back to the pot. Bring to a boil and gently add dumplings to broth. Reduce heat and simmer for 15-20 minutes or until tender.
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Stir chicken (and vegetables if desired) into the broth and cook about 2-3 minutes or until heated through.
To Make the Dumplings
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Combine flour, baking powder, salt, and shortening with a fork or pastry cutter until shortening is the size of small crumbs.
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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).
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Knead 5-6 times on a floured surface until dough is smooth.
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Generously flour your surface and roll the dough out to ⅛-inch thick. Using a sharp knife or a pizza cutter, cut the dough into 1-inch x 2-inch strips. Flour generously to avoid sticking.
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Cook in broth as directed above.
- Chicken: *The whole chicken can be replaced with 3 pounds of bone-in chicken thighs.
- Vegetables: Carrots and celery can be served on the side or chopped and added to the broth along with the chicken. If adding to the broth, frozen peas can be added.
- Seasonings: While I’ve kept the seasonings simple, any of the following can be added to the broth: ¾ teaspoon poultry seasoning, ½ teaspoon dried thyme leaves, ¼ teaspoon ground sage.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Calories: 461 | Carbohydrates: 33g | Protein: 27g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 469mg | Potassium: 619mg | Fiber: 2g | Sugar: 4g | Vitamin A: 4756IU | Vitamin C: 5mg | Calcium: 82mg | Iron: 3mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Chicken, Dinner, Entree, Main Course
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
