Classic Chicken and Dumplings (Hearty, Creamy, and Comforting)

When it comes to cozy comfort food, Chicken and Dumplings is as classic as it gets. Tender chunks of chicken simmered in a creamy, flavorful broth, topped with fluffy homemade dumplings — every spoonful feels like a warm hug.

I grew up watching my grandma make this dish on chilly evenings, her kitchen filled with the aroma of simmering broth and fresh herbs. It’s hearty, simple, and full of love — the kind of meal that makes you slow down and savor every bite.

This recipe brings that same homemade warmth to your table, with easy steps and classic flavor that never fails to impress. This Southern comfort classic pairs perfectly with creamy mashed potatoes or loaded potato soup, and a slice of Amish white bread for soaking up every drop.

Recipe Card

Servings: 6 Prep Time: 15 minutes Cook Time: 40 minutes Total Time: 55 minutes

Ingredients

For the Chicken Base:

• 2 tablespoons butter

• 1 tablespoon olive oil

• 1 small onion, chopped

• 2 carrots, peeled and sliced

• 2 celery stalks, sliced

• 2 cloves garlic, minced

• 1 teaspoon salt

• ½ teaspoon black pepper

• ¼ teaspoon dried thyme

• 1 bay leaf

• 6 cups chicken broth

• 2 cups cooked, shredded chicken (rotisserie works great)

• ½ cup heavy cream or milk

For the Dumplings:

• 1 ½ cups all-purpose flour

• 1 tablespoon baking powder

• ½ teaspoon salt

• ¾ cup milk

• 3 tablespoons butter, melted

Instructions

1. Prepare the Base: In a large pot or Dutch oven, melt butter with olive oil over medium heat. Add onion, carrots, and celery. Sauté for 5–6 minutes, until softened. Add garlic and cook for another 30 seconds.

2. Simmer the Broth: Pour in chicken broth, add thyme, bay leaf, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 10 minutes to let flavors meld.

3. Add Chicken and Cream: Stir in shredded chicken and heavy cream. Simmer gently while preparing the dumplings.

4. Make the Dumplings: In a bowl, mix flour, baking powder, and salt. Stir in milk and melted butter until just combined — the dough should be soft and sticky.

5. Cook the Dumplings: Drop a spoonful of dough (about a tablespoon each) onto the simmering broth. Cover the pot with a tight-fitting lid and cook on low heat for 15 minutes without lifting the lid. The dumplings will steam and become fluffy.

6. Serve: Remove the bay leaf, taste and adjust seasoning, then ladle into bowls. Sprinkle with fresh parsley if desired.

Tips for Perfect Chicken and Dumplings

• Don’t peek! Keep the lid closed while the dumplings cook to trap the steam.

• For extra richness, stir in a pat of butter or a splash of cream before serving.

• Want thicker broth? Mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it in before adding the dumplings.

• Add frozen peas, corn, or green beans for color and flavor.

• For a shortcut, use refrigerated biscuit dough cut into pieces for the dumplings.

Final Thoughts

This Classic Chicken and Dumplings recipe is pure comfort in a bowl — creamy, hearty, and filled with tender, fluffy dumplings. It’s the kind of meal that brings family together and turns any day into a cozy one.

Serve it with a side of biscuits or a simple salad for the perfect homestyle dinner.

FAQ

Q: What type of dumplings work best — drop dumplings or rolled dumplings? Both are delicious. Drop dumplings are softer and fluffier, while rolled dumplings are firmer and more traditional in Southern cooking.

Q: Can I use rotisserie chicken? Yes — using shredded rotisserie chicken makes this recipe faster and adds extra flavor.

Q: Why are my dumplings dense or gummy? Overmixing the dough or simmering too hard can make the dumplings tough. Mix gently and cook on a low simmer.

Q: Can I make chicken & dumplings ahead? The soup can be made ahead, but add fresh dumplings when reheating so they stay tender.

Q: Can I freeze chicken & dumplings? The base freezes well, but the dumplings can become mushy. Add fresh dumplings after thawing.