Save Chicken and dumplings is pure comfort food on a chilly day the kind of meal that warms the whole house as it simmers away. Tender chicken and vegetables swim in a fragrant broth and every bite of those fluffy herbed dumplings feels like a warm hug.
My grandma made this on lazy Sundays and now it is a tradition I keep alive whenever anyone needs a little extra comfort. Every time I make this I am reminded of my grandma’s kitchen the way the smell filled the house and drew everyone to the table with big smiles.
Ingredients
- Whole chicken or bone in thighs: rich flavor and tender shreds use a good quality chicken if you can for the best tasting broth
- Carrots: bring sweetness and color opt for firm carrots with smooth skins
- Celery: adds a subtle peppery note and balances richness look for bright green stalks
- Yellow onion: the flavor backbone pick one that feels heavy with no soft spots
- Garlic: deepens the savory base fresh cloves yield the best result
- Fresh thyme and parsley: bright aroma and a kiss of freshness use soft green sprigs avoid wilted or woody bunches
- All purpose flour: thickens the broth and forms the dumplings spoon into your measuring cup for accuracy
- Baking powder: gives dumplings their signature rise make sure it is fresh for fluffy results
- Whole milk: makes dumplings tender adds a touch of richness go for full fat
- Butter: boosts the dumpling dough and brings flavor choose unsalted so you can control seasoning
- Salt and cracked black pepper: highlight and balance all the flavors
Instructions
- Prep the Chicken and Vegetables:
- Pat chicken dry and season both sides with salt and pepper trim off any excess fat or skin. Slice carrots and celery into half inch pieces dice onion finely and mince garlic. Prep the herbs by stripping leaves from their stems.
- Sear the Chicken:
- In a large heavy pot set over medium heat melt a knob of butter until foaming. Arrange chicken pieces skin side down in batches to avoid crowding and sear for about six minutes per side. You want a deep golden brown crust for maximum flavor. Transfer seared chicken to a plate and set aside.
- Sauté Aromatics:
- In the same pot add onion and a pinch of salt using the chicken drippings as oil. Cook on medium low stirring often for eight minutes until soft and starting to caramelize. Add the garlic and cook a minute more until fragrant but not browned.
- Build the Broth:
- Stir in carrots and celery and scrape up any browned bits for depth. Return the chicken to the pot nestling the pieces among the vegetables. Add water to completely cover the chicken and toss in half the herbs. Bring just to a simmer then lower the heat and cover. Let it bubble gently for forty five minutes until chicken is fork tender.
- Shred the Chicken:
- Remove chicken and let cool slightly. Pick out skin and bones then shred meat into chunky pieces. Skim off any excess fat from the broth. Return shredded chicken to the soup.
- Prepare Dumpling Dough:
- In a bowl whisk together flour baking powder a pinch of salt and chopped parsley. Cut cold butter into small cubes and rub them in until mixture resembles rough sand. Pour in cold milk and gently fold until just combined. Do not overwork or dumplings can turn dense.
- Drop Dumplings and Simmer:
- With two spoons scoop golf ball sized dollops of dough and gently drop them onto the bubbling broth. Cover the pot and let steam for fifteen minutes without lifting the lid even once to trap heat so dumplings puff. They are ready when a toothpick poked in the center comes out clean and they spring back to a gentle touch.
- Finish and Serve:
- Sprinkle with remaining fresh herbs and a hit of cracked pepper. Taste and adjust seasoning if needed. Ladle into deep bowls making sure everyone gets a couple of dumplings.
Save This reheats beautifully for lunches throughout the week. There is something so grounding about simmering a whole chicken and watching simple ingredients transform into something so soulful. My favorite part is that first taste of a dumpling still fluffy and piping hot. Making this together with family always brings laughter to the table.
Storage Tips
Cool soup completely before storing in air tight containers. It keeps well for three to four days in the refrigerator. When reheating add a splash of broth or water to ensure dumplings stay soft and do not stick.
Ingredient Substitutions
Boneless skinless chicken thighs work if you want to save time. You could add peas or corn for extra sweetness. If you are out of fresh herbs use a teaspoon each of dried thyme and parsley.
Serving Suggestions
I love serving this with a crisp side salad or simple roasted green beans. Thick slices of crusty bread are perfect for soaking up extra broth.
Cultural and Historical Context
Chicken and dumplings traces its roots to American Southern cooking and old world European traditions. It became popular as a way to stretch ingredients and feed a crowd with hearty comfort. For many families it is now a Sunday staple.
Seasonal Adaptations
Use spring carrots and leeks when in season. Try adding fresh sweet corn in summer for a new twist. Swap parsnips or winter squash in the colder months to add sweetness and color.
Success Stories
A friend once made this for a potluck and it disappeared before any other dish. Now it is my go to for delivering comfort to anyone in need. It will fill your kitchen and heart with joy.
Freezer Meal Conversion
Let soup cool then store in freezer safe containers for up to two months. Freeze dumplings and soup separately if you want perfect texture when reheating. Thaw overnight in the fridge and warm slowly on the stove top.
Save This chicken and dumplings recipe is a tradition worth keeping close. Every pot brings warmth and memories to the table.
Recipe FAQ
- → What type of chicken works best?
Bone-in, skinless chicken thighs provide rich flavor and tender texture during simmering.
- → How can I make dumplings light and fluffy?
Use cold butter and avoid overmixing the dough to keep dumplings soft and airy.
- → Can I add other vegetables?
Absolutely, carrots, celery, peas, or parsnips complement the broth and add heartiness.
- → What's the ideal simmering time?
Simmer for at least an hour to ensure chicken is cooked through and flavors develop fully.
- → How do I avoid thick dumplings?
Roll or drop small spoonfuls of dough and let them steam uncovered for lighter texture.
- → Can leftovers be reheated?
Yes, gently reheat on the stovetop to preserve dumpling integrity and keep chicken moist.