I love how this dish delivers so much flavor with such simple ingredients. The chicken becomes melt-in-your-mouth tender after simmering, and the dumplings puff up beautifully while soaking up all that rich broth. Everything comes together in one pot, and it fills my kitchen with that irresistible aroma of a home-cooked meal. It’s also easy to customize, and I always find myself making it again and again throughout the colder months—or whenever I need something warm and filling.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
– 2 pounds bone-in, skin-on chicken thighs – 1 large onion, diced – 2 medium carrots, chopped – 2 stalks celery, diced – 3 cloves garlic, minced – 4 cups chicken stock or broth – 2 tablespoons butter – 2 tablespoons all-purpose flour (or gluten-free flour blend, plus 1/2 teaspoon xanthan gum if GF) – 1 teaspoon dried thyme – 1 bay leaf – Salt and black pepper to taste – 1 cup all-purpose flour (or gluten-free flour blend) – 2 teaspoons baking powder – 1/2 teaspoon salt – 1/2 cup milk (or dairy-free alternative) – 2 tablespoons melted butter or olive oil – 1 cup frozen peas or corn (optional) – Fresh parsley for finishing (optional) – A splash of cream for finishing (optional)
Directions
I start by seasoning the chicken with salt and pepper. Then I brown it in batches in a sturdy pot over medium-high heat, getting that nice caramelization—about 4–5 minutes per side.
After removing the chicken, I lower the heat, melt the butter, and stir in the flour to form a light roux. I cook this for a couple of minutes until it smells nutty.
I toss in the onion, carrots, and celery, cooking them for about 5 minutes until they begin to soften. Then I stir in the garlic for another 30 seconds.
I pour in the chicken stock, scraping up the browned bits from the bottom. I return the chicken to the pot along with thyme, the bay leaf, and a bit more seasoning. I bring it to a gentle simmer, cover, and let it cook for 20–25 minutes.
While the chicken simmers, I make the dumpling batter. I whisk the dry ingredients together in one bowl, mix the milk and butter in another, and combine them just until a soft, lumpy dough forms.
Once the chicken is tender, I remove it, shred it, and discard the bones and bay leaf. I return the shredded meat to the pot.
I drop spoonfuls of the dumpling batter into the simmering broth, making sure to space them apart. I cover the pot and let it simmer gently for 12–15 minutes until the dumplings are cooked through.
At the end, I taste and adjust the seasoning. Sometimes I stir in a splash of cream off the heat for extra richness, then garnish with parsley before serving.
Servings and timing
This recipe serves 4 people. Prep time: 20 minutes Cook time: 55 minutes Total time: 1 hour 15 minutes
Variations
– I’ve used boneless chicken thighs or even leftover roast chicken for a quicker version. – Sometimes I stir in frozen peas or corn at the end for extra texture and sweetness. – If I want extra herbs, I add a touch of rosemary or sage with the thyme. – I’ve also swapped the dumplings for egg noodles when I’m short on time. – For a lighter broth, I skip the cream and finish with a squeeze of lemon juice instead.
Storage/Reheating
Leftovers keep well in an airtight container in the fridge for up to 3 days. To reheat, I warm the soup gently on the stovetop, adding a splash of broth or water if it thickens too much. The dumplings reheat nicely but I avoid boiling them again to keep them from becoming too dense. I don’t recommend freezing the dumplings, but the base (chicken and broth) can be frozen separately for up to 3 months.
FAQs
Can I use rotisserie chicken?
Yes, I’ve done that when I need a shortcut. I skip the browning step and add the shredded rotisserie chicken when it’s time to simmer the dumplings.
Can I make this ahead of time?
Yes, I often prepare the chicken and broth base a day in advance, then reheat and add fresh dumplings just before serving.
Are the dumplings supposed to be soft inside?
Yes, the dumplings should be tender and a little doughy in the center, almost like a steamed biscuit. That’s what makes them so comforting.
Can I make it dairy-free?
Absolutely. I’ve used olive oil instead of butter and almond milk for the dumplings with great results.
What if I want a thicker broth?
For a thicker broth, I sometimes add an extra tablespoon of flour to the roux or simmer the pot uncovered for a few extra minutes before adding the dumplings.
Conclusion
This Creamy Chicken and Dumplings recipe brings everything I want in a comforting meal—rich, savory broth, tender meat, and fluffy dumplings all in one pot. It’s a timeless classic that I’ve found works beautifully for weeknight dinners, especially when I need something warming and nourishing. Once I tried this homemade version, I never looked back.
A hearty, soul-warming chicken and dumplings recipe with tender shredded chicken, fluffy dumplings, and rich, creamy broth. Perfect for cozy weeknight dinners or lazy Sundays.
Author:Emma
Prep Time:20 minutes
Cook Time:55 minutes
Total Time:1 hour 15 minutes
Yield:4 servings
Category:Main Course
Method:One-pot, Braising, Simmering
Cuisine:American
Diet:Gluten Free
Ingredients
2 pounds bone-in, skin-on chicken thighs
1 large onion, diced
2 medium carrots, chopped
2 stalks celery, diced
3 cloves garlic, minced
4 cups chicken stock or broth
2 tablespoons butter
2 tablespoons all-purpose flour (or gluten-free flour blend, plus 1/2 tsp xanthan gum if GF)
1 teaspoon dried thyme
1 bay leaf
Salt and black pepper, to taste
1 cup all-purpose flour (or gluten-free flour blend)
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk (or dairy-free alternative)
2 tablespoons melted butter or olive oil
1 cup frozen peas or corn (optional)
Fresh parsley for garnish (optional)
Splash of cream for finishing (optional)
Instructions
Season chicken with salt and pepper. Heat oil in a Dutch oven and brown chicken in batches, 4–5 minutes per side. Remove and set aside.
Reduce heat to medium, add butter, then stir in flour to form a roux. Cook 1–2 minutes until lightly golden.
Add onion, carrot, and celery. Sauté 5 minutes until softened. Add garlic and cook 30 seconds.
Pour in chicken stock, scraping up browned bits. Return chicken to the pot with thyme, bay leaf, and more salt and pepper. Simmer covered for 20–25 minutes.
While simmering, make dumplings: mix flour, baking powder, and salt. In a separate bowl, mix milk and melted butter. Combine until a soft batter forms—do not overmix.
Remove cooked chicken, shred, and discard bones. Return chicken to pot; remove bay leaf.
Drop spoonfuls of dumpling batter into simmering pot. Cover and cook 12–15 minutes until dumplings are fluffy and cooked through.
Finish with peas or corn, if using. Add a splash of cream and garnish with parsley if desired. Adjust seasoning to taste. Serve hot.
Notes
Use bone-in thighs for deeper flavor and tender meat.
Dumplings may appear soft at first; give them a few extra minutes covered to finish cooking.
Great for meal prep—flavors deepen overnight.
For a dairy-free version, use plant-based milk and olive oil.
