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Comfort Classics

Chicken and Dumplings

Tender chicken and vegetables in a savory, lightly creamy broth, topped with light, fluffy dumplings steamed right in the pot.

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A bowl of chicken and dumplings with carrot and celery in a light broth
Photo: ChickenDumplings by Jonathunder, CC BY-SA 3.0, via Wikimedia Commons

Chicken and dumplings is a Southern American comfort classic with roots in the thrifty farmhouse cooking of the 18th and 19th centuries, when a single chicken and a little flour had to feed a whole family. There are two styles: rolled, flat dumplings that resemble thick noodles, and fluffy drop dumplings, like the ones in this recipe, which steam on top of the stew into soft little clouds.

Why this recipe works

  • Thighs for flavor. Boneless chicken thighs stay tender and give the broth a rich flavor.
  • A lightly thickened broth. A little flour and cream give a silky broth that coats the dumplings.
  • A gentle simmer and a tight lid. Dumplings cook by steaming. Lifting the lid lets the steam escape and makes them dense.

Making fluffy dumplings

Stir the dough only until the flour is moistened. Drop it onto a gently simmering stew, not a rolling boil, which can break the dumplings apart. Cover and do not peek for 15 minutes.

FAQ

Can I use biscuit mix or canned biscuits?

Yes, both are common shortcuts in the South. Cut canned biscuits into quarters and drop them onto the simmering stew.

How do I know the dumplings are cooked?

They will have doubled in size and look dry on top. A toothpick inserted into the center of one should come out clean. For another cozy chicken dinner, see our chicken pot pie.

Chicken and Dumplings

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Prep time
Cook time
Total time
Servings
6
Difficulty
Easy
Course
Dinner
Cuisine
Southern American

Ingredients

For the stew

For the dumplings

Conversions are rounded for convenience. For baking, use the original measurements where possible.

Instructions

Make the stew

  1. Melt the butter in a large Dutch oven over medium heat. Add the onion, carrots and celery and cook for 6 to 8 minutes, until softened. Add the garlic and cook for 1 minute.

  2. Sprinkle in the flour and stir for 1 minute. Gradually stir in the broth.

  3. Add the chicken, bay leaf, thyme, salt and pepper. Bring to a boil, then reduce the heat, cover and simmer for 20 minutes, until the chicken is tender.

  4. Lift out the chicken, shred it with two forks and return it to the pot. Remove the bay leaf. Stir in the cream and peas and keep at a gentle simmer.

Make and cook the dumplings

  1. Whisk the flour, baking powder, sugar and salt. Rub in the butter until it resembles coarse crumbs. Stir in the milk and parsley until just combined.

  2. Drop heaping tablespoons of dough over the surface of the simmering stew, leaving a little space between them.

  3. Cover tightly and simmer gently for 15 minutes without lifting the lid, until the dumplings are puffed and cooked through.

  4. Serve in bowls, with the dumplings on top.

Notes

  • The stew thickens as it stands. Add a splash of broth when reheating.

Tips

  • A wide pot gives the dumplings room to spread and cook evenly.

Substitutions

  • Rotisserie chicken: skip simmering the chicken and add 3 cups (400 g) shredded cooked chicken with the cream.
  • Dairy-free: use olive oil instead of butter and leave out the cream; use non-dairy milk in the dumplings.

Storage and reheating

  • Refrigerate for up to 3 days. The dumplings soften as they absorb broth.
  • Freezing is not recommended, as the dumplings become mushy.
Comfort Classics Soups & Stews #chicken #cold weather #one pot #southern

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