What is chicken and dumplings made of?

Chicken and dumplings consists of a savory chicken broth cooked with vegetables like carrots, celery, and onions, along with shredded or diced chicken. Dumplings, made from a simple dough of flour, baking powder, milk, and fat, are either dropped or rolled into the simmering broth where they cook until fluffy. The dish is creamy and can vary in thickness depending on the recipe.

How do you make the dumplings for chicken and dumplings?

Dumpling dough for chicken and dumplings usually combines flour, baking powder, salt, fat (such as butter or shortening), and milk or water. You can either drop spoonfuls directly into the hot broth for drop dumplings or roll out the dough and cut it into strips or shapes for rolled dumplings. Cooking time in simmering broth is typically 10 to 15 minutes until they puff up and are cooked through.

Can I use leftover chicken for chicken and dumplings?

Yes, leftover cooked chicken works well in chicken and dumplings. Add the shredded or diced chicken to your prepared broth before cooking the dumplings. This can save cooking time and add flavor. Just ensure the broth is simmering to thoroughly cook the dumplings after adding the chicken.

How do I prevent dumplings from falling apart when cooking?

To keep dumplings intact, avoid overmixing the dough and follow the recommended cooking time—usually 10 to 15 minutes over low heat. Stir gently or not at all while dumplings cook to avoid breaking them. Using fresh ingredients and a proper flour-to-liquid ratio also helps maintain texture.

What are some variations of chicken and dumplings?

Variations include changing the type of dumplings, such as using biscuit dough or adding herbs like thyme and parsley for extra flavor. Some recipes use cream or milk to create a richer broth, while others add vegetables like peas or corn. You can also adapt it for slow cookers or Instant Pots for convenience.

Chicken And Dumplings Recipe With Tender Dumplings Comfort

Ingredients

Scale

1 tablespoon olive oil for searing the chicken to add a golden color and rich flavor through browning

2 lbs bone-in skinless chicken breast or thighs provides the main protein and helps create a flavorful broth with its natural juices

Salt and pepper to taste seasons the chicken and enhances overall taste throughout the dish

5 tablespoons butter adds creaminess and helps sauté vegetables while building a flavorful base

1 small yellow onion, diced offers a sweet, aromatic foundation that deepens the broth’s flavor

1 cup carrots, diced brings natural sweetness and vitamins, adding color and nutrition to the mix

2 sticks celery, diced adds crunch and a fresh, earthy note that complements the other veggies

3 cloves garlic, minced infuses a pungent aroma and depth, elevating the dish’s savory profile

1 teaspoon Worcestershire sauce provides a subtle umami boost that enhances the broth without overpowering

1 teaspoon hot sauce adds a gentle kick for complexity, making the flavors more interesting

1/3 cup flour acts as a thickener for the broth, creating that creamy consistency we love

4 ½ cups chicken broth forms the liquid base, carrying flavors and keeping everything moist

1 chicken bouillon cube (optional) intensifies the chicken flavor if needed, but can be omitted for lower sodium options

1 ½ cups half and half contributes creaminess and richness to the broth for a comforting finish

¾ cup frozen peas adds a pop of color, sweetness, and extra nutrients toward the end

1 teaspoon onion powder boosts the onion flavor in the seasonings for added depth

½ teaspoon dried basil brings herbal notes that brighten the overall taste

½ teaspoon dried parsley adds a fresh, green herb essence for subtle flavor layering

½ teaspoon dried thyme infuses earthy warmth that pairs well with chicken dishes

½ teaspoon dried rosemary provides a fragrant, pine-like aroma that enhances the herbs

½ teaspoon mustard powder adds a mild tang for subtle flavor enhancement

¼ teaspoon ground sage contributes a savory, woody note to the seasoning mix

1/8 teaspoon black pepper finely tunes the seasoning with a bit of heat

2 cups cake flour or all-purpose flour forms the base of the dumplings for a light, tender texture

2 teaspoons baking powder helps the dumplings rise and become fluffy during cooking

½ teaspoon baking soda works with baking powder for extra lift in the dough

1 teaspoon salt seasons the dumplings to make them taste just right

½ teaspoon garlic powder adds a savory garlic flavor to the dumplings

2 teaspoons sugar balances the dough’s flavors and aids in browning

¾ cup cold sour cream keeps the dumplings moist and tender while adding a slight tang

¼ cup cold milk helps bind the dumpling dough without making it too sticky

4 tablespoons butter, melted adds richness and helps create soft, flavorful dumplings

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Instructions

1-First Step: Prepare and Sear the Chicken: Start by seasoning 2 lbs of bone-in skinless chicken with salt and pepper. Heat 1 tablespoon of olive oil in a large pot over medium heat and sear the chicken for about 3 minutes per side until it’s browned but not fully cooked. Let it rest for 10 minutes, then dice it into bite-sized pieces. This step builds flavor through the browned bits, and for low-calorie versions, use just a spritz of oil spray instead of full olive oil.

2-Second Step: Build the Base: In the same pot, melt 5 tablespoons of butter and scrape the bottom to capture those flavorful bits. Add 1 small diced yellow onion, 1 cup diced carrots, and 2 sticks diced celery, then sauté for 5 minutes. Stir in 3 minced garlic cloves, 1 teaspoon Worcestershire sauce, 1 teaspoon hot sauce, and the seasonings (1 teaspoon onion powder, ½ teaspoon dried basil, etc.), cooking for another minute. For gluten-free adaptations, ensure your Worcestershire sauce is certified gluten-free.

3-Third Step: Make the Broth: Add 1/3 cup flour and cook for 2 minutes to create a roux, stirring constantly. Slowly pour in 4 ½ cups chicken broth and 1 ½ cups half and half, stirring to avoid lumps and scraping the pot. Bring to a simmer; if using, add the chicken bouillon cube and ¾ cup frozen peas. Let it simmer uncovered while you prepare the dumplings, about 5 minutes. For vegan swaps, use vegetable stock and a plant-based cream here.

4-Fourth Step: Prepare the Dumplings: In a bowl, combine 2 cups cake flour, 2 teaspoons baking powder, ½ teaspoon baking soda, 1 teaspoon salt, ½ teaspoon garlic powder, and 2 teaspoons sugar. Fold in ¾ cup cold sour cream, ¼ cup cold milk, and 4 tablespoons melted butter to form a dough, being careful not to overmix. For gluten-free, substitute with gluten-free flour. This should take about 5 minutes total.

5-Fifth Step: Combine and Cook: Return the diced chicken and any juices to the pot, stirring gently. Drop the dumpling dough by scoops evenly over the simmering soup. Cover tightly, raise the heat slightly, and simmer gently for 15 minutes without lifting the lid. Check for doneness with a toothpick; the dumplings should be fluffy and cooked through. For low-calorie options, reduce the butter in dumplings by half.

6-Final Step: Serve and Enjoy: Once done, garnish with fresh parsley and serve hot. This chicken and dumplings yields about 6 servings, with each providing a comforting balance of flavors. Try our chicken and broccoli stir-fry for a lighter variation that pairs well with these techniques.

Last Step:

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Notes

🍗 Using bone-in chicken adds richness and flavor to the broth.
🍲 Avoid lifting the lid while dumplings cook to keep steam and ensure proper cooking.
🕒 Let chicken rest before dicing to keep it tender and juicy.

Author: Brandi Oshea
Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Main Dish
Method: Simmering and searing
Cuisine: American
Diet: Comfort Food

Nutrition

Serving Size: 1 bowl
Calories: 657 kcal
Sugar: 6 g
Sodium: 1410 mg
Fat: 38 g
Saturated Fat: 20 g
Trans Fat: 0 g
Carbohydrates: 50 g
Fiber: 3 g
Protein: 29 g
Cholesterol: 136 mg